Chocolate, pecans, and coconut come together in this delectable Keto German Chocolate Pie. All gooey filling, this crustless pie is so easy to make and will delight your tastebuds!
Coconut, chocolate, and pecans, oh my! All baked together in a deliciously gooey keto pie. How does that sound to you? If I Iisten carefully, I am pretty sure I can hear you salivating. Or is that just me?
Not to worry, this Keto German Chocolate Pie is so easy to make that you can that we can all enjoy it whenever we want. And believe me, you will want! It has all the perfect gooey, rich flavor in a sugar-free dessert.
My husband liked it so much that he’s requested it for our Keto Thanksgiving Menu this year. And I am hardly about to say no to that delicious idea!
Why you will love this recipe
Given how popular my Keto German Chocolate Brownies are, I know this recipe will have many fans. It has all that same wonderful flavor, but it’s baked into a gooey crustless pie.
And it takes only about 40 minutes to make! You simply mix everything up in the same pan and pour into a greased pie plate. No fuss, no muss, just absolutely decadent low carb dessert.
It is rather like one big keto brownie baked in a pie plate. But of course it has texture and crunch from the pecans and coconut. And the rich caramel chocolate flavor makes it spectacular!
Best of all, it has only 4g net carbs carbs per serving. I highly recommend topping it with some whipped cream and maybe a drizzle of my keto caramel sauce for an extra special treat!
Ingredient notes
- Butter: This helps create the caramel-like sauce that starts as the base. You could use coconut oil or another butter replacement if you needed to be dairy free.
- Sweetener: I used a combination of brown sugar substitute and allulose for maximum flavor and gooeyness.
- Heavy whipping cream: This helps create a rich, thick batter.
- Cocoa powder: I recommend Dutch process cocoa for a deeper chocolate flavor. It also blends in more easily with the other ingredients.
- Eggs: Use large eggs and make sure they are room temperature.
- Shredded coconut: Use unsweetened shredded coconut or flaked coconut.
- Pecans: Use chopped pecans for better consistency.
- Sugar free chocolate chips: Adding in some chocolate chips also gives more flavor.
- Pantry staples: Vanilla extract and salt.
Step by step directions
1. Dissolve the sweeteners: In a large saucepan over medium low heat, combine the butter and sweeteners, whisking until the sweeteners are dissolved.
2. Add the cream: Stir in the cream, vanilla, and cocoa powder, and whisk until the mixture is well combined and there are no lumps of cocoa powder.
3. Stir in the eggs: Remove the pan from the heat and whisk in the eggs until well mixed, then stir in the coconut, pecans, and chocolate chips.
4. Bake the pie: Spread the mixture in a greased 9-inch glass or ceramic pie plate and bake at 325ºF for 25 to 35 minutes, or until the pie is mostly set but still jiggles a little in the center.
5. Let cool a bit: Remove and let cool in the pan. If you serve it warm, it may be hard to cut into slices, but it will still be amazing!
Tips for Success
Make sure you grease the pie plate well. It will help the pie come out in cleaner pieces.
I prefer to use shredded coconut in this recipe, because it allows you to cut cleaner slices. Flaked coconut works too, but it does make it harder to slice. Make sure you use a nice sharp knife!
Don’t over-bake this pie! It should be set around the edges but you still want a little jiggle in the center. It will continue to cook and firm up out of the oven. When it’s warm, it won’t come out in nice slices but it’s pretty tasty just scooped out!
You can also warm slices gently in the oven or microwave if you want it to be gooey and softer again.
Frequently Asked Questions
Like the cake, German Chocolate Pie consists of pecans, coconut, caramel, and chocolate. In this keto version, it all gets mixed up together and baked in a gooey crustless pie.
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.
This keto German chocolate pie recipe has 7.7g of carbs and 4.7g of fiber per serving. That comes to 3.0g net carbs per slice.
More rich keto pie recipes
- The Best Keto Pecan Pie
- Pumpkin Cream Keto Pie
- Keto Brownie Pie
- No Bake Keto Peanut Butter Pie
- Keto Coconut Cream Pie
- Keto Chocolate Mousse Pie
German Chocolate Pie Recipe
Ingredients
- 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 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
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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No idea why this works but mixing the sugars and cocoa,then stirring into melted butter eliminates the struggle with cocoa lumps!
I am going to a potluck tonight and I always save some of what I take so that I can enjoy a dessert and it isn’t all gone by the time our table is called. So, instead of a pie, I used mini-muffin cups, and I made a quick crust using a bag of keto cookies and some butter. I put the crust in, and then added the pie filling. I had a lot left over, so I did the same with the rest in an 8 oz ramekin. I had to guess at the time, but it took under 20 minutes for the mini ones and about 20 minutes for the ramekin. I am really excited to bring it tonight (and have the ramekin pie left for me!) Your recipes are always winners – thanks for this one, too!
Sooo good. I was surprised that it was made without any flours, not almond, coconut or any other s. Delicious.
Hello. I’m so excited to see this recipe…and many times more to make it. I’m wondering, though, if half-and-half would work in place of the heavy cream, as I’m more accustomed to having half-and-half on hand. Thank you tremendously for your wonderful recipes and additional guidance.
KSG
Gooey or solid this is so rich and decadent! I made this for my husband’s birthday and he loved it! He is a certified chocoholic so when he requested smaller servings I was shocked…lol So, twelve servings seemed to be perfect. However, my pie never fully set up until I refrigerated it. It was barely jiggly when it was baked but maintained the consistency of a molten lava cake until chilled. Do you think it may have been from using 100% allulose instead of the monk fruit/allulose from your link? I didn’t realize you had used a different product. I need to check links in recipes to make sure products are the same. Lesson learned. Either way, it was great!