Description
This Keto Chocolate Pie is a rich and creamy low-carb dessert perfect for those following a ketogenic lifestyle. Featuring a buttery almond flour crust and a smooth, chocolatey filling made with heavy cream and unsweetened baking chocolate, this pie is both decadent and sugar-free. It requires no traditional baking of the filling, making it a quick and effortless treat to prepare and chill before serving.
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). This step ensures that your crust will bake evenly and develop a light golden color.
- Mix Dry and Wet Ingredients: In a medium bowl, combine the almond flour, melted butter, granulated erythritol, and salt. Stir until the mixture resembles wet sand, which means the ingredients are fully incorporated and the texture is crumbly yet holds together when pressed.
- Form and Bake the Crust: Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10-12 minutes until the crust turns golden brown. Remove from the oven and allow it to cool completely to ensure the filling sets properly later.
- Whip the Heavy Cream: In a large bowl, whip the heavy cream until soft peaks form. This means the cream will hold gentle peaks when you lift the whisk, adding lightness to your filling.
- Incorporate Dry Ingredients: Sift together the cocoa powder, powdered erythritol, and salt to avoid lumps, then gently fold this mixture into the whipped cream along with the vanilla extract. Folding maintains the airy texture of the whipped cream.
- Add Melted Chocolate: Slowly fold in the cooled melted unsweetened baking chocolate. Mix gently until the filling is smooth and fully combined, creating a rich chocolate flavor.
- Assemble the Pie: Spread the chocolate filling evenly into the cooled crust, smoothing the top with a spatula for an attractive finish.
- Chill the Pie: Refrigerate for 3-4 hours, or until the filling is set and firm enough to slice cleanly.
- Serve: Slice the pie into 10 pieces and enjoy. Optional garnishes include a dollop of whipped cream or sprinkles of dark chocolate shavings for extra indulgence.
Notes
- Ensure the crust is completely cooled before adding the filling to prevent melting.
- Use granulated and powdered erythritol specifically to maintain a smooth texture and avoid graininess.
- The pie requires chilling time for the filling to set properly; avoid slicing before 3 hours of refrigeration.
- For a dairy-free version, substitute heavy cream with full-fat coconut cream and butter with coconut oil, but note the texture may vary.
- This recipe is low-carb and suitable for ketogenic diets, making it an ideal dessert choice for those monitoring their carbohydrate intake.
