Keto Chocolate Cream Pie Recipe

The perfect keto-friendly version of the french silk pie that’s extremely rich, creamy, and chocolatey.
Prep Time30 mins
Cook Time10 mins
Chilling Time5 hrs
Total Time5 hrs 40 mins
Course: Dessert
Keyword: Gluten-free, Keto
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.