Keto Chocolate Silk Coffin Pie (Halloween Showstopper)

This is a rich, chocolatey, no-guilt pie that looks like a tiny coffin and slices like a dream. It’s low carb, high wow.

The crust is crunchy, the filling is silky and firm enough to hold those sharp coffin corners without melting into a puddle the second you blink.

If you want a Halloween dessert that makes people hush for a second, then ask for seconds, this is the one.

I wrote this in simple, straight talk so you can make it even if baking usually makes you panic.

No fancy tools needed. A loaf pan works for the coffin shape. If you do own a coffin mold, lucky you, but it’s not required.

What makes this pie “keto”

• Low-carb crust: almond flour and cocoa with butter. No grains.
• Sugar-free sweetener: erythritol, allulose, or monk fruit blend.
• High-fat creamy filling: unsweetened chocolate, butter, cream cheese, and heavy cream for that silk texture.
• Stabilized with gelatin: so the pie slices clean and keeps the coffin edges.

You still get that classic French silk vibe—smooth, lush, super chocolate—but without the sugar spike.

Tools you’ll need

• 9×5 inch metal loaf pan (this becomes your “coffin”)
• Parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Small saucepan
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Fine mesh sieve (helpful for cocoa lumps, optional)
• Sharp knife for shaping the top edges
• Ruler (optional, for neat lines)
• Offset spatula or butter knife for smoothing

Ingredients

For the keto chocolate crust

• 1¾ cups almond flour, packed and leveled
• 3 tbsp unsweetened cocoa powder
• ¼ cup granular erythritol (or allulose/monk fruit blend), adjust to taste
• ¼ tsp fine salt
• 5 tbsp unsalted butter, melted and cooled slightly
• ½ tsp vanilla extract
• 1–2 tsp espresso or strong coffee (optional, deepens chocolate taste)

For the silk filling

• 6 oz (170 g) unsweetened baking chocolate or 85–90% sugar-free dark chocolate, chopped
• 10 tbsp unsalted butter, room temp
• 8 oz (226 g) cream cheese, room temp
• ¾ cup powdered erythritol (or powdered allulose/monk fruit), sifted
• 1 tsp vanilla extract
• Pinch fine salt
• ¾ cup heavy whipping cream, very cold

For the gelatin set

• 2 tsp powdered gelatin
• 3 tbsp cold water

For the “soil” and decorations (optional but fun)

• ¼ cup keto chocolate cookies crushed (store-bought or homemade) or extra crust crumbs
• ½ cup heavy cream + 1 tbsp powdered sweetener for whipped “ghosts”
• A few sugar-free chocolate shavings or cocoa dust
• Keto shortbread “tombstones” if you want to go extra

Step-by-step: from loaf pan to spooky coffin

1) Line the pan like a pro

• Trace the bottom of your 9×5 loaf pan on parchment and cut a rectangle to fit snug.
• Add two long strips of parchment crossing each other like a plus sign so you can lift the pie out later. Leave overhang on all sides. A tiny smear of butter in the pan helps the parchment stay put.

2) Mix the crust

• In a bowl, whisk almond flour, cocoa, sweetener, and salt. Break any lumps.
• Stir in melted butter, vanilla, and coffee (if using). The mix should feel like wet sand that clumps when pressed.
• Tip it into the pan. Press firmly across the bottom and slightly up the short sides. Use the bottom of a measuring cup for an even, compact layer.
• Bake at 350°F (175°C) for 9–11 minutes, or until set at the edges and fragrant. Let it cool fully. The crust will crisp as it cools.

No oven? You can skip baking and chill it 30–40 minutes to firm. Baked brings a better crunch, though.

3) Bloom the gelatin

• Sprinkle gelatin over 3 tbsp cold water in a small bowl. Let it sit 5 minutes. It becomes a gel puck, that’s normal.
• Right before you add it to the filling later, you’ll melt it gently so it folds in smooth.

4) Make the chocolate base

• Place chopped chocolate in a heatproof bowl.
• Melt over barely simmering water (double boiler) or in short 15-second bursts in the microwave, stirring between bursts. Stop when just melted and glossy.
• Let it cool to warm, not hot. Warm chocolate blends better without seizing your dairy.

5) Whip the cream

• In a cold bowl, whip the heavy cream to medium-firm peaks. Not dry, not runny. Slide the bowl into the fridge while you handle the rest.

6) Cream the butter, cream cheese, and sweetener

• In a large bowl, beat butter and cream cheese until totally smooth, 2–3 minutes. No lumps. Scrape the sides.
• Add powdered sweetener, vanilla, and salt. Beat until fluffy and light.

7) Bring it together

• Stream in the warm melted chocolate while beating on low. Keep mixing until the color is even and the texture is silky. If it looks thick and stubborn, you’re doing fine.

