This chocolate silk pie seems so extravagant, it’s hard to believe it’s low-carb and keto friendly. A golden flaky crust is filled with creamy rich chocolate filling that melts in your mouth. The combination satisfies any craving for a decadent chocolaty dessert. Keto Chocolate Silk Pie is easy enough to prepare for a family meal, but it also makes a perfect dessert for celebrations and holidays. It’s the kind of dessert everyone loves and a recipe your guests will be asking for. What makes it even better for entertaining is that it can prepared ahead of time. Make it the day before and you don’t have to think about dessert on the day of a party. Just be sure to give it at least three hours to refrigerate before serving.
The crust of this pie is a simple almond flour crust. This flaky, slightly sweet, pastry dough provides a lovely contrast from the sweeter silky chocolate filling. The crust is baked prior to filling since the filling does not required baking.
The luscious filling has a cream cheese base with rich cocoa. There’s an additional hint of butter for added richness. Whipped cream is folded in to lighten it and provide a silky, velvety, texture.
This chocolate silk pie will satisfy any dessert craving you might have. With this recipe, you can curb that chocolate dessert craving without the guilt!
Yields 10 servings of Chocolate Silk Pie.
The Preparation
Crust:
- 1 teaspoon butter, for greasing the pan
- 1 1/2 cups almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup stevia/erythritol blend, such as Swerve
- 3 tablespoons butter
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Filling:
- 16 ounces cream cheese, softened
- 4 tablespoons sour cream
- 4 tablespoons butter
- 1 tablespoon vanilla extract
- 1/2 cup stevia/erythritol blend, such as Swerve
- 1/2 cup unsweetened dark cocoa powder
- 1 cup heavy whipping cream
- 2 teaspoons stevia/erythritol blend, such as Swerve
- 1 teaspoon vanilla extract, for the whipped cream
The Execution
1. Preheat oven to 375 degrees Fahrenheit. Generously butter a 9” pie pan with 1 tsp. butter
2. In a medium mixing bowl, combine almond flour, baking powder, salt and 1/3 cup stevia/erythritol blend. Using a whisk, blend the dry ingredients together.
3. Add butter to dry ingredients. Using a pastry blender, whisk or a fork, cut the butter into dry ingredients until the mixture forms into coarse crumbs.
4. Add egg and vanilla extract and stir until the dough forms into a ball.
5. Transfer the dough to the prepared pan and spread out the dough using your fingers until it evenly covers the bottom and sides of the pan. Wetting your hands with cold water can help prevent the dough from sticking to your fingers. Flute edges if desired. Using a fork, poke holes in the bottom and sides of crust to prevent bubbles from forming as it bakes.
6. Place crust in the oven and bake for 11 minutes. Remove crust from the oven and loosely cover edges with foil. Return it to oven for 5 to 8 more minutes or until the bottom of the crust is golden brown. Allow the crust to cool completely before filling.
7. To prepare the filling, place cream cheese, sour cream, butter, vanilla extract, ½ cup stevia/erythritol blend and cocoa powder in a medium bowl.
8. Using a mixer on low speed, blend ingredients to combine, then increase to high speed and beat until fluffy.
9. Place the whipping cream in a separate small bowl. Using clean mixer beaters, whip the cream on high speed until soft peaks for. Add the 2 tsp. sweetener and 1 tsp. vanilla extract and beat until stiff peaks form.
10. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten. Add remaining whipped cream mixture and fold it in gently. The idea is to blend the two mixtures together without breaking the bubbles in the cream.
11. Scoop the filling into the crust and smooth the top with a spoon. Cover and refrigerate your keto chocolate silk pie for at least 3 hours before serving.
This makes a total of 10 servings of Keto Chocolate Silk Pie. Each serving comes out to be 453 calories, 42.8g fats, 5.5g net carbs, and 8.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 teaspoon butter | 34 | 3.8 | 0 | 0 | 0 | 0 |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/8 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup stevia/erythritol blend | 13 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1 1/2 teaspoon vanilla extract | 19 | 0 | 0.8 | 0 | 0.8 | 0 |
| 16 ounce cream cheese | 1551 | 154.2 | 18.6 | 0 | 18.6 | 27.9 |
| 4 tablespoon sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 4 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 1/2 cup stevia/erythritol blend | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup unsweetened dark cocoa powder | 160 | 4 | 24 | 16 | 8 | 8 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 2 teaspoon stevia/erythritol blend | 2 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 4535 | 428.9 | 92.9 | 37.8 | 55 | 87.1 |
| Per Serving (/10) | 454 | 42.9 | 9.3 | 3.8 | 5.5 | 8.7 |
Keto Chocolate Silk Pie
Ingredients
Crust:
- 1 teaspoon butter for greasing the pan
- 1 ½ cup almond flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup stevia/erythritol blend such as Swerve
- 3 tablespoon butter
- 1 large egg
- 1 ½ teaspoon vanilla extract
Filling:
- 16 ounce cream cheese softened
- 4 tablespoon sour cream
- 4 tablespoon butter
- 1 tablespoon vanilla extract
- ½ cup stevia/erythritol blend such as Swerve
- ½ cup unsweetened dark cocoa powder
- 1 cup heavy whipping cream
- 2 teaspoon stevia/erythritol blend such as Swerve
- 1 teaspoon vanilla extract for the whipped cream
Instructions
- Preheat oven to 375F. Generously butter a pie pan.
