Keto Chocolate Pie Recipe | Keto Dessert Recipes

Over the past couple of weeks, I’ve been asking my friends and family what new keto dessert recipes they would like to see on the blog. One that came up over and over again was, you guessed it, keto chocolate pie. Though chocolate pie is one of my favorite desserts, I realized that I had never attempted to make a low-carb recipe of my own. So it was game on!

If you’re going to make a pie, it has to have a strong foundation. By that, I mean it has to have the perfect crust. I decided to go with a buttery and crunchy mock “graham cracker” crust. This is very similar to the type of crust that I used for my keto cheesecake recipes, but with a larger ratio of almond flour.

After laying the foundation, it was time to make the filling. Thankfully, the custard in this keto chocolate pie came out perfectly on my first attempt so I didn’t want to change a thing. The coconut cream and cream cheese give it an excellent creamy texture. I find that the best keto desserts are the keto desserts made with cream cheese.  That, combined with a rich chocolaty taste, is hard to beat.

This recipe is great for impressing guests at parties or for simply satisfying your chocolate craving. Each slice contains about 295 calories, 27.5 g of fat and only 4.5 net carbs without whipped cream.

Keto Chocolate Pie Ingredients

Crust:

1. 3/4 cup pecan cookie pieces
2. 1/2 cup almond flour
3. 1/3 cup melted butter
4. 2 tbsp Swerve Granular

Filling:

1. 1/2 cup coconut cream (not coconut milk)
2. 1 1/2 cup almond milk
3. 12 oz cream cheese
4. 1/2 cup cocoa powder
5. 1 1/4 cup Swerve Sweetener
6. 3 egg yolks
7. 2 tsp vanilla extract
8. 1 tsp xanthan gum

Whipped Cream (optional)

1. Remaining coconut cream
2. 1/4 cup Swerve confectioners
3. 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix pecan cookie pieces, almond flour, and 2 tbs Swerve on the bottom of a 9-inch springform pan.
3. Next, melt down the butter and pour into the dry ingredients and mix well.
4. Using silicone spatula, press the mixture down evenly on the bottom of the springform pan.
5. Place the crust in the preheated oven for 8-10 minutes. Then take the crust out of the oven to cool down while you start to make the filling.
6. Pour the can of coconut cream into a bowl and mix the cream and coconut water together until there is an even consistency. Pour a half cup of the coconut cream into a pot along with 1 and 1/4 cup almond milk, cocoa powder, and sweetener. Turn the stove to medium-high and bring to a simmer, stirring constantly.
7. In a separate bowl mix egg yolks, 1/4 cup almond milk, vanilla extract, and xanthan gum. Use an electric mixer to mix well. Pour mixture into the pot and continue to stir for about a minute.
8. Turn off the stove and add 12 oz of cream cheese to the filling and whisk together until well mixed. After letting the filling cool down for a few minutes pour the custard on top of the pie crust.
9. Enjoy a slice of keto chocolate pie!

Directions for whipped cream (optional)

1. Place a  mixing bowl and beaters in the freezer for one hour.
2. Next, pour the remaining coconut cream, the 1/4 cup swerve confectioners, and 1/2 tsp vanilla extract into the mixing bowl and mix on medium to high for about 15 min.
3. The whipped cream might not come out as fluffy as many others do, but it’s a good way to make use of the remaining coconut cream and is super tasty.

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Keto Chocolate Pie Recipe

This keto chocolate pie might be my favorite recipe! With its buttery mock graham cracker crust and rich creamy filling, it's the perfect keto dessert!

Course Dessert

Cuisine ketogenic, low-carb

Keyword keto chocolate pie

Prep Time 10 minutes

Cook Time 5 minutes

Servings 10

Calories 295 kcal

Ingredients

Crust

• 3/4 cup pecan cookie pieces
• 1/2 cup almond flour
• 1/3 cup melted butter
• 2 tbsp Swerve

Filling

• 1/2 cup coconut cream
• 1.5 cup unsweetened almond milk
• 1/2 cup cocoa
• 1.25 cup Swerve
• 3 egg yolks
• 2 tsp vanilla extract
• 1 tsp xanthan gum

Whipped Cream

• remaining can coconut cream
• 1/4 cup Swerve confectioners
• 1/2 tsp vanilla extract

Instructions

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Mix pecan cookie pieces, almond flour, and 2 tbs Swerve on the bottom of a 9-inch springform pan.

3. Next, melt down the butter and pour into the dry ingredients and mix well.

4. Using silicone spatula, press the mixture down evenly on the bottom of the springform pan.

   

5. Place the crust in the preheated oven for 8-10 minutes. Then take the crust out of the oven to cool down while you start to make the filling.

6. Pour the can of coconut cream into a bowl and mix the cream and coconut water together until there is an even consistency. Pour a half cup of the coconut cream into a pot along with 1 and 1/4 cup almond milk, cocoa powder, and sweetener. Turn the stove to medium-high and bring to a simmer, stirring constantly.

7. In a separate bowl mix egg yolks, 1/4 cup almond milk, vanilla extract, and xanthan gum. Use an electric mixer to mix well. Pour mixture into the pot and continue to stir for about a minute.

8. Turn off the stove and add 12 oz of cream cheese to the filling and whisk together until well mixed. After letting the filling cool down for a few minutes pour the custard on top of the pie crust.

9. Enjoy a slice of keto chocolate pie!

Coconut Whipped Cream Directions

1. Place a  mixing bowl and beaters in the freezer for one hour.

2. Next, pour the remaining coconut cream, the 1/4 cup swerve confectioners, and 1/2 tsp vanilla extract into the mixing bowl and mix on medium to high for about 15 min.

3. The whipped cream might not come out as fluffy as many others do, but it's a good way to make use of the remaining coconut cream and is super tasty.