Description

This Keto Chocolate Pie is a rich, creamy dessert featuring a buttery almond flour crust and a smooth, chocolatey filling made with heavy cream and unsweetened baking chocolate. Perfect for those following a low-carb, ketogenic diet, this pie offers indulgent flavor without the guilt. It requires baking the crust and chilling the filling to set, resulting in a luscious, keto-friendly treat.

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted butter, granulated erythritol, and salt, stirring until the mixture resembles wet sand.
Form and Bake the Crust: Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 10 to 12 minutes or until the crust turns golden brown. Remove from the oven and allow the crust to cool completely before filling.
Make the Filling: In a chilled bowl, whip the heavy cream until soft peaks form. Sift together the cocoa powder, powdered erythritol, and salt, then gently fold the dry mixture into the whipped cream along with the vanilla extract.
Add Melted Chocolate: Fold the cooled melted unsweetened baking chocolate into the whipped cream mixture carefully until the filling is smooth and homogenous.
Assemble the Pie: Spread the chocolate filling evenly over the cooled almond flour crust, smoothing the surface with a spatula.
Chill to Set: Refrigerate the assembled pie for 3 to 4 hours until the filling is firm and set.
Serve: Slice the pie and serve chilled. Optionally garnish with extra whipped cream or dark chocolate shavings for added texture and visual appeal.

Notes

Ensure the crust is fully cooled before adding the filling to prevent melting or sogginess.
For best results, chill your mixing bowl and beaters before whipping the cream to achieve better volume.
Use high-quality unsweetened baking chocolate for richer flavor.
Store the pie in the refrigerator and consume within 3 days for optimal freshness.
This pie is naturally gluten-free and keto-friendly.