Keto Chocolate Silk Pie

This chocolate silk pie seems so extravagant, it’s hard to believe it’s low-carb and keto friendly. A golden flaky crust is filled with creamy rich chocolate filling that melts in your mouth. The combination satisfies any craving for a decadent chocolaty dessert.  Keto Chocolate Silk Pie is easy enough to prepare for a family meal, but it also makes a perfect dessert for celebrations and holidays. It’s the kind of dessert everyone loves and a recipe your guests will be asking for. What makes it even better for entertaining is that it can prepared ahead of time. Make it the day before and you don’t have to think about dessert on the day of a party. Just be sure to give it at least three hours to refrigerate before serving.

The crust of this pie is a simple almond flour crust. This flaky, slightly sweet, pastry dough provides a lovely contrast from the sweeter silky chocolate filling. The crust is baked prior to filling since the filling does not required baking.

The luscious filling has a cream cheese base with rich cocoa. There’s an additional hint of butter for added richness. Whipped cream is folded in to lighten it and provide a silky, velvety, texture.

This chocolate silk pie will satisfy any dessert craving you might have. With this recipe, you can curb that chocolate dessert craving without the guilt!

Yields 10 servings of Chocolate Silk Pie.

The Preparation

Crust:

• 1 teaspoon butter, for greasing the pan
• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup stevia/erythritol blend, such as Swerve
• 3 tablespoons butter
• 1 large egg
• 1 1/2 teaspoons vanilla extract

Filling:

• 16 ounces cream cheese, softened
• 4 tablespoons sour cream
• 4 tablespoons butter
• 1 tablespoon vanilla extract
• 1/2 cup stevia/erythritol blend, such as Swerve
• 1/2 cup unsweetened dark cocoa powder
• 1 cup heavy whipping cream
• 2 teaspoons stevia/erythritol blend, such as Swerve
• 1 teaspoon vanilla extract, for the whipped cream

The Execution

1. Preheat oven to 375 degrees Fahrenheit. Generously butter a 9” pie pan with 1 tsp. butter

2. In a medium mixing bowl, combine almond flour, baking powder, salt and 1/3 cup stevia/erythritol blend. Using a whisk, blend the dry ingredients together.

3. Add butter to dry ingredients. Using a pastry blender, whisk or a fork, cut the butter into dry ingredients until the mixture forms into coarse crumbs.

4. Add egg and vanilla extract and stir until the dough forms into a ball.

5. Transfer the dough to the prepared pan and spread out the dough using your fingers until it evenly covers the bottom and sides of the pan. Wetting your hands with cold water can help prevent the dough from sticking to your fingers. Flute edges if desired. Using a fork, poke holes in the bottom and sides of crust to prevent bubbles from forming as it bakes.

6. Place crust in the oven and bake for 11 minutes. Remove crust from the oven and loosely cover edges with foil. Return it to oven for 5 to 8 more minutes or until the bottom of the crust is golden brown.  Allow the crust to cool completely before filling.

7. To prepare the filling, place cream cheese, sour cream, butter, vanilla extract, ½ cup stevia/erythritol blend and cocoa powder in a medium bowl.

8. Using a mixer on low speed, blend ingredients to combine, then increase to high speed and beat until fluffy.

9. Place the whipping cream in a separate small bowl. Using clean mixer beaters, whip the cream on high speed until soft peaks for. Add the 2 tsp. sweetener and 1 tsp. vanilla extract and beat until stiff peaks form.

10. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten. Add remaining whipped cream mixture and fold it in gently. The idea is to blend the two mixtures together without breaking the bubbles in the cream.

11. Scoop the filling into the crust and smooth the top with a spoon. Cover and refrigerate your keto chocolate silk pie for at least 3 hours before serving.

This makes a total of 10 servings of Keto Chocolate Silk Pie. Each serving comes out to be 453 calories, 42.8g fats, 5.5g net carbs, and 8.7g protein.

Keto Chocolate Silk Pie

This makes a total of 10 servings of Keto Chocolate Silk Pie. Each serving comes out to be 453 calories, 42.8g fats, 5.5g net carbs, and 8.7g protein.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings 10 servings

Calories 453 kcal

Ingredients

  

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Crust:

• 1 teaspoon butter for greasing the pan
• 1 ½ cup almond flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ⅓ cup stevia/erythritol blend such as Swerve
• 3 tablespoon butter
• 1 large egg
• 1 ½ teaspoon vanilla extract

Filling:

• 16 ounce cream cheese softened
• 4 tablespoon sour cream
• 4 tablespoon butter
• 1 tablespoon vanilla extract
• ½ cup stevia/erythritol blend such as Swerve
• ½ cup unsweetened dark cocoa powder
• 1 cup heavy whipping cream
• 2 teaspoon stevia/erythritol blend such as Swerve
• 1 teaspoon vanilla extract for the whipped cream

Instructions

 

• Preheat oven to 375F. Generously butter a pie pan.
• In a medium mixing bowl, combine the almond flour, baking powder, salt, and stevia/erythritol blend. Whisk the dry ingredients together.
• Add the butter to the dry ingredients. Using a pastry blender, whisk, or fork, cut the butter into the dry ingredients until the mixture forms into coarse crumbs.
• Add the egg and vanilla extract and stir until the dough forms into a ball.
• Transfer the dough to the prepared pan and spread so that it evenly covers the bottom and sides of the pan. Wet hands with cold water to make the dough easier to work with. Flute the edges if desired. Using a fork, poke holes in the the bottom and sides of crust to prevent bubbles from forming as it bakes.
• Place the crust in the oven and bake for 11 minutes. Remove from the oven and loosely cover the edges with foil or use a pie crust shield. Return to the oven for 5–8 more minutes or until the bottom of the crust is golden brown. Allow crust to cool completely before filling.
• To prepare the filling, place the cream cheese, sour cream, butter, vanilla extract, stevia/erythritol blend, and cocoa powder in a medium bowl.
• Using a mixer on low speed, blend the ingredients to combine. Increase the speed to high and beat until fluffy.
• Place the heavy cream in a separate small bowl. Using clean mixer beaters, whip the cream on high speed until soft peaks form. Add the remaining sweetener and vanilla extract and beat until stiff peaks form.
• Gently fold one-third of the whipped cream mixture into the cream cheese mixture to lighten it. Add the remaining whipped cream mixture and gently fold it in — the idea is to blend the two mixtures together without breaking the bubbles in the cream.
• Scoop the filling into the crust and smooth the top with a spoon. Cover and refrigerate for at least 3 hours prior to slicing and serving.

Video

Nutrition

Calories: 453kcalProtein: 8.7gFat: 42.8g

Keyword vegetarian