1/4 to 1/3cupgranulated sweetener of choicedepending on how sweet you like your desserts (48 g). I like the Pyure stevia blend
1/4cupboiling water(2 oz)
113.66 oz cancoconut cream
chocolate shavings or whipped cream, optional
Make one batch of low-carb pie crust. Bake in oven. Set aside to cool while you prepare the filling.
To a bowl, add the gelatin, cocoa powder, sweetener and vanilla extract. Mix to combine. Pour in boiling water and mix. Add in the can of coconut cream. Mix, then pour into the cooled pie crust. Top with chocolate chunks or shavings, or whipped cream, if desired. Place in fridge for at least one hour. Store in fridge covered for up to 5 days.
Nutrition Facts (per serving, recipe makes 8 servings): 236 calories, 16 g total carbs, 2 g fiber, 6 g sugar alcohols (8 g net carbs), 4 g protein