A rich, decadent treat for a special occasion, or for anytime for those with a strong sweet tooth! Keto, low-carb, paleo, dairy-free, grain-free.
1cupblanched almond flour
4tablespoonsmelted coconut oilor enough to form a wet, workable mixture
3.5 oz bar90% or higher dark chocolatemelted
Mix the dry ingredients for the crust together in a bowl. Add in melted coconut oil a little at a time until a moist dough is formed. You want the mixture to be wet enough that it can be formed into a dough that sticks together, but not too wet that it is drenched.
Spray a pie plate with non-stick spray and place the crust dough into it. Form dough into a crust and place into the fridge to set until firm (5-10 minutes).
While the crust sets, start on the filling. Melt chocolate in the microwave, in 20 second bursts. Do not overheat, or the chocolate will burn.
Mix in the granulated sweetener and coconut cream (I use canned coconut cream). Stir until well-combined.
Pour filling into the pie plate over the crust. Return to fridge until it begins to harden a bit (another 5-10 minutes). Top with raspberries and return to fridge until fully hardened (1 hour or so).
Slice into 8 pieces and store covered in the refrigerator. Consume within 4-5 days.
Nutrition Facts (per slice, recipe makes 8 slices): 342 calories, 32 g fat, 22 g total carbs, 7 g fiber, 12 g sugar alcohols (3 g net carbs), 6 g protein