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September 15, 2014

Chocolate Ganache Tart with Macaroon Crust

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This rich keto low carb chocolate ganache is a chocolate lovers’ dream dessert. The most heavenly of sugar-free desserts and it’s incredibly easy to make!

Low Carb Chocolate Ganache Macaroon Tart

You may recall a few months ago, I floated out a very important, possibly ground breaking theory. It’s a simple theory but it’s quite spectacular: Chocolate ganache fixes everything. At the time, I was mostly referring to the fact that it helps mask my incredibly poor cake-frosting abilities under a lovely layer of rich chocolate-y goodness. I really am remarkably bad at frosting cakes but I am also remarkably good at pouring ganache over them. And then no one notices my patchy, messy frosting. But the reality is that chocolate ganache is so much more than a distraction from messy frosting. Ever so much more. Because chocolate ganache just might be one of the richest, tastiest, most delicious chocolate creations in all the world. And as such, it has great power. It has the power to soothe ruffled nerves and brighten the lousiest of days. It can create bonds of friendship in the unlikeliest of people. Everyone swoons at chocolate ganache, so if ever you are in a situation of high tension with bitter foes ready to do battle, just whip up some chocolate ganache. Peace is restored. Everyone is happy. Until the ganache is gone. Then you are screwed!

For a long time, my problem has been making a sugar-free chocolate ganache that is truly authentic. “Real” chocolate ganache is a simple mixture of cream and semi-sweet chocolate. But I don’t use semi-sweet chocolate. And unsweetened chocolate is very finicky and prone to seizing at the least provocation. I attempted the cream/chocolate combination several times early on in my low carb career and got a goopy, irretrievable mess. Determined not to live without chocolate ganache, I made up my own version which involved butter, unsweetened chocolate, cocoa powder and sweetener. And it made for a very acceptable and delicious, but not so authentic, chocolate sauce that tasted and behaved so much like real ganache, I was happy enough. I thought I was satisfied.

Sugar-Free Chocolate Ganache Pie

And then I came across a Martha Stewart recipe that I wanted to revamp and I found I wasn’t quite as satisfied as I’d previously thought. Martha’s Crisp Coconut and Chocolate Pie had me gagging for real chocolate ganache, made simply by melting chocolate with heavy cream and creating that unbelievably smooth, rich finish. So I decided to screw up my courage and attempt the unsweetened chocolate/cream mixture again, this time with several years of low carb experience under my belt. I was nervous, no question. I hate wasting ingredients and I particularly hate wasting chocolate. But I thought I knew enough about how my sweetener (Swerve), my chocolate and my cream behave that I might attempt it once more. One thing I knew was that powdered Swerve has a tendency to create a thicker end product, so I cut back on the total amount of chocolate compared to other ganache recipes. I also helped sweeten the ganache with a little stevia. And a little vanilla helped give it that semi-sweet chocolate flavour.

Low Carb Gluten-Free Chocolate Ganache Pie Recipe

I won’t lie; this was really a leap of faith for me. But one of the ingredients that really helped make it work? Patience. I knew I needed to let that chopped chocolate melt completely in the hot cream before I whisked it together. Even so, I could hardly believe my luck when I began to whisk and got an incredibly smooth chocolate mixture. I breathed a huge sigh of relief as I poured it into my coconut macaroon crust. Real low carb chocolate ganache conquered. I am on top of the world.

Low Carb Chocolate Ganache Tart with Macaroon Crust

4.86 from 7 votes
Print
Chocolate Ganache Tart with Macaroon Crust
Prep Time
10 mins
Cook Time
1 hr
Chill Time
3 hrs
Total Time
4 hrs 10 mins
 

Rich sugar-free chocolate ganache poured into a coconut macaroon crust. The most heavenly of low carb desserts and it's incredibly easy to make!

