Low Carb Dream Pie with Toasted Coconut Pie Crust

Low Carb Dream Pie with Toasted Coconut Pie Crust

Author: Lisa MarcAurele5 from 2 votes A light and airy chocolate mousse makes this dream pie truly dreamy. The toasted coconut crust makes it extra special. Low carb and gluten free. Prep Time10 minsCook Time10 minsTotal Time20 mins Course: DessertCuisine: American Servings 8 people Calories354kcal

Ingredients

Crust

2 cups unsweetened flaked coconut
1/4 teaspoon stevia extract powder
3 Tablespoons butter , melted

Filling

1 tablespoon grass-fed gelatin
2 tablespoons cold water
1/4 cup boiling water
2/3 cups powdered erythritol
1/4 teaspoon stevia concentrated powder
1/2 cup cocoa powder
2 cups heavy cream , chilled
2 teaspoons sugar-free vanilla extract

Instructions

Add the stevia and melted butter to the flaked coconut. Press mixture into a greased pie plate and bake at 325°F until the coconut is toasted a golden brown, about 5 to 10 minutes.
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.

Notes

It’s best 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. To cut back on the amount of erythritol used, concentrated stevia powder or liquid should be added. It’s also more economical to use a concentrated sweetener as a little bit goes a long way.

Nutrition

Additional Info

Net Carbs: 3 g | % Carbs: 4.2 % | % Protein: 5.5 % | % Fat: 90.3 %

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Desserts

Low Carb Dream Pie with Toasted Coconut Pie Crust