Keto Chocolate Cream Pie
If you’ve been craving a rich, silky dessert that doesn’t knock you out of ketosis, this Keto Chocolate Cream Pie delivers all the indulgence without the guilt. Wrapped in a buttery almond-coconut crust and topped with fluffy whipped cream, each slice is a creamy, decadent escape from the typical keto routine. And if desserts like this get you excited, the Ultimate Keto Recipe Cookbook features more just like it—making it easier than ever to stay on track while enjoying every bite.
If rich, chocolatey treats are your weakness, you’ll also love the Single-Serve Chocolate French Silk Pie (No-Bake, Gluten-Free, Keto & Paleo)—an easy, quick fix for solo cravings without compromising your goals.
Keto Chocolate Cream Pie: A Silky, Low-Carb Indulgence
Equipment
- 9-inch pie pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Saucepan
- Measuring cups and spoons
- Rubber spatula
Ingredients
For the Keto Pie Crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup melted butter
- 1 tbsp erythritol or monk fruit sweetener
- 1 large egg
- ½ tsp vanilla extract
- Pinch of salt
For the Chocolate Filling:
- 1 ½ cups heavy whipping cream
- 4 oz cream cheese softened
- ½ cup unsweetened almond milk
- ½ cup powdered erythritol
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp gelatin or xanthan gum
- Pinch of salt
- 3 oz unsweetened chocolate chopped
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sweetener
- ½ tsp vanilla extract
- Optional: dark chocolate shavings or cocoa powder for garnish
Instructions
Make the Crust:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, sweetener, and salt.
- Stir in melted butter, egg, and vanilla extract until a sticky dough forms.
- Press dough into a greased 9-inch pie pan, spreading evenly across the bottom and sides.
- Prick holes in the crust with a fork to prevent bubbling.
- Bake for 10–12 minutes or until lightly golden. Let cool completely.
Prepare the Chocolate Filling:
- In a saucepan, bring almond milk and sweetener to a gentle simmer.
- Whisk in cocoa powder and chopped chocolate until melted and smooth.
- Sprinkle in gelatin (or xanthan gum) while whisking constantly until fully dissolved.
- Remove from heat and whisk in cream cheese, vanilla extract, and salt until smooth.
- Fold in heavy whipping cream until fully incorporated.
- Pour mixture into the cooled crust, spreading evenly.
- Refrigerate for 4–6 hours, or until the filling is set.
Make the Whipped Topping:
- In a chilled bowl, beat heavy cream, powdered sweetener, and vanilla until stiff peaks form.
- Spread whipped topping over the chilled pie. Garnish with chocolate shavings or cocoa powder if desired.
Notes
- Calories: 320 kcal
- Total Fat: 30g
- Total Carbs: 7g
- Fiber: 3g
- Net Carbs: 4g
- Protein: 6g
Why You’ll Love This Recipe
This chocolate cream pie has all the hallmarks of a classic dessert—velvety custard, a golden crust, and a cloud of whipped topping—without the carbs. It’s 100% gluten-free, sugar-free, and keto-approved, making it perfect for birthdays, family dinners, or just a midweek treat when you need something extra special.
Ingredients
For the Keto Pie Crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup melted butter
- 1 tbsp erythritol or monk fruit sweetener
- 1 large egg
- ½ tsp vanilla extract
- Pinch of salt
For the Chocolate Filling:
- 1 ½ cups heavy whipping cream
- 4 oz cream cheese, softened
- ½ cup unsweetened almond milk
- ½ cup powdered erythritol
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp gelatin or xanthan gum (for firmness)
- Pinch of salt
- 3 oz unsweetened chocolate, chopped
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sweetener
- ½ tsp vanilla extract
- Optional: Dark chocolate shavings or cocoa powder for garnish
Instructions
Making the Crust
Step 1: Mix the Dough
In a mixing bowl, combine almond flour, coconut flour, sweetener, and salt. Add melted butter, egg, and vanilla. Mix until a sticky yet firm dough forms.
Step 2: Press into Pie Pan
Grease a 9-inch pie pan with coconut oil or butter. Press the dough evenly into the base and up the sides. Use a fork to poke holes in the crust to prevent bubbling.
Step 3: Bake and Cool
Preheat oven to 350°F (175°C). Bake the crust for 10–12 minutes or until lightly golden. Let it cool fully before adding the filling.
Crafting the Creamy Chocolate Filling
Step 1: Heat and Whisk
In a medium saucepan, bring the almond milk and sweetener to a simmer over medium heat. Whisk in the cocoa powder and chopped chocolate until smooth and melted.
Step 2: Add Thickener
Sprinkle in gelatin (or xanthan gum), whisking continuously to dissolve completely and thicken the mixture.
Step 3: Cream Cheese Addition
Remove from heat. Add softened cream cheese and whisk until smooth. Stir in vanilla and a pinch of salt.
Step 4: Chill and Set
Pour the chocolate filling into the cooled crust. Spread it evenly and refrigerate for 4–6 hours or until set.
Whipped Topping
In a chilled mixing bowl, beat heavy cream, powdered sweetener, and vanilla extract until stiff peaks form. Spread the whipped cream over the set chocolate pie and garnish with dark chocolate shavings or a light dusting of cocoa powder if desired.
Tips for Perfect Results
- Room Temperature Ingredients: Use room-temp cream cheese and eggs for smoother texture.
- Chocolate Matters: Choose high-quality unsweetened chocolate for deep, rich flavor.
- Want it Firmer?: Use up to 1.5 tbsp gelatin for a denser pie.
Flavor Variations
- Mocha Chocolate Pie: Stir in 1 tsp instant coffee for a mocha twist.
- Peppermint Chocolate Pie: Add a few drops of peppermint extract to the filling.
- Nutty Crust: Add crushed pecans or walnuts to the crust mixture for texture and depth.
Looking to explore more high-protein desserts? The Mini High Protein Keto Cottage Cheese Cheesecake is a creamy, satisfying option that balances taste and macros beautifully.
Storing & Freezing
- Refrigerate: Keeps well in the fridge for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition (Per Slice)
- Calories: ~320
- Total Fat: 30g
- Total Carbs: 7g
- Fiber: 3g
- Net Carbs: 4g
- Protein: 6g
Why This Pie Fits the Keto Lifestyle
While traditional pies rely on flour and sugar, this keto-friendly version uses low-carb almond and coconut flours, sugar-free sweeteners, and nourishing fats. That means you can enjoy a slice without spiking your blood sugar. This recipe is just one of many you’ll find in the Ultimate Keto Recipe Cookbook—a delicious guide to staying on track with flavor and flair.
If you’re on a chocolate kick, don’t miss The Best Coconut Flour Brownies—a fudgy, low-carb delight made with simple pantry staples and zero guilt.
Final Thoughts
This keto chocolate cream pie isn’t just another dessert—it’s a testament to how satisfying and creative keto baking can be. With wholesome ingredients and easy instructions, it’s a foolproof treat that anyone can whip up. Whether you’re hosting guests or just need a personal chocolate fix, this pie proves that keto eating never has to be boring.
Disclaimer
This post may contain affiliate links, which means we may earn a small commission if you purchase through them—at no extra cost to you. All recipes are developed for general keto guidelines, but always consult with a qualified health professional if you have dietary restrictions or specific nutritional concerns.
