Keto Chocolate Pie (Gluten-Free) 🍫
A decadent and healthy Keto Chocolate Pie, perfect for a gluten-free and low-carb treat. This rich fudgy pie will satisfy your sweet cravings without the guilt!
Equipment
- 8-inch pie dish (for the crust)
- Medium Saucepan
- Wooden or silicone spatula
- Whisk
- Stand mixer (optional, for topping)
Ingredients
Pie Filling
- 1 prepared 8-inch almond flour pie crust
- 14 oz Sugar-Free Dark Chocolate Chips
- 1.25 cup Heavy Cream
- 0.33 cup Unsweetened Almond Milk
- 3 tablespoons Butter
- 2 teaspoons Vanilla Extract
- 2 large Eggs at room temperature
For Optional Topping
- 1 cup Cold Heavy Whipping Cream
- 0.25 cup Powdered Erythritol
Instructions
- 1. Prepare Your Crust: Begin by getting your 8-inch almond flour pie crust ready. Pre-bake it according to its recipe instructions until it's beautifully golden, which usually takes about 15-20 minutes. Once pre-baked, let it cool completely while you reduce your oven temperature to a gentle 250°F (120°C).
- 2. Warm the Liquids: In a medium saucepan over medium heat, combine the heavy cream, butter, and unsweetened almond milk. Gently bring this mixture to a soft boil. As soon as it starts bubbling, remove the pan from the heat.
- 3. Melt the Chocolate Magic: Immediately pour the sugar-free dark chocolate chips over the hot cream mixture. Let it sit undisturbed for a minute to soften the chocolate, then stir with a wooden or silicone spatula until the chocolate is completely melted and the mixture is smooth and wonderfully shiny, forming a rich ganache.
- 4. Enrich the Filling: Stir in the vanilla extract. Now, carefully whisk in the large eggs, one at a time. Make sure each egg is fully incorporated into the chocolate ganache before adding the next. This step creates a luscious, fudgy chocolate filling.
- 5. Bake to Perfection: Gently pour the chocolate ganache into your cooled, pre-baked pie crust. Place the pie in the center rack of your preheated 250°F (120°C) oven and bake for about 45 minutes, or until the center of the pie looks set.
- 6. Cool for Optimal Texture: This is an important step for the best results! Let the pie cool down completely at room temperature, ideally overnight. This allows the filling to achieve its ultimate fudgy texture and maintain a beautiful shine. Cooling in the fridge can make it harder and less creamy.
- 7. Optional Healthy Topping: Just before serving, if you'd like a light, airy topping, whip the cold heavy whipping cream in a stand mixer until stiff peaks form. Gently fold in the powdered erythritol. Spread this delightful, sugar-free whipped cream over the cooled chocolate pie. You can also sprinkle a little shredded dark chocolate for an elegant touch.
- 8. Slice and Savor: Once fully cooled, slice your healthy and decadent Keto Chocolate Pie into 12 even pieces and enjoy every guilt-free bite!
Notes
This recipe is #KetoChocolatePie, #GlutenFreeDessert, #HealthyTreat, #LowCarbSweet.
Nutrition per serving (1 slice):
- Calories: 364.2 kcal
- Total Carbs: 23.9 g (Net Carbs: 5.2 g)
- Fats: 34 g
- Protein: 5.6 g
