Description
This Keto Chocolate Pie is a rich, creamy, and low-carb dessert perfect for those following a ketogenic lifestyle. Featuring a buttery almond flour crust and a luscious chocolate filling made with unsweetened cocoa and baking chocolate, it’s a guilt-free treat that’s easy to make and sure to satisfy chocolate cravings.
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
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. Stir until the mixture resembles wet sand.
- Bake the Crust: Press the crust mixture evenly into a 9-inch pie pan. Bake for 10-12 minutes until the crust turns golden brown. Remove from the oven and allow it to cool completely before adding the 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 this dry mixture into the whipped cream along with the vanilla extract.
- Add Melted Chocolate: Carefully fold in the melted and cooled unsweetened baking chocolate until the filling is smooth and fully combined.
- Assemble the Pie: Spread the chocolate filling evenly over the cooled crust, smoothing the top with a spatula or spoon.
- Chill the Pie: Refrigerate the assembled pie for 3-4 hours to allow the filling to set properly.
- Serve: Slice and serve chilled. Optionally, garnish with additional whipped cream or dark chocolate shavings for extra flavor and presentation.
Notes
- Ensure the melted chocolate is cooled before folding it into the whipped cream to prevent deflating the filling.
- For a sweeter filling, adjust the amount of erythritol to taste.
- Use a pie pan with a removable bottom for easier slicing and serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Let the crust cool completely before adding the filling to avoid melting the filling.