Course: Dessert
Cuisine: Dessert
Servings: 1 9-inch tart
Calories: 350 kcal
Ingredients
Crust:
  • 2 large egg whites at room temperature
  • 1/4 cup granulated Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1 & 1/2 cups shredded coconut
Chocolate Ganache:
  • 1 & 1/4 cup heavy cream
  • 1/2 cup powdered Swerve Sweetener
  • 1/4 to 1/2 tsp liquid stevia extract depending on how sweet you like it
  • 1/2 tsp vanilla extract
  • 6 ounces quality unsweetened chocolate finely chopped
Instructions
Crust:
  1. Preheat oven to 300F and grease a 9-inch glass or ceramic pie pan.
  2. Beat egg whites with sweetener and vanilla until stiff peaks form and mixture is glossy. Gently fold in shredded coconut until combined.
  3. Spread mixture over bottom and up the sides of prepared pan. Cover edges with strips of foil and bake 35 minutes. Remove foil and bake 5 to 10 minutes more, or until edges are lightly browned. Remove and let cool.
Chocolate Ganache:
  1. In a medium saucepan over medium heat, whisk together cream and powdered sweetener. Bring to just a boil, then remove from heat. Stir in stevia and vanilla extracts.
  2. Add chopped chocolate and let sit 5 minutes until chocolate is completely melted, then whisk until smooth.
  3. Pour ganache into crust and refrigerated until set, about 3 hours.
Recipe Notes

Serves 12 (this stuff is seriously rich!). Each serving has 11.8 g of carbs and 7.04 g of fiber. Total NET CARBS = 4.76 g.

Food energy: 350kcal
Polyunsaturated fatty acids: 0.76g
Total fat: 33.22g
Calories from fat: 299
Cholesterol: 33mg
Carbohydrate: 11.80g
Total dietary fiber: 7.04g
Protein: 4.91g
Sodium: 32mg

Nutrition Facts
Chocolate Ganache Tart with Macaroon Crust
Amount Per Serving
Calories 350 Calories from Fat 299
% Daily Value*
Fat 33.22g51%
Polyunsaturated Fat 0.76g
Cholesterol 33mg11%
Sodium 32mg1%
Carbohydrates 11.8g4%
Fiber 7.04g28%
Protein 4.91g10%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Gluten Free, Low Carb, Pies & Tarts Tagged With: chocolate ganache, coconut, egg whites

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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.

Reader Interactions

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Comments

  1. Alice @ Hip Foodie Mom says

    September 15, 2014 at 6:30 am

    A coconut macaroon crust?! oh my gawd, I love this!

    Reply
  2. Kaitlin Vincent says

    September 15, 2014 at 6:39 am

    Ohmygosh. I know what’s going on my menu ASAP….!!! Thank you for this!

    Reply
  3. linda says

    September 15, 2014 at 6:48 am

    Hi Carolyn, Have you tried using Cocoa Paste? I’ve just found some at my local grocer GoodnessMe and from what I’ve read it may be the best solution yet for making anything chocolate. I’m sure your recipe will be wonderful, as always…..
    Thanks!

    Reply
    • linda says

      September 15, 2014 at 6:49 am

      woops! I think the correct term is Cacao Paste….

      Reply
  4. Barbara says

    September 15, 2014 at 10:36 am

    Looks GREAT! When shredded coconut is called for, is that fresh shredded coconut, or the unsweetened dried coconut you can buy in bags? Are they interchangeable, and if so, any change in measuring?

    Also, if all I have is the powdered Swerve, can I substitute it for the granulated (in the crust)? If so — what change in the amount? Thanks!

    Reply
    • Carolyn says

      September 15, 2014 at 10:58 am

      It’s the desiccated shredded coconut in bags and they would not be interchangeable. I think you can do the powdered in the crust in the same amount.

      Reply
  5. Lady Jennie says

    September 16, 2014 at 3:47 am

    Oh no! Another recipe I MUST make this weekend. 🙂

    I’ve said it before and I’ll say it again. You’re a genius!

    Reply
  6. Barbara Taylor says

    September 16, 2014 at 6:18 am

    I have subscribed to your wwebsite and love your blog and recipes,but when i click print the box at top says the word “blank”. it is on every recipe I have tried to print from your website. If I cant print them it is not practiacl for me to use because my computer is upstairs and kitchen downstairs! Am i doing something wrong? Thanks for your help!!!!

    Reply
    • Carolyn says

      September 16, 2014 at 6:24 am

      Hi Barbara,
      Can you switch browsers? Are you using Chrome? I think this is a known issue between Ziplist and Chrome. But I can print no problem from Safari.
      Thanks!

      Carolyn

      Reply
    • Maytha Kilgore says

      September 22, 2014 at 7:49 pm

      I had the same problem. I hit Control P on my keyboard and had success that way. Hope it works for you.

      Reply
  7. Vivian says

    September 16, 2014 at 10:44 am

    YUM!! My husband loves chocolate so this is on my list! Thank you for the work you do perfecting the recipes so we won’t waste MORE chocolate! 🙂 What type of chocolate did you use?

