If you're a chocolate lover, stop and make this keto French silk pie, asap. It's a smooth and creamy chocolate treat that's a low-carb dream. A rich, cocoa and almond flour crust is filled with a silky chocolate mousse and creamy whipped topping. There's really nothing not to love about this keto chocolate pie. I'm happy to say not only is it gluten free and sugar free, but it's also entirely dairy optional!
This post was last updated in Feb. 2023 to give you the best content.
why this recipe works
A traditional French silk pie has a smooth, fluffy chocolate filling that is similar to mousse, and is served inside a pie crust with a generous layer of whipped cream.
Other variations are common but typically, a French silk pie filling contains sugar, butter, eggs, and chocolate.
It is, hands down, one of my favorite pies, and the great thing about that ingredient list is you can easily make a few swaps and turn this chocolate classic into a healthier, sugar-free version.
This keto chocolate pie is:
- smooth and silky with a fluffy whipped cream topping
- a delicious, dreamy dessert that is low carb, dairy optional and keto diet friendly!
- gluten free and grain free
- dairy optional- go the traditional route and make this with whipped cream or swap in coconut cream instead (both versions are tasty!)
I use my sugar-free whipped cream recipe to top the pie, but I'm also sharing a dairy-free version for homemade whipped cream below.
Keep in mind that the quality of your chocolate matters here and it will affect the overall richness of the pie.
To make it, you will need:
- blanched almond flour (not almond meal)
- granulated monk fruit sweetener (I like Lakanto's Golden sweetener and use it in almost all my baking)
- Dutch process cocoa powder (preferred over natural cocoa powder since Dutch process powder is smoother)
- coconut oil
- vanilla extract
- strong-brewed coffee (optional but it gives the crust more of an intense chocolate flavor)
- sugar-free chocolate chips
- unsweetened macadamia milk
- powdered monk fruit sweetener blend (affiliate link)
- unflavored gelatin
- heavy whipping cream (or coconut cream if dairy-free)
- chopped keto-friendly chocolate for topping (optional)
my keto French silk pie recipe
This is a three-step process that's actually really easy. The keto pie crust is the first step. It is rich and chocolate-y and mimics the flavor of an Oreo crust.
French silk pie is somewhat known for the fact that it is made with raw eggs, but my version lightly cooks the eggs with the residual heat of the melted chocolate and warmed milk. So it's also a pie that anyone can enjoy!
Here's a brief summary of the process but be sure to check out the printable recipe card at the bottom of the page.
- Make the chocolate almond flour pie crust. This is a simple almond flour crust mixed with cocoa powder to form the Oreo-inspired flavor. Mix all of the crust ingredients in a medium bowl, press the mixture into a 9-inch pie dish, then bake.
- Prepare the chocolate mixture. This step involves melting the chocolate, then whipping the coconut cream (or heavy cream) in a large mixing bowl until stiff peaks form. This is easiest to do with an electric mixer- either a stand mixer or hand mixer. Fold the chocolate into the cream with a rubber spatula and then transfer the chocolate mixture into the pie crust. Smooth the top of the whole pie.
- Chill and make the whipped topping. Chill the keto chocolate pie for at least four hours (preferably overnight) to give it enough time to set. Make the whipped topping (either coconut cream or regular whipping cream that has been whipped with a couple of tablespoons of powdered monk fruit sweetener ), spread a layer over the keto chocolate mousse, then top with chopped chocolate or chocolate shavings. Ta-da! The perfect chocolate-y keto dessert.
tips for the best results
- The gelatin helps the mousse set, so it's definitely a must-have ingredient. Don't skip it!
- Keto-friendly chocolate is any type of chocolate that has zero added sugar, and is instead sweetened with monk fruit, erythritol or stevia (usually a combination). Don't substitute unsweetened chocolate (aka baking chocolate) as it will be way too bitter.
- Increase the amount of powdered sweetener used in the chocolate mousse based on your taste preference- I suggest more powdered monk fruit sweetener if you opt to use a dark chocolate over a semi-sweet. Taste the chocolate mousse filling before pouring it into the pie crust and add more sweetener as needed.
- For the chocolate almond flour pie crust, the consistency pre-bake should be somewhat crumbly but not too wet. You should be able to press it easily into the pie pan and up the sides without it sinking down. If it appears too wet, add 1-2 extra tablespoons of almond flour.
- Coconut cream consistencies vary by brand (and by batch even). I really love Thai Kitchen unsweetened coconut milk as well as Native Forest coconut milk. Chilling the can overnight helps most of the cream separate and rise to the top.
