Keto Chocolate Cream Pie Recipe
The perfect keto-friendly version of the french silk pie that’s extremely rich, creamy, and chocolatey.
Prep Time30 minutes mins
Cook Time10 minutes mins
Chilling Time5 hours hrs
Total Time5 hours hrs 40 minutes mins
Course: Dessert
Keyword: Gluten-free, Keto
Servings: 12 people
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
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.