    Reply
    • Carolyn says

      September 16, 2014 at 11:46 am

      I used Ghirardelli 100%

      Reply
      • Vivian says

        September 16, 2014 at 11:59 am

        Thank you for the reply and I will do the same! Looks wonderful!

        Reply
  8. Christine at Cook the Story says

    September 16, 2014 at 11:17 am

    The fact that this is sugar free and yet so decadent is pure awesome!

    Reply
  9. Kristie says

    September 16, 2014 at 4:03 pm

    This looks absurdly good. Do you think the recipe would still work if it were cut in half?

    Reply
    • Carolyn says

      September 16, 2014 at 6:28 pm

      What size pan? I mean, yes, the proportions would work but you’d need the right size of pan to hold it.

      Reply
      • Kristie says

        September 16, 2014 at 9:03 pm

        I have a 1-quart ceramic casserole that I’ve successfully made mini-fruit pies in before. I don’t care if it’s square! Pie is pie, and there are only 2 in my household. I’ve never made anything involving chocolate — I’ve always been afraid of the melting step.

        Reply
        • Carolyn says

          September 17, 2014 at 5:28 am

          Sounds good, give it a try. The trick with the ganache is patience. Make sure your cream gets to just a simmer, then add the chopped chocolate and walk away for at least 5 minutes. Come back and stir and it should be good. Use good quality chocolate like Ghirardelli.

          Reply
  10. Amanda says

    September 18, 2014 at 10:57 am

    Totally want to lick the screen! This is amazing!

    Reply
  11. Krissie says

    September 18, 2014 at 12:46 pm

    Would the measurements for the sweetener be the same if I used stevia? I have the Pyure brand stevia. I have never made anything that is sugar-free so this will be my first attempt.

    Reply
    • Carolyn says

      September 18, 2014 at 3:19 pm

      I think you can use Pyure cup for cup, but I am not sure if it will behave exactly as Swerve does. It’s not granulated, it’s very powdery so I don’t know how it will fare in the meringue or in the ganache.

      Reply
  12. eric says

    September 20, 2014 at 2:02 pm

    Great one

    Reply
  13. Susan Pelter says

    September 21, 2014 at 12:48 pm

    Carolyn, this looks divine but I’m not a coconut lover; do you think blanched sliced almonds would work for the crust? I love almond macaroons, so with the ganache… sounds yum.

    Reply
    • Carolyn says

      September 21, 2014 at 4:20 pm

      I think you could use ground almonds, but sliced might not be fine enough.

      Reply
  14. Thalia @ butter and brioche says

    September 22, 2014 at 3:57 am

    What a great recipe! Loving that coconut macaroon crust and how healthy the recipe is for you.. thanks for sharing it. Pinned!

    Reply
  15. Cathy says

    September 22, 2014 at 5:01 pm

    I can’t believe how incredibly delicious that looks! Carolyn, you have outdone yourself on this one!

    Reply
  16. Becky says

    September 22, 2014 at 9:38 pm

    Wow! I’m drooling… 🙂 I’m definitely making this one this week!

    Reply
  17. Linda Sp says

    September 26, 2014 at 5:07 pm

    I’ve made a version of this using the same crust, without the sweetener. The filling adds enough sweet for my taste. For the filling I made a very dark 85% chocolate mousse using the recipe invented by Hervé This, the founder of molecular gastronomy. It’s a very simple technique and goes against everything you think you ought to do because it’s basically water and chocolate, heated and whisked until it makes a mousse. The chocolate doesn’t seize up the way you’d expect. It’s a weird recipe, but yummy.

    Your sugar-free version looks equally yummy. It’s on my list of recipes to try. 🙂

    Reply
  18. Common Sense says

    October 10, 2014 at 8:10 pm

    Made this today,utterly delicious! The chocolate is creamy and the crust is tender. I used the higher amount of stevia because my husband likes chocolate a bit sweeter (a former milk chocolate guy) and it was just perfect. Served with whipped cream of course!

    It was also quite easy and quick to make, the hard part was waiting 3 hours for it to cool. I was actually short on cooling time for the crust so it only had about 10 minutes (outside on the deck, it’s cool today) before I poured in the ganache. Chilled for about 3.5 hours.

    Thanks again Carolyn for a great recipe!

