This Keto Chocolate Pie is a rich, velvety dessert with a smooth chocolate filling nestled inside a buttery low-carb crust. It’s indulgent, satisfying, and perfectly sweet without the sugar, making it an ideal treat for anyone following a ketogenic lifestyle.
Why You’ll Love This Recipe
This keto chocolate pie delivers everything you want in a classic chocolate dessert without the carbs. The filling is luxuriously creamy with deep chocolate flavor, while the almond flour crust adds a subtle nuttiness and perfect texture. It’s easy to prepare, requires simple pantry ingredients, and is impressive enough for special occasions. Best of all, it keeps you on track with your low-carb goals while satisfying even the strongest chocolate cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup powdered erythritol or monk fruit sweetener
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 large egg
For the chocolate filling:
1 1/2 cups heavy whipping cream
1 cup unsweetened almond milk
3/4 cup powdered erythritol or monk fruit sweetener
1/3 cup unsweetened cocoa powder
1/2 cup sugar-free dark chocolate chips
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional topping:
1/2 cup heavy whipping cream
1 tablespoon powdered erythritol
Directions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, cocoa powder, powdered sweetener, and salt.
Add melted butter, vanilla extract, and egg. Mix until a soft dough forms.
Press the dough evenly into a 9-inch pie pan, covering the bottom and sides. Prick the bottom lightly with a fork.
Bake for 10–12 minutes until set. Allow the crust to cool completely.
In a saucepan over medium heat, combine heavy cream, almond milk, powdered sweetener, cocoa powder, and salt. Whisk until smooth and heated through but not boiling.
Add the sugar-free chocolate chips and stir until fully melted and smooth.
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm chocolate mixture into the yolks while whisking to temper them.
Pour the tempered yolk mixture back into the saucepan. Cook on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in butter and vanilla extract until smooth.
Pour the filling into the cooled crust and smooth the top.
Refrigerate for at least 4 hours, or until fully set.
For the optional topping, whip heavy cream with powdered sweetener until soft peaks form and spread or pipe onto the chilled pie before serving.
Servings and timing
Servings: 8 slices
Preparation time: 20 minutes
Baking time: 12 minutes
Chilling time: 4 hours
Total time: Approximately 4 hours 35 minutes
Each slice contains approximately 5–6 grams net carbs, depending on the sweetener and chocolate used.
Variations
Peanut Butter Swirl: Add 1/4 cup natural unsweetened peanut butter to the filling before chilling and swirl gently with a knife.
Coconut Chocolate Pie: Replace almond milk with full-fat coconut milk and sprinkle unsweetened shredded coconut on top.
Mocha Version: Add 1 teaspoon instant espresso powder to the filling for a deeper, coffee-infused chocolate flavor.
No-Bake Version: Skip baking the crust and refrigerate it for 1 hour before adding the filling. Allow the filled pie to chill overnight for best results.
Storage/Reheating
Store the pie covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing refrigerator odors.
For longer storage, freeze the pie for up to 2 months. Thaw overnight in the refrigerator before serving.
This pie is best served chilled. Reheating is not recommended, as warming may affect the texture of the filling.
FAQs
Can I make this pie dairy-free?
Yes, you can substitute coconut cream for heavy cream and use dairy-free butter alternatives.
What sweetener works best for this recipe?
Powdered erythritol or monk fruit sweetener works best because they dissolve smoothly into the filling.
Can I use a different low-carb flour for the crust?
Almond flour provides the best texture, but finely ground sunflower seed flour can be used as a nut-free alternative.
How do I prevent a grainy filling?
Make sure your sweetener is powdered and fully dissolved, and avoid overheating the mixture.
Can I make this pie ahead of time?
Yes, it’s actually better when made a day in advance to allow the filling to fully set.
How do I know when the filling is thick enough?
The mixture should coat the back of a spoon and leave a clean line when you run your finger through it.
Can I skip the egg yolks?
The egg yolks help thicken the filling. Without them, the texture will be softer and less custard-like.
Is this pie suitable for diabetics?
It is low in sugar and carbs, but individual dietary needs vary, so consult a healthcare professional if necessary.
Can I add toppings?
Yes, sugar-free whipped cream, shaved dark chocolate, or chopped nuts are excellent options.
Why did my crust crumble?
If the crust is too crumbly, it may need a bit more melted butter or more firm pressing into the pan before baking.
Conclusion
This Keto Chocolate Pie proves that low-carb desserts can be just as decadent and satisfying as traditional ones. With its rich chocolate filling and tender almond crust, it’s a dessert that feels indulgent while staying keto-friendly. Whether for a family gathering or a simple weeknight treat, this pie is sure to become a favorite in your low-carb recipe collection.
This Keto Chocolate Pie features a rich, velvety chocolate custard filling inside a buttery almond flour crust. Low in carbs and sugar-free, it’s a decadent dessert perfect for a ketogenic lifestyle.
Ingredients
Crust: 2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup powdered erythritol or monk fruit sweetener
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 large egg
Filling: 1 1/2 cups heavy whipping cream
1 cup unsweetened almond milk
3/4 cup powdered erythritol or monk fruit sweetener
1/3 cup unsweetened cocoa powder
1/2 cup sugar-free dark chocolate chips
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional Topping: 1/2 cup heavy whipping cream
1 tablespoon powdered erythritol
Instructions
Preheat oven to 350°F (175°C).
Mix almond flour, cocoa powder, sweetener, and salt in a bowl.
Add melted butter, vanilla, and egg. Mix to form a dough.
Press dough into a 9-inch pie pan and prick bottom lightly with a fork.
Bake 10–12 minutes until set. Cool completely.
In a saucepan, whisk heavy cream, almond milk, sweetener, cocoa powder, and salt over medium heat until smooth and hot (not boiling).
Stir in chocolate chips until melted.
Whisk egg yolks in a bowl. Slowly add a small amount of hot mixture to temper, then return to saucepan.
Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
Remove from heat and stir in butter and vanilla.
Pour filling into cooled crust and smooth top.
Refrigerate at least 4 hours until fully set.
For topping, whip cream with sweetener until soft peaks form and spread over chilled pie before serving.
