Table of Contents
Description:
This Keto No-Bake German Chocolate Pie is rich, creamy, and sugar-free! A low-carb chocolate lover’s dream made with coconut, pecans, and chocolate goodness.
Introduction
Craving a decadent chocolate dessert without the guilt? Then this Keto No-Bake German Chocolate Pie is about to become your new obsession! 🍰
This silky-smooth, chocolatey pie has all the classic flavors of German chocolate cake — luscious chocolate filling, toasted coconut, and crunchy pecans — but with a low-carb, sugar-free twist. The best part? You don’t even need to turn on your oven!
It’s the ultimate easy keto dessert for chocolate lovers, perfect for special occasions, holidays, or just when you want something sweet without breaking your carb count. The combination of creamy chocolate, nutty crust, and rich coconut topping creates pure dessert bliss in every bite.
Whether you’re following a ketogenic diet or just cutting back on sugar, this pie feels like a real indulgence. And since it’s a no-bake recipe, it’s almost impossible to mess up — quick, delicious, and guaranteed to impress anyone who tries it! 😍
Recipe Equipment
Before you begin, make sure you have these tools handy:
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Rubber spatula
- 9-inch pie dish
- Saucepan
- Measuring cups and spoons
- Whisk
- Refrigerator space for chilling
Pro Tip: Chill your mixing bowl before whipping the cream — it helps create a thicker, creamier filling!
Recipe Stats
- Prep Time: 20 minutes
- Chilling Time: 3–4 hours
- Total Time: About 4 hours
- Servings: 10 slices
- Difficulty: Easy
- Diet Type: Keto, Low-Carb, Gluten-Free, Sugar-Free
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup melted butter
- 2 tbsp powdered erythritol or monk fruit sweetener
- Pinch of salt
For the Chocolate Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered erythritol
- ½ cup sugar-free chocolate chips (melted)
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
For the Coconut-Pecan Topping:
- ½ cup heavy cream
- 2 egg yolks
- 2 tbsp butter
- ¼ cup powdered sweetener
- ½ cup unsweetened shredded coconut
- ¼ cup chopped pecans
- ½ tsp vanilla extract
Ingredient Notes
- Almond Flour: The perfect low-carb crust base — nutty and buttery, just like a real graham cracker crust.
- Erythritol or Monk Fruit: Keeps it keto-friendly while adding the right sweetness.
- Cream Cheese: Adds that creamy, velvety texture to the filling.
- Sugar-Free Chocolate: Choose a quality brand like Lily’s or ChocZero for the best flavor and melt.
- Coconut & Pecans: These classic German chocolate toppings add crunch, texture, and a caramel-like flavor when combined.
Step-by-Step Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine almond flour, cocoa powder, melted butter, sweetener, and a pinch of salt. Stir until the mixture resembles wet sand.
Press evenly into a 9-inch pie dish, making sure to cover the bottom and sides. Chill in the fridge for at least 15 minutes while preparing the filling.
Step 2: Make the Chocolate Filling
In a large bowl, beat cream cheese until smooth. Add powdered erythritol, cocoa powder, and vanilla extract. Mix until well combined.
Melt the sugar-free chocolate chips (use a microwave or double boiler) and let it cool slightly. Pour the melted chocolate into the cream cheese mixture and blend until creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the chocolate mixture until fluffy and smooth.
Step 3: Fill the Pie Crust
Spoon the chocolate filling into the chilled crust and spread evenly with a spatula. Smooth the top and refrigerate while preparing the topping.
Step 4: Make the Coconut-Pecan Topping
In a small saucepan over medium heat, whisk together heavy cream, egg yolks, butter, and sweetener. Cook for 3–4 minutes, stirring constantly, until the mixture thickens slightly.
Remove from heat, stir in shredded coconut, chopped pecans, and vanilla extract. Let the mixture cool for 10–15 minutes before spreading it over the chocolate layer.
Step 5: Chill & Set
Refrigerate the pie for at least 3 hours, or until firm. Slice, serve, and enjoy the rich, creamy layers of chocolate, coconut, and pecans.
Pro Tips & Variations
- 🥥 Add More Texture: Toast the coconut before adding for a deeper flavor.
- 🍫 Extra Chocolatey: Drizzle melted sugar-free chocolate on top before serving.
- 🧈 Nut-Free Option: Use sunflower seed flour for the crust instead of almond flour.
- ❄️ Quick Chill Tip: Place the pie in the freezer for 45 minutes if you’re short on time.
Serving Suggestions
This Keto No-Bake German Chocolate Pie is best served cold straight from the fridge. Pair it with a cup of hot coffee or keto hot chocolate for the perfect indulgent moment. ☕🍫
For presentation, top it with a swirl of sugar-free whipped cream, a few toasted coconut flakes, or a sprinkle of chopped pecans. It’s elegant enough for dinner parties but simple enough for weekday treats.
Storage Information
To store:
- Refrigerator: Keep covered in an airtight container for up to 5 days.
- Freezer: Slice and wrap individually. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Pro Tip: Store without whipped cream topping for longer freshness.
Nutrition Facts (Per Serving)
- Calories: 330
- Fat: 32g
- Protein: 6g
- Total Carbs: 5g
- Net Carbs: 3g
- Fiber: 2g
Closing / Call to Action
And there you have it — the ultimate Keto No-Bake German Chocolate Pie that satisfies your sweet tooth without a single ounce of guilt! 💕
It’s creamy, chocolatey, nutty, and perfectly sweet — the kind of dessert that even non-keto friends will fall in love with. Plus, no baking means no stress — just blend, chill, and enjoy!
👉 Try this recipe today and let me know how it turns out in the comments below!
If you loved it, don’t forget to share it on Pinterest or tag your keto dessert photos — I’d love to see your creations! 🍫✨