Creamy and rich chocolate filling on a flaky pie base – this pie is decadent, flavorful, and incredibly addictive. Made with our keto chocolate, it’s also rich in MCTS, which adds ketogenic benefits to this lovely dessert. Make it a day ahead for Independence Day. Of course, you can make it on any other occasion and sprinkle different patterns of your own liking on top.
Keto Chocolate Pie
Preparation Time: 15 minutes + inactive time
Cook Time: 20 minutes
- 1 ½ cups almond flour
- ½ teaspoon baking powder
- ⅓ cup erythritol
- 3 tbsp chopped butter
- 1 medium egg
- 1 tsp vanilla extract
- 14oz. cream cheese
- 4 tbsp crème fraiche
- 4 tbsp butter
- 3 tbsp erythritol
- 2oz. Kiss My Keto – Keto Chocolate Original
- 1 cup heavy cream
- 1 tsp vanilla, optional
- 2 tbsp unsweetened cocoa powder
- Start by making the crust. Grease a 9-inch pie pan with butter or cooking spray.
- In a mixing bowl, combine almond flour, baking powder, and erythritol.
- Add butter and work it in with your fingers or a mixer with a pastry attachment.
- Add in the egg and vanilla and stir until the dough comes together.
- Roll the dough between two pieces of baking paper. Transfer the rolled dough into the pie pan. Poke the dough with a fork and bake for 11 minutes. Cover with aluminum foil and bake for 6-7 more minutes.
- Remove from the oven and place aside to cool.
- In the meantime, make the filling. Chop the chocolate and melt in the microwave or stovetop.
- Beat the cream cheese, crème fraiche, butter, erythritol, and vanilla until smooth.
- Fold in the melted chocolate.
- Beat the heavy cream in a separate bowl until stiff peaks form.
- Fold the heavy cream gradually into the chocolate mixture.
- Spread the filling over the cooled crust.
- Refrigerate the pie for at least 3 hours or overnight.
- Once the pie is set and chilled, cut out stars and stripes out of a piece of baking paper.
- Set the paper over the cake and dust with cocoa powder.
- Remove the paper and allow the cake to rest for 10 minutes more.
- Cut and serve.
Tips & Tricks
You can make this pie up to two days ahead and it will be as good as freshly made. Just sprinkle the cocoa pattern before serving to get a clean pattern. If you’re considering substituting erythritol in the filling for stevia, it may negatively impact the taste of this pie. Consider substituting only a half of the erythritol with stevia instead for delicate sweetness.