Description
This Keto Chocolate Pie is a rich, indulgent low-carb dessert perfect for keto and gluten-free diets. It features a buttery almond flour crust baked to perfection, filled with a smooth, creamy sugar-free chocolate filling, and optionally topped with whipped cream and chocolate shavings for an elegant finish. Ideal for satisfying chocolate cravings without the guilt.
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, combine the almond flour, unsweetened cocoa powder, powdered erythritol, melted butter, and vanilla extract. Mix until all ingredients are thoroughly combined to form a uniform dough. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 to 12 minutes until set and fragrant. Remove from the oven and allow it to cool completely before adding the filling.
- Make the filling: Pour the heavy cream into a saucepan and heat it over medium heat until it just begins to simmer—do not boil. Remove the pan from heat, then add the chopped sugar-free dark chocolate, powdered erythritol, vanilla extract, and a pinch of salt to the hot cream. Let this mixture sit for 1 to 2 minutes to melt the chocolate, then whisk vigorously until the filling is smooth, glossy, and completely combined. Pour this chocolate filling into the cooled pie crust and smooth out the top with a spatula. Refrigerate the pie for at least 4 hours or until the filling is fully set.
- Prepare the optional topping: In a chilled mixing bowl, beat the heavy cream with powdered erythritol and vanilla extract until stiff peaks form. You can spread or pipe this whipped cream topping over the chilled pie. Garnish the pie with shaved sugar-free chocolate or a light dusting of cocoa powder for an elegant presentation.
Notes
- For a nut-free crust alternative, substitute almond flour with sunflower seed flour.
- Store the pie covered in the refrigerator for up to 5 days to maintain freshness.
- The chocolate filling can also be poured into individual ramekins to make keto chocolate pots for single servings.
