If you’ve been dairy free and struggling to find a keto treat that doesn’t include dairy, this is the pie for you! Decadent and dreamy, melt in your mouth creamy chocolate pie with a hint of vanilla and coconut to satisfy your dessert needs without the dairy.
This pie is so silky that your friends and family won’t believe it’s dairy free! The main ingredient is coconut cream, which can lend a flavor of coconut, but it is paired perfectly with 70% dark chocolate that is both keto friendly and vegan. With the addition of sea salt and almond butter, this dessert freezes solid but melts quickly into a silky cream pie.
When preparing your coconut cream, it’s helpful to put the cans of full-fat coconut milk in the refrigerator a full day before you are making the pie. I like to keep a few cans chilled at all times for an occasion that may call for coconut cream! Another tip is to flip the can upside down before opening. By opening the can at the opposite end, you can easily drain off the coconut milk and are left with the pure cream, which is what we used in this recipe.
This pie sets up perfectly in the freezer but will take a little time to soften before serving. It will take longer to set in the refrigerator but will keep at the perfect consistency if you can wait. This recipe can also be vegan by swapping out the ghee in the crust for vegan butter!
Yields 8 servings of Dairy Free Keto Chocolate Silk Pie
The Preparation
- 27 ounces canned coconut milk, chilled, liquid discarded
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 1/4 cup erythritol
- 4 ounces low-carb dark chocolate, chopped
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons erythritol
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 tablespoons ghee
- 2 tablespoons water
- 2 tablespoons slivered almonds
The Execution
1. In a saucepan, heat the coconut cream, sweetener, vanilla, and almond butter until they’re completely melted together.
2. Remove from heat and stir in the chocolate until the mixture is smooth and the chocolate is melted.
3. Refrigerate the mixture while you prepare the crust.
4. Whisk or sift the flours, sweetener, salt, and xanthan gum.
5. Using a fork, cut in the ghee until the mixture is crumbly and beginning to resemble dough.
6. Add half the water and knead into dough. If it’s looking dry, add more water so the mixture is sticky to the touch.
7. Press into a pie tin and bake at 350F for 15 minutes or until the edges brown.
8. Once the crust is baked, pour the chocolate filling into the pie tin and place in the freezer for at least 4 hours.
9. Slice the pie and serve cold. Refrigerate any leftovers!
This makes a total of 8 servings of Dairy Free Keto Chocolate Silk Pie. Each serving comes out to be 469 calories, 46g fats, 8.6g net carbs, and 8.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 27 ounce canned coconut milk | 1508 | 163.3 | 21.5 | 0 | 21.5 | 15.5 |
| 1/2 cup almond butter | 768 | 69.4 | 23.5 | 12.9 | 10.7 | 26.2 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 4 ounce low-carb dark chocolate | 442 | 45.4 | 56.7 | 34 | 22.7 | 0 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 2 tablespoon coconut flour | 40 | 2.3 | 6.7 | 4.7 | 2 | 2 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon xanthan gum | 16 | 0 | 3.7 | 3.7 | 0 | 0 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon ghee | 231 | 25.6 | 0 | 0 | 0 | 0 |
| 2 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon slivered almonds | 71 | 6.1 | 2.6 | 1.5 | 1.1 | 2.6 |
| Totals | 3750 | 368.1 | 139.9 | 71.3 | 68.6 | 69.8 |
| Per Serving (/8) | 469 | 46 | 17.5 | 8.9 | 8.6 | 8.7 |
Dairy Free Keto Chocolate Silk Pie
Ingredients
- 27 ounce canned coconut milk chilled, liquid discarded
- ½ cup almond butter
- 1 teaspoon vanilla extract
- ¼ cup erythritol
- 4 ounce low-carb dark chocolate chopped
- 1 cup almond flour
- 2 tablespoon coconut flour
- 2 tablespoon erythritol
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 2 tablespoon ghee
- 2 tablespoon water
- 2 tablespoon slivered almonds
Instructions
- In a saucepan, heat the coconut cream, almond butter, vanilla, and larger amount sweetener listed until they are completely melted together.
- Remove from heat and stir in the chocolate until the chocolate is melted and the mixture is smooth.
- Refrigerate the mixture while you prepare the crust.
- Preheat oven to 350F. Whisk or sift the flours, smaller amount of sweetener listed, xanthan gum, and salt.
- Using a fork, cut in the ghee until the mixture is crumbly and beginning to resemble dough.
- Beginning with half the water, knead into dough. If it’s looking dry, add more water a small amount at a time, until the mixture is sticky to the touch.
- Press evenly into a pie tin and bake for about 15 minutes or until the edges start to brown. Be careful not to burn. Remove and let cool.
- Once the crust is cooled, pour the chocolate filling into the pie tin and place in the freezer for at least 4 hours or refrigerate overnight.
- Garnish with slivered almonds before slicing. Serve cold and refrigerate any leftovers!
Hello, I don’t have ghee. Can anything else be used as a substitute? Thanks.
If you’re not dairy-free, butter would work. Otherwise, you can use coconut oil or an oil of your choice.
This turned out so delicious!
I have been very strict on the keto diet for the last month and a half I lost 22 lb
In that time but I have since hit a stall it seems like the last 2 weeks I keep staying at the same weight up and down 1-2lbs and I’m still eating the same things what could the problem be?
Hey Robert,
I recommend checking out our in-depth article on weight loss stalls and plateaus:
https://www.ruled.me/ketoge…
In it, you will find the info and strategies you need to start losing weight again.
If you have any questions after reading the article, please let us know.
Worth noting: The component list has ‘Coconut Milk’ but the instructions calls for ‘Coconut Cream’. These are not the same thing ><
When you buy cans of coconut milk, it separates into cream and milk when chilled. This is what most people have to do if they cannot find coconut cream at the store in their areas.
i cant handle the cooling effect that the erythritol gives. is there another acceptable sweetner i can use in this recipe that yields tasty results?
Any sweetener will do in place of erythritol – just try to make it one that has a low glycemic index.
What brand of low carb chocolate do you recommend?
There are a lot of different brands: chocoperfection, chocorite, choczero, lindt dark, lily’s – really whichever one you like the taste of and fits into your macros.
How much of each sweetener goes into the crust and how much goes into the filling?
I replaced the coconut cream with marscapone and whipped it a bit. This turned it into a fluffier chocolate cream pie. No longer dairy free, but if that doesn’t matter to you, I suggest trying it!
This sounds delicious! However, I would like to comment that it is not dairy free if using ghee. Ghee is a milk product. People with a dairy intolerance can still eat it BUT a person with a dairy ALLERGY will still react. I, for instance, would go into anaphylactic shock. I know not to cook with it. But if a well-intentioned friend decided to make this for me because it’s “dairy free” I would be in serious trouble. I just thought you might want to clarify the distinction.
I made this today for 4th of July picnic here at home. It turned out perfect. I used monk powdered sugar and swever for the mix. Used nutzo instead. It was perfect.
Sounds delicious! Thanks for the feedback, Carla. 🙂