This homemade Keto Chocolate Pie recipe is everything you want from a low carb chocolate dessert! A crunchy pecan pie crust is filled with a creamy chocolate mousse and topped with freshly whipped cream. The result is pure, sugar-free decadence.
How to make chocolate silk pie keto-friendly
Chocolate cream pies are one of those desserts that everyone loves. Even if you don’t have a huge sweet tooth, you’ll be licking your fingers after eating this silky keto chocolate pie. The filling resembles a chocolate mousse that is fluffy and super creamy. There are three separate tasks that are required to make this keto pie, but the extra effort is totally worth it. I especially love that this recipe is no-bake! (other than the crust) So I love to assemble it and let it chill in the fridge for a few hours or overnight to allow it to “set.”
Keto Chocolate Pie Ingredients:
- Pecans, butter, and Besti Monkfruit Allulose Blend Crystalized sweetener: This makes a deliciously crunchy keto crust. The pecans add those healthy omegas. Check out other keto nut crust options below.
- Heavy whipping cream, cocoa powder, cream cheese: This makes your luscious mousse filling for your chocolate pie.
- Besti Monk fruit Allulose Blend Powdered Sweetener: This sweetener is used in the homemade keto whipped cream, AND in the sugar-free chocolate pie filling. Check out other sugar-free sweeteners you can use below.
- Sugar-free Lily’s Chocolate Chips: This is melted and added to your cream cheese mixture for an added chocolate boost! Lily’s chocolate chips, sweetened with stevia, are fantastic for the keto diet.
Steps for how to make keto chocolate pie:
Step 1: Grease a deep dish 9” pie plate. Crush pecans then add butter and sweetener. You can use a food processor, chopper, or blender to crush the pecans. Mix well.
Step 2: Press your crust into the bottom of your pie dish and up the sides a bit. Bake for 10 min then remove from the oven and allow to cool completely.
Step 3: While it is baking, add the 3 cups heavy whipping cream and sweetener to a bowl and beat for approx. 5 minutes or until stiff peaks form. Your whipped cream should have doubled in size.
Tip: Make sure the bowl and any utensils you use are completely dry. If the bowl is fresh out of the dishwasher and still warm, you’ll want to chill it in the fridge before using it. Otherwise, it can interfere with the heavy whipping cream fluffing into stiff peaks.
Step 4: Add softened cream cheese, cocoa powder, sweetener, and beat until combined. In another small microwave-proof bowl, add the sugar-free chocolate chips and butter. Microwave until completely melted. Add the melted chocolate to the cream cheese mixture. Do not overcook the chocolate chips.
Step 5: Add the melted chocolate to the cream cheese mixture. Then fold in 3 cups of the homemade whipped cream until just combined.
Step 6: Spoon your chocolate mousse filling into the pie crust.
Step7: Top your finished chocolate cream pie with the remaining homemade whipped cream and garnish with sugar-free chocolate shavings. A Lily’s sugar-free chocolate bar works great. This step is optional, but it really makes the pie look so decadent.
Making your keto chocolate mousse
Chocolate mousse is pure heaven. Creamy, chocolatey, rich but still light. Who could hate that? If you love it as much as me and don’t want to make an entire pie to enjoy it, check out my keto chocolate mousse recipe! Cream cheese, butter, and heavy cream are high in fat, making it the perfect keto-friendly dessert. All you need to do is substitute the sugar for a sugar-free sweetener.
For this keto chocolate cream pie recipe, I used Besti Monk fruit Allulose Blend Powdered Sweetener, which I think has the least after-taste. If you want to use other sweeteners, you can use Swerve Confectioners, and Lakanto Monk Fruit Powdered, both have a 1:1 ratio with the sweetener I use.
Keto chocolate pie pecan crust
This crust mimics your traditional graham cracker crust but is the perfect keto version. You don’t want to leave it out! Baking it ahead of time allows the crust to become nice and crunchy. Pecans are high in omegas and good fats, which is what we want on the keto diet.
If you want to use a DIFFERENT nut to make your crust, you can, but it will slightly change the total net carbs per serving.
Other nuts that will work for your pie crust are:
- walnuts
- brazil nuts
- macadamia
- hazelnuts
Keto chocolate pie tips
Making keto chocolate mousse is NOT difficult; just make sure you don’t take shortcuts and follow each step accordingly.