    Reply
  19. Common Sense says

    October 10, 2014 at 8:14 pm

    One more comment, I used plain ol’ Baker’s unsweetened chocolate because that’s what I had and it worked just fine.

    Reply
    • Carolyn says

      October 11, 2014 at 9:01 am

      Good to know, thanks!

      Reply
  20. meghan says

    January 25, 2015 at 4:36 pm

    I only have granulated and not powdered sweetener. Would granulated still work okay in the ganache?

    Reply
    • Carolyn says

      January 25, 2015 at 5:52 pm

      Not really, I’m afraid. Unless you can find a way to powder it really finely, your ganache will be very gritty.

      Reply
    • sue in CA says

      November 28, 2016 at 1:49 pm

      you can turn your granulated Swerve into powder in a blender (I used my Vitamix) … I now prefer to have powdered on hand instead of granulated. Works equally well in all recipes

      Reply
    • Richard C says

      November 7, 2020 at 12:01 am

      A coffee grinder also works great for turning any granulated sweetener into powdered in a snap!

      Reply
  21. karen says

    March 5, 2015 at 6:27 pm

    Carolyn, to prevent chocolate from seizing when making chocolate ganache, use the food processor. I chop the chocolate (any kind) almost to powder, heat up cream very hot in the micro, then process together. I have NEVER had it seize, take way less time too. I used to have a cake business and I did it this way every time, never had a problem. I also use half the amount of cream, then put the rest in cold which cools it down even faster so you can eat it quicker!! Happy Baking
    Karen

    Reply
    • Carolyn says

      March 5, 2015 at 6:49 pm

      I’ve never had a problem doing it this way, ever since I wrote this recipe. And that would require two things to clean, both the pot and the processor! (Yep, I am that lazy). 🙂 But thanks for the tip, I may have to try it sometime.

      Reply
  22. Jeannee says

    March 15, 2015 at 3:55 pm

    I made this yesterday in honor of pi day! It was delicious and came out exactly the way yours is pictured. Thanks!

    Reply
  23. Nicolette says

    March 22, 2015 at 1:39 pm

    Do you think this would work with real granulated and powdered sugar??

    Reply
    • Carolyn says

      March 23, 2015 at 6:43 am

      Yes, it should.

      Reply
  24. Dot says

    August 10, 2015 at 9:03 am

    Hey there,
    Do you have a recipe ebook for these delicious pies you make???

    Reply
  25. LeeAnn says

    November 26, 2015 at 9:28 pm

    O…M….G. I made this for Thanksgiving; being grain/sugar free, with relatives having nut and dairy allergies, I wanted to make something that could be served in conjunction with the traditional pecan and apple pie. This was S O super rich and chocolaty! I did use the powdered Swerve in the crust, as that was what I had, and it worked fine. I used coconut cream instead of heavy cream, and used Lily’s chocolate chips as opposed to adding additional Stevia. This was so fantastic! Even those who didn’t have allergies loved it as a different option. I will definitely be making again. Thank you Carolyn!

    Reply
    • Carolyn says

      November 27, 2015 at 9:05 am

      Glad you liked it!

      Reply
  26. KarinC says

    February 28, 2016 at 10:52 am

    To Die For. I used all erythritol, (didn’t have Swerve) and I used liquid sucralose instead of liquid stevia. The pie is BEYOND delicious, and super easy!!

    Reply
  27. Wendy says

    March 24, 2016 at 8:37 am

    I REALLY want to make this and add Almonds to the filling — I’m thinking LC Almond Joy tart — YUMMMM. Can’t wait to try!

    Reply
  28. Jessica says

    April 20, 2016 at 3:53 pm

    Carolyn, do you think I could replace the cream with full fat canned coconut milk? I’m dairy-free. 🙂 thanks!

    Reply
    • Carolyn says

      April 20, 2016 at 4:52 pm

      Yes, you can but it definitely doesn’t thicken quite as well so I would whisk in some xanthan gum at the end before you pour it into the crust. Maybe 1/4 tsp?

      Reply
  29. Lisa says

    August 28, 2016 at 9:31 am

    Carolyn, I made this yesterday and refrigerated overnight to take to a cookout. It was tasty but even after sitting out the pie was very firm, actually would have made a delicious fudge. I used Dagoba 100% 2 oz and ghirardelli 100% 4 oz. What would you do differently next time?

    Reply
    • Lisa says

      August 28, 2016 at 9:33 am

      And I used your low carb press-in almond crust for non-coconut lovers which was delicious.

