Step 1

With a mixer on medium speed, cream butter, then add sweetener and eggs and mix again.

Step 2

Add the cocoa and baking powder and mix on slow at first, and then medium speed until combined.

Step 3

Add to the bottom of a greased 9” pie dish. Do not place on the sides of pie dish. Withhold ¼ cup of the mix and add to a separate greased baking dish.

Step 4

Bake both at 350 degrees for 15 minutes. Cool completely. Make crumbs out of the extra dish.

Step 5

*For High Altitude or smaller pie dish, add 3-5 minutes of bake time. Keto Chow used a 10" springform pan lined with greased parchment paper to make removal easier.

Step 6

On medium speed, whip cream cheese until it’s nice and smooth.

Step 7

Add whipped cream and mix again. Note: use whipped cream, not heavy whipping cream.

Step 8

Add sweetener and mocha keto chow and whip until everything is combined. You may have to scrape the sides.

Step 9

Add filling to the cooled pie crust and refrigerate for at least one hour, but the longer the better. Add whipped cream and the crumbs on top and a chocolate drizzle if desired.