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
