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Desserts Recipes

Keto Hot Fudge Pie

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This Keto Hot Fudge Pie is one of our favorite delicious and quick dessert recipe! Y’all, it comes together in no time and the result is something like a cross between a brownie and a cookie in a pie. If you’re a chocolate lover, like us, you will surely swoon over this one and make it time and time again.

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When we first started the keto diet years ago we tried every chocolate brownie and cake recipe we could find. Most did not turn out good at all. When we developed this recipe it was an instant hit with everyone, even the kids.

Just give this delicious recipe a try. Your family will love it! Add a scoop of keto frozen custard to create pie nirvana.

Ingredients:

• 1 stick unsalted butter – softened
• ¼ cup BochaSweet – measured granulated then powdered (You can use Monk Fruit. We love golden Monk Fruit.)
• ¼ cup Golden Monkfruit – measured granulated then powdered
• 2 Eggs – at room temperature
• 1 tsp vanilla extract
• ½ tsp pink salt
• 3 tbsp Unsweetened Cocoa Powder
• ½ cup finely ground Blanched Almond Flour
• 1 cup of keto chocolate chips (optional but recommended)

Instructions:

Gather all your ingredients.

Allow the butter to soften and the eggs to come to room temperature.

Measure and powder the sweeteners. Set aside.

Sift together the fine blanched almond flour and the unsweetened cocoa powder.

Preheat your oven to 350 degrees F

In a large bowl, using an electric mixer, cream the softened butter together with the powdered sweetener until light and fluffy.

Add the eggs one at a time mixing between each addition.

Add in the vanilla and salt mix.

Switch to a spoon or rubber scraper/spatula (this will ensure a gooey fudge pie)

Add in the sifted almond flour and cocoa powder and stir in just until incorporated do not overt mix.

Carefully stir in keto chocolate chips if desired.

Spread into a sprayed shallow pie plate.

Bake at 350 degrees F for 28-30 min.

Set on the counter to cool for a few min. Slice and serve immediately while warm or allow to cool completely and serve.

Refrigerate leftovers. This pie is also delicious after it has fully chilled in the refrigerator. It is dense and fudgy.

Yum!!

Makes 8 standard pie slice servings.

Keto Hot Fudge Pie

Ingredients

  • 1 stick unsalted butter – softened
  • ¼ cup BochaSweet – measured granulated then powdered You can use Monk Fruit. We love golden Monk Fruit.
  • ¼ cup Golden Monkfruit – measured granulated then powdered
  • 2 Eggs – at room temperature
  • 1 tsp vanilla extract
  • ½ tsp pink salt
  • 3 tbsp Unsweetened Cocoa Powder
  • ½ cup finely ground Blanched Almond Flour
  • 1 cup of keto chocolate chips optional but recommended

Instructions

  • Gather all your ingredients.
  • Allow the butter to soften and the eggs to come to room temperature.
  • Measure and powder the sweeteners. Set aside.
  • Sift together the fine blanched almond flour and the unsweetened cocoa powder.
  • Preheat your oven to 350 degrees F
  • In a large bowl, using an electric mixer, cream the softened butter together with the powdered sweetener until light and fluffy.
  • Add the eggs one at a time mixing between each addition.
  • Add in the vanilla and salt mix.
  • Switch to a spoon or rubber scraper/spatula (this will ensure a gooey fudge pie)
  • Add in the sifted almond flour and cocoa powder and stir in just until incorporated do not overt mix.
  • Carefully stir in keto chocolate chips if desired.
  • Spread into a sprayed shallow pie plate.
  • Bake at 350 degrees F for 28-30 min.
  • Set on the counter to cool for a few min. Slice and serve immediately while warm or allow to cool completely and serve.
  • Refrigerate leftovers. This pie is also delicious after it has fully chilled in the refrigerator. It is dense and fudgy.
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