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.
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.
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
Salt
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
Keto Chocolate Pie
Ingredients
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
Instructions
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.
Trish says
What would be a good substitute for almond flower? Nut allergy in our family so we can’t use it. 🙁
Karly Campbell says
I’m sorry, I haven’t tested this with another flour.
Terrie Rothman says
This recipe was excellent! I will make it again. Everyone wanted the recipe!
Jamie Huggins says
Delicious. So far the best keto dessert I’ve made. My husband who can’t stand sugar free anything, loved this. It’s rich creamy smooth and super rich velvety chocolate pie. Beaches crust is also amazing. I used allulose as my sugar substitute and it was amazing !!
Karly Campbell says
I’m so glad you both enjoyed this one! <3
Kim says
Can I use a different sweetener left it is powdered?
Karly Campbell says
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. 🙂
Tina says
Just a note about having to be powdered. If you have granulated sweetner and don’t have or can’t find powdered throw in in a nutrubullet or other similar small blender and blend, it turns it to powder.
James smith says
On the chocolate chips, is that actually sugar free or artificially sweetened. Thanks
Karly Campbell says
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. 🙂
Debbie Frick says
This pie is amazing! Will definitely make again!
Karly Campbell says
Love to hear that! Thanks, Debbie!
Becky Hull says
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,
Becky
Karly Campbell says
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. 🙂
Natalie L Ziegenfuss says
What kind/brand of chocolate should I use for the chocolate shavings? I want to try the recipe this week.
Karly Campbell says
We use a bar of Lily’s, but any sugar free chocolate that you enjoy would be great here.
M says
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.
Karly Campbell says
Sounds delicious! 🙂
Henrietta says
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.
Karly Campbell says
Hi Henrietta! Sorry about that – it’s 1 cup for the ganache and 1/2 cup for the rest.
Becky says
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?
Karly Campbell says
Hi Becky! Sorry about that – it’s 1 cup for the chocolate chips and 1/2 cup for the filling.
Becky says
Thank you, Karly! I cannot wait to try this.
Rose says
You said the whipping cream is divided….but not how!
Karly Campbell says
Sorry about that! I just updated the recipe. 🙂