Ingredients:

  • 1 ½ cups Super-Fine Almond Flour
  • ½ cup Finely Chopped Pecans
  • ¼ cup Unsweetened Cocoa Powder
  • 3 Tbsp Powdered Keto Sweetener
  • 6 Tbsp Unsalted Butter, melted
  • ½ tsp Fine Sea Salt
  • 8 oz Cream Cheese, full-fat (softened)
  • 1 cup Heavy Whipping Cream (divided)
  • ⅓ cup Unsweetened Cocoa Powder (sifted)
  • ⅔ cup Powdered Keto Sweetener (for filling)
  • 4 oz Sugar-Free Dark Chocolate, melted
  • 1 tsp Vanilla Extract (for filling)
  • 1 Tbsp Cold Water
  • 1 tsp Unflavoured Gelatin Powder
  • 1 cup Heavy Whipping Cream (for topping, chilled)
  • 3 Tbsp Powdered Keto Sweetener (for topping)
  • 1 tsp Vanilla Extract (for topping)
  • Shavings of Sugar-Free Chocolate (Optional garnish)

Instructions:

  1. Preheat oven to 175°C (350°F). Lightly grease the 9-inch pie dish.
  2. Whisk together almond flour, pecans, cocoa powder, sweetener, and salt in a large bowl.
  3. Pour in the melted butter and mix until the dough resembles wet sand.
  4. Press the dough firmly and evenly into the bottom and up the sides of the pie dish. Use the bottom of a glass to ensure a compact crust.
  5. Bake for 10–12 minutes until fragrant and slightly firm.
  6. Allow the crust to cool completely on a wire rack before adding the filling.
  7. In a very small bowl, combine the cold water and gelatin powder (bloom). Let sit for 5 minutes. Microwave for 10-15 seconds until completely liquid and clear; set aside to cool slightly.
  8. Using an electric mixer, beat the softened cream cheese, powdered sweetener, and sifted cocoa powder until absolutely smooth and lump-free (3-4 minutes). Scrape down the sides.
  9. In a separate clean bowl, whip ½ cup of heavy cream until medium peaks form. Set aside.
  10. Gently melt the sugar-free dark chocolate (microwave in 30-second bursts or use a double boiler).
  11. Slowly drizzle the melted chocolate and the liquid gelatin mixture into the cream cheese base while the mixer is running on low. Mix until just combined and uniform in colour.
  12. Gently fold in the reserve ½ cup of whipped cream using a rubber spatula. Do not overmix.
  13. Pour the filling into the cooled pie crust. Cover tightly and refrigerate for a minimum of 4 hours, or ideally overnight, until firm.
  14. Just before serving, combine the remaining 1 cup of heavy cream, powdered sweetener, and vanilla extract. Whip until stiff peaks form.
  15. Spread the whipped cream evenly over the chilled pie, or pipe decorative dollops.
  16. Garnish with chocolate shavings or a light dusting of cocoa powder. Slice and serve immediately. (Chef's Tip: Use a hot, dry knife for clean slices.)