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Keto Hot Fudge Pie


  • 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


  • 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.