      Reply
    • Carolyn says

      August 28, 2016 at 10:28 am

      Well, that is very interesting to hear because several people have said it does not firm up for them. The reality is that all chocolate is different so the fiber content of the chocolate could be the cause. I’d stick with ghirardelli because that’s what I use.

      Reply
  30. Jessica says

    September 24, 2016 at 7:05 pm

    I went to 2 stores today and neither had 100% chocolate or anything close that didn’t have sugar. So I was resourceful and used a 70% chocolate bar sweetened with stevia (Lilly’s). I added a same cocao powder to compensate for the other 30% of chocolate and added a little less swerve and left out the stevia. I’m happy to report that it turned out great!!

    But, I’ll keep my eyes out for 100% chocolate next time I’m out.

    Reply
  31. Bianca says

    November 21, 2016 at 5:01 pm

    Hi there.

    Unfortunately I can not find any swerve sweetener where I live and I was wondering if I can use either Stevia for the crust and ganache or brown sugar and regular powdered sugar?

    Reply
    • Carolyn says

      November 21, 2016 at 6:37 pm

      Stevia will not allow the filling to firm up properly. Is that all you can find? What about other erythritol-based sweeteners?

      Reply
      • Bianca says

        November 21, 2016 at 7:10 pm

        I was only able to find stevia, truvia or regular sugar and brown sugar. I was going to make the pie for thanksgiving but I will make it christmas and order what I need.

        Reply
        • Carolyn says

          November 21, 2016 at 8:34 pm

          Use Truvia but powder it in a coffee grinder, if you can. And it’s much sweeter than Swerve, which measure like sugar. So look up a conversion chart for using Truvia compared to sugar.

          Reply
          • Bianca says

            November 21, 2016 at 10:25 pm

            Thank you!

  32. sue in CA says

    November 28, 2016 at 1:52 pm

    Made this and it was a big hit … family remarked it reminded them of Almond Joy bars … only difference in mine compared to your photos, my coconut crust was not as fluffy or thick looking as yours. Also I originally thought that a 1/12 serving would be too small, LOL … nope, it is so rich and decadent, couldn’t eat more if I wanted to!

    Reply
  33. Tanya says

    January 15, 2017 at 12:55 am

    Another amazing recipe, Carolyn. So quick and easy to make and a hit with the family. I added approx 3/4 t of ground cardamom as I love the dark chocolate/cardamom combo. Divine. Thank you for continuing to share such wonderful recipes, inspiring my rediscovered love of cooking, especially dessert making and enhancing the LCHF way of life.

    Reply
    • Carolyn says

      January 15, 2017 at 8:04 am

      The cardamom sounds amazing!

      Reply
  34. Beth Ayotte says

    April 5, 2017 at 9:59 pm

    Excellent…keeper!

    Reply
    • Carolyn says

      April 6, 2017 at 8:57 am

      Thanks!

      Reply
  35. Linda says

    April 6, 2017 at 9:07 am

    How funny! The Martha Stewart recipe was one of the first desserts I tried making over. That was back before I’d started using Swerve, stevia, and Lily’s chocolate. I used G&B 85% chocolate and Herve This’s water and chocolate mousse for the filling. It didn’t work as well as I’d hoped because the mousse was too soft to cut. But it works wonderfully for individual tarts. I have a different recipe from Alice Medrich that I revised that’s my go to chocolate tart. It’s going to be nice to add yours to my repertoire. It looks super yummy.

    Reply
    • Carolyn says

      April 6, 2017 at 10:46 am

      Thanks!

      Reply
  36. Jenny says

    April 10, 2017 at 8:16 pm

    I know this is an older recipe, but I’m thinking of making these in individual sized muffin cups. Do you think that would work, and would the recipe, as is, fit a standard 12 cup muffin tin? Obviously I’ll need to watch the crust cooking closely as it would probably cook faster, but any thoughts on this would be most appreciated. Thank you!!!

    Reply
    • Carolyn says

      April 10, 2017 at 8:38 pm

      I think it could work but I would grease those muffin cups and I really don’t know if it would make 12 or not.

