If you’re searching for a dessert that’s every bit as decadent as it is guilt-free, look no further than this Keto Chocolate Pie. With a luscious chocolate filling nestled in a rich, nutty crust and crowned with a cloud of whipped cream, this pie is a dream come true for chocolate lovers on a low-carb or keto diet. Each bite delivers silky-smooth chocolate flavor, a delicate crunch from the almond flour crust, and the kind of satisfaction that will make you forget all about sugar-laden desserts. This is the kind of recipe you’ll want to share (or keep all to yourself!) whenever chocolate cravings strike.

Ingredients You’ll Need
The beauty of this Keto Chocolate Pie lies in its simple, purposeful ingredients. Each one plays a crucial role in building the flavor, texture, and irresistibility of the finished dessert. Here’s what you’ll need and why you can’t skip a thing:
- Almond flour: Provides a naturally gluten-free, nutty base for the crust that holds up beautifully and adds a subtle richness.
- Unsweetened cocoa powder: Deepens the chocolate flavor in the crust without any added sugar.
- Powdered erythritol: Sweetens the crust, filling, and topping without raising your carb count.
- Butter (melted): Binds the crust together and gives it a satisfying, buttery finish.
- Vanilla extract: Rounds out the chocolate flavors and adds a lovely aroma to both the crust and filling.
- Heavy cream: Creates that dreamy, velvety texture in both the filling and the optional whipped topping.
- Sugar-free dark chocolate (chopped or chips): The star of the show, giving the filling its rich, deep chocolate flavor and silky-smooth consistency.
- Pinch of salt: Enhances the chocolate and balances the sweetness perfectly.
- Shaved sugar-free chocolate or cocoa powder (for garnish): Adds a show-stopping finish and extra chocolatey flair.
How to Make Keto Chocolate Pie
Step 1: Prepare the Crust
Start by preheating your oven to 350°F. In a medium mixing bowl, combine the almond flour, unsweetened cocoa powder, powdered erythritol, melted butter, and vanilla extract. Mix until everything is well incorporated and resembles damp sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish to create a sturdy, chocolatey crust. Bake for 10–12 minutes, then set aside to cool completely—this step is key for a crisp base that won’t go soggy.
Step 2: Make the Chocolate Filling
For that silky-smooth center, gently heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and immediately add your chopped sugar-free dark chocolate, powdered erythritol, vanilla extract, and a pinch of salt. Let it sit undisturbed for 1–2 minutes so the chocolate can melt, then whisk until the mixture is glossy and completely smooth. Pour the chocolate filling into your cooled crust and smooth the top with a spatula for a flawless finish.
Step 3: Chill Until Set
This is where patience pays off! Place your pie in the refrigerator for at least 4 hours, or until the filling is firm to the touch and fully set. This chilling time lets the flavors meld and ensures each slice holds its shape beautifully.
Step 4: Whip Up the Cream Topping (Optional)
If you love a little extra indulgence, whip together heavy cream, powdered erythritol, and vanilla extract until stiff peaks form. You can either spread this dreamy topping over the chilled pie or pipe it on for a decorative touch. Finish with a sprinkle of shaved sugar-free chocolate or a light dusting of cocoa powder for a bakery-worthy look.
How to Serve Keto Chocolate Pie

Keto Chocolate Pie Garnishes
For a dazzling finish, top your Keto Chocolate Pie with generous swirls of whipped cream, a shower of shaved sugar-free chocolate, or a dusting of unsweetened cocoa powder. These simple additions make every slice look irresistible and add a little extra flair that’s sure to impress your guests.
Side Dishes
Pairing is half the fun! This pie is delightful with a handful of fresh raspberries or strawberries on the side, their tartness balancing the richness of the chocolate. If you’re serving it for a special occasion, a cup of strong espresso or a pot of herbal tea makes the perfect companion, keeping things light and sophisticated.
Creative Ways to Present
Why not switch things up? Pour the chocolate filling into individual ramekins for personal mini pies, or use a tart pan for a sleek, elegant presentation. You can even layer the filling and whipped cream in small glasses for keto chocolate parfaits—ideal for parties, picnics, or anytime you want a fun twist on the classic.
