Keto Chocolate Pie (Gluten-Free)

This rich creamy Keto Chocolate Pie with a buttery almond flour pie crust is filled with thick, fudgy chocolate ganache. A French-inspired chocolate dessert revisited sugar-free and gluten-free.

Most chocolate pies are made of whipped cream or cream cheese, but as a French person, I want to share with you my French-style keto chocolate pie.

My passion for the past years has been to ketofied my favorite childhood French dessert. I have already shared my French Keto Macaroons, French Lemon Pie, and French Green Beans.

Now, let me share this French chocolate pie recipe made of a thick chocolate ganache. It’s not a light and fluffy filling. It’s more of a fudgy, thick chocolate layer made of sugar-free dark chocolate, cream, and eggs.

It tastes like chocolate fudge on top of a buttery almond gluten-free pie crust.

Let me share with you my French version of this sugar-free chocolate pie.

How To Make A Keto Chocolate Pie

This gluten-free chocolate is the easiest keto dessert for your holiday table.

All you need to make this keto chocolate mousse pie is to make a pie crust and the chocolate filling.

Making The Keto Pie Crust

The base of this low-carb chocolate pie is made with a grain-free pie crust in an 8-inch pie pan.

Choose one of my two keto pie crust recipes below:

• Coconut flour pie crust – a nut-free keto pie crust.
• Almond flour pie crust – if you prefer an almond pie flavor.
• Keto Pie Crust for the lowest-carb option.

I prefer using the almond flour crust, but the coconut flour one is delicious and makes a scrumptious flavor combo.

Pick the crust that matches your taste buds or the keto flour you have in the pantry.

Pre-baking The Crust

In my keto pie crust recipes, I provide the instructions to cover the pie pan with the crust, prick the crust and pre-bake the pie crust.

Follow these instructions, and use foil to protect the sides of the pie to prevent the sides from darkening too fast.

Then cool the pie crust on the benchtop.

Prepare the chocolate filling meanwhile.

Filling Ingredients

For the chocolate pie filling, you need:

• Sugar-free dark chocolate chips or sugar-free semi-sweet chocolate chips for a sweeter pie filling. You can make your own with my sugar-free chocolate chips recipe.
• Butter – butter is a very low-carb dairy product.
• Heavy cream – heavy cream is also a keto-friendly dairy product.
• Unsweetened almond milk – on a keto diet, we tend to avoid milk because it’s high in carbs.
• Vanilla
• Large eggs at room temperature – learn why eggs are low in carbs.

Melting The Chocolate

First, in a saucepan, over medium-high heat, bring the heavy cream and milk to a high boil.

As soon as the liquid boils, remove it from the heat, add the sugar-free chocolate chips, and use a wooden spoon or silicone tool to stir the chocolate chips into the hot liquid.

Stir until the chocolate chips are fully melted and a shiny chocolate ganache forms.

Now stir in vanilla extract and one egg at a time.

Wait until the first egg is fully incorporated before adding the next one, and always work without heat – not on a stove – or you will cook the eggs.

Baking The Pie

Now, pour the chocolate mixture into the pre-baked pie crust and bake at 120°C (250°F) for 45 minutes.

When the filling of the chocolate pie is set, remove it from the oven and let it cool down overnight at room temperature.

You can cool down the pie in the fridge, but the top loses its shine, and the filling gets less fudgy, denser, and harder.

So I recommend making this pie the day before serving, storing it in a cool room overnight before slicing.

Serving

This pie is even better topped with whipped heavy cream that you can sweeten with a few drops of stevia drops or powdered erythritol.

I whipped 1 cup of cold heavy whipping cream with 1/4 cup of keto powdered sweetener like a blend of monk fruit and erythritol.

Whip until a stiff peak forms and spread the whipped cream on top of the chocolate pie just before serving.

You can also skip the cream and decorate with shredded dark chocolate or Christmas sprinkles.

This pie serves 12 slices with 5 grams of net carbs each from an 8-inch pie plate. Get the full nutritional information below in the recipe card.

Making Ahead

This chocolate keto-friendly pie must be prepared 24 hours before. You can also make the crust up to 3 days before. Store the crust in the fridge and pre-bake it the day you prepare the chocolate filling.

Always chill the entire baked chocolate pie for at least 24 hours before slicing for the best texture.

Storage

You can store the pie for up to 3 days in an airtight container in the fridge.

I recommend removing the pan from the fridge 2 hours before serving for the best fudgy chocolate texture.

Have you made this keto chocolate cream pie for your keto dessert table? Share a comment or review below to tell me how much you love it.