Silky Smooth Keto Chocolate Cream Pie
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This keto chocolate pie is the perfect cool and creamy summer dessert. And with hardly any hands-on time, this is one of the easiest sugar free pies to make. Gluten free, low carb, and made with my secret ingredient chocolate “cookie” crumb crust — simply the best!
What’s The Difference Between Chocolate Cream Pie and Chocolate French Silk Pie?
Chocolate Cream Pie vs French Silk Pie… what exactly’s the difference between these types of keto chocolate pie? Let’s dive in…
What’s Chocolate Cream Pie?
Traditional Chocolate Cream Pie starts with a chocolate cookie crumb crust or a pastry crust. The crust gets filled with a creamy pudding, which is topped off by pillowy whipped cream. Simple as that!
What’s French Silk Pie?
According to Pillsbury’s website, the original French Silk Pie was created by Betty Cooper (not to be confused with Betty Crocker!) and entered into the 1951 Pillsbury Bake-Off, making it an American original.
Traditional French Silk Pie is made by creaming together equal parts of butter and sugar and then beating in melted chocolate. Next, several raw eggs are beaten in at high speed until the mix is very fluffy. The filling is spread in a prepared pastry crust and usually topped with whipped cream.
While that’s the original way to make French Silk Pie, these days many recipe bloggers make their filling in the same way you would make a no-bake cheesecake filling — with cream cheese and heavy whipping cream. This isn’t truly French Silk Pie, but it omits the raw eggs, which is important for some folks.
How To Make The Best Keto Chocolate Pie
First, The Crust!
This recipe uses my favorite chocolate faux crumb crust. Since I personally need to avoid almond flour, this popular crust recipe uses pork rinds to recreate the cookie crumbs.
You may have previously tried this crust with my chocolate peanut butter cheesecake bar recipe. It’s SO easy and tasty.
But don’t worry if you prefer your chocolate cream pie in a pastry crust. I’ve got you! Simply make my perfect (and super easy to work with) pie crust recipe instead of the chocolate crumb crust. You’ll want to follow that recipe’s directions to prepare the pie crust for a no-bake filling… which really just means a little extra baking time!
And if you don’t have to avoid almonds and you prefer an almond flour based crumb crust, I would recommend this one from Trina Krug.
Since this is a chocolate cream pie and not a French silk pie, the filling is made with a perfect sugar-free chocolate pudding.
Luckily, I already perfected my chocolate pudding recipe and it’s so easy to make. You’ll only need about 2/3 batch of my original pudding recipe to fill a 9-inch pie shell, so I’ve adjusted the recipe below to make things easy.
This sugar free pie is topped with lightly sweetened whipped cream. I love using allulose as a sweetener for keto whipped cream because it’s clean flavor is so similar to the taste of sugar. No weird or off flavors happening here!
Whipping cream on high speed is tempting but I recommend whipping on medium-high speed just until the cream thickens. Then turn your mixer down to medium for the final whip and keep a close eye on the cream. I find that the lower speed helps me avoid overwhipping. I’ve accidentally turned heavy whipping cream into butter more than once — high speed plus trying to multitask is a recipe for disaster!
I know some folks prefer their chocolate pie without whipped cream, so feel free to leave it off if that’s what you like.
How Many Carbs Are In Keto Chocolate Pie
One slice of this keto chocolate pie has 7.8 total carbs (with 4.1g net carbs). Compare that to a traditional homemade chocolate cream pie which usually contains a whopping 40-50g of carbs per slice!
What’s the best sweetener to use in sugar free chocolate pie?
Allulose is one of my favorite sweeteners, so it’s no surprise that I’ve used it in this pie recipe. Not only is it keto friendly but it also tastes almost just like regular sugar.
As an added benefit, allulose doesn’t recrystallize when it cools, as erythritol can (and we obviously don’t want our pie to have any weird texture issues).
And just a quick note on xylitol, because so many folks ask about how I choose which keto sweeteners I use. There are a couple of reasons that I never use xylitol. The first is that while it has a lower glycemic index than sugar, it actually causes a large blood sugar spike for me as a Type 1 Diabetic. I would have to dose nearly as much insulin for xylitol as I would for sugar. Since I eat keto for blood sugar control, using xylitol wouldn’t make any sense for me.
Type 1 Diabetes is the autoimmune type (different from Type 2), which means that my immune system attacked my pancreas so that I’m no longer able to make my own insulin. I have to dose exogenous insulin for everything that I eat. This is why Type 1 Diabetics will sometimes joke that “a Type 1’s blood never lies”…I guess you could say that our bodies are sort of like a truth serum for the products and sweeteners sometimes incorrectly marketed as keto-friendly.
