Keto Chocolate Cream Pie Recipe
The perfect keto-friendly version of the french silk pie that’s extremely rich, creamy, and chocolatey.
Servings: 12 people
Equipment
- 9-inch circular baking pan
- Mixing bowl
- Whisk
- hand or electric mixer
Ingredients
For the crust:
- 1 ½ cups almond flour
- 3 tbsp cocoa powder
- 1 large egg
- 1/3 cup monkfruit
- ¼ cup unsalted butter melted
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
For the filling:
- 16 oz cream cheese softened
- 4 tbsp sour cream
- 3/4 cup whipping cream
- 6 oz Ross Dark Chocolate melted
- 2 tsp vanilla extract
- 2/3 cup powdered monkfruit
For the topping:
- 1 cup heavy cream
- 1/4 cup powdered monkfruit
- 1 tsp vanilla extract
- Ross Milk Chocolate shavings
Instructions
Chocolate Crust:
- Preheat the oven to 375°F. Grease a 9-inch circular baking pan with butter.
- Add almond flour, cocoa powder, sweetener, baking powder, salt, melted butter into a large mixing bowl. Whisk well to combine. Make sure the butter is well incorporated.
- Add one egg and mix until it's totally incorporated.
- Using your hands spread out the dough into the prepared pie dish evenly up the sides of the dish.
- Bake for 10-15 minutes, or until set. Let the pie crust completely cool.
Chocolate Filling:
- In a large bowl add cream cheese, sour cream, heavy whipping cream, melted chocolate, cocoa powder, sweetener and vanilla extract. Using a hand mixer, mix for about 3-4 minutes or until the chocolate filling looks fluffy.
- Pour the chocolate filling into the baked crust and refrigerate for 5 hours.
Make the Whipped Cream:
- In a large bowl, use an electric mixer to whisk the whipping cream, powdered monkfruit, and vanilla extract. Beat on high until stiff peaks.
- Top the entire pie with whipped cream topping and Ross milk chocolate shavings. Shave using a peeler or grater.
