Keto chocolate pie reformation
Keto chocolate pie has been on my mind ever since a few of my Twitter followers asked me about the dark, intensive and extremely sweet chocolate pie they tried in Greece. It’s true, nobody exaggerates in chocolate content when making a pie as Greeks do. If you visit any bakery in Greece and ask for Sokolatopita, you’ll most probably fall in love with it. But you will not be able to eat more than two bites. It’s moist (of course, soaked in extremely sweet syrup) covered with a thick layer of icing (as sweet as the syrup itself), and on top of that, loaded with semolina flour and vegetable oil.
Greeks like to exaggerate
Even though this chocolate pie is extremely popular among Greeks and tourists, I still cannot forgive the awful ingredients in the original version. Not only that the standard recipe calls for a triple dose of sugar, it’s also made with a lot of corn oil. As we know, a Keto chocolate pie should never include that harmful thing! In all recipes, classic Sokolatopita is loaded with a cup of corn oil – yuck! Now, how Greek is this? I am sure this oil found its way to Greek recipe books and spread among Greek housewives sometimes in the eighties. This is when the big butter hate started. Ah, yes, we are always a little bit late – the world started hating butter in the 60-ties, in Greece the hype was at it’s top in the 80-ties and 90-ties.
When I visited my aunt this summer, she complained so many times about my wife and me eating too much butter. In her opinion, this is the worst thing you can do. Took me several days to explain to her that she should not blame the butter for what the bread did! It’s something that stayed deep in the minds of people who have been listening stories about butter being unhealthy for 3 decades. Luckily, in our villages and on the islands, people still consume goat and sheep butter. Thanks to this habit, these gems of dairy fat are widely available in Greek supermarkets.
Somebody in Greece decided to exclude the tasty butter and replace it with some sort of vegetable oil. obviously, our typical olive oil was not combining well with chocolate. So, they searched for some other oil which will not influence the recognisable taste of the chocolate pie. While I was investigating all classic Sokolatopita recipes, I was shocked when I saw one of them which included cotton oil! Oh my Ketones, this is a crime!!!
Keto chocolate pie – reforming the Sokolatopita
Of course, I want to make the Sokolatopita healthy and I want to make it as enjoyable as the original version. So, naturally, I will reintroduce the butter to Keto chocolate pie! In fact, I will add some Ghee as well! Let the older generations of Greeks complain about butter as much as they want (including my aunt)! I believe that some serious reformation of the Greek approach to fat needs to be made here! This is why our Keto chocolate pie will be loaded with good fats, have only 2g of net carbs and just enough protein.
Sokolatopita literally means chocolate pie. Now, why we the Greeks call something pie when it obviously looks like a cake? This will stay a mystery even for me! Think of Karidopita, Amigdalopita, Milopita, Melopita, and all other sorts of cake that want to be called pita…
Patience is a virtue
Take some time and make this Keto chocolate pie with peace in your heart. The recipe is tested and there’s no way you can make a mistake. Your Sokolatopita will taste divine and you’ll stay in the Keto-land with no fear of being kicked out.
Shall we start?
Greek Chocolate Syrup Pie
- 6 large eggs free-range
- 1/2 cup (100 g) butter melted grass-fed
- 1 1/2 cup ( 150 g) almond flour
- 4 tbsp coconut flour
- 3 tbsp dark cacao organic
- 1 tbsp psyllium
- 2 tbsp stevia or monk fruit sweetener or according to your sweetener power
- 4 tbsp lemon juice
- 1/2 cup (100 ml) water filtered
- 1,5 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla bean ground
- 6 drops orange peel essential oil
- 2 tbsp orange zest
- 2 pinch sea salt
- 2 1/2 cups (600 ml) water filtered
- 3 tbsp stevia or according to your sweetener power
- 3 tbsp dark cacao organic
- 1 tbsp natural rum aroma alcohol-free
- 1/4 cup (50 g) ghee organic
- 1/4 cup ( 50 g) cacao butter organic
- 1/4 cup (50 g) butter grass-fed
- 4-5 tbsp dark cacao organic
- 1 cup (200 g) mascarpone Carrageenan free
- 2 tbsp stevia or monk fruit or according to your sweetener power
- 8 tbsp earlier prepared syrup
Beat the eggs with stevia and melted butter until you get a creamy consistency.
Combine lemon juice with water and orange zest. Add orange essential oil drops and slowly keep adding to the egg mixture.
Combine the almond flour, coconut flour, cacao, psyllium, baking soda, ground vanilla, cinnamon, and salt in another mixing bowl. Start adding this mixture to the egg mixture, spoon by spoon. Keep mixing.
Pour the mixture in a cake mould and bake it in the oven at 170ºC (356ºF) for 35 minutes.
While the cake is baking prepare the syrup. Place all the ingredients in a deep pot and bring it to a boil. Stir with a whisk and let it simmer for 4 minutes.
After the cake is baked, cut it in 12 pieces and pour the syrup all over it, allowing the cake to "drink" the syrup. (keep 8 tbsp of syrup for the icing)
Prepare the icing. Place all the ingredients in a deep pot and heat it over a very low temperature. Stir with a whisk. When the ingredients melt and your icing appears soft and creamy, pour it all over the Sokoladopita.
Chill it in the refrigerator at least 4 hours before serving.