keto French silk pie

Say French silk pie and I’m immediately intrigued and hungry (and I’m guessing you are too, which is why you’re here.) One of my favorite desserts, a keto version was bound to show up here at some point and today is that joyous day. 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!

So let’s get to why you’ll love it: a rich, cocoa/almond flour crust and a silky chocolate mousse-like filling with a whipped, creamy topping. There’s really nothing not to love about this keto chocolate pie, and I’m happy to say that it’s entirely dairy optional.

This keto chocolate pie is also:

  • gluten free and grain free
  • sweetened with a powdered monk fruit blend so it has zero added refined sugar and is low-carb and keto friendly
  • dairy optional– go the traditional route and make this with whipped cream or swap in coconut cream instead (both versions are tasty!)

what is French silk pie?

A traditional French silk pie has a smooth, fluffy chocolate filling that is similar to mousse, and is usually served with a layer of whipped cream inside a pie crust. Other variations are common but typically, a French silk pie filling contains sugar, butter, eggs, and chocolate. With a few ingredient swaps, this keto French silk pie recipe is easily turned into a healthy(ish) version of a chocolate classic.

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 dairy-free milk. So it’s also a keto French silk pie that anyone can enjoy!

how to make a keto chocolate pie

This is a three-step process that’s actually really easy. To save a bit of time, 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.

the ingredients

For this keto French silk pie, you will need:

  • blanched almond flour (not almond meal)
  • granulated monk fruit sweetener (like Lakanto)
  • 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)
  • keto-friendly chocolate chips (I like Lily’s semi-sweet or dark chocolate baking chips. Make sure you’re using a vegan chocolate if dairy free.)
  • unsweetened macadamia milk
  • powdered monk fruit sweetener blend (not the same thing as granulated monk fruit sweetener as it’s twice as sweet as sugar- I like Lakanto)
  • unflavored gelatin
  • egg (pasture-raised if possible)
  • whipping cream (or coconut cream if dairy-free)
  • chopped keto-friendly chocolate for topping (optional)

the process

  1. Make the chocolate almond flour pie crust. It’s a keto version of an Oreo pie crust which is pressed into a pie pan. Simply mix all of the crust ingredients, form the crust, then bake.
  2. Prepare the keto chocolate mousse filling. This step involves melting the chocolate, whipping coconut cream (or whipped cream) and – the best part- folding the chocolate into the cream to form the filling.
  3. 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.

tips for keto chocolate pie

  • The gelatin helps the mousse set, so it’s definitely a must-have ingredient.
  • 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 baking chocolate as it will be way too 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 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. I’ve found that chilling the can overnight helps most of the cream separate and rise to the top.

To sum it up, this keto French silk pie recipe is simply a dream and I hope you love it as much as my family does! Its intense chocolate flavor and velvety smooth texture is straight up delicious (also super addicting). Best of all, it’s low-carb and keto and no one would ever guess. 😉

keto French silk pie

keto French silk pie

Yield: 8-10 slices
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 35 minutes

This light and fluffy keto French silk pie has an intense chocolate flavor and a smooth, mousse-like texture. Gluten-free, grain-free and completely dairy optional.

Ingredients

chocolate almond flour crust

  • 1-1/2 cups blanched almond flour
  • 3 tablespoons granulated monk fruit sweetener
  • 1/2 cup + 1-1/2 tablespoons Dutch process cocoa powder
  • 1/2 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
  • 1/2 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)*
  • 1-1/4 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
  • 1/2 teaspoon vanilla extract

Instructions

chocolate almond flour crust

  1. 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.)
  2. 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 1/4" thick all around.
  3. 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

  1. In a small dish, combine the gelatin and the water. Stir and let it sit for a few minutes.
  2. 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.
  3. 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.
  4. Remove the milk mixture from the heat and whisk in the gelatin until it dissolves entirely and there are no clumps.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.


Notes

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.

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