1 teaspoon unsalted butter for pan
8 oz plain, nonfat Greek yogurt
2 large eggs
6 oz bittersweet chocolate chips
2 tablespoons unsalted butter
¼ cup pure maple syrup
2 tablespoons bourbon (or brandy)
¼ teaspoon kosher salt
2 tablespoons coconut flour (14 grams)
¼ cup unsweetened cocoa powder
Preheat oven to 350 degrees F. Grease a 9- inch pie plate with a teaspoon of butter.
Remove the yogurt and eggs from the fridge.
Place the chocolate, butter, maple syrup and brandy in a medium saucepan. Slowly melt over low heat, stirring often.
When the chocolate is melted, turn heat off. Allow to slightly cool. Whisk in the salt and the yogurt, then the eggs, one at a time, and finally sift the coconut flour and the cocoa powder into the mixture, whisking to combine.
Pour the mixture into the prepared pie plate, scraping it off with a spatula. Smooth the top with the spatula. Bake 45 minutes, until the center is set and a toothpick inserted in it comes out not wet, but a little moist and with a few crumbs.
Cool 2 hours in the pan on a wire rack before slicing and serving. You can also make this chocolate pie a day ahead - once completely cooled, cover and refrigerate. Remove from fridge 30 minutes prior to serving.
This is a very dense, rich cake, and cutting it while keeping the slices intact can be tricky. Use a sharp, non-serrated knife. Run the blade under very hot water and wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.
- Calories - 218
- Carbohydrates - 21.7g
- Total Fat - 12.9g
- Protein - 6.8g
- Sodium - 65.9mg
- Dietary Fiber - 3g