- In a medium mixing bowl, combine the almond flour, baking powder, salt, and stevia/erythritol blend. Whisk the dry ingredients together.
- Add the butter to the dry ingredients. Using a pastry blender, whisk, or fork, cut the butter into the dry ingredients until the mixture forms into coarse crumbs.
- Add the egg and vanilla extract and stir until the dough forms into a ball.
- Transfer the dough to the prepared pan and spread so that it evenly covers the bottom and sides of the pan. Wet hands with cold water to make the dough easier to work with. Flute the edges if desired. Using a fork, poke holes in the the bottom and sides of crust to prevent bubbles from forming as it bakes.
- Place the crust in the oven and bake for 11 minutes. Remove from the oven and loosely cover the edges with foil or use a pie crust shield. Return to the oven for 5–8 more minutes or until the bottom of the crust is golden brown. Allow crust to cool completely before filling.
- To prepare the filling, place the cream cheese, sour cream, butter, vanilla extract, stevia/erythritol blend, and cocoa powder in a medium bowl.
- Using a mixer on low speed, blend the ingredients to combine. Increase the speed to high and beat until fluffy.
- Place the heavy cream in a separate small bowl. Using clean mixer beaters, whip the cream on high speed until soft peaks form. Add the remaining sweetener and vanilla extract and beat until stiff peaks form.
- Gently fold one-third of the whipped cream mixture into the cream cheese mixture to lighten it. Add the remaining whipped cream mixture and gently fold it in — the idea is to blend the two mixtures together without breaking the bubbles in the cream.
- Scoop the filling into the crust and smooth the top with a spoon. Cover and refrigerate for at least 3 hours prior to slicing and serving.
Have you ever made this recipe CRUSTLESS? Try it sometime!
I haven’t tried it yet but that sounds AMAZING!
Just make the filling, put into glass dessert dishes, and refrigerate. Crust? Who needs crust?
I struggled with the crust but full disclosure, I have always struggled with pie crusts, it’s a bit of a joke in my family. I get impatient at the butter crushing phase and I also forgot to poke the crust with a fork before baking.
The filling though, yummo! I had “special dark” cocoa on hand so only used half what was called for which was just about right. So decadent and reminding me of the chocolate silk pie from a restaurant back home which was a favorite many years ago.
Cutting the pie into 10 slices required a quick check on Google for an illustration and then I just noticed for your top photo you only did 8 too! No fair… 🙂
I’d love to see a variation on this for a lemon or lime outcome. I’ve been noodling in my head how to do that classic but using some awesome unflavored beef gelatin I have as well.
Hi Sharon! I’ve had success using the blade on a food processor to crush through the butter phase. We had to do it by hand in school, and I hated it also, but I learned it from a Martha Stewart recipe and it seems to work. 😀 I will pass on your comments about the photos/portion size discrepancy and a citrus version.
I made this yesterday but my crust was not doughy, it was very wet. Followed your instructions completely. I was hesitant to add more almond flour because of the carbs. But the filling was perfect! Any idea what went wrong with the crust?
The wet variables for the crust are the butter and the medium egg. If the butter is too soft you can stick the crust in the fridge to firm it up. If the egg is too large then you would have to add more flour and recalculate the nutrition. Did the crust bake up OK?
I did end up adding a little more almond flour but I also think my egg was too large. I didn’t want to keep adding more and more flour so I just pressed the dough into the pie pan and cooked it longer until it mostly turned brown. I had to put tin foil around the edges to keep it from getting too dark. The crust tasted good but didn’t have a nice texture so we ended up just scooping out the filling. Also, I think I used the wrong type of almond flour. It said it was superfine but it still had some texture to it. So I found a much finer flour that said it was good for baking. I’ll definitely try it again using this type of flour. But the filling was so good and after sitting overnight in the fridge, it hardly even needs a crust to keep it’s shape. So it can certainly be done without. Thank you so much for the reply and wonderful recipe.
