This pie is a chocolate lovers dream! Made with a chocolate almond crust, filled with rich, creamy ganache and toasted walnuts…then topped with a delicious keto chocolate pudding and fresh whipped cream!
Preheat an oven to 350 F. Combine the almond flour, 4 T Swerve, 3 tablespoons of dark cocoa powder and ⅛ tsp kosher salt together in a bowl. Add in 6 tablespoons of melted butter. Mix until combined.
Pour into a 9” pie pan and press onto the bottom and up the sides of the pan.
Bake for 10-11 minutes until slightly puffy and set. Turn the oven down to 300 F.
In the meantime, heat the cream in the microwave until boiling. In my microwave, this is 45 seconds and then another 30 seconds. Pour over chocolate chips and allow to sit for 5 minutes before stirring. After 5 minutes have elapsed stir well until it mixes into a ganache.
Pour ganache into the cooled pie crust.
Bake the walnuts for about 7-10 minutes until toasted.
Crumble the walnuts over the ganache.
Then mix together 6 tablespoons of Swerve, ¼ cup dark cocoa powder, 1 tsp xanthan gum and ⅛ tsp kosher salt together.
Making sure to whisk in the xanthan very well to ensure no lumps. Add in cold coconut milk and vanilla.
Whisk until mixture thickens then pour on top of the ganache and smooth. Place pie in the fridge until completely chilled.
Serve with fresh whipped cream!