A rich and creamy low-carb chocolate pie with a buttery almond flour crust, this Keto Chocolate Pie dessert is perfect for satisfying your sweet tooth while staying keto-friendly. It’s indulgent, easy to make, and ideal for any occasion.
Why You’ll Love This Recipe
It’s keto-friendly and low-carb, perfect for those watching their carbohydrate intake.
The combination of the buttery crust and silky chocolate filling is irresistible.
Simple ingredients that are easy to find and affordable.
No special equipment is required—just a pie pan and a mixer.
It stores well, so you can prepare it in advance.
Ingredients
For the Crust:
1 1/2 cups almond flour
1/4 cup unsalted butter, melted
2 tablespoons granulated erythritol or sweetener of choice
1/4 teaspoon salt
For the Filling:
1 1/2 cups heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup powdered erythritol
1 teaspoon vanilla extract
1/4 teaspoon salt
3 ounces unsweetened baking chocolate, melted and cooled
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, melted butter, erythritol, and salt until the mixture resembles wet sand.
Press the mixture evenly into a 9-inch pie pan to form the crust.
Bake for 10-12 minutes or until lightly golden. Allow the crust to cool completely.
Make the Filling:
In a large bowl, whip the heavy cream with an electric mixer until soft peaks form. Set it aside.
In a separate bowl, sift together the cocoa powder, powdered erythritol, and salt.
Fold the cocoa mixture and vanilla extract into the whipped cream. Slowly add the melted chocolate, gently folding until smooth and fully combined.
Assemble the Pie:
Pour the chocolate filling into the cooled crust, smoothing the top with a spatula.
Refrigerate the pie for at least 3-4 hours, or until the filling is firm.
Serve:
Slice the pie and enjoy as is, or garnish with whipped cream and shaved dark chocolate for an extra treat.
Servings and Timing
Servings: 10 slices
Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Calories: 220 kcal per slice
Variations
Nut-Free Option: Substitute almond flour with sunflower seed flour for the crust.
Dairy-Free Version: Use coconut cream in place of heavy cream and dairy-free chocolate.
Sweeter Pie: Adjust the erythritol to taste if you prefer a sweeter filling.
Extra Crunch: Add chopped nuts or seeds to the crust mixture for added texture.
Mocha Flavor: Add a teaspoon of espresso powder to the filling for a coffee-chocolate twist.
Storage/Reheating
Store the pie in an airtight container in the refrigerator for up to 5 days. It’s best served cold and does not require reheating. If you’d like to freeze it, wrap it tightly in plastic wrap and store it for up to 1 month. Allow it to thaw in the refrigerator before serving.
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FAQs
Can I use a different sweetener for this recipe?
Yes, you can substitute erythritol with monk fruit sweetener, stevia, or another keto-friendly option. Adjust the amount to suit your taste.
How do I prevent the crust from crumbling?
Make sure the crust mixture is pressed firmly into the pan and evenly distributed. Allow it to cool completely before adding the filling.
Can I use milk chocolate instead of unsweetened baking chocolate?
Using milk chocolate will increase the carb count, but if you’re not strictly keto, it’s an option. Reduce the erythritol slightly if the chocolate is sweetened.
What’s the best way to whip the cream?
Use a cold bowl and beaters for the best results. Start on low speed and gradually increase to prevent over-whipping.
Can I make this pie ahead of time?
Absolutely! This pie is great for preparing a day in advance since it needs time to chill and set.
Conclusion
This keto chocolate pie is the ultimate dessert for chocolate lovers who want a rich and satisfying treat without the carbs. It’s versatile, simple, and perfect for sharing with friends and family. Whether you’re hosting a dinner party or just craving something sweet, this pie is sure to impress.
📖 Recipe:
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Keto Chocolate Pie
- Total Time: 3 hours 20 minutes (plus chilling)
- Yield: 10 slices
- Diet: Gluten Free
Description
Indulge in this rich and creamy Keto Chocolate Pie, featuring a buttery almond flour crust and a silky low-carb chocolate filling. A perfect dessert for keto dieters, it’s easy to make, uses simple ingredients, and is sure to impress.
Ingredients
For the Crust:
1 1/2 cups almond flour
1/4 cup unsalted butter, melted
2 tablespoons granulated erythritol
1/4 teaspoon salt
For the Filling:
1 1/2 cups heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup powdered erythritol
1 teaspoon vanilla extract
1/4 teaspoon salt
3 ounces unsweetened baking chocolate, melted and cooled
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Mix almond flour, melted butter, erythritol, and salt in a bowl until it resembles wet sand.
- Press into a 9-inch pie pan. Bake for 10-12 minutes until golden. Cool completely.
- Make the Filling:
- Whip heavy cream until soft peaks form.
- Sift cocoa powder, powdered erythritol, and salt together. Fold into whipped cream along with vanilla extract.
- Add melted chocolate, folding gently until smooth.
- Assemble the Pie:
- Spread chocolate filling evenly in the cooled crust. Smooth the top.
- Refrigerate for 3-4 hours until set.
- Serve:
- Slice and enjoy! Optional garnishes include whipped cream or dark chocolate shavings.
Notes
Substitute almond flour with sunflower seed flour for a nut-free crust.
Use coconut cream and dairy-free chocolate for a dairy-free version.
Adjust sweetness by varying erythritol according to taste.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake (filling), Baked (crust)
- Cuisine: Keto, American
Nutrition
- Serving Size: 10 slices
- Calories: 220 kcal
