Ingredients

The following ingredients have 8 Servings
  • 4 large eggs (at room temperature)
  • 1 1/3 cup canned unsweetened full-fat coconut milk
  • 1 tablespoon stevia glycerite ((equals 1 cup sugar))
  • 1 tablespoon pure vanilla extract (or brandy)
  • 1 cup unsweetened cocoa powder (ideally Dutch-processed (80 grams))
  • 2 tablespoons coconut flour ((14 grams))
  • 1/4 teaspoon Diamond Crystal kosher salt ((or a pinch of fine salt))
  • 1 teaspoon baking powder ((gluten-free if needed))

Instruction

  • Preheat your oven to 325 degrees F. Grease a 9- inch glass or ceramic pie plate. Line it with a circle of parchment paper and grease the parchment paper too.
  • In a large bowl, use a hand whisk to whisk together the eggs, coconut milk, stevia, and vanilla extract.
  • Use a fine-mesh strainer to gradually sift in the cocoa powder. Whisk until smooth, scraping the sides of the bowl with a rubber spatula as needed.
  • Whisk in the coconut flour, then the salt and baking powder.
  • Pour the mixture into the prepared pie plate. Bake it for 15 minutes.
  • Loosely cover the edges of the pie with strips of foil. Continue baking until the center is still jiggly but not completely liquid, about 10 more minutes.
  • Cool the pie for 2 hours in the pan on a wire rack, then for 2 more hours in the fridge before slicing and serving.