20 portions

4 eggs at room temperature

300 ml canned unsweetened coconut milk

1 tbsp vanilla extract 

70 gr unsweetened cocoa powder, 

3 tbsp coconut flour

¼ tsp sea salt 

8 tbsp powdered stevia or to taste

1 tsp baking powder 

Preheat oven to 325º F. Grease a 9- inch pie mold with coconut oil and flour with coconut flour.

In a bowl beat the eggs, coconut milk and vanilla with a hand mixer. Add gradually the cocoa powder sifting it in a strainer and mix until well combined.

Add the coconut flour, salt, stevia and baking powder, and continue beating until well mixed.

Pour the mixture into the mold and bake for 25 to 30 minutes or until a toothpick comes out dry. 

Cool 1 hour before unmold.

Per portion

Cal: 67.4 P: 2.7 F: 5.4 Cb: 2.7