My easy keto chocolate macaroon pie is the kind of dessert that silences your sweet tooth and keeps your macros in check.
With a golden, chewy coconut macaroon crust and a silky-smooth sugar-free chocolate ganache filling, it’s proof that sticking to a low-carb lifestyle doesn’t mean sacrificing flavor.
The best part is that recipe clocks in at only 2.7 net carbs per serving. You are welcome!
Whether you’re searching for the perfect Easter dessert to share with guests or simply craving something sweet for yourself, this pie delivers big flavor with minimal effort.
If you are a fan of pies, be sure to check out our entire collection of keto pie recipes for more delicious options!
Low-Carb Chocolate Macaroon Pie
What makes this my keto tart recipe even better? It’s made with just a handful of simple, keto-approved ingredients but looks and tastes like a bakery-worthy showstopper.
Perfect for dinner parties, holidays, or a midweek treat, this pie is one you’ll want to make on repeat.
Ingredients You'll Need
The following are the ingredients you'll need to make my recipe.
Note that the full printable recipe card is at the bottom of the page as well as the nutritional information.
For the Sugar-Free, Gluten-Free Coconut Macaroon Crust
- Egg whites
- Cream of tartar
- Sea salt
- Granulated sugar substitute
- Grated unsweetened coconut
For the Keto Chocolate Ganache Filling
- Sugar-free chocolate chips
- Heavy cream
- Vanilla extract
- Sea salt
How To Make This Chocolate Keto Macaroon Pie
To begin, preheat your oven to 350°F. Carefully separate the eggs, ensuring that no yolk gets into the whites—this is key for achieving the perfect meringue texture.
In a clean glass or metal mixing bowl, beat the egg whites and cream of tartar on high speed until medium-stiff peaks form, which should take about 3 to 5 minutes.
Once the peaks are formed, add your sweetener of choice, vanilla extract, and salt, then continue beating until the mixture is glossy and fully combined.
Next, gently fold in the shredded unsweetened coconut. Press this mixture evenly into a well-greased 9-inch tart pan with a removable bottom. I used butter to grease the pan, but you can also use coconut oil.
Bake the crust for 25 to 30 minutes, or until it turns a beautiful golden brown.
Once baked, place the pan on a wire rack and allow the crust to cool completely before adding the filling.
For the ganache, combine sugar-free chocolate chips and heavy cream in a heatproof bowl. Microwave in 30-second intervals—stirring between each—until the mixture is smooth and fully melted, usually in about 90 seconds.
Alternatively, you can melt the chocolate and cream together using a double boiler over medium heat.
Pour the warm ganache into the cooled coconut crust, spreading it evenly across the surface.
Transfer the pie to the refrigerator and chill for around 20 minutes, or until the filling has set.
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Once the pie is firm, use a thin, flexible knife to gently loosen the edges from the tart pan.
Slice into thin wedges and serve. Any leftovers can be stored in an airtight container in the refrigerator for up to five days.
Best Sugar Substitutes For This Keto, Gluten-Free Recipe
My top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve, an erythritol sugar substitute.
You could also use the stevia and erythritol-based brand Pyure for the crust.
If you still plan on using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda or a generic brand of the same. It will work with great success.
My Top Sugar-Free Chocolate Chip Options
When choosing which chocolate chips to use for this ganache recipe, I love Lily's semi-sweet chocolate chips for it's rich chocolate flavor and melting point.
If you prefer a more intense chocolate flavor, you could also use Lily's dark chocolate chips. Either one works beautifully and gives consistent results.
If you can't get your hands on Lily's Chocolate for this recipe, you can also use Hershey's sugar-free chocolate chips with good success.
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And when you do, don’t forget to tag us on Instagram or Facebook with your creations—we truly enjoy seeing your masterpieces!
Be sure to check out our popular keto macaroons for an even easier treat!
It’s incredibly encouraging to watch you all bring our recipes to life so beautifully.
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Keto Chocolate Macaroon Pie
This easy keto chocolate macaroon pie is guaranteed to silence your sweet tooth. With a golden, chewy coconut macaroon crust and a silky-smooth chocolate ganache filling, this pie is proof that keto can be a delicious breeze.
Ingredients
Keto Coconut Macaroon Pie Crust
- 4 egg whites
- ¼ teaspoon of cream of tartar
- ¼ teaspoon of sea salt
- ½ cup of granulated sugar substitute
- 3 cups of grated unsweetened coconut
Keto Chocolate Ganache Filling
- 12 ounces of sugar-free chocolate chips
- 1 cup of heavy cream
- ½ teaspoon of vanilla extract
- ⅛ teaspoon of sea salt
Instructions
- Preheat the oven to 350 degrees.
- Separate your eggs carefully. Reserve the egg whites and store your egg yolks in the refrigerator for another recipe. It is crucial that none of the yolk is in the egg white mixture otherwise the meringue will not form into peaks.
- Place your egg whites in a large bowl metal or glass bowl, and beat the egg whites and cream of tartar on high with either a standup mixer or an electric beater.
- Beat the egg whites until medium-stiff peaks form, about 3-5 minutes. Once the peaks form add the granulated sugar substitute as well as the vanilla extract, salt and continue to beat until well incorporated.
- Gently fold in the grated unsweetened coconut flakes.
- Press the coconut mixture into a 9-inch tart pan with removable loose bottom or springform pan that has been well greased, I recommend you unsalted butter or coconut oil.
- Bake the crust for 25-30 minutes or until golden brown. Place the tart pan on a baking rack and cool completely.
Keto Chocolate Ganache Filling
- Place the sugar-free chocolate chips in a large measuring cup or heatproof mixing bowl. Add the heavy cream to the bowl and microwave for 90 seconds in 30 second intervals or use a double boiler over medium heat. Stir the chocolate and cream mixture until fully combined and smooth.
- Next, fold in the vanilla extract and salt.
- Pour the ganache into the prepared coconut crust and spread over the surface of the crust. Place the uncovered pie in the refrigerator for 20 minutes so that the filling is set.
- Remove the pie from the refrigerator once the pie has chilled and use a thin flexible knife around the edge of the pie to help the crust release easily from the tart pan.
- Slice into thin wedges and serve.
- Store leftovers in the refrigerator for up to five days in an airtight container.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 350Sodium: 390mgCarbohydrates: 3.9gNet Carbohydrates: 2.7gFiber: 1.2g
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