Diabetic-Friendly No-Bake German Chocolate Pie

Low-Carb • Sugar-Free • Keto • No Oven Needed

⭐ Ingredients

Crust

• 1 ½ cups almond flour
• 3 tbsp unsweetened cocoa powder
• ¼ cup powdered allulose (or monk fruit)
• ¾ cup melted butter
• Pinch of salt

Chocolate Filling

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup sugar-free chocolate chips (Lily’s / ChocZero)
• ¼ cup unsweetened cocoa powder
• ⅓ cup allulose or monk fruit (powdered)
• 1 tsp vanilla extract

Coconut–Pecan Topping

• ½ cup unsweetened shredded coconut
• ½ cup chopped pecans
• ¼ cup heavy cream
• 2 tbsp butter
• 2 tbsp allulose
• 1 egg yolk
• ½ tsp vanilla extract
• Pinch of salt

⭐ Instructions

1️⃣ Make the Crust

1. Mix almond flour, cocoa powder, sweetener, salt, and melted butter.
2. Press firmly into a pie dish.
3. Chill in the refrigerator 10–15 minutes.

2️⃣ Make the Chocolate Filling

1. Melt sugar-free chocolate chips until smooth.
2. Beat cream cheese until creamy.
3. Add melted chocolate, cocoa powder, vanilla, and sweetener.
4. In another bowl, whip heavy cream to stiff peaks.
5. Fold whipped cream into the chocolate mixture.
6. Spread filling over the chilled crust.
7. Refrigerate while making topping.

3️⃣ Make the Coconut–Pecan Topping

1. In a small saucepan, heat butter, heavy cream, allulose, and egg yolk over medium.
2. Cook 4–5 minutes, stirring constantly until thickened.
3. Remove from heat; stir in coconut, pecans, vanilla, and salt.
4. Let cool 10 minutes, then spread on top of the pie.

4️⃣ Chill

Refrigerate at least 3 hours (overnight is best for firm slices).

📊 Nutrition (per slice, 12 servings)

Approx:

• Calories: 285
• Net Carbs: 5g
• Fat: 27g
• Protein: 5g
• Sugar: 0g

⭐ Tips for Best Results

• Use allulose for a glossy, gooey topping (erythritol can crystallize).
• Toast pecans for deeper flavor.
• If you want a firmer chocolate layer, add 2–3 oz extra cream cheese.
• For extra richness: add 1 tbsp espresso powder to the chocolate filling.