- If you want to prep this ahead of time, you can prepare the pie crust a few hours or even a day in advance. Just make sure it has cooled completely before pouring in the mousse filling.
- You can substitute raw cacao powder for the unsweetened cocoa powder if you want, but your pie will turn out a bit more bitter.
- Store leftovers in the refrigerator covered with plastic wrap for up to six days.
To sum it up, this keto chocolate silk pie recipe is simply a dream and I hope you love it as much as my family does!
Its intense chocolate flavor and creamy texture is straight up delicious. Best of all, it's low-carb and keto and no one would ever guess. 😉
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chocolate almond flour crust
- 1-½ cups blanched almond flour
- 3 tablespoons granulated monk fruit sweetener
- ½ cup + 1-½ tablespoons Dutch process cocoa powder
- ½ cup coconut oil, melted and cooled slightly
- 1 teaspoon vanilla
- 1 tablespoon strong coffee
keto chocolate mousse filling
- 2 tablespoons water
- 1 teaspoon unflavored gelatin
- ½ cup unsweetened macadamia milk
- 4 tablespoons powdered monk fruit sweetener (not granulated)
- 1 teaspoon vanilla extract
- 7 ounces keto-friendly chocolate chips (like Lily's semi-sweet or dark chocolate baking chips)*
- 1-¼ cups whipping cream (or unsweetened coconut cream if dairy free)
whipped cream topping
- 1 cup whipping cream (or coconut cream)
- 2 tablespoons powdered monk fruit sweetener
- ½ teaspoon vanilla extract
chocolate almond flour crust
- Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, granulated monk fruit sweetener, cocoa powder, coconut oil, vanilla and coffee. Stir the mixture together until it is well-combined. It should be dry enough to crumble in your hands. (If it appears too wet, add 1-2 tablespoons of extra almond flour.)
- Pour the crust mixture into a standard sized pie dish. Using your hands or a rubber spatula (I do a combination of both), work the dough out from the center, pressing it as you go, and moving it up the sides of the dish to form the crust. Clean up the edges and try to keep the crust uniform- the crust should be about ¼" thick all around.
- Bake the crust for 10 minutes at 350°F. Remove from the oven and allow it to cool for at least an hour before pouring the mousse filling into it.
keto chocolate mousse filling
- In a small dish, combine the gelatin and the water. Stir and let it sit for a few minutes.
- In a small saucepan over medium heat, pour in the macadamia milk and whisk in the powdered monk fruit sweetener. Add the vanilla and heat the mixture for about 5 minutes. You want it hot, but do not let it come to a boil.
- In a separate, heat proof bowl melt the chocolate chips in the microwave (or use a double boiler method). I microwave them for 20-30 second increments, then stir, and microwave again. Be careful not to burn the chocolate.
- Remove the milk mixture from the heat and whisk in the gelatin until it dissolves entirely and there are no clumps.
- Carefully pour the milk mixture into the bowl with the melted chocolate and stir until smooth. Whisk in the egg and set the mixture aside.
- In a separate bowl or standup mixer, whip the coconut cream (or whipping cream) for about 5-7 minutes, or until it becomes light and fluffy. (Coconut cream will whip well, but won't get as "fluffy" as whipped cream).
- Scoop large spoonfuls of the chocolate mixture into the bowl of whipped cream (not the other way around) and gently fold to combine. Continue until all of the chocolate has been incorporated and the mousse filling is an even color with no streaks.
- Pour the mousse filling into the pre-baked pie crust. Smooth out the top with a spatula. Refrigerate for at least 4 hours, preferably overnight.
- When the French silk pie has chilled, make the whipped topping layer. Whip together the cream, powdered monk fruit sweetener and vanilla for about 5-7 minutes. Spread an even layer across the top of the chocolate mousse. Top with chopped keto chocolate (optional) and serve.
A "keto-friendly chocolate" is one that is sweetened with monk fruit, erythritol, or stevia (or a combination). Do not substitute unsweetened baking chocolate as it will turn out bitter.
Increase the amount of powdered sweetener used in the keto chocolate mousse based on your taste preference- I suggest more powdered monk fruit sweetener if you opt to use a dark chocolate over a semi-sweet. Taste the chocolate mousse filling before pouring it into the pie crust and add an extra 1 tablespoon of powdered sweetener as needed.
For a dairy-free version: Coconut cream consistencies vary by brand. I really love Thai Kitchen unsweetened coconut milk as well as Native Forest coconut milk. I've found that chilling the can overnight helps most of the cream separate and rise to the top.