Diabetic No-Bake German Chocolate Pie (Print Version)
# Ingredients:
→ Crust
01 -
1½ cups almond flour
02 -
¼ cup unsweetened cocoa powder
03 -
3 tablespoons melted butter or coconut oil
04 -
2 tablespoons powdered erythritol or monk fruit sweetener
05 -
Pinch of salt
→ Chocolate Filling
06 -
1 package (1 oz) sugar-free chocolate pudding mix
07 -
1½ cups unsweetened almond milk or skim milk
08 -
½ cup sugar-free whipped topping or plain Greek yogurt
09 -
1 teaspoon vanilla extract (optional)
→ Coconut-Pecan Topping
10 -
½ cup unsweetened shredded coconut
11 -
½ cup chopped pecans
12 -
¼ cup sugar-free sweetened condensed milk (store-bought or homemade—see tip)
13 -
1 tablespoon butter (optional, for richness)
# Instructions:
01 -
In a bowl, mix almond flour, cocoa powder, sweetener, and salt. Stir in melted butter until a moist crumb forms. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the fridge for 20 minutes while preparing the filling.
02 -
In a medium bowl, whisk together the sugar-free pudding mix and milk for 2 minutes until thickened. Fold in the whipped topping or Greek yogurt and vanilla extract. Spread evenly into the chilled crust.
03 -
In a small bowl, mix coconut, pecans, and sugar-free sweetened condensed milk. Stir in melted butter if desired for extra creaminess. Spoon the mixture evenly over the chocolate filling.
04 -
Refrigerate the pie for at least 2 hours, or until fully set.
# Notes:
01 -
Sugar-Free Sweetened Condensed Milk Substitute: Simmer 1 cup unsweetened almond milk + 3 tablespoons erythritol until reduced by half, then cool.
02 -
Storage: Keep pie refrigerated and consume within 3–4 days.
03 -
Optional Garnish: Sprinkle with a few extra toasted pecans or a drizzle of sugar-free chocolate syrup before serving.