Description
This decadent Keto Chocolate Pie features a rich, creamy chocolate filling nestled in a buttery almond flour crust. Perfect for those following a low-carb, keto lifestyle, this pie is sweetened with erythritol for a delicious treat without the sugar spike. The pie is baked briefly to create a crisp crust, then chilled to set the luscious chocolate mousse-like filling.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated erythritol
- 1/4 teaspoon salt
Filling
- 1 1/2 cups heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/3 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 ounces unsweetened baking chocolate, melted and cooled
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted unsalted butter, granulated erythritol, and salt. Mix until the texture resembles wet sand, ensuring all ingredients are well incorporated.
- Bake the Crust: Press the crust mixture evenly into a 9-inch pie pan. Bake the crust in the preheated oven for 10 to 12 minutes, or until it turns golden brown. Remove from the oven and let it cool completely to set.
- Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form, creating a light and airy base for the filling.
- Prepare the Cocoa Mixture: Sift together the unsweetened cocoa powder, powdered erythritol, and salt to remove lumps and ensure even sweetness. Gently fold this dry mixture into the whipped cream along with the vanilla extract, mixing carefully to maintain the airy texture.
- Add Melted Chocolate: Slowly fold in the melted and cooled unsweetened baking chocolate into the whipped mixture until it is smooth and homogenous, creating a rich, chocolatey filling.
- Assemble the Pie: Spoon and spread the chocolate filling evenly into the cooled almond flour crust. Smooth the top with a spatula for a neat finish.
- Chill and Set: Refrigerate the pie for about 3 to 4 hours to allow the filling to set properly and the flavors to meld.
- Serve: Slice the pie and serve as desired. Optionally, garnish with additional whipped cream or dark chocolate shavings for an elegant touch.
Notes
- Ensure the heavy cream is well chilled before whipping to achieve optimal volume and soft peaks.
- Use unsweetened baking chocolate and erythritol to keep the pie keto-friendly and low in carbs.
- The crust can be prebaked up to one day in advance and stored at room temperature in an airtight container.
- Allow the pie to chill long enough for the filling to set firmly; this also enhances the texture and flavor.
- Optional garnishes like whipped cream or dark chocolate shavings add visual appeal and extra indulgence without adding sugar.
