A fluffy chocolate mousse makes this keto chocolate dessert truly dreamy. The toasted coconut pie crust makes it extra special. Low carb and gluten free.
When I first made the sugar free chocolate mousse recipe posted here, I knew it would make a great filling for a low carb chocolate pie. However, I wasn’t sure what crust recipe to use.
Originally, I was thinking to use a chocolate crumb crust like the one in this cookies and cream cheesecake. But, I decided against having so much chocolate in the pie.
While looking at recipes for crust made with coconut flour, I got the idea to just make a toasted coconut pie crust out of unsweetened coconut. Using the concept of your typical crumb crust, I added a bit of stevia and melted butter to about 2 cups of flaked coconut.
I pressed the mixture into a sprayed pie plate and baked until the coconut was toasted a golden brown. The amount of mousse needed for the pie was about one serving less than double the recipe.
I just put what didn’t fit in the pie crust into a single serving dish. The important thing to remember when making this keto chocolate dessert is to use powdered erythritol or Swerve Confectioners in the mousse filling.
If you use too much granular erythritol, it may crystallize and become crunchy in the finished product. That’s why it’s always good to play it safe by using a powdered erythritol product.
I’ve tried using a coffee grinder to powder granular erythritol, but it still ends up being a little crunchy in this type of recipe. If anyone has a secret to making powdered erythritol at home, please post the information in the comments.
In fact, I opted to use the stevia powder in the toasted coconut pie crust. It dissolved right into the melted butter and became evenly distributed into the unsweetened coconut flakes.
This low carb chocolate dream pie is delicious and truly a dream come true. I guarantee you won’t be disappointed with this recipe if you like both chocolate and coconut. Toasted coconut can be sprinkled on top of each slice, if desired.
If want another great crust recipe to use with low carb mousse, try my peanut crust. The peanut butter flavor goes well with a rich chocolate filling.
Toasted Coconut Pie Crust for a Low Carb Keto Chocolate Dessert
Low Carb Dream Pie with Toasted Coconut Pie Crust
- 2 cups unsweetened flaked coconut
- 1/4 teaspoon stevia extract powder
- 3 Tablespoons butter , melted
- 1 packet unflavored gelatin
- 2 tablespoons cold water
- 1/4 cup boiling water
- 2/3 cups powdered erythritol or Swerve
- 1/4 teaspoon stevia concentrated powder
- 1/2 cup cocoa powder
- 2 cups heavy cream , chilled
- 2 teaspoons sugar-free vanilla extract
Add the stevia and melted butter to the flaked coconut. Press mixture into a sprayed pie plate and bake at 325°F until the coconut was toasted a golden brown.
In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Stir together sweeteners and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into prepared pie crust.
Carbs per slice: about 6 g