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Sugar Free Coconut Mocha

Sugar Free Coconut Mocha Cream Pie Delight

  • Author: basmer
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Sugar Free

Description

Delicious Sugar Free Coconut Mocha Cream Pie Recipe

Ingredients

Scale
  • 1 ½ cups almond flour
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons granulated sugar-free sweetener
  • ½ cup melted unsalted butter (or coconut oil for dairy-free)
  • ¼ teaspoon salt
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • ½ cup granulated sugar-free sweetener
  • ¼ teaspoon xanthan gum (optional)
  • 4 large egg yolks
  • 1 cup full-fat coconut milk (or cream)
  • 1 cup heavy cream (or additional coconut cream for dairy-free)
  • 4 ounces softened cream cheese
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened shredded coconut
  • 1 ½ cups very cold heavy cream
  • ¼ cup powdered sugar-free sweetener
  • 1 teaspoon vanilla extract
  • Toasted unsweetened shredded coconut (for garnish)
  • Sugar-free chocolate shavings (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine almond flour, unsweetened cocoa powder, granulated sugar-free sweetener, and salt. Whisk until well combined.
  2. Pour in melted unsalted butter (or coconut oil if dairy-free). Stir with a fork until the mixture resembles wet sand and holds together when pressed.
  3. Firmly press the crust mixture evenly into a 9-inch pie plate. Ensure it’s packed tightly, especially up the sides.
  4. Bake for 10-12 minutes, or until the edges are lightly browned and fragrant. Remove from oven and let the crust cool completely on a wire rack.
  5. In a medium saucepan, whisk together unsweetened cocoa powder, instant espresso powder, granulated sugar-free sweetener, and xanthan gum (if using).
  6. In a separate bowl, whisk together egg yolks until pale. Then, whisk in full-fat coconut milk (or cream) and heavy cream (or additional coconut cream for dairy-free).
  7. Gradually pour the wet ingredient mixture into the saucepan with the dry ingredients, whisking constantly to prevent lumps. Place the saucepan over medium-low heat.
  8. Cook, stirring constantly, for 8-12 minutes, or until the mixture thickens significantly and coats the back of a spoon.
  9. Remove from heat. Add softened cream cheese and vanilla extract. Whisk until the cream cheese is fully melted and incorporated.
  10. Gently fold in unsweetened shredded coconut.
  11. Pour the warm filling into the cooled chocolate crust. Smooth the top with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight.
  12. Once the pie is fully set, in a large, very cold bowl, combine very cold heavy cream, powdered sugar-free sweetener, and vanilla extract.
  13. Using an electric mixer, whip on medium-high speed until stiff peaks form.
  14. Spoon or pipe the whipped cream over the chilled pie.
  15. Sprinkle with toasted unsweetened shredded coconut and garnish with sugar-free chocolate shavings.
  16. Slice and serve immediately.

Notes

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 250
    • Sugar: 0 g
    • Sodium: 150 mg
    • Fat: 20 g
    • Saturated Fat: 10 g
    • Unsaturated Fat: 5 g
    • Trans Fat: 0 g
    • Carbohydrates: 10 g
    • Fiber: 3 g
    • Protein: 4 g
    • Cholesterol: 80 mg

    Keywords: Sugar Free Coconut Mocha

    Find it online: https://www.recipesmolly.com/sugar-free-coconut-mocha/