This KETO CHOCOLATE PIE is thick, rich, and creamy – just like the classic! Our sugar free version is the ultimate chocolate lover’s dessert, with a grain free chocolate crust and a filling made with both melted chocolate and cocoa powder.
I’ve always been a sucker for a chocolate pie. Rich, creamy, and loaded with chocolate – what’s not to love?
When I perfected my keto chocolate mousse, I knew I’d be tinkering around with that recipe to make a chocolate pie out of it and here it is!
You are going to love how rich and decadent this sugar free chocolate pie is.
The crust is made with almond flour and cocoa powder, the filling is made with both melted chocolate and cocoa powder, and the end result is this perfectly rich, smooth, and creamy chocolate pie that you just cant’ resist.
We top ours off with our keto whipped cream for a truly decadent dessert that’s just 4 net carbs per slice! Can’t beat that!
Next up, try my keto peanut butter pie! It has the same delicious chocolate crust.
Almond Flour – We like a finely ground almond flour, such as Bob’s Red Mill.
Granulated Sweetener – We use and love Lakanto sweetener. It’s made with a combination of erythritol and monk fruit, both of which are natural sweeteners. Lakanto has zero impact on blood glucose and can be counted as zero net carbs. Use code THATLOWCARBLIFE for 20% off your order at the link above.
Cocoa Powder – Either Dutch or natural cocoa will work well here.
How to make the low carb crust:
This is a simple no bake crust and it just takes a few minutes to stir together. It has a similar texture to a graham cracker crust, which is our favorite for a chocolate pie!
Combine almond flour, cocoa powder, sweetener, and melted butter until you have the texture of damp sand. Press into a 9 inch pie plate and then pop the crust in the freezer to set while you make the filling.
Heavy Whipping Cream
Sugar Free Chocolate Chips – We like both Lakanto chocolate chips and Lily’s chocolate chips. Both work great in this recipe. We normally use Lily’s in this recipe, because we like the extra sweetness in the milk chocolate chips.
Cream Cheese – Best at room temperature, so it mixes nicely.
Powdered Sweetener – We use Lakanto for this as well. As written, this recipe is not super sweet and has more of a dark chocolate flavor. Add additional sweetener to taste to sweeten this to your tastes. Just taste the filling after it’s all combined and whip in more sweetener as needed.
How to make the chocolate filling:
Melt the Chocolate: We’re making a chocolate ganache, which sounds fancy but is actually super easy! Just bring heavy whipping cream to a simmer on the stove and then pour it over sugar free chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Let cool for just a couple of minutes.
Make the filling: Add the cream cheese to a mixing bowl and beat until light and fluffy. Add in the cream, powdered sweetener, cocoa powder, vanilla, and a pinch of salt to a mixing bowl and beat with an electric mixer until light and fluffy. Beat in the cooled melted chocolate until everything is smooth and creamy.
Fill & Chill: Pour the chocolate filling into the pie crust and smooth out the top. Pop the pie in the refrigerator for 2-3 hours to let the filling set up fully.
Top: We like to top our keto chocolate pie with freshly whipped cream and chocolate shavings. To make the chocolate shavings, just grab your favorite bar of sugar free chocolate and use a vegetable peeler to shave all small pieces. So easy and it looks so fancy!
How to store:
We store this low carb chocolate pie in the refrigerator for 4-5 days. It stays soft, smooth, and creamy.
Sometimes whipped cream will separate a bit and get watery, so if you plan to keep the pie for any length of time, it is safest to store the whipped cream separately rather on the top. That said, we’ve never had this problem with our keto whipped cream recipe and usually just spread it over the pie and keep it covered with plastic wrap.
More keto chocolate recipes to try:
- Keto Chocolate Peanut Butter Fudge
- Sugar Free Nutella
- Keto Chocolate Cheesecake
- Chocolate Chip Chaffle
- Keto Chocolate Cake
For the crust:
- 1 3/4 cups almond flour
- 3 tablespoons cocoa powder
- 1/4 cup sweetener
- 6 tablespoons melted butter
For the filling:
- 1 1/2 cups heavy cream, divided
- 1 cup sugar free milk chocolate chips
- 6 ounces cream cheese, room temperature
- 1/2 cup powdered sweetener
- 1/4 cup cocoa powder
- 1 tablespoon vanilla
- Pinch of salt
- Chocolate shavings, raspberries, whipped cream, for garnish
To make the crust:
- Stir together all of the crust ingredients until well combined.
- Press firmly into a 9-inch pie plate.
- Place in the freezer while making the filling.
To make the filling:
- Add 1 cup of cream to a small sauce pan and heat until the edges are just bubbling.
- Add the chocolate chips to a small bowl and pour the hot cream over the chocolate chips. Stir continuously until the chocolate chips have melted. Set aside.
- Add the cream cheese to a large mixing bowl and beat with an electric mixer until light and fluffy.
- Add the remaining 1/2 cup of cream along with the rest of the ingredients and mix on low speed until well incorporated.
- Increase speed to high and beat until light and fluffy.
- Add the cooled melted chocolate to the bowl and beat on low speed until combined.
- Spread mixture into the prepared crust.
- Refrigerator for 4 hours or overnight.
After mixing the filling, taste and add additional powdered sweetener if you'd like a sweeter filling. As written, this recipe has a dark chocolate flavor.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 351Total Fat 36gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 18gCholesterol 95mgSodium 69mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 1gProtein 6g
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