Keto Chocolate Pie
A silky no-bake chocolate cream pie in a toasted almond-flour crust, sweetened with monk fruit and rich with dark chocolate. Just 4.8g net carbs per slice and ready in about 30 minutes of hands-on time, it satisfies every chocolate craving without the sugar crash.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
This no-bake keto chocolate pie layers a velvety dark-chocolate cream cheese filling over a toasted almond-flour crust, finished with billowy whipped cream. It tastes like an indulgent French silk pie but keeps each slice to under 5g net carbs.
Ingredients
- 1 1/2 cups blanched almond flour
- 3 tablespoons unsalted butter, melted
- 3 tablespoons powdered monk fruit erythritol blend, divided
- 1/4 teaspoon fine sea salt
- 6 oz unsweetened baking chocolate, chopped
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered monk fruit erythritol blend (for filling)
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup heavy whipping cream (for topping)
Instructions
- 1
Preheat the oven to 350°F. Mix almond flour, melted butter, 3 tablespoons sweetener, and salt until it clumps. Press firmly into a 9-inch pie dish, covering the bottom and sides.
- 2
Bake the crust for 10 to 12 minutes until golden at the edges. Cool completely while you make the filling.
- 3
Melt the chopped unsweetened chocolate gently in a double boiler or in 20-second microwave bursts, stirring until smooth. Set aside to cool slightly.
- 4
Beat the softened cream cheese with 1/2 cup sweetener, vanilla, and cocoa powder until fluffy. Mix in the melted chocolate until fully combined.
- 5
In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold it into the chocolate mixture in two additions to keep it light. Spread into the cooled crust and smooth the top.
- 6
Whip the remaining 1 cup heavy cream to soft peaks (sweeten with a pinch of monk fruit if desired) and spread or pipe over the filling.
- 7
Chill the pie at least 4 hours, or overnight, until set. Slice into 10 pieces and serve cold.
Tips & notes
- Use a powdered (confectioners-style) monk fruit erythritol blend so the filling stays smooth; granular sweetener can leave a gritty texture.
- Store covered in the refrigerator up to 5 days, or freeze individual slices up to 2 months and thaw in the fridge.
- For a deeper flavor, garnish with a few sugar-free dark chocolate shavings or a dusting of cocoa just before serving.
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Frequently asked questions
- How many carbs are in keto chocolate pie?
- Each slice has 4.8g net carbs (8.3g total carbs minus 3.5g fiber), 312 calories, 6g protein, and 29g fat. This recipe makes 10 slices.
- Can I make this chocolate pie dairy-free?
- Yes. Swap the butter for coconut oil, use full-fat coconut cream in place of heavy cream, and use a dairy-free cream cheese alternative. The texture will be slightly softer but still sets well when chilled.
- Why is my filling grainy?
- Graininess usually comes from granular erythritol that hasn't dissolved. Use a powdered monk fruit erythritol blend and make sure the cream cheese is fully softened before beating. Letting the pie chill overnight also smooths the texture.
