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Keto French Silk Pie Recipe – Rich, Decadent, and Low-Carb Perfection!

This rich and creamy Keto French Silk Pie is perfect for chocolate lovers! Made with a chocolate almond flour crust, silky mousse filling, and sugar-free whipped cream, it’s a low-carb dessert that’s easy to make and perfect for the keto diet.

Ingredients

Scale

For the Crust:

  • 1 ½ cups almond flour
  • 2 tbsp unsweetened cocoa powder
  • 3 tbsp powdered erythritol
  • 5 tbsp melted butter
  • Pinch of salt

For the Mousse Filling:

  • ¾ cup sugar-free chocolate chips
  • ¾ cup softened butter
  • 1 cup powdered erythritol
  • 1 tsp vanilla extract
  • 4 large eggs (pasteurized)

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered erythritol
  • ½ tsp vanilla extract

Instructions

  • Prepare the Crust:
    • Preheat the oven to 350°F (175°C).
    • Mix almond flour, cocoa powder, powdered erythritol, melted butter, and salt in a bowl.
    • Press the dough into a 9-inch pie pan and bake for 10–12 minutes. Let it cool completely.
  • Make the Mousse Filling:
    • Melt the sugar-free chocolate chips and let them cool slightly.
    • Beat softened butter and powdered erythritol until fluffy, then mix in the melted chocolate and vanilla.
    • Add eggs one at a time, beating each for 2 minutes.
    • Pour the mousse into the cooled crust and smooth it out.
  • Chill the Pie:
    • Refrigerate for at least 4 hours or overnight to set the filling.
  • Top with Whipped Cream:
    • Whip heavy cream, powdered erythritol, and vanilla until soft peaks form.
    • Spread or pipe whipped cream over the pie.

Notes

  • Use pasteurized eggs for safety if you’re concerned about raw eggs.
  • Let the crust and filling chill properly for the best texture.
  • Garnish with grated sugar-free chocolate or fresh berries for a special touch.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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