When it comes to dessert, chocolate cream pie is a classic. But for those on a keto diet, it might feel like a dream that’s just out of reach. Not anymore! Today, I’m sharing a recipe that brings rich, creamy chocolate flavor into the keto world. This pie is easy to make, tastes like a cheat meal, and will have you sneaking back to the fridge for “just one more bite.”

Let’s get started! Put on your apron, grab a whisk, and imagine us side-by-side in the kitchen, chatting and laughing while we whip up this masterpiece together.

Ingredients You’ll Need

For the Crust:

1 ½ cups almond flour
This is your base. It’s low-carb, gluten-free, and has a nice nutty flavor.
3 tablespoons unsweetened cocoa powder
Adds a touch of chocolate to the crust, making every layer count.
¼ cup melted butter
Helps everything stick together and gives the crust a buttery richness.
3 tablespoons powdered erythritol
A keto-friendly sweetener to balance the cocoa’s bitterness.

For the Chocolate Filling:

1 ¾ cups heavy whipping cream
This makes the filling creamy and luxurious.
4 ounces unsweetened baking chocolate, chopped
The heart of the pie—rich, bold chocolate that melts beautifully.
¾ cup powdered erythritol
Sweetens without spiking blood sugar.
3 large egg yolks
They thicken the filling and add a custardy texture.
1 teaspoon vanilla extract
A little vanilla brings out the chocolate’s best flavor.
Pinch of salt
Trust me, just a little salt makes everything taste better.

For the Topping:

1 cup heavy whipping cream
Whipped up light and fluffy to top the pie.
2 tablespoons powdered erythritol
A touch of sweetness for the whipped cream.
1 teaspoon vanilla extract
Completes the whipped topping perfectly.

Step-by-Step Directions

Step 1: Prepping the Crust

Mix the dry ingredients.
In a medium bowl, combine almond flour, cocoa powder, and erythritol. Stir until everything looks evenly mixed.
Add the butter.
Pour in the melted butter and stir. You’ll end up with a mixture that feels like damp sand—crumbly but holds its shape when pressed.
Press it into the pan.
Grab a 9-inch pie pan and press the mixture evenly into the bottom and up the sides. Take your time here—it’s like playdough for adults! Use your fingers or the back of a spoon to smooth it out.
Bake it.
Preheat your oven to 350°F (175°C) and bake the crust for 10-12 minutes. It should smell toasty and chocolatey when it’s done. Let it cool completely before adding the filling.

Step 2: Making the Chocolate Filling

Heat the cream and sweetener.
In a medium saucepan, combine the heavy cream and powdered erythritol. Heat over medium heat, stirring occasionally, until it starts to steam (don’t let it boil).
Melt the chocolate.
Lower the heat to medium-low and add the chopped baking chocolate. Stir constantly until the chocolate melts completely into the cream.
Temper the eggs.
This part might sound tricky, but I’ve got you! In a small bowl, whisk the egg yolks. Slowly drizzle a few tablespoons of the hot chocolate mixture into the yolks while whisking non-stop. This warms up the yolks so they don’t scramble when added to the saucepan.
Combine everything.
Pour the tempered yolks back into the saucepan with the chocolate mixture. Stir constantly over medium-low heat for about 5 minutes, or until the mixture thickens. You’ll know it’s ready when it coats the back of a spoon.
Finish with vanilla and salt.
Take the pan off the heat and stir in the vanilla extract and a pinch of salt. Let the filling cool for about 10 minutes.
Pour and chill.
Pour the chocolate filling into the cooled crust. Smooth it out with a spatula and pop it into the fridge. It needs at least 4 hours to set, but overnight is even better.

Step 3: Whipping Up the Topping

Whip the cream.
In a large mixing bowl, combine the heavy cream, powdered erythritol, and vanilla extract. Use an electric mixer to beat it until stiff peaks form. If you don’t have a mixer, a whisk and some elbow grease will do the trick!
Top the pie.
Once the chocolate filling is fully set, spread the whipped cream evenly over the top. You can pipe it for a fancy look or just go rustic with a spoon.
Optional garnishes.
For a little extra flair, sprinkle some shaved keto-friendly chocolate or a dusting of cocoa powder over the whipped cream.

Tips for the Best Keto Chocolate Cream Pie

Chill your tools.
When making whipped cream, put your mixing bowl and beaters in the fridge for 10-15 minutes before you start. Cold tools help the cream whip up faster.
Use good-quality chocolate.
Since chocolate is the star, pick one you love. Unsweetened baking chocolate is the go-to here, but a high-quality brand makes all the difference.
Make it ahead.
This pie is best when it’s had time to chill and set. If you’re prepping for a gathering, make it the night before and let the fridge do the work while you sleep.
Get creative with toppings.
Want to impress? Add a few keto chocolate curls, a sprinkle of chopped nuts, or even some sugar-free caramel drizzle on top. Make it yours!

Serving and Storing

Once your pie is ready, slice it up and serve cold. Store any leftovers (if you have any!) in the fridge for up to 5 days. The whipped cream topping might lose a bit of its fluff after the first couple of days, but the flavor? Still amazing.

A Few Words Before You Dig In

This Keto Chocolate Cream Pie isn’t just a dessert—it’s an experience. Whether you’re making it for a family gathering, a dinner party, or just because chocolate was calling your name, it’s a recipe that never disappoints. And remember, if you run into any hiccups along the way, that’s part of the fun! Mistakes in the kitchen often lead to the best learning moments (and sometimes a great laugh).

Now, go grab that first slice and savor every bite. You deserve it!