Sugar Free German Chocolate Pie

An easy, deliciously rich, sugar-free, keto German Chocolate Pie recipe. This chocolate pie crust, with a no bake chocolate filling and a coconut pecan topping, will be an indulgent dessert you love.

Sugar Free German Chocolate Pie

This sugar free, keto German Chocolate Pie is so rich and quite the indulgent recipe. This is one of those recipes that will instantly cure the chocolate sugar craving.

This recipe is easy to make, however, plan in advance. The crust will need time to cool, and the filling needs time to sit in the refrigerator. I personally find it best to make the pie the day before you are planning to serve.

I highly recommend slicing this pie into small slices. The rich, creamy chocolate filling topped with toasted coconut and pecans is sure to be a favorite recipe for many to enjoy.

Kitchen Essentials You May Need

• Small Sauce Pan
• Small Mixing Bowl
• Egg Separator
• Glass Pie Plate
• Measuring Spoons
• Measuring Cups
• Kitchen Scale
• Pastry Cutter
• Cast Iron Skillet

Ingredients to Make Sugar Free German Chocolate Pie

Crust

• Almond Flour
• Pecans, crushed into small pieces
• Cacao
• Xylitol or sweetener of choice
• Celtic Salt
• Stevia
• Butter, cold, cut into small slices

Filling

• Lilly’s Chocolate Chips
• Heavy Whipping Cream
• Butter, room temperature

Frosting

• Xylitol
• Half n Half
• Butter, cold, cut into slices
• Egg Yolks
• Vanilla

Topping

• Coconut
• Pecans

Keto Chocolate Pie Crust

The pie crust for this recipe is the only part that will need to be baked. It’s a simple recipe made with almond flour, crushed pecans, cacao, xylitol, stevia, salt and butter.

Keto German Chocolate Ganache Filling

The chocolate ganache filling is made using a small saucepan to slowly heat the heavy whipping cream. It is then poured over the top of chocolate chips, and then butter is added.

I have only used Lilly’s Chocolate Chips for this recipe, I can not say how other forms of chocolate may alter the taste. I do highly suggest using a high quality chocolate.

Keto German Chocolate Topping

The topping for this recipe is made with a combination of ingredients heated in a small sauce pan. An egg separator will be needed to separate out the yolks from two eggs.

Toasting the coconut and pecans really adds extra flavor to the topping. In a post titled, Skillet Roasted Pecans, I share how to roast pecans. This will be the same basic way to toast coconut.

How to Make Keto German Chocolate Pie

Step 1: Make the Crust

In a small mixing bowl combine the almond flour, chopped pecans, cacao. xylitol, and salt. Whisk to combine. Slice cold butter into small pieces and add to mixture. Then, use a pastry cutter to cut the butter into the mixture. Press crust mixture into a 9″ glass pie dish

Step 2: Bake the Crust

Bake the crust for 10 minutes in a pre-heated oven at 350 degrees. Once the crust is finished baking; remove from the oven and allow to cool.

Step 3: Make the German Chocolate Ganache Filling

Place the chocolate chips in a mixing bowl; set aside. In a small saucepan over medium-heat, bring the heavy whipping cream to a low simmer. Remove from heat, and pour the warm cream over the top of the chocolate chips. Use a whisk to stir the chocolate chips and cream together until completely combined. Add in the room temperature butter and stir until completely combined.

Pour the chocolate ganache filling into the chilled crust and set aside.

Step 4: Make the German Chocolate Topping

In a small saucepan combine xylitol, half and half and butter. Bring to a boil over medium heat, stir constantly, until xylitol has dissolved.

Place two egg yolks in a small bowl. Whisk a small amount of the hot cream mixture into the egg yolks. Then, return everything to the saucepan. Cook 2-3 minutes over medium heat; whisking constantly. Mixture will thicken during this time. Remove from heat; add vanilla. Allow mixture to cool. Then, pour over the chocolate filling.

Step 5: Toast the Pecan and Coconut

To toast the pecans; place a cast-iron skillet on the stove and turn the burner to medium heat. Add the pecans and immediately begin stirring the pecans around. You will want to continue stirring until they are finished which takes around 3-5 minutes. As soon as the pecans begin to look dark and you can smell them toasting, remove the cast-iron skillet from the heat.

To toast the coconut; place the desired amount on the cast iron skillet over medium heat. Using a spatula, turn the coconut frequently until it is toasted brown.

Sprinkle the top of the German Chocolate Pie with the toasted pecans and coconut.

Step 6: Refrigerate

Place pie in the refrigerator for a minimum of 2 hours or until firm. Keep pie stored in the refrigerator.

Tips for Making Keto German Chocolate Pie

• Pie can be stored in refrigerator for up to four days.
• I have only used Lilly’s Chocolate Chips for making the chocolate filling. This pie is mostly made of chocolate, so use a high quality chocolate.
• Allow the crust to cool completely before adding the chocolate filling. It will still be soft when it is removed from the oven. The crust may crumble a little when you slice it, this is normal.
• When heating the cream to pour over the chocolate chips for the ganache, do not let them cream boil. As soon as it begins to simmer, remove the cream from heat.
• Xylitol is my sweetener of choice. Please do your own research on sweeteners or use what you normally do in your recipes.
• If you plan to serve this pie asap, place in the freezer for an hour before serving.

Keto German Chocolate Pie Printable Recipe