This decadent sugar free keto chocolate pie is the perfect way to indulge without the guilt! One bite of the flaky almond flour crust, smooth chocolate, and sweet whipped cream topping is sure to satisfy even the most demanding sweet tooth.
Looking for a treat to share with friends and family this holiday season? Or simply craving a dreamy chocolate dessert? Then you absolutely have to try this keto chocolate pie.
Treat yourself to smooth, creamy chocolate topped with sweetened whipped cream on an almond flour crust. I promise, you’ll be glad you did. And if you plan to share, your friends and family will be too!
The chocolate layer is adapted from my Creamy Keto Chocolate Pudding Recipe. The modified pudding makes the pie wonderfully rich. To keep it from feeling too heavy, the chocolate layer is then topped with a fluffy whipped cream.
Gelatin is used to help stabilize the cream layer. I found the topping to be similar to meringue rather than a soft whipped cream that I’ve used on other pies. It really balances the chocolate layer.
You can also choose to make this low carb chocolate pie with or without dairy. It’s up to you based on your dietary preferences. Both versions are delicious!
This pie is perfect to share during the holidays. It’s also a simple treat you can enjoy year round.
Take it from me, someone who doesn’t have much of a sweet tooth. I loved this pie so much, I plan to make it regularly!
Make ahead crust
To simplify the preparation, you have the option to make the crust ahead of time.
The crust is the only part of the pie that needs to bake. Everything else will chill in the refrigerator to set.
To make the crust ahead of time, simply allow the pie crust to cool after baking and then freeze. You can keep the crust in the freezer for up to three months until you’re ready to use.
This crust is very versatile, so don’t hesitate to make and freeze a few. It’s never a bad thing to have extras ready! Especially if you know you’ll be making multiple pies throughout the holidays. Save yourself some time and bake the crusts ahead of time.
If you prefer a crust that uses both almond and coconut flour, I recommend the crust from my sugar free coconut cream pie.
How to make a sugar free keto chocolate pie
To make the crust, pour your almond flour, salt, coconut oil, and dissolved gelatin in a food processor. You can choose to add low carb sweetener if desired. Pulse all the ingredients together until dough forms.
Form the dough into a ball, then flatten on a piece of parchment paper. Cover with plastic wrap and roll out to fit a 9-10” pie plate. Press into pie plate, then bake at 350°F for 12-15 minutes or until lightly browned.
Crust can be stored in the freezer for up to 3 months until needed.
To make the chocolate layer, heat heavy whipping cream and add in egg yolks to thicken. Stir in low carb sweetener, xanthan gum, and baking chocolate. Once the chocolate is melted, remove the mixture from heat and stir in vanilla extract and salt.
Spoon the chocolate mixture into a medium bowl, cover with plastic wrap, and allow to chill in the refrigerator for at least 4 hours.
Lastly, you’ll create the cream layer. In a chilled mixing bowl, whip heavy whipping cream until fluffy. Slowly add dissolved gelatin water, stevia and vanilla extract to the cream. Continue whipping until soft peaks form.
When you’re ready to assemble your pie, spread the custard layer into the cooled crust and then cover evenly with the whipped cream mixture.
Serve chilled and enjoy!
How many carbs in sugar free chocolate pie
I calculated my nutritional information based on cutting this pie into 10 even slices. Each slice came out to be 11 total carbs with 5 grams of fiber. So a single serving has a total of 6 net carbs.
Please note that carb count will always depend on the exact ingredients you use. If you want the exact nutrition for your pie, you’ll want to enter the ingredients into a macro counter like MyFitnessPal.
If you calculate your own macros, remember to subtract sugar alcohols when adding your low carb sweeteners. Otherwise, your carb count will look much higher than it really is. Because sugar alcohols do not impact blood sugar, we do not need to count them in our total carbs.
Substitutions for a dairy free
Looking for a diary free keto chocolate cream pie?
I personally avoid dairy since it can aggravate autoimmune conditions like my Graves disease. In fact, I originally developed this recipe to be dairy free.
To make the switch, simply use canned coconut cream instead of heavy whipping cream in both layers. The pie still turns out incredibly rich, creamy, and all-around delicious. In fact, I doubt you’ll be able to tell the difference!
For the cream layer, you’ll want to chill one can of coconut cream plus a mixing bowl in the refrigerator overnight. This helps the cream whip easier.
If you can’t find unsweetened canned coconut cream, you can use canned coconut milk instead. Chilling the can will cause the milk to separate into liquid and cream. Discard the liquid and scoop out the cream.
The perfect sugar free chocolate pie
I am so pleased with how this pie turned out. I plan to make this recipe year round, not just for the holiday season.
And it’s perfect for anyone avoiding gluten, dairy, and egg whites, which are some of the top inflammatory foods to avoid!
This low carb chocolate cream pie will stay fresh for about a week in the fridge. The gelatin stabilizes the cream layer, so you don’t have to worry about it going flat. Prep this pie ahead of time for a party, or simply store it in the fridge to enjoy throughout the week.
If you are bringing it to a party, you’re welcome to dress it up! I like to sprinkle on some shaved baking chocolate for a decorative touch. No one ever minds a little extra chocolate.
If you try this recipe, I’d love to hear what you think in the comments!
Other low carb pie recipes
Can’t get enough low carb pies? I don’t blame you! Here are a few other favorites to check out:
- Keto Low Carb Pecan Pie features a gooey pecan filling on a light, flaky crust for an irresistible holiday treat!
- Almond Milk Pumpkin Pie has the perfect spice blend for a traditional flavor without all the excess carbs.
- Easy Chocolate Mousse Pie With Peanut Crust is pairs sugar free dark chocolate mousse with heavy whipping cream for a rich dessert.
