Keto No-Bake German Chocolate Pie

Time

• Prep: 25 minutes

• Chill: 2–4 hours

• Total: about 3 hours

Servings

• 8–10 slices

Ingredients

Chocolate Crust

• 1 1/2 cups almond flour

• 1/4 cup unsweetened cocoa powder

• 1/3 cup powdered erythritol or allulose

• 1/4 tsp salt

• 6 tbsp butter, melted

• 1/2 tsp vanilla extract

Chocolate Cream Filling

• 8 oz cream cheese, softened

• 1 cup heavy whipping cream

• 1/2 cup powdered erythritol or allulose (adjust to taste)

• 1/3 cup unsweetened cocoa powder

• 1 tsp vanilla extract

• 3 oz unsweetened baking chocolate, melted and cooled slightly

Coconut-Pecan Topping (German Chocolate Style)

• 3/4 cup unsweetened shredded coconut

• 1/2 cup chopped pecans

• 1/3 cup heavy cream

• 1/4 cup butter

• 1/4 cup powdered erythritol or allulose

• 2 egg yolks

• 1/2 tsp vanilla extract

• Pinch of salt

Instructions

1. Make the Crust

In a medium bowl, mix almond flour, cocoa powder, powdered sweetener, and salt.
Stir in melted butter and vanilla until mixture resembles damp sand.

Press firmly into the bottom and slightly up the sides of a 9-inch pie dish.
Place in the refrigerator while preparing the filling.

2. Prepare the Chocolate Cream Filling

In a large bowl, beat cream cheese until smooth and lump-free.

Add powdered sweetener, cocoa powder, vanilla, and melted unsweetened chocolate.
Beat until fully combined and smooth.

In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the chocolate mixture until light and fluffy.

Spread filling evenly over chilled crust.
Refrigerate while making the topping.

3. Make the Coconut-Pecan Topping

In a saucepan over medium heat, add butter, heavy cream, sweetener, egg yolks, and salt.

Cook while whisking constantly for 5–7 minutes, until thickened.
Do not boil; the mixture should gently simmer.

Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.
Allow topping to cool slightly so it thickens further.

4. Assemble the Pie

Spread coconut-pecan topping evenly over the chocolate filling.

Cover and refrigerate for at least 2–4 hours, or until fully set.

Serving & Storage

• Slice with a sharp knife wiped clean between cuts

• Store covered in the refrigerator up to 5 days

• Can be frozen for up to 2 months; thaw in fridge before serving

Estimated Macros (per slice, 10 slices)

• Calories: ~430

• Fat: ~40g

• Protein: ~7g

• Net carbs: ~3–4g