- As with most pie recipes, prepping your ingredients ahead of time will ensure the best results.
- Allow your pecan crust to cool completely! This will ensure your chocolate pie mousse does not melt.
- If you want a super-thick crust, double your crust ingredients!
- Make sure the heavy whipping cream is very cold, and the bowl and utensils used to make the homemade whipped cream are dry. If the bowl is warm or if the heavy whipping cream has set out, it might not form stiff peaks.
- Use a rubber spatula to “fold” in your whipped cream. Folding whipped cream is a technique used in baking, especially with mousses. It maintains a light and airy batter.
- Make sure to chill your pie for at least an hour before serving.
Can you freeze your keto chocolate mousse pie?
Yes! A mousse pie should last up to 2 months in the freezer. Make sure to wrap it well with plastic wrap. I would also place the entire wrapped pie in a freezer-safe container to make sure it does not experience freezer burn.
Allow your pie to defrost in the fridge overnight for the best results!
Other chocolate keto desserts:
- Keto Peanut Butter Balls (with Chocolate Chips)
- The BEST Chocolate Keto Fat Bombs
- Best No-Bake Keto Peanut Butter Chocolate Bars
- Double Chocolate Chip Keto Cookies Recipe
- Peanut Butter Chocolate Keto Pie
More Keto Pie Recipes:
Don’t miss out!
If you aren’t already following my easy keto/low carb recipe page on Facebook, where I post all my new recipes, I’d love for you to join us! Also, make sure to follow me on Pinterest.
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.
Keto Chocolate Cream Pie Recipe:
Keto Chocolate Cream Pie
Ingredients
Crust Ingredients
- 1 cup crushed pecans
- 2 TB butter melted
- 1 Tsp Besti Monk fruit Allulose Blend Crystalized Sweetener
Whipped Cream Ingredients:
- 3 cups heavy whipping cream
- ⅓ cup Besti Monk fruit Allulose Blend Powdered Sweetener
Chocolate Filling Ingredients:
- ½ cup cocoa
- 8 oz package cream cheese softened
- 1 ½ cup Besti Monk fruit Allulose Blend Powdered Sweetener
- 4 tablespoons butter
- 4 ounces sugar-free Lily’s Chocolate Chips
- 3 cups of the homemade sugar-free whipped topping
Instructions
- Preheat oven to 350°F.
- Grease a deep dish 9” pie plate.
- Crush pecans, then add the butter and sweetener and mix well.
- Press crust into the bottom and slightly up the sides of a pie plate.
- Bake for 10 min then remove from the oven and allow to cool completely.
- While your crust is baking, add 3 cups heavy whipping cream and sweetener to a bowl and beat for approx. five minutes or until stiff peaks form, and it has doubled in size.
- In another bowl, add softened cream cheese, cocoa powder, sweetener, and beat until combined.
- In a small glass bowl, add your sugar-free chips, and butter. Microwave for 25 seconds, then stir. Microwave again for 10-15 seconds and stir. The chocolate mixture should completely melt and begin to smooth as you stir. If not, you can microwave for another 5 seconds but do not over-heat as the chocolate will seize.
- Add the melted chocolate to the cream cheese mixture and stir.
- Add 3 cups of the homemade whipped cream to the bowl and FOLD the whipped cream gently into the mixture until just combined.
- Spoon chocolate filling into your pecan pie crust.
- Top with the remaining homemade whipped cream and level it out.
- Garnish with shaved chocolate shavings from any sugar-free chocolate bar. (optional)
- Freeze for at least an hour before cutting.
Video
Notes
Nutrition
Susan says
Can you use Stevia?
Kasey says
I don’t personally use Stevia in sweets as I find it bitter. You can search for a sweetener conversion chart online and give it a try if you’d like, but I can’t guarantee the outcome.
Peter says
Are there any other sweeteners that can be used for the crust than the Allulose blend? If so, which, and how much?
Kelline says
This looks really FANTASTIC and I really want to try it but you say that it’s 8 carbs and 628 calories.. Is that per slice? Or the whole pie? I’d like to make these in muffin cups so I need an idea how big your slices are? Thank you for your time answering.
Kasey says
The number of servings is listed at the top of the recipe card. I used that number to divide the pie evenly. The nutritional info is per slice.
