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Keto Chocolate Pie Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours 32 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Keto Chocolate Pie is a rich and creamy low-carb dessert perfect for anyone following a ketogenic lifestyle. With a buttery almond flour crust and a luscious chocolate filling made from unsweetened cocoa and heavy cream, this pie delivers intense chocolate flavor without the sugar. It requires no extensive cooking beyond a quick bake for the crust and chilling for the filling to set, making it an accessible yet impressive dessert option.

Ingredients

Scale

Crust

  • 1 1/2 cups almond flour
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated erythritol
  • 1/4 teaspoon salt

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

  1. Prepare the Crust: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
  2. Mix Crust Ingredients: In a mixing bowl, combine the almond flour, melted unsalted butter, granulated erythritol, and salt. Stir until the mixture resembles wet sand, ensuring all ingredients are fully incorporated.
  3. Form and Bake Crust: Press the almond flour mixture evenly into a 9-inch pie pan. Bake the crust in the preheated oven for 10-12 minutes or until it turns a golden brown color. Remove from the oven and allow it to cool completely.
  4. Whip Heavy Cream: In a separate bowl, whip the heavy cream using a mixer until soft peaks form, which means when you lift the whisk, the peaks gently hold shape.
  5. Prepare Chocolate Mixture: Sift together the unsweetened cocoa powder, powdered erythritol, and salt to remove lumps. Gently fold this dry mixture into the whipped cream along with the vanilla extract, combining carefully to maintain the cream’s light texture.
  6. Add Melted Chocolate: Slowly fold in the melted and cooled unsweetened baking chocolate into the chocolate whipped cream mixture, blending gently until everything is smooth and evenly combined.
  7. Assemble the Pie: Pour and spread the chocolate filling evenly into the cooled almond flour crust. Smooth the surface with a spatula for an even finish.
  8. Chill to Set: Refrigerate the assembled pie for 3-4 hours to allow the filling to fully set and develop firm texture.
  9. Serve: Once set, slice the pie into 10 pieces and serve. Optionally garnish with extra whipped cream or dark chocolate shavings for added texture and flavor.

Notes

  • Ensure the baking chocolate is fully melted and cooled before folding it into the whipped cream to avoid deflating the mixture.
  • Use powdered erythritol instead of granulated for the filling to ensure a smooth texture without graininess.
  • Allow the crust to cool completely before adding the filling to prevent melting or softening the filling.
  • Refrigeration time is crucial for the filling to set properly—do not skip chilling.
  • This pie is best served chilled and can be stored in the refrigerator for up to 3 days.

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Find it online: https://whisksweetly.com/keto-chocolate-pie-recipe/