The second reason is that xylitol is extremely toxic to dogs. With two little pups in the house, I don’t want to take the chance.
The Best Keto Chocolate Chips To Use
BIK readers may remember that I’m a long time fan of allulose-sweetened KNOW Foods chocolate chips. Now that KNOW Foods has gone out of business (as far as I can tell?) I’ve been experimenting with Lakanto chocolate chips, which are DELICIOUS but somewhat harder to find. I’ve been able to locate them on Lakanto’s own website and through Thrive Market so far.
Of course, Lily’s chips are always a solid choice as well and they’re much easier to find online and in local grocery stores. Both Lily’s and Lakanto chocolate chips are a bit sweeter than the KNOW Foods chips, so I’ve adjusted the amount of allulose in my pudding filling to account for that. You’ll also find those recommendations added to the notes section of my original keto pudding recipe.
Does Chocolate Cream Pie Need To Be Refrigerated?
With the high moisture and protein content, chocolate cream pie (keto or not!) should be refrigerated.
More Keto Pie Recipes To Try
Heavenly Sugar-Free Lemon Meringue Pie
The Ultimate Keto-Friendly Pumpkin Pie
Keto Chocolate Cream Pie
For The Chocolate Crust
- 5 oz Epic Himalayan Pink Salt Oven Baked Pork Rinds (you'll need two of the small bags)
- 1/2 Cup Unsweetened Flaked Coconut
- 2/3 Cup Allulose
- 1/2 Cup Cocoa Powder (organic fair trade)
- 1/2 tsp Cinnamon
- 10 Tbsp Butter, melted
Alternative Keto Pie Crust:
- 1 Batch My Keto Coconut Flour Pie Dough Recipe (follow that recipe's baking instructions for no-bake fillings)
For The Chocolate Pie Filling
- 2 tsp Gelatin
- 3 Tbsp Water
- 2 Cups Half and Half
- 1/3 Cup Allulose
- 1 Pinch Salt
- 4 oz Keto Friendly Chocolate Chips (like Lily's Dark, Lakanto, or Bake Believe)
- 2 tsp Vanilla Extract
For The Whipped Cream Topping
- 1 Cup Heavy Cream
- 2 Tbsp Allulose
- 1 tsp Vanilla Extract
To Make The Chocolate Crust
- Preheat the oven to 375° F. Grease a 9-inch ceramic pie dish (I used butter) and set aside.
- In the bowl of a food processor, combine the pork rinds, flaked coconut, allulose, cocoa powder, and cinnamon. Pulse until the mixture is the texture of coarse crumbs.
- Add the melted butter to the food processor and pulse to combine.
- Press the crust firmly into the prepared pie dish and up the sides. I like to use a measuring cup to make sure the filling is tightly packed.
- Bake the filling at 375° F for 10-15 minutes, or until the edges begin to darken and the crust becomes fragrant. Set aside to cool while you make the filling.
To Make The Chocolate Filling
- Put the water in a small bowl and sprinkle the gelatin on top. Allow the gelatin to bloom for 5 minutes.
- In a medium saucepan, combine the half and half, allulose, and salt.
- Heat the half and half mixture over medium heat just to a boil, stirring regularly with a whisk.
- Remove the half and half mixture from the heat and add the sugar free chocolate chips, bloomed gelatin, and vanilla. Whisk to combine until the chocolate chips melt and the gelatin dissolves into the hot half and half (having trouble? see the notes section below).
- Pour the chocolate filling mixture into the prepared and cooled crust. Cover with plastic wrap and chill for at least 4 hours, or until the gelatin has set.
To Make The Whipped Cream Topping
- In the bowl of a stand mixer, combine the heavy cream, allulose, and vanilla. Whip on medium high speed until the cream thickens. Lower the mixer to medium speed and continue whipping until the cream reaches soft peaks, watching carefully so as not to over mix.
- Use an offset spatula or regular spatula to spread the whipped cream over the top of the chilled chocolate filling. I like to fancy up the top of the pie with a dusting of cocoa powder or a sprinkling of sugar free chocolate shavings.
Nutrition facts have been calculated using Cronometer, with the carbs from all erythritol and allulose sweeteners subtracted because I do not personally have to bolus insulin for Swerve, erythritol, or allulose as a Type 1 (autoimmune) Diabetic. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. All information provided regarding nutrition on the Website is intended to be used for informational purposes only. I am not a nutritionist. Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result. Please see my full disclosures at https://www.bakeitketo.com/disclosures-privacy-policy/.
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