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Keto Chocolate Pie (Gluten-Free) Recipe

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★★★★★

4.8 from 127 reviews

This Keto Chocolate Pie offers a rich and creamy dessert that is perfect for those following a low-carb, gluten-free lifestyle. Made with a buttery almond flour crust and a luscious dark chocolate ganache filling, this pie balances indulgence with keto-friendly ingredients. The optional whipped topping adds a light, sweet finish without compromising the pie’s ketogenic qualities.

Ingredients

Scale

Pie Crust

  • 1 Almond Flour Pie Crust (prebaked)

Chocolate Filling

  • 14 oz Sugar-Free Dark Chocolate Chips or sugar-free semi-sweet chocolate chips
  • 1 ¼ cup Heavy Cream
  • ⅓ cup Unsweetened Almond Milk
  • 3 tablespoons Butter
  • 2 teaspoons Vanilla Extract
  • 2 large Eggs, room temperature

Toppings (Optional)

  • 1 cup Heavy Whipping Cream, cold
  • ¼ cup Powdered Erythritol

Instructions

  1. Prebake the Pie Crust: Prepare the almond flour pie crust according to the recipe instructions. Place it in a greased 8-inch pie pan and prebake for 15-20 minutes until golden. Once baked, let it cool at room temperature and reduce the oven temperature to 250°F (120°C).
  2. Prepare Chocolate Ganache: In a medium saucepan over medium-high heat, bring the heavy cream, unsweetened almond milk, and butter to a rolling boil. Once boiling, immediately remove from heat and add the sugar-free dark chocolate chips.
  3. Melt Chocolate and Incorporate Vanilla: Stir the mixture gently with a wooden or silicone spatula until all the chocolate chips have melted and the mixture becomes shiny and smooth. Then stir in the vanilla extract.
  4. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition. This will create a thick, silky ganache texture.
  5. Bake the Pie: Pour the prepared ganache into the prebaked pie crust. Place the pie on the center rack of the oven at 250°F (120°C) and bake for 45 minutes, or until the pie’s center is set but still slightly jiggly.
  6. Cool the Pie: Remove from oven and allow the pie to cool at room temperature overnight for optimal texture and shine. Refrigeration is possible but may cause the filling to lose gloss and become firmer.
  7. Prepare Topping: Before serving, whip the cold heavy whipping cream in a stand mixer fitted with a whisk attachment on high speed until stiff peaks form. Then add powdered erythritol and mix briefly on low speed to combine.
  8. Serve: Spread the sweetened whipped cream evenly over the top of the pie. Optionally garnish with shredded dark chocolate. Slice into 12 even slices and serve.

Notes

  • Use room temperature eggs to ensure smooth incorporation without curdling the ganache.
  • Allowing the pie to cool overnight at room temperature preserves the shiny, creamy texture of the filling.
  • The pie crust recipe should be keto-friendly and made from almond flour to keep the dessert low-carb and gluten-free.
  • Optional whipped topping adds sweetness without excess carbs when using powdered erythritol.
  • This pie is best served chilled or at room temperature, not frozen.
  • Adjust sweetness by choosing semi-sweet or dark sugar-free chocolate chips according to preference.

Keywords: keto chocolate pie, gluten free pie, low carb dessert, sugar free chocolate pie, keto desserts

Find it online: https://mixitwitjoe.com/keto-chocolate-pie-gluten-free-recipe/