Keto Chocolate Cream Pie

"Satisfy your inner chocoholic with this delectable keto chocolate cream pie. This deliciously creamy pie boasts a velvety smooth chocolate filling with a light and fluffy whipped cream topping."

Key Ingredient

Cacao Bliss

– almond flour – coconut flour – Cacao Bliss or dark cocoa or cacao powder – baking powder – xanthan gum – salt – butter, cubed and chilled – vanilla

Keto Chocolate Pie Crust Ingredients

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– powdered erythritol – eggs – sugar free chocolate chips – vanilla – unsalted butter, softened – heavy whipping cream

Sugar Free Chocolate Filling Ingredients

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– heavy whipping cream – powdered erythritol – vanilla

Whipped Topping Ingredients

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Keto Chocolate Cream Pie

Yield

8 Servings

PROTEIN

7.1g

Time

40 Minutes

TOTAL CARBS

20.1g

1. Preheat oven to 350 degrees. Spray a pie pan with cooking spray. Set aside.

Preheat oven

2. Add all ingredients for the crust to a food processor and pulse until coarse crumbles form.

Make the pie crust

3. Press into a greased pie plate and bake at 350 degrees for 9-10 minutes or until crust starts to turn golden brown. Remove from oven and let cool completely. Move onto making the filling.

Bake crust

4. To make the chocolate filling, whisk together powdered sweetener and eggs in a saucepan over low medium heat, stirring constantly. Heat until the egg mixture reaches 150-160 degrees or until it coats the back of a spoon. Don’t over cook or your eggs will curdle. (See information below on how to salvage your custard if your eggs curdle.) Remove from the heat and stir in melted chocolate and vanilla. Set aside.

Make chocolate custard

5. In a large bowl, cream butter with an electric mixer until fluffy (about 2-3 minutes). Add the cooled chocolate mixture and mix until light and fluffy.

Make the pie creamy

6. In a separate medium bowl, beat the heavy cream until stiff peaks form. Carefully fold whipped cream into the chocolate mixture until combined.

Finish the chocolate mousse cream filling

7. Pour chocolate mixture over pie crust and refrigerate the keto chocolate pie for at least 6 hours or overnight.

Refrigerate

8.To make the topping, whip heavy cream, sweetener and vanilla on high using an electric mixer until stiff peaks form. Scoop on top of chocolate layer and spread evenly. Top with sugar free chocolate shaving.

Add whipped topping

Visit KetoFocus for more Tips and Notes on making the BEST Keto Chocolate Cream Pie!

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Enjoy!

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