8) Melt the gelatin and add

• Melt the bloomed gelatin: 10–12 seconds in the microwave or set the bowl in hot water. It should be liquid and clear, not boiling.
• With the mixer running on low, pour the liquid gelatin into the chocolate mixture in a thin stream. Mix 10–15 seconds to combine.

9) Fold in the whipped cream

• Using a spatula, fold in the whipped cream in two additions. Gentle arcs, turn the bowl, don’t beat. You want volume.
• Taste a tiny bit. Add a touch more powdered sweetener only if you need it. Remember it tastes slightly less sweet once fully chilled.

10) Fill and set

• Spoon the filling over the cooled crust. Tap the pan once to settle air pockets.
• Smooth the top with an offset spatula. Aim for flat and even.
• Chill uncovered 20 minutes, then cover and chill at least 4 hours, better overnight. It firms enough to carve the coffin shape cleanly.

Carving the coffin shape (easy method)

You’re using a regular loaf pan, which is a rectangle. We’ll trim the top edges after unmolding to get that coffin look.

• Lift the pie out using the parchment handles. Set it on a cutting board.
• With a ruler or your eyeballs, mark a gentle angle from each long side up toward the top third, making the classic coffin taper.
• Use a sharp knife to cut thin wedges off the top corners, then a small point at the very top. Work slowly. Wipe the knife between cuts for neat edges.
• Save the trimmings—crumble them for “grave soil” on top.

If you have a coffin pan, you can skip trimming. Still, smoothing the top gives it that “polished wood” look.

Decoration ideas that scream Halloween

• Grave soil: sprinkle the saved crumbs or crushed keto cookies over the top, mostly toward one side, like fresh dirt.
• Whipped cream ghosts: whip ½ cup cream with 1 tbsp powdered sweetener to firm peaks. Pipe small mounds, then add two tiny chocolate chips as eyes. Or poke two dots with melted chocolate using a toothpick.
• Chocolate shavings: scrape a sugar-free chocolate bar with a veggie peeler for curls, sprinkle across the top.
• Tombstone cookies: shape small rectangles of keto shortbread, bake, cool, and write “RIP” with melted chocolate. Nest them in the soil.
• Spiderweb: drizzle thin circles of melted chocolate over the top, then drag a toothpick from center outwards to make web lines.

Keep it classy or go full spooky. Either way, the pie does the talking.

Taste and texture notes

• The crust: crisp at the edges, slightly tender in the center, with cocoa that leans chocolatey but not bitter.
• The filling: lush and airy from the whipped cream, firmed with gelatin so slices hold up on the dessert table without slumping.
• Sweetness: not cloying. If your crowd is used to sugar, add 1–2 extra tablespoons of powdered allulose. Taste before chilling.

Make-ahead timeline

• 2 days before: bake crust, cool, wrap, and keep at room temp.
• 1 day before: make filling, fill crust, chill overnight.
• Same day: unmold, trim into coffin shape, decorate, and keep chilled until serving.

How to slice cleanly

• Use a knife warmed under hot water and wiped dry.
• Cut straight down, no sawing. Wipe between slices.
• For perfect edges, chill the pie 30 minutes in the freezer before slicing.

Storage

• Fridge: cover and keep up to 4–5 days.
• Freezer: wrap slices in parchment, then in a container. Freeze up to 1 month. Thaw in the fridge 4–6 hours. Texture stays lovely thanks to the gelatin.

Ingredient swaps and notes

• Almond-free: use ¾ cup coconut flour + 2 more tbsp butter for the crust. Coconut flour is thirstier, so press well. Bake 1–2 minutes less.
• Dairy-free-ish: swap butter with refined coconut oil, cream cheese with a thick dairy-free cream cheese, and heavy cream with coconut cream (chilled, only the solids). Texture stays silky but flavor leans coconut-chocolate. Still tasty.
• Sweeteners: erythritol cools the tongue a bit. Allulose gives the smoothest finish but can brown faster in baked goods. In the filling, allulose is great. In the crust, either works.
• Chocolate: unsweetened baking chocolate gives you full control of sweetness. If you use 90% bars, reduce sweetener slightly.

Troubleshooting: quick fixes

• Filling too loose after chilling: give it 2 more hours. If still soft, the gelatin may have cooled in clumps. Next time, melt it fully and stream in while mixing. For now, pop the whole pie in the freezer 45 minutes before serving to firm up.
• Grainy filling: sweetener wasn’t powdered or the chocolate seized. Always use powdered sweetener and cool the chocolate to warm before mixing.
• Crust crumbles: press harder next time and bake until just set. If you skipped baking, chill longer before filling.
• Sweetness off: different chocolates vary. Taste the filling and adjust before chilling. You can stir in 1–2 tsp powdered sweetener right after folding in cream if needed.

