Description
Indulge in this rich and gooey Keto Chocolate Candy Bar Cake, perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- 1/3 cup (75.67 g) butter
- 1/3 cup (66.67 g) brown sugar replacement
- 1/3 cup (66.67 g) allulose or xylitol
- 1/2 cup (118.29 ml) heavy whipping cream
- 1 tsp vanilla
- 3 tbsp (15.22 g) cocoa powder
- 1/4 tsp salt
- 3 large eggs
- 1 cup (80 g) shredded coconut
- 1 cup (109 g) chopped pecans
- 1/3 cup (60 g) sugar free chocolate chips
Instructions
- Preheat the oven to 325ºF and grease a 9-inch glass or ceramic pie plate.
- In a large saucepan over medium low heat, combine the butter and sweeteners, whisking until the sweeteners are dissolved.
- Stir in the cream, vanilla, and cocoa powder, and whisk until the mixture is well combined and there are no lumps of cocoa powder.
- Remove from heat and whisk in the eggs until well mixed, then stir in the coconut, pecans, and chocolate chips.
- Spread the mixture in the prepared pie plate and bake for 25 to 35 minutes, or until the pie is mostly set but still jiggles a little in the center.
- Remove and let cool completely in the pan.
Notes
- Storage Information: Store the pie in a covered container on the counter for up to three days or in the fridge for up to a week. You can also freeze it for several months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 278 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 26.3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7.7 g
- Fiber: 4.7 g
- Protein: 4.6 g
- Cholesterol: 0 mg