A keto approved dessert, sure to satisfy that chocolate craving! Easy to make pie that’s perfect for your ketogenic lifestyle!
If you are looking for a yummy dessert that you can enjoy while following a ketogenic diet, this is a great choice! This creamy chocolate pie will keep you on track while satisfying that craving for something sweet! All the ingredients are keto approved and even include a packet of our new Keto Max Swiss Cacao!
Swiss Cacao is so delicious and has a rich chocolate flavor! That’s why it’s also great for making delicious whipped desserts like pie filling! When you mix it with water it tastes like a how chocolate! It also tastes amazing mixed with hot or cold coffee. Mixed with coffee in this recipe, it gives this pie a delicious mocha flavor!
How is Keto Bio Max Different?
Keto Bio Max gives you a faster spike in Ketosis and a longer experience in ketosis. You will definitely feel the difference when you drink Keto Max!
KETO OS Bio Max is formulated so that your body can absorb roughly 40% more of the beta hydroxybutyrate ketone. Like the 3.0 Chocolate Swirl, Keto Max does not contain any MCT oil. It is gluten-free, dairy free and vegan.
It comes in two versions, the “Charged” version, which has about the same amount of caffeine as a cup of coffee and the “Non-Charged” or non-caffeinated version. Both work well but the Non-Charged is best for children or people who are sensitive to caffeine.
How to mix it: Mix Max with water and ice to get a chocolate milk flavor! Can be heated to create a hot chocolate like experience. (Do not heat in microwave)
Macros per serving of Keto Creamy Swiss Cacao Pie:
Check out more keto approved -> RECIPES
Keto Creamy Swiss Cacao Pie
- 2 cups almond flour
- 1 pinch salt
- 3 tablespoons butter melted
- 1/4 cup cocoa powder
- 2 packets sweet leaf sweetener
- 1/2 cup pecans chopped
- 1 large egg + 3 egg whites
- 2 cups heavy whipping cream
- 1 packet Max Swiss Cacao charged
- 1 teaspoon Coffee chilled
- Combine dry ingredients then add in melted butter, egg, and pecans.
- Bake on 350 for 15 minutes.
- Let cool.
- Whip all ingredients together, pour into pie crust, and refrigerate one hour.
- Garnish with berries.