Recipe and photos by Analiese Trimber from The Bacon Princess Blog.
Try your hand at this keto chocolate ganache pie for the holidays! I can guarantee it’ll be a hit among the adults table, even if you’re not keto.
We're all for an infused addition to the holiday dinner or dessert table, and this chocolate ganache pie is an easy and classy way to go about it. This dessert is made with Pantry Keto Chocolate Bites to keep the sugar count low while easily infusing the dessert with cannabis. This product comes in a jar with 20 servings, and each bite is the perfect amount of chocolatey goodness lightly sweetened with coconut sugar. Because many of you out there might be trying the keto or low-sugar diet, we decided to make the entire dessert keto-friendly.
To get the dosage just right for this pie, use the entire box of Keto Chocolate Bites, and then supplement it with keto-friendly baking chocolate. The result is a luscious chocolate ganache filling paired with a crispy and crunchy chocolate almond flour crust that is to die for. Each pie makes a generous 12 servings, with 5mg THC and 7 grams net carbs per slice – the perfect amount to consume during dessert to lead you into rest time as a reward for all the work you did entertaining.
This recipe is versatile and can be adapted depending on your liking. For example, if you’re not keto, you can use regular chocolate vs. keto friendly. You can also substitute monkfruit sugar for coconut sugar, liquid stevia, or even a bit of maple syrup.
The next thing you can customize is the chocolate. If you’re a bit more conscious about your carb count, you can just use unsweetened baking chocolate and add more liquid stevia to taste! The most important thing is that your supplemental chocolate in addition to the Pantry bites needs to be 13 ounces. As long as it’s that amount you can use any combination of chocolate you like. Just note that the amount and type of chocolate could cause the net carb count to fluctuate.
THC per serving: 5mg
Total Servings: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
For the crust
2 cups + 2 tablespoons almond flour
6 tablespoons cocoa powder
6 tablespoons monkfruit sugar
¼ teaspoon kosher salt
7 tablespoons avocado oil
For the filling
1 ½ cups canned full fat coconut milk
¼ teaspoon + 5 drops liquid stevia (or to taste)
1 teaspoon vanilla
1 container Pantry Keto Bites
13 oz keto-friendly baking chocolate (I did 7 oz keto-friendly chocolate chips and 6 oz unsweetened baking chocolate)
- Preheat oven to 350 degrees Fahrenheit. Grease a pie pan. In a large bowl, combine almond flour, cocoa powder, monkfruit sugar, and salt. Whisk until fully combined.
- Slowly add avocado oil to crust mixture and stir with a fork. Knead with your hands a bit so the crust mixture and oil are fully mixed together.
- Transfer crust mixture to a pie pan and press until you form an even crust. Depending on the size of your pie pan, you might have some crust mixture leftover.
- Poke a few holes in the crust with a fork and then transfer to the oven. Bake for 15-20 minutes, or until the crust turns golden. When done, transfer pie pan to the fridge for the crust to cool fully.
- Chop your chocolate into very small pieces. If you’re using chocolate chips, no need for this step.
- In a small saucepan, whisk together coconut milk, liquid stevia, and vanilla. Heat until mixture is just boiling. Do not over heat!
- In a large bowl, add Pantry Keto Bites and your other chocolate. Pour warm coconut milk mixture over chocolate and let sit untouched for 1 minute. Then, whisk contents together until fully incorporated. You want to have a smooth and glossy chocolate ganache mixture.
- Transfer chocolate ganache filling to your cooled pie crust. Smooth out the surface with a rubber spatula.
- Add raspberries or other keto-friendly berries to your pie! Transfer to the fridge and let cool for about 2 hours. It can stay in the fridge longer, but let the pie thaw for 15-20 minutes before eating if it’s been in the fridge longer.