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Keto Chocolate Pie Recipe

4.3 from 50 reviews

  • Author: admin
  • Total Time: 3 hours 32 minutes
  • Yield: 10 servings 1x
  • Diet: Low Carb

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 cream filling sweetened with erythritol, this pie offers a decadent chocolate experience without the guilt. It requires no refined sugar and uses heavy cream and unsweetened baking chocolate for intense flavor and smooth texture.

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

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). This ensures the oven is hot enough to bake the crust evenly.
  2. Mix Crust Ingredients: In a mixing bowl, combine the almond flour, melted butter, granulated erythritol, and salt. Stir the mixture until it resembles wet sand to create a crumbly yet workable crust base.
  3. Form and Bake the Crust: Press the crust mixture evenly into a 9-inch pie pan, being sure to compact it to avoid crumbling. Bake for 10-12 minutes or until the crust turns golden brown. Allow it to cool completely before adding the filling.
  4. Whip the Heavy Cream: Using a mixer, whip the heavy cream until soft peaks form, creating a fluffy and airy base for the filling.
  5. Prepare Chocolate Mixture: Sift together the cocoa powder, powdered erythritol, and salt to remove lumps and blend flavors evenly. Gently fold this mixture into the whipped cream along with the vanilla extract.
  6. Add Melted Chocolate: Slowly fold in the melted and cooled unsweetened baking chocolate, mixing carefully until the filling is smooth and homogenous.
  7. Assemble the Pie: Spread the chocolate filling evenly over the cooled crust, smoothing the top with a spatula for an attractive finish.
  8. Chill to Set: Refrigerate the assembled pie for 3-4 hours to allow the filling to set firmly, making it easier to slice and enhancing the flavors.
  9. Serve and Garnish: Slice the pie into servings and enjoy. For added appeal, garnish with whipped cream or dark chocolate shavings if desired.

Notes

  • Make sure the pie crust is completely cooled before adding the filling to prevent it from becoming soggy.
  • Use unsweetened baking chocolate for a rich and intense chocolate flavor without added sugar.
  • Powdered erythritol blends more smoothly into the filling than granulated, ensuring a silky texture.
  • This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
  • For a decorative touch, topping with keto-friendly whipped cream or dark chocolate curls is recommended.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://homegrownbeets.com/keto-chocolate-pie-recipe/