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Keto Chocolate Bavarian Pie on a plate
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5 from 5 votes!

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
Cook Time15 minutes
Fridge time5 hours
Total Time5 hours 35 minutes
Course: Keto dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 16 serves
Calories: 201kcal
Author: Megan Ellam

Equipment

Ingredients

PIE CRUST

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: 420IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.8mg | Net Carbs: 3g