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overhead view of keto chocolate pie topped with whipped cream.

Keto Chocolate Pie

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.

low carb chocolate pie

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.

overhead view of keto chocolate pie topped with whipped cream.

Crust Ingredients:

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.

Melted Butter

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.

keto chocolate pie crust in glass pie plate.

Filling Ingredients:

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.

Cocoa Powder


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.

keto chocolate pie in pie plate.

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.

keto chocolate pie topped with whipped cream.

More keto chocolate recipes to try:

low carb chocolate pie on white plate.

Follow me on social for more recipe ideas & inspiration!

chocolate pie on white plate.

Keto Chocolate Pie

Grain free, sugar free, and absolutely loaded with chocolate decadence! This keto chocolate pie is the ultimate chocolate lover's dessert!

Yield 10 slices
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes


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:

    1. Stir together all of the crust ingredients until well combined.
    2. Press firmly into a 9-inch pie plate.
    3. Place in the freezer while making the filling.

    To make the filling:

    1. Add 1 cup of cream to a small sauce pan and heat until the edges are just bubbling.
    2. 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.
    3. Add the cream cheese to a large mixing bowl and beat with an electric mixer until light and fluffy.
    4. Add the remaining 1/2 cup of cream along with the rest of the ingredients and mix on low speed until well incorporated.
    5. Increase speed to high and beat until light and fluffy.
    6. Add the cooled melted chocolate to the bowl and beat on low speed until combined.
    7. Spread mixture  into the prepared crust.
    8. 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 Information:

    Yield: 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

    All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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    19 thoughts on “Keto Chocolate Pie”

      1. Karly Campbell

        Hi Kim! You’ve got a typo there, so I’m not certain what you’re asking, but if you’re asking if the sweetener has to be powdered, the answer is yes. It’ll be grainy otherwise. If you’re asking if you can use another brand of powdered sweetener, the answer is also yes. Just be sure that it measures the same as sugar. Swerve is a great option and pretty popular. ๐Ÿ™‚

    1. James smith

      On the chocolate chips, is that actually sugar free or artificially sweetened. Thanks

      1. Karly Campbell

        We use chocolate chips that are naturally sweetened with stevia and/or erythritol. They are sweetened, but not with sugar OR artificial flavors. We linked to our favorites in the blog post. ๐Ÿ™‚

    2. Hi, I love your recipes. I would love to make this pie but I’m allergic to milk products (except butter). Would this recipe work with coconut cream instead of whipping cream?
      thank you so much,

      1. Karly Campbell

        Hi Becky! I’ve never tried this with coconut cream. I’ve only worked with coconut cream a handful of times, so I’m not sure how it will work here. If you give it a try, let us know how it turns out. ๐Ÿ™‚

    3. Natalie L Ziegenfuss

      What kind/brand of chocolate should I use for the chocolate shavings? I want to try the recipe this week.

      1. Karly Campbell

        We use a bar of Lily’s, but any sugar free chocolate that you enjoy would be great here.

    4. This is a recipe that I would make again. I do not care for almond flour so I just made the filling and put it into small ramekins. Very much like a dense mousse.

    5. Hour much heavy whipping cream for the ganache and how much for the rest of the filling? The recipe says 1 1/2 cups divided. Thanks.

      1. Karly Campbell

        Hi Henrietta! Sorry about that – it’s 1 cup for the ganache and 1/2 cup for the rest.

    6. I must be missing something. The recipe says 1 1/2 cups heavy cream, divided but I only see one direction for the use of it. Is all of the cream added at once?

      1. Karly Campbell

        Hi Becky! Sorry about that – it’s 1 cup for the chocolate chips and 1/2 cup for the filling.

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