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5 from 3 votes

Keto Chocolate Cream Pie

Prep Time15 mins
Cook Time20 mins
Chill Time4 hrs
Course: Dessert
Cuisine: Keto, low carb
Servings: 12 Slices
Calories: 247.9kcal


For The Chocolate Crust

Alternative Keto Pie Crust:

For The Chocolate Pie Filling

For The Whipped Cream Topping


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.


Having trouble getting the chocolate chips to melt completely into the half and half? Some brands of sugar-free chocolate chips are more difficult to melt than others.  It’s completely ok to gently heat the pudding mixture over low heat, stirring continuously with the whisk. However, my favorite way (also the easiest and fastest) is to buzz the mixture briefly with an immersion blender. This will give you a suuuper smooth final result.


Serving: 1Slice | Calories: 247.9kcal | Carbohydrates: 7.8g | Protein: 12.7g | Fat: 19.2g | Fiber: 4g | Sugar: 2.7g