Megan Taylor says
Made this last weekend for the family, it was definitely a hit! I love French Silk Pie and this was perfect for our chocolate cravings. The texture was so smooth and silky. I had to use regular Monkfruit, as I was too impatient to wait to buy the kind with Allulose. It was still fantastic that way. Thank you for another delicious recipe!!
Kasey says
Awesome! So glad you enjoyed it!
Shelly Kirk says
8 carbs per slice?
Kasey says
8 carbs per slice minus the 3 g of fiber equals 5 net carbs
Linda says
Is that 628 calories per slice or for the whole pie? If it’s per slice, that’s very high. And I was excited to try it LOL
Kasey says
It is for one piece. Keep in mind, you don’t eat it every day and your portion size can be smaller. The number of servings is listed at the top of the recipe card. You can divide yours into smaller pieces.
Linda says
I will portion it into smaller pieces and then freeze it.
Theresa says
How long can you keep this in the freezer? This recipe made 2 pies and I want to keep one for later in the freezer just not sure how long it will stay?
Ria says
Can I use lactose free cream cheese and whipping cream in this recipe/
Kasey says
I haven’t personally tried it, but it might work.
Wendy says
I just made this for my birthday. Overall, it’s a winner. But I added liquid stevia drops and vanilla to the cream cheese mixture. The cream cheese, cocoa and powdered sweetener make a very stiff mixture (like decorator’s frosting). It was impossible to gently fold in the whipped cream. I had to whisk it in gently. Turned out fine. Personally, I would have liked the whipped cream topping a bit sweeter. Will add more powdered erythritol next time. The crust is great. I plan to use it in other recipes. Thanks!
Kasey says
It’s so hard to get the right sweetness for everyone. It’s always a great idea to do a taste test and alter the amount to suit your personal preference.
Karen says
Fabulous!!!. The only changes I made were I used walnuts instead of pecans for the crust and I sprinkled sugar free chocolate chips on top. Everyone loved it!!
Kasey says
Sounds good!
Heather Carnahan says
OMG! So delicious! I did double the crust. Probably the best dessert I’ve made yet
Kasey says
I’m so glad to hear that you enjoyed it.
VANESSA K RICHARDSON says
Yummy dessert for my diabetic husband!! You cannot tell that it is mostly sugar free!!
Kasey says
Fantastic. So glad you loved it.
Cypress says
I experimented with this recipe: used only 1 cup of sweetener (I like Better Body Foods monkfruit+erythritol) in the chocolate part, and instead of the stevia-sweetened chocolate chips I just melted some unsweetened baker’s chocolate. Also used a microplane grater to sprinkle a dusting of more unsweetened baker’s chocolate on top of the whipped cream of the finished pie. Also, I highly recommend doubling the amount of the pecan crust. It looked and tasted like a high-end dessert you might find in an elegant restaurant, and my husband and I absolutely loved it! It’s definitely going on my list of yummy crowd-pleaser desserts to make for parties. 🙂
Kasey says
Fantastic. So glad you both loved it.
Kristy says
First Keto desert that I’ve made—AMAZING as instructed! Would like to use a different pan to cut smaller or into bars. Any suggestions?
Kasey says
Fantastic. So glad you loved it. I have only made it as a pie so I can’t say from personal experience what other size might work. Maybe a 9 X 9 pan?
Claudia says
Do you think this would work for a parfait? I am planning to make this for my son’s birthday this coming weekend but I will put the layers together in dessert parfait cups. I think I will bake the crust and let it cool and then crush it to layer it at the bottom. I am excited to try this – I find that the Lakanto Brand of sweetener works best for me. It has minimal aftertaste unlike other brands I have tried. Thanks!
Kasey says
It might! It sounds yummy!
Stacey says
Does “Lakanto” monkfruit sweetener work with the same measurements?
Nina says
Hi! I really want to try this recipe but my husband is allergic to pecans , would the crust still work with regular peanuts instead ? Thanks !
Kasey says
I’ve only tried it as is but it’s worth a try.
sue says
Need your help please. I would like to make this the day before. At what point can it be frozen? Would you freeze without whipped topping? Would it be ok to freeze overnight? Need your suggestions……….. thank you…
Kasey says
It would be fine to freeze overnight without the whipped topping. I would then let it thaw a bit before adding the whipped topping and serving.