Make Ahead and Storage
Storing Leftovers
Leftover Keto Chocolate Pie keeps wonderfully in the refrigerator for up to 5 days. Simply cover the pie dish with plastic wrap or transfer individual slices to an airtight container. The flavors actually deepen after a day or two—if you can resist eating it all at once!
Freezing
To freeze, tightly wrap the fully chilled pie (without whipped topping) in several layers of plastic wrap and foil, or place slices in airtight freezer containers. It will keep for up to a month. Thaw overnight in the fridge before serving, and whip up the topping fresh for the best texture.
Reheating
This pie is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you prefer a softer filling, let a slice sit at room temp for 10–15 minutes before serving. Avoid microwaving, as it may cause the chocolate to separate or become grainy.
FAQs
Can I make Keto Chocolate Pie nut-free?
Absolutely! Swap the almond flour for sunflower seed flour in the crust. This keeps the pie completely nut-free while maintaining the same great texture and taste.
Which sugar-free chocolate is best for the filling?
Choose a high-quality sugar-free dark chocolate bar or chips—look for options sweetened with stevia or erythritol for the smoothest, richest chocolate flavor. Your favorite keto-friendly chocolate will work beautifully here.
Can I use coconut cream instead of heavy cream?
Yes, coconut cream can be used for a dairy-free option. The pie will have a slight coconut flavor, but it will still set up beautifully and offer a luscious, creamy texture.
Is it possible to make this pie ahead of time?
Definitely! Keto Chocolate Pie is the perfect make-ahead dessert. Prepare it a day in advance and keep it chilled until you’re ready to serve. The flavors only get better as it rests.
What’s the best way to slice and serve the pie?
For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between cuts. This helps the knife glide through the rich filling and keeps the crust intact.
Final Thoughts
If you’re ready to wow your friends, family, or just treat yourself, this Keto Chocolate Pie is guaranteed to become a favorite. Rich, creamy, and surprisingly easy, it’s a dessert you’ll turn to again and again whenever your sweet tooth calls. Give it a try and see just how indulgent keto baking can be!
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Keto Chocolate Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 30 minutes
- Yield: 10 slices
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
- Diet: Vegetarian
Description
This Keto Chocolate Pie is a decadent, low-carb dessert featuring a rich chocolate filling set in a buttery almond flour crust. Perfect for those following a keto or gluten-free lifestyle, this pie is both satisfying and sugar-free, making it an ideal treat for dessert lovers seeking to maintain their dietary goals.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
For the filling:
- 1 1/2 cups heavy cream
- 6 ounces sugar-free dark chocolate (chopped or chips)
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- Pinch of salt
For the topping (optional):
- 1/2 cup heavy cream
- 1 tablespoon powdered erythritol
- 1/2 teaspoon vanilla extract
- Shaved sugar-free chocolate or cocoa powder for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the almond flour, cocoa powder, powdered erythritol, melted butter, and vanilla extract until fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10–12 minutes until set, then remove from oven and let it cool completely.
- Make the filling: In a saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove the saucepan from heat and add the chopped sugar-free dark chocolate, erythritol, vanilla extract, and a pinch of salt. Let the mixture sit for 1–2 minutes to soften the chocolate, then whisk it until smooth and glossy. Pour the filling into the cooled pie crust, smoothing the top evenly.
- Chill the pie: Refrigerate the pie for at least 4 hours, or until the filling is fully set and firm.
- Optional topping: To prepare the topping, beat the heavy cream, powdered erythritol, and vanilla extract together until stiff peaks form. Spread or pipe this whipped cream over the chilled pie and garnish with shaved sugar-free chocolate or a dusting of cocoa powder for an elegant finish.
Notes
- For a nut-free crust, substitute almond flour with sunflower seed flour.
- Store the pie covered in the refrigerator for up to 5 days to maintain freshness.
- The filling can also be portioned into ramekins for individual keto chocolate pots.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 65mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg