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
Scale
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
