Description
A rich and creamy keto French silk pie with an indulgent chocolate filling and a tender almond flour cocoa crust.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1/2 cup heavy cream (for filling, whipped)
- 1 cup heavy cream (for topping, whipped)
- 2 tablespoons erythritol (for topping)
- 1 teaspoon vanilla extract (for topping)
- Chocolate shavings or cocoa powder, optional garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, erythritol, melted butter, vanilla, and salt until a dough forms.
- Press the crust evenly into a pie pan and bake for 10 minutes. Cool completely.
- In a mixing bowl, beat softened butter and sweetener until light and fluffy.
- Add vanilla and cocoa powder and mix until smooth.
- Add eggs one at a time, beating well after each, until the mixture is airy and glossy.
- Whip 1/2 cup heavy cream to soft peaks and gently fold into the chocolate filling.
- Spread filling evenly into the cooled crust and refrigerate for at least 50 minutes to set.
- Whip remaining heavy cream with sweetener and vanilla until soft peaks form.
- Top the chilled pie with whipped cream and garnish with chocolate shavings or cocoa powder if desired.
- Slice and serve chilled.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 1g
- Sodium: 150mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg