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 Time20 minutes mins
Cook Time15 minutes mins
Fridge time5 hours hrs
Total Time5 hours hrs 35 minutes mins
Course: Keto dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 16 serves
Calories: 201kcal
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.
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.
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.
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: 420IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.8mg | Net Carbs: 3g