This recipe is designed to teach everyone how to make easy keto pudding pie
Course Dessert
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
Servings 10slices
Calories 310kcal
Ingredients
Crust
149gramscoconut flour (1 1/3 cup)
20gramscocoa powder (1/4 cup)
67gramsgranulated sweetener (1/3 cup)I used granulated monkfruit sweetener
1tspvanilla extract
1/2cupbutter, melted and cooled
Cream (can substitute this out for storebought whipped cream)
27ozfull fat canned coconut milk, or heavy whipping cream, chilled overnight I use two 13.5 oz cans
2tspvanilla extract, adjust to taste
31gramspowdered sweetener (1/4 cup)I used powdered monkfruit/allulose blend
1/4tspxanthan gum or keto thickener of choiceCan substitute with gelatin powder or konjac powder
Chocolate layer
47gramspowdered sweetener (6 TBS)I used powdered monkfruit/allulose blend
1 3/4tspxanthan gum or keto thickener of choicecan substitute with gelatin powder or konjac powder
1/8tspsalt
240mlmilk of choice (1 cup)
1 1/2tspvanilla extract
40gramsketo chocolate syrup (2 TBS)I use Choczero chocolate syrup
Vanilla layer: same ingredients as chocolate layer except no chocolate syrup and increase vanilla to 1 TBS
Instructions
Crust
Lightly grease a 9 inch pie pan and set aside. Place all the crust ingredients into a medium mixing bowl. Use a fork and stir everything together until fully combined and all the dry ingredients are moist. Use hands or the bottom of a glass and press the mixture evenly and firmly throughout the pie pan. Place in freezer until ready to use.
Cream (can be substituted for storebought whipped cream)
If using the coconut milk instead of the heavy whipping cream, remove the cans of coconut milk from the refrigerator. Scoop out just the top firm portion of the coconut milk. Measure out 240 ml (1cup) of the coconut cream or the heavy whipping cream. Place the cream into a large blender.
Add the remaining cream ingredients to the blender. Pulse a couple of times to combine the ingredients. Blen on high 1 to 2 minutes or until thickened (the texture of whipped cream). Place in the refrigerator until ready to use. This will yield about 7.3 oz
Chocolate layer
Place all of the chocolate layer ingredients into a large blender. Pulse a couple of times to combine ingredients. Blend on high 1 to 2 minutes or until thick (the texture of pudding). Remove the cream from the refrigerator and scoop half of the cream (about 3.6 oz) into the blender.
Blend on high 1 to 2 minutes or until thickened. Taste and adjust chocolate flavor and sweetness to your taste. Remove the crust from the freezer. Spread the mixture evenly throughout the crust. Place back into the freezer while making the vanilla layer.
Vanilla layer
Follow the ingredients and directions as the chocolate layer except omit the chocolate syrup and increase the vanilla extract to 1 TBS. Once all blended taste and adjust vanilla and sweetness to taste. Spoon the vanilla layer over the chocolate layer and spread evenly over the chocolate layer. Place back into the freezer and freeze overnight or until firm.
Once firm remove from the freezer and slice int desired size slices. Store leftovers in a airtight freezer safe container up to 1 month.