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The Best Keto Chocolate Cream Pie Recipe

A rich, creamy Keto Chocolate Cream Pie with a low-carb chocolate crust, smooth chocolate filling, and fluffy whipped topping. Perfect for anyone on a keto diet, this dessert is simple to make and absolutely delicious.

Ingredients

Scale

For the Crust:

  • 1 ½ cups almond flour
  • 3 tbsp unsweetened cocoa powder
  • ¼ cup melted butter
  • 3 tbsp powdered erythritol

For the Filling:

  • 1 ¾ cups heavy whipping cream
  • 4 oz unsweetened baking chocolate, chopped
  • ¾ cup powdered erythritol
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • Pinch of salt

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract

Instructions

  1. Make the Crust:
    • Combine almond flour, cocoa powder, and erythritol in a bowl.
    • Stir in melted butter until the mixture is crumbly but holds together.
    • Press the crust into a 9-inch pie pan evenly.
    • Bake at 350°F (175°C) for 10-12 minutes. Let it cool completely.
  2. Prepare the Filling:
    • Heat heavy cream and erythritol in a saucepan over medium heat until steaming (don’t boil).
    • Add chopped baking chocolate and stir until melted.
    • In a small bowl, whisk egg yolks. Slowly whisk in a few tablespoons of the hot mixture, then return to the saucepan.
    • Cook over medium-low heat, stirring constantly, until thickened.
    • Stir in vanilla and salt. Cool for 10 minutes, then pour into the cooled crust. Refrigerate for at least 4 hours.
  3. Make the Topping:
    • Whip heavy cream, erythritol, and vanilla with an electric mixer until stiff peaks form.
    • Spread or pipe the whipped cream over the set chocolate filling.
  4. Serve and Enjoy:
    • Garnish with keto-friendly chocolate shavings or a dusting of cocoa powder, if desired.

Notes

  • Chill your bowl and beaters before whipping the topping for best results.
  • Let the pie chill overnight for the best texture.
  • Store leftovers in the fridge for up to 5 days.

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