Description

This Keto Chocolate Pie is a rich and creamy low-carb dessert perfect for satisfying chocolate cravings while keeping your carb intake in check. Featuring a crunchy almond flour crust and a smooth, chocolatey filling made with heavy cream and unsweetened baking chocolate, this pie is both decadent and keto-friendly. It’s an ideal treat for those following a ketogenic or low-carb lifestyle.

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

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Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted unsalted butter, granulated erythritol, and salt. Stir until the mixture resembles wet sand, ensuring everything is evenly incorporated.
Form and Bake the Crust: Press the almond flour mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 10-12 minutes or until it turns golden brown. Once baked, allow it to cool completely to set properly.
Make the Filling: In a chilled bowl, whip the heavy cream until soft peaks begin to form. Sift together the unsweetened cocoa powder, powdered erythritol, and salt to remove lumps and ensure a smooth texture. Gently fold the sifted dry ingredients into the whipped cream along with the vanilla extract.
Add Melted Chocolate: Carefully fold the melted and cooled unsweetened baking chocolate into the whipped cream mixture until the filling is smooth and fully combined, being careful not to deflate the whipped cream.
Assemble the Pie: Pour and spread the chocolate filling evenly over the cooled almond flour crust, smoothing the surface with a spatula for an even finish.
Chill to Set: Refrigerate the assembled pie for 3 to 4 hours or until the filling is firm and set, allowing the flavors to meld beautifully.
Serve: Once set, slice the pie into servings. For an extra touch, garnish with additional whipped cream or dark chocolate shavings if desired before enjoying.

Notes

Make sure the unsweetened baking chocolate is completely cooled before folding it into the whipped cream to avoid melting the cream.
The crust can be baked a day in advance and stored in an airtight container to save time on the day of serving.
For a sweeter pie, adjust erythritol quantities slightly to taste, but keep in mind this will alter the keto carb count.
If you prefer a firmer filling, you can whip the cream to stiffer peaks before folding in the chocolate mixture.
Leftovers should be refrigerated and consumed within 3-4 days for best freshness.