Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl combine the melted butter, eggs, salt, coconut flour, and the sugar substitute.

Step 3

Mix just until the dough forms.

Step 4

Pat and press the crust into a 9-inch pie pan, making sure to allow the crust to come up the sides of the pie pan.

Step 5

Note: Wetting your hands makes it easier to pat the crust in place.

Step 6

Bake the empty pie shell for 15 minutes in a 350-degree oven.

Step 7

Cover the edges of the pie with foil to prevent it from browning too much.

Step 8

Your pie crust will not be fully cooked at this point since it will further bake once the fudge filling is added.

Step 9

Once the pie shell is baked set aside and allow to cool before adding the fudge filling.

Step 10

Melt the baking chocolate and butter in a double boiler.

Step 11

Allow the chocolate mixture to cool completely.

Step 12

Beat eggs, and sugar substitute using an electric mixer set to medium. Beat until the mixture is thick and pale yellow for about 3 minutes.

Step 13

Next, add the chocolate mixture to the egg mixture. On low-medium speed mix until fully blended.

Step 14

Pre-heat of 3500

Step 15

Cover the edges pie crust with foil. To keep the crust edges from browning too much.

Step 16

Add the fudge filling to the baked cooled pie crust.

Step 17

Bake the pie until the fudge filling is set and a toothpick inserted comes out with moist crumbs for about 30 minutes.

Step 18

Serve the keto chocolate chess pie warm or cold with whipped cream.

Step 19

Store leftovers in the refrigerator for up to 5 days.