Super Silky Keto Chocolate Chiffon Pie

Sometimes you just want something chocolatey and creamy. This keto
chocolate chiffon pie fills both of those requirements. It’s sweet, but
not overly so, but it is super smooth and creamy!
This pie
recipe whips up quickly. The crust takes about 15 minutes from start to
bake, and the filling whips up in a few minutes. It’s one of those
easy desserts you can pull together in about 20 minutes.
There is no refined sugar or grains in this recipe. The crust is made entirely of coconut flour!

Ingredients
Crust

• 1 cup coconut flour
• 3/4 cup butter (softened)
• 2 Tbsp powdered sweetener (I used monk fruit erythritol blend)
• 2 eggs
• 1 tsp vanilla
• 1 pinch of salt
• 2 Tbsp cocoa powder
• 1/4 cup Lilly’s dark chocolate chips
• 1/2 tsp coconut oil

Filling

• 1 pouch Knox unflavored gelatin
• 1/2 cup unsweetened almond milk, divided
• 1/4 cup boiling water
• 1/3 cup cocoa powder
• 3/4 cup powdered sweetener (I used monk fruit erythritol blend)
• 2 tsp vanilla
• 2 cups whipping cream

Toppings

• 1 cup heavy whipping cream
• 1/4 cup Lilly’s sugar-free dark chocolate chips
• 2 tsp powdered sweetener (I used monk fruit erythritol blend)
• 1/2 tsp vanilla
• 1/2 tsp coconut oil

Instructions
Crust

1. Preheat oven to 350F.
2. Add softened butter to a medium-sized mixing bowl.
3. Blend eggs and vanilla in a small bowl and whisk until well blended and pour into the bowl with the softened butter.
4. Add
   salt, coconut flour, cocoa powder, and powdered sweetener and mix until
   everything is well blended and comes together. The mixture will
   resemble cookie dough.
5. Press the mixture into the bottom of a 10-inch tart pan, or 10-inch springform pan.
6. Cover
   the bottom and sides of the pan with tin-foil. Wrap a bit of tin foil
   over the rim of the pan to protect the top of the crust. Or use a pie
   protector.
7. Bake in a 350F oven for 8-10 minutes or until the
   crust just begins to lightly brown. Remove from the oven and cool for 10
   minutes.
8. Melt the chocolate chips and coconut oil in a small
   bowl and pour into cooled crust. Spread the chocolate around the bottom
   and sides of the crust.

Chocolate Filling

1. Add
   1/4 cup of unsweetened almond milk to a small bowl and sprinkle the
   gelatin over the top of milk and allow it to sit until the gelatin is
   completely wet.
2. Add boiling water to the gelatin mixture and stir until gelatin is melted. Set aside.
3. In
   the bowl of a stand mixer fitted with a whisk attachment, combine
   sweetener, cocoa, vanilla, remaining almond milk and whipping cream.
4. Beat the mixture until soft peaks form.
5. Slowly pour in the gelatin mixture; beat on high until stiff peaks form.
6. Pour filling into prepared crust.

Toppings

1. Whip
   the cup of whipping cream in the bowl of a stand mixer attached with
   the whisk attachment. Add vanilla and sweetener, and mix until stiff
   peaks form.
2. Melt the chocolate and coconut oil and blend
   together well. Pour onto a smooth cool surface and allow it to cool
   until no longer shiny and soft. Use a pastry scraper to curl and flake
   the chocolate off the board and sprinkle over the pie.
3. Cool pie for 6 hours before slicing.

Notes

• Be sure to protect the coconut crust by either wrapping the sides of the pan with tin foil or by using a pie protector.
• Don’t over whip the whipping cream. Immediately when the mixture forms stiff peaks shut the mixer off.
• Be sure to allow the pie to set in the fridge for at least 6 hours before slicing.