Why the gelatin matters here

Most French silk pies are super soft and rely on refrigeration alone. Great in a round pie dish. But a coffin shape asks for clean edges and tidy slices. Gelatin adds structure without turning it into jello. You get that soft mousse bite, but it stands tall during your party, even under warm lights.

Party plan: turn one pie into a center table moment

• Set the coffin pie on a black slate or cutting board.
• Scatter sugar-free chocolate curls and cookie crumbs around the base like graveyard dirt.
• Add a few toy spiders or a small plastic skeleton hand reaching over the board.
• Keep a warm knife and a stack of plates nearby, or pre-slice and slide parchment squares between slices so guests can grab and go.

Nutrition estimate (per slice, 10 slices)

These are ballpark numbers and will vary with brands.

• Calories: ~360
• Fat: ~33 g
• Protein: ~7 g
• Total carbs: ~10 g
• Fiber: ~4 g
• Net carbs: ~6 g

Using allulose may show different labels, but for tracking net carbs, count total minus fiber and sugar alcohols as you prefer.

Shortcuts if you’re in a rush

• Use a store-bought keto chocolate cookie crust if you find one. Press into the pan and chill.
• Swap the melted chocolate for good cocoa powder: ½ cup cocoa + 4 tbsp melted butter added right after the butter/cream cheese step. It’s not the same depth as real chocolate, but still very good and faster.
• Skip carved edges. Keep the loaf shape and rely on the decorations to sell the coffin vibe.

Step recap at a glance

• Line loaf pan with parchment.
• Mix almond flour crust. Press and bake 9–11 minutes. Cool.
• Bloom gelatin in cold water.
• Melt chocolate, cool to warm.
• Whip cream to medium-firm peaks; chill it.
• Beat butter + cream cheese + sweetener + vanilla + salt until fluffy.
• Stream in melted chocolate.
• Melt gelatin; stream it in while mixing.
• Fold in whipped cream.
• Fill crust, chill 4 hours to overnight.
• Unmold, trim into coffin shape, decorate, serve.

Print that and tape it to a cabinet. You’ll breeze through.

Extra: keto shortbread “tombstones”

If you want tiny gravestones on top, here’s a quick add-on.

You’ll need

• 1 cup almond flour
• 3 tbsp powdered sweetener
• ¼ tsp salt
• 2 tbsp melted butter
• ½ tsp vanilla
• 1–2 tsp water if needed

Do this

• Heat oven to 325°F (165°C).
• Mix dry, stir in butter and vanilla. If crumbly, add water a teaspoon at a time.
• Roll between parchment to ¼ inch thick. Cut small rectangles.
• Bake 8–10 minutes until the edges just color. Cool fully.
• Write “RIP” with melted chocolate or sugar-free icing. Nest a few into the pie’s “soil.”

Flavor twists (still low carb)

• Mexican hot chocolate: add ½ tsp cinnamon and a tiny pinch cayenne to the filling. Warm, sneaky heat.
• Mocha silk: whisk 1–2 tsp instant espresso into the melted chocolate.
• Salted silk: sprinkle flaky sea salt across the top right before serving. Not a heavy hand, just a whisper.
• Black cocoa crust: swap half the cocoa in the crust for black cocoa for a darker, spooky look.

Cost and sourcing tips

• Almond flour prices jump around. Look for 2 lb bags; they’re usually cheaper per cup.
• Buy unsweetened baking chocolate or 90% bars in multi-packs. Better price, fewer last-minute market runs.
• Powder your sweetener at home: blitz granular sweetener in a blender until fine. Saves a little money and melts smoother into the filling.

How to scale it for a crowd

• Double batch: use a 9×13 pan lined with parchment. Press the crust thin and even. Smooth the top and chill. Cut into rectangles, then trim a few into coffin shapes. You’ll feed a lot, and the rest can be neat bars.
• Mini coffins: use mini loaf pans. Press a little crust in each, chill or bake, fill, and decorate. Slices become personal cakes.

Serving temperatures

• Best served slightly chilled, not ice cold. Take it out 15 minutes before slicing so flavors bloom.
• Under hot party lights, place the serving board over a chilled sheet pan or set a freezer pack wrapped in a towel under the board. Hidden trick that keeps it firm.

Conclusion

• Read the steps once. Set everything out. Then just go one bowl at a time.
• If the shape trims feel scary, start small. You can always shave more.
• A clean top and a little “soil” sell the coffin look even without fancy piping.
• Keep notes on sweetness and chocolate brand so next time it’s perfect without thinking.

That’s it. Your keto Chocolate Silk Coffin Pie is party-ready, slice-stable, and actually tastes like dessert. Halloween can be full of candy for others, and you still get a rich slice that plays nice with your carbs.

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