- Chayote Squash Mock Apple Pie has a taste and texture very close to the real thing, but without the carbs!
- Easy Lemon Coconut Custard Pie With Coconut Milk is an easy custard pie with coconut and lemon flavors that’s low in carbs and crust-free!
- Keto Strawberry Pie is made with a modified fat head dough that's filled with a sweet strawberry filling.
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Sugar Free Keto Chocolate Pie
- 2 cups almond flour finely ground
- ½ teaspoon sea salt
- 2 Tablespoons coconut oil
- 1 tablespoon grass-fed gelatin
- 1 tablespoon lukewarm water
- 2 tablespoons hot water
- 2 tablespoons low carb sugar substitute optional
- 13 ounces canned coconut cream or heavy cream
- 3 egg yolks
- ½ cup low carb sugar substitute
- 1 - 2 teaspoons xanthan gum start with 1 teaspoons and add more if needed to thicken
- 2 ounces unsweetened baking chocolate
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 13 ounces canned coconut cream (chilled) or heavy cream
- 1 teaspoon grass-fed gelatin
- 1 tablespoon lukewarm water
- 1 tablespoon hot water
- 30 drops liquid stevia or 2 tablespoons low carb sweetener
- 1 teaspoon vanilla extract
- In food processor, pour in almond flour, salt, and coconut oil. A couple tablespoons of low carb sweetener can be added if desired, but I usually leave it out.
- In small bowl, soften gelatin in lukewarm water. Then whisk in hot water to dissolve gelatin completely.
- Pour gelatin into food processor with other ingredients. Pulse all ingredients together until dough forms.
- With hands, form dough into a ball and then flatten on a piece of parchment paper.
- Cover top of dough disc with plastic wrap and then roll out into a pie crust circle to fit a 9 to 10 inch pie plate.
- Bake at 350°F for 12-15 minutes or until lightly browned.
- Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with fork until blended.
- When coconut milk is hot, slowly add about ¼ cup to egg yolks, whisking quickly with the fork.
- Pour yolk mixture slowly into hot coconut milk.
- Reduce heat to low then sprinkle in low carb sweetener and xanthan gum.
- Add baking chocolate and stir until melted. Remove from heat then stir in vanilla extract and salt.
- Spoon into medium bowl and cover with plastic wrap to prevent a skin forming. Place in refrigerator for at least 4 hours.
- Soften gelatin in lukewarm water. Whisk in hot water until gelatin is completely dissolved.
- In chilled mixing bowl, whip the chilled coconut cream until fluffy. Slowly add the gelatin water, stevia and vanilla extract to the cream. Continue whipping until soft peaks form.
- Spread chilled chocolate pie filling into crust.
- Cover filling evenly with whipped coconut cream mixture.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 431 [carbohydrates] => 11 [protein] => 9 [fat] => 42 [saturated_fat] => 27 [cholesterol] => 3 [sodium] => 169 [potassium] => 286 [fiber] => 5 [sugar] => 0 [vitamin_c] => 2.1 [calcium] => 61 [iron] => 3.5 [serving_unit] => slice )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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I found 2 tsp of xantham gum made the filling for too gelatinous and not silky like a firm mousse. I would use 1 tsp max.
Thanks. I'll add that to the recipe card.
Can you make this crust and feeze it for later? Also, what are sugar substitutes? Are they things like honey or maple syrup?
The crust can be made ahead and frozen until needed (up to 3 months) if you'd like. You can use any sweetener you like with proper conversion.
This sounds absolutely delicious!
I made this and it thickened beautifully, but I found it to be oily and the chocolate filling wasnt smooth. Also, it wasnt very sweet. My whipped cream was sweeter than the filling. If you are looking for that classicly smooth french silk type filling, this comes close but I think it might need some tweaking. While I can appreciate all of the "Wow, this looks good" comments, I really prefer to hear from the people who actually made it to compare notes. Did anyone else have this experience?
I do have some ideas on getting it smoother, but it may not hold up as well. Likely, the gelatin needs to be reduced or incorporated differently.
One more quick questions... will xylosweet work with the stevia or should I leave stevia out? I got confused when it said on the bag a cup for cup measurement in sugar. Thank you for all your help!
Xylosweet works well with stevia. You may want to start light on the sweeteners and taste test to get right amount.
Thank you! I have noticed swerve crystalizing when I put things in the fridge. This look so good!
You're welcome. I had forgotten about the crystallizing, but recently made some chocolate mousse with Swerve and it was crunchy. I think I may have added too much. Adding too much Swerve can also result in crystallizing. It's kind of a trial and error to get the right mixture of stevia and Swerve so it is sweet enough without getting gritty. And the powdered Swerve seems to crystallize less.
I am planning on making this for thanksgiving, do you know the measurements for sweetener if your using swerve?
Swerve can be substituted one for one in place of erythritol and xylitol. I do not recommend too much erythritol or Swerve in the filling as it tends to crystallize in chocolate, but powdered Swerve may work. If using all Swerve, the crust would be about 2 tablespoons, a little over a cup for filling and about 1/4 cup for topping.
This pie looks amazing! Mmmmmm, I love chocolate!
Is it necessary to use powdered xylitol for the filling? Is powdered erythritol okay?
Powdered erythritol can be used, but I find it can crystallize in this recipe so I don't recommend using anything with erythritol. About 3/4 teaspoon of stevia extract powder should be okay but I haven't tested it in this filling recipe.
Gelatin is optional. I've made it both ways and prefer it without. It will be very firm if you include one package (about 2 teaspoons) gelatin.
In the pie filling ingredients list, no mention of gelatin, but in the instructions there is. So would like to know...is there or isn't there gelatin in the filling.
Low carbs sounds good to me !