Hi Nicole! I’m baking this pie tonight, for tomorrow, and I was wondering how things turned out for you! I think this pie filling would make really good chocolate pudding style parfaits too. It’s sooooo good.
I have about three different brands of almond flour in my kitchen right now. They’re all different and it can be a little frustrating at times! I’m glad it turned out relatively well for you. 😀
Any tips on how to “flute” the crust edges?
Sure Tanya! Hold your pointing finger and thumb finger close together along the outside of the pie crust. Use your opposite pointing finger to push the crust towards the space between your pinched fingers. Then repeat around the entire edge of the pie. I find visual instructions to be the most helpful so here is a page with a decent photo: https://dish.allrecipes.com/how-to-make-a-fluted-pie-crust/
Hi there, Do you think it would be OK to use Xylitol rather than the stevia blend? Would I use the same quantities??
Hahah, that sounds great! I might do this soon.
Hi there, I tried this, but only the filling and it had a funny taste. The only deviation from the recipe was erythritol/stevia blend– I only had erythritol. Could that change have given it the weird taste? 🙁
I think this recipe calls for way too much vanilla giving the filling a strong alcohol taste and too much stevia. I only had stevia, not erythritol, so I used less than half of the amount that it asked for and already it was way too much! My filling tastes of alcohol and sweetener. Would the erythritol really have changed this?
Some of the alcohol should bake off with the vanilla, but generally I don’t have a problem with using this amount of vanilla for the amount of filling. Erythritol can give a slight cooling aftertaste, but shouldn’t give an alcohol aftertaste.
Craig, the filling isn’t baked, so how would the alcohol bake off? I realize there’s also vanilla in the crust, but Peace Train was asking about the filling.
I just made this filling (I used all day I dream about food’s press in pie crust which is just almond flour and butter) and it is absolutely fantastic! I used swerve, in the amounts listed, which was just right, sweet-wise.
I also did a thin layer of peanut butter fudge below the chocolate, and a ganache made with melted Lily’s chocolate chips and butter on top, but the chocolate filling recipe most definitely stands on its own as a fabulous pie or mousse!
(One tip- if, like me, you have one stand mixer in which you do everything, whip the cream first and use a spatula to lift it into another bowl. If you make the filling before whipping the cream, you have to clean the bowl between uses!)
Thanks! I’m so excited to try this!
Nice! I’m glad you liked it. This is one of my favs 😀
This looks fantastic! I am new to keto and this was my favorite go-to french silk pie recipe: https://allrecipes.com/recipe/136917/french-silk-chocolate-pie/
Not sure what you used in the past, but wouldn’t it make sense to use the eggs in the same way as the allrecipes recipe? Couldn’t you do it pretty much the same but with cocoa powder instead of chocolate chunks and obviously your pie crust recipe? Just trying to make it as close to my ‘orginal’ as possible 🙂 let me know what you think!
This looks fantastic! I am new to keto and this was my favorite go-to french silk pie recipe: http://allrecipes.com/recip…
Not sure what you used in the past, but wouldn’t it make sense to use the eggs in the same way as the allrecipes recipe? Couldn’t you do it pretty much the same but with cocoa powder instead of chocolate chunks and obviously your pie crust recipe? Just trying to make it as close to my ‘orginal’ as possible 🙂 let me know what you think!
Hi Jenna, I think you could follow that recipe using our crust recipe. I would replace the Hershey squares with a chocolate that is very low in sugar. (Perhaps Lily’s brand.) Then you would need to replace the cup of sugar with a substitute sweetener. If you are comfortable using Splenda then you can measure it cup for cup. If you want to try erythritol/Stevia then you might have to play around with the amounts to get it just right. If the filling size of your pie is similar to ours then you might just be able to use the same amount we did and go from there. 🙂
Thank you! Is Splenda easier to stomach then erythritol/Stevia? I tried your chocolate mug recipe with erythritol/Stevia (I’m brand new to Keto and all these sweetener substitutes) and the aftertaste was so awful I had to throw it out :/
Made this last night and the crust was amazing! The chocolate filling was absolutely disgusting. I used Splenda instead of the blend you had and it came out bitter, sour, and harsh. No one could eat more than 2 bites lol. Loved the consistency though so would the change in sweetener be what did this?
Hi Connie! It might. I think all of the different sugar substitutes have varying levels of sweetness. There’s no reason you can’t use Splenda here though, maybe you need a little more or less to suit your tastes.
You get used to the taste after a while. I used to hate stevia and vowed never to eat it again lol. Now I don’t mind it so much. Splenda is less accepted by keto community at large, but it’s an option. It was my favorite sweetener for a long time but I decided to force myself to get used to erythritol/Stevia because using Splenda can add lots of carbs. (It’s bulked up with other ingredients that add the carbs.) I used to drink these huge cups of coffee in the morning and the packets were adding 3-4 carbs!
