Crust Instructions Mix all the ingredients in a large bowl just until the dough forms.

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.

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

Bake the empty pie shell for 15 minutes in a 360 degree oven.

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

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

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

Filling Instructions Melt the chocolate and butter in a double boiler.

Allow the mixture to cool completely.

Beat the eggs, and sugar substitute on medium bowl until mixture is thick and pale yellow for about 3 minutes.

Add the chocolate mixture to egg mixture.

On low-medium speed mix until until fully blended.

Make sure to scape the sides of the bowl with a spatula.

Baking Instructions Pre-heat of 360 Cover the edges pie crust with foil.

To keep the crust edges from browning too much.

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

Serve the keto fudge pie warm with whipped cream.