      Reply
  37. Stephanie Deal says

    April 15, 2017 at 9:05 pm

    Well dang!! This is the very first recipe of yours that I’ve tried that was a total bust. I used Ghiardelli chocolate and followed the recipe exactly. The crust as tough and crumbled to pieces and the chocolates ganache was rich, but not sweet enough and after 4 hours in the fridge, it was hard as a rock. I’m totally disappointed but after 18 months of trying your recipes, I guess it’s ok that I finally had one fail. :-/

    Truthfully, I’m not making this again and will just stick with your Chocolate Mousse Pie – which is simply to die for. 🙂

    Reply
    • Carolyn says

      April 16, 2017 at 8:08 am

      I am sorry to hear that! Not sure what went wrong. I do recommend at least keeping the ganache in mind for other recipes because it does work well usually!

      Reply
  38. J says

    July 5, 2017 at 2:47 pm

    I know this is an older post, but I am puzzled by the addition of Liquid Stevia into the melted chocolate. The water in the stevia causes it to seperate for me.

    Reply
    • Carolyn says

      July 5, 2017 at 8:31 pm

      Then either your heat was too high or your chocolate was low quality.

      Reply
  39. Teresa says

    September 11, 2017 at 12:00 pm

    I don’t really like liquid stevia. Can I use sugar free mocha or vanilla syrup instead?

    Reply
    • Carolyn says

      September 11, 2017 at 4:42 pm

      Sure!

      Reply
  40. Carolinagirl says

    October 15, 2017 at 5:53 am

    SO glad i found this recipe! This was my first keto birthday, and as i am doing it for health reasons, i wasn’t willing to splurge on my former go to paleo cake. This was absolutely delicious, and was just what i was waning for a birthday “cake”! I used full fat coconut milk to keep it dairy free, and just used the fat off the top of the cans. The consistency was perfect! Thank you for this wonderful recipe!

    Reply
    • Carolyn says

      October 15, 2017 at 6:15 am

      Glad it worked out so well!

      Reply
  41. Rachel says

    December 19, 2017 at 5:46 pm

    I can’t stand stevia — can I leave it out or should I sub it with something else? what would you recommend.

    Reply
    • Carolyn says

      December 19, 2017 at 8:43 pm

      You can do more Swerve but it may be quite a bit thicker.

      Reply
  42. Jasmine says

    May 9, 2018 at 2:31 pm

    Hello, this looks absolutely delish !! Is it possible to use pure cacao powder for the recipe instead of chocolate bars? I just have so much cacao powder that I’m trying to use up. hahah!

    Reply
    • Jasmine says

      May 9, 2018 at 2:37 pm

      also, can i use monk fruit sweetener instead?

      Reply
    • Carolyn says

      May 9, 2018 at 4:22 pm

      There is a way to use cacao for unsweetened chocolate but it requires also more oil. I think it’s 3 tbsp cacao plus 1 tbsp oil (butter is fine) for every ounce of chocolatey. You may want to google it.

      Reply
  43. Sarah Skaggs says

    April 24, 2019 at 11:02 am

    5 stars
    Wow, love the flavors – this is amazing!

    Reply
  44. Julie says

    April 24, 2019 at 11:28 am

    5 stars
    This is heavenly! I can’t decide what I like better the crust or the filling!

    Reply
  45. Erin says

    April 24, 2019 at 12:03 pm

    5 stars
    This is heaven! I love the crust, but that chocolate layer is incredible!

    Reply
  46. Courtney O'Dell says

    April 24, 2019 at 12:44 pm

    5 stars
    So rich and luxurious – this pie has turned out perfectly every time we’ve made it!

    Reply
  47. Becky Hardin says

    April 24, 2019 at 4:37 pm

    5 stars
    Yum! Yum! Yum! From the crust to the filling I am sure I would love to eat more then one slice!

    Reply
  48. Jen says

    August 4, 2019 at 6:27 am

    5 stars
    This pie is fantastic! I’m thinking of making it in an 8×8 pan as a bar next time, just to make it easier to cut up. Thank you.

    Reply
  49. Jennifer Jensen says

    June 12, 2020 at 11:19 pm

    4 stars
    We really did like it but for us it was a little bit too rich. I’m trying to decide what I can do to preserve the flavor but not have such concentrated sweetness. If you have any ideas on how to add a cheesecake layer or a way to to whip the ganache, I would love to try. Although I love coconut, I think I would like a slightly salty and buttery almond flour crust with crushed macadamia nuts and coconut to break up the sweetness.

    Reply
    • Carolyn says

      June 13, 2020 at 6:44 am

      It is indeed rich and you can use it in many ways. Simply search ganache on my site and you will come across a lot of ways that I have incorporated it into other recipes.

      Reply

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Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

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