Just made this last night and the taste is awesome! I accidentally made this with Almond Meal instead of Almond Flour and the crust came out crumbly. Still good though. lol.
I’ve made this twice, once to trial for my husband and myself, the second time as a desert for my birthday. It was a success!!! The filling is to die for and the crust is good. It’s great with lots of whipped cream.
Thank you Rachael! This is one of my favs too!
I think this was the best pie I ever made in my life! It was simple and easy to make, and instead of the cream cheese I used mascarpone ( which is a cream cheese as well right, abit sweeter maybe?) Also I mixed my chocolate whey protein isolate with the cocoa, it was heavenly! No chemical aftertaste at all. It was a bestseller with my friends and boyfriend! Can’t wait to make this again on special occasions!
Woah! That’s great to hear, thank you Arosha!
Do you think you could adjust this pie and make a strawberry version using like Torain syrup or something?
I think so! Without the cocoa powder you might need to reduce one of the other wet ingredients to make up for it. I would try reducing the sour cream first.
very schmart!!
Just curious the almond flour says 30 carbs with 18 fiber.. would that not make 12 net carbs. It says 22
Can I omit the Sour Cream? Would I need a little more Cream Cheese if I did that?
Sure! A little more cream cheese would work, but I’ve also done this with full-fat plain Greek yogurt instead.
This tasted good, had a couple of slices that evening, but gave me awful stomach pain and indigestion. I think it’s from all the sugar alcohols in the sweetener causing stomach upset. The packet does say excess consumption has a laxative effect. Any suggestions on how to fix this issue?
Hi George! Do you normally have an issue with Stevia or erythritol? If it’s just one that you are sensitive to I think I would just use the one that’s normally OK. You could also use granulated Splenda or Xylitol. Splenda would add another 8 carbs to the whole pie.
If I swap Erythritol for liquid stevia, is it just a straight swap for a few drops?
You can find online charts that help you make the right substitution amounts.
How far in advance can you make this pie?
I haven’t tried it, but I think it should work!
I have Monk fruit with Erythritol blend. What ratio should be used?
You should be able to keep this for up to 7 days, but I would make it no more than 2-3 days ahead of time.
Sucked. Filling never got creamy. Ruined our only Christmas dessert.
Uh, sorry you ruined your only christmas dessert. Always risky to try something new without a backup on big days. I followed instructions and it turned out great. Maybe next time!
I’m sorry that it didn’t turn out for you Sherry 🙁
I have made this twice. The second time I made it I added a little cinnamon and some instant espresso 😋 SO GOOD!
Greatest recipe ever!!!! I made a pie crust, I made a pie crust! lol…This was easy and done all together in one hour, then in the fridge to firm up. Wish it wasn’t so good that I had to share with the family and eat it all myself!
Haha!
Can this recipe be made with just erythritol without stevia? I am asking because I am not a fan of stevia and I have an unopened bag of erythritol in my cupboard right now.
I think so! I can’t think of a reason why it wouldn’t work. 🙂
You are correct – the final macros were already reflecting the correct value though 🙂
It would be the same amount.
I think Craig got mixed up and was looking at the vanilla extract in the crust itself, while she was talking about the vanilla extract in the filling. Honestly, I’m not sure why Peace ended up with a pie that tasted like alcohol, I’ve made this recipe a lot of times and haven’t experienced that. I wonder if a difference in the brand would make a difference.
My husband is allergic to almonds can I sub the almond flour for coconut? If so how would the ratios change for the crust?
Unfortunately not. For allergies to nuts, the easiest thing would be to use sunflower seed flour or pumpkin seed flour in place of it. It replaces almond flour at a 1:1 ratio. With coconut flour, it’s much more absorptive and needs a lot more liquid and usually less dry volume. You can see more here: https://www.ruled.me/keto-f…
Thanks so much for the kind words Claudia – happy to hear you enjoyed the recipe!
Hey Claudia,
I’m so glad you loved it!
We actually have a few pumpkin recipes that have a similar richness and creaminess as this one. Try these out and let me know what you think:
https://www.ruled.me/keto-n…
https://www.ruled.me/low-ca…
https://www.ruled.me/keto-p…
Made this for Thanksgiving. The crust was a bit hard to work with – very sticky. Crust turned out a bit dry and crumbly. The filling came out great. I added whipped cream along the edge and fresh raspberries.
I’m glad to hear you enjoyed it! You can add a little almond milk or cream to the crust to help make it more pliable next time. It won’t roll out like a regular flour-based crust but it should be somewhat workable to help get it in place in the pie pan. Happy it worked out in the end, though!
Wonderful and easy to make.