Preheat oven to 300F and grease a 9-inch glass or ceramic pie pan.
Beat egg whites with sweetener and vanilla until stiff peaks form and mixture is glossy. Gently fold in shredded coconut until combined.
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:
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.
Add chopped chocolate and let sit 5 minutes until chocolate is completely melted, then whisk until smooth.
Pour ganache into crust and refrigerated until set, about 3 hours.
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