KETO FUDGE PIE RECIPE!!
Sugar free and extra chocolaty goodness
(No it’s not the recipe from The Help )
1 cup of unsalted butter melted and cooled.
4 large eggs
½ teaspoon sea salt
1 ½ cups coconut flour
2 teaspoon of sugar substitute
4 ounces of unsweetened chocolate
1/2 cup unsalted butter
3 large eggs
1 cup of sugar substitute
1/4 teaspoon of sea salt
Preheat oven to 360 degrees.
In a large bowl combine the melted butter, eggs, salt, coconut flour, sugar substitute.
Mix just until the dough forms.
Pat and press the crust into a 9 inch pie pan, making sure to allow the crust to come up the sides of the pie pan. ( I ended up using 2 smaller pie pans and they were filled!)
Note: Wetting your hands makes it easier to pat the crust in place.
Bake the empty pie shell for 15 minutes in a 360 degree oven.
Cover the edges of the pie with foil to prevent it from browning too much.
Your pie crust will not be fully cooked at this point, since it will further bake once the fudge filling is added.
Once pie shell is baked set aside and allow to cool before adding the fudge filling.
Melt the baking chocolate and butter in a double boiler.
Allow the chocolate mixture to cool completely.
Beat the eggs, and sugar substitute until the mixture is thick and pale yellow for about 3 minutes. Use an electric mixer for this.
Next add the chocolate mixture to the egg mixture. On low-medium speed mix until until fully blended.
Pre-heat of 360
Cover the edges pie crust with foil. To keep the crust edges from browning too much.
Add the fudge filling to the baked pie crust.
Bake the pie until the fudge filling is set and a toothpick inserted comes out with moist crumbs for about 30 minutes.
Serve the keto fudge pie warm or cold with whipped cream.
YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 354 TOTAL FAT: 36.9g Net Carb 2.2 G CARB: 4.8g FIBER: 2.6G PROTEIN: 5.9g