Keto Chocolate Bavarian Pie

Keto Chocolate Bavarian Pie

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My Keto Chocolate Bavarian Pie is to become a firm favourite of yours and the family! Such an easy but praiseworthy low carb pie recipe!

A perfect balance of light mousse with a tasty crumb base. Served with extra whipped cream and Keto Hot Chocolate Fudge Sauce. Oh my! It is just a little bit nice. haha.

Keep reading for more tips on ingredients, substitutes and delicious ways to serve our newest sugar-free keto chocolate Bavarian pie recipe.

Keto Chocolate Bavarian Pie on a plate

keto chocolate Bavarian pie ingredients/substitutes

Pie Crust

200 g almond meal – for a nut free pie biscuit base substitute a 50/50 combo of pepita meal and sun flour.

45 g Sukrin Gold sweetener – I use the granular sweetener as a brown sugar substitute. You can use any other sweetener of choice but I find Sukrin Gold gives a nice flavour and is less sweet than other sweeteners.

50 g desiccated coconut – you can use shredded coconut as well or omit and substitute flaked almonds.

100 g butter – for a dairy free alternative use ghee or coconut oil. I use salted butter in this recipe.

Chocolate bavarian pie on white plate

Pie Filling Ingredients

Gelatin – I use Great Lakes Gelatin in all my cooking. I find it does not have quite the “beefy” taste and scent of regular McCormicks gelatin from the super market. It is used as a setting agent. To substitute for a vegetarian alternative use agar agar.

Macadamia milk – By far and away my favourite non dairy milk I find macadamia to be perfect for desserts of all kinds as it is just a creamy style milk without any significant strong flavour. Coconut milk can be used for a nut-free chocolate Bavarian pie recipe.

Sweetener – I use Sukrin:1 or Sukrin Melis in most of my desserts. They tend to have less re-crysallisation in the recipes. You can choose to use your sweetener of choice. I also use Sukrin Clear Syrup in this recipe for added sweetness.

Cacao powder – I use organic unsweetened cacao powder in most of my chocolate keto dessert recipes. It is readily available in most supermarkets in the gluten-free aisles.

Butter – I use salted butter. Butter can be replaced with coconut oil, cacao butter or ghee in this recipe.

Thickened or whipping cream can be substituted with thick coconut cream for a dairy-free chocolate Bavarian pie recipe.

Mad Creations Keto Chocolate Bavarian Pie with chocolate sauce

serving suggests with chocolate Bavarian pie

While this pie is delicious just on its own you can add just a few extras to take it to the next level.

More whipped cream helps cut the rich chocolatey flavour.

Ice Cream makes a tasty change. Try my Lush Macadamia Ice cream with this recipe. It is divine!

Keto Hot Chocolate Fudge Sauce – it is an absolute MUST with either of the above. Rich, thick and velvety it is the ultimate in decadence for only an extra 1g net carbs.

Chocolate Bavarian Pie and sauce

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Chocolate Bavarian Pie on a white plate

The keto diet has completely changed my life. I am sure it has for many of you too. If you are only just starting out and want to learn more about how to get started then read through our blog posts.

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chocolate bavarian pie and sauce on grey table

Keto Chocolate Bavarian Pie on a plate

Keto Chocolate Bavarian Pie.

This Keto Chocolate Bavarian Pie is so deliciously easy and will be a firm family favourite. No one will ever guess that this pie is sugar free. Rich but light and such a simple recipe. Dave and I have really enjoyed this pie and I now have a big stash for the freezer.
Prep Time: 20 minutes
Cook Time: 15 minutes
Fridge time: 5 hours
Total Time: 5 hours 35 minutes
Course: Keto dessert
Cuisine: Australian Keto
Keyword: Keto Chocolate Bavarian Pie
Recipe Category: Low Carb
Servings: 16 serves
Calories: 201kcal
Author: Megan

Ingredients

PIE CRUST

  • 200 g almond meal
  • 45 g Sukrin Gold click the link for Australian supplier
  • 50 g coconut desiccated
  • 100 g butter melted

PIE FILLING

TO SERVE

Instructions

CONVENTIONAL METHOD

    PIE CRUST

    • Preheat oven to 180℃.
    • Mix all pie crust ingredients in a bowl until well combined.
    • Spoon into a large loose-base shallow 25cm diameter fluted pie tin. Press into bottom and sides of tin.
    • Prick base with a fork. Bake 10-12 minutes or until lightly golden. Reserve and cool.

    PIE FILLING

    • In a large pyrex bowl add gelatin, 1 cup of macadamia milk, sweetener, cacao and Sukrin Clear syrup. Whisk to combine. Heat in microwave for 4-5 minutes on high or until it is bubbly.
    • Whisk through butter until melted.
    • Stir in remaining 3/4 cup milk and vanilla extract. Transfer to fridge and allow to cool until almost set. See Note 1.
    • Whisk or beat cream until stiff peaks form.
    • Beat chocolate mixture on medium speed until smooth. Fold through cream until well combined. Pour into prepared pie crust and refrigerate until set. 3-4 hours. Serve with Hot Fudge Sauce and extra whipped cream.

    THERMOMIX® METHOD

      PIE CRUST

      • Preheat oven to 180℃.
      • Mix all pie crust ingredients 15 seconds/speed 3. Follow pie crust instructions above from Step 3.

      PIE FILLING

      • Add gelatin, 1 cup of macadamia milk, sweetener, cacao and Sukrin Clear Syrup to clean bowl. Mix 10 seconds/speed 5.
      • Cook chocolate mixture 7 minutes/100℃/speed 2.
      • Add butter and cook a further 2 minutes/100℃/speed 2.
      • Stir in remaining 3/4 cup milk and vanilla extract. Transfer to fridge and allow to cool until almost set. See Note 1.
      • Insert butterfly. Whip cream on speed 3 until thickened. Keep an eye on it through the lid and turn off once thick. Transfer to small bowl.
      • Without cleaning bowl mix chocolate mixture 1 minute/speed 3. Fold through cream until well combined. Pour into prepared pie crust and refrigerate until set. 3-4 hours. Serve with Hot Fudge Sauce and extra whipped cream.

      Notes

      1. If mixture is too runny and not setting like a mousse add 1 tbsp gelatin to 2 tbsp of warm water and dissolve. Whisk through mixture and return to fridge.
      2. Pie can be kept in refrigerator for up to 3 days.
      3. Cut into individual portions and freeze in a ziplock bag for up to 2 months.
      4. Macadamia milk can be substituted with other dairy free milk or cream.
      5. Each serve is only 3g net carbs. Extra cream and fudge sauce is calculated separately.

      Nutrition

      Serving: 1serve | Calories: 201kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 101mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8.4% | Vitamin C: 0.2% | Calcium: 7.2% | Iron: 4.3%
      Tried this recipe?Mention @meganellam or tag #madcreations!

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      This Post Has One Comment


      1. Oh wow this Chocolate Bavarian Pie is decadent but not overly sweet. It’s perfectly balanced and was really easy to make. I will be freezing for a nice treat waiting to be eaten.
        I have always loved the frozen chocolate Bavarian pies from the supermarket and haven’t enjoyed one in nearly two years.
        Not any more because this Keto version is perfect and will be a firm favourite for sure.

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