KETO French Silk Chocolate Pie is dreamy and creamy with a gluten-free crust and a sugar-free airy whipped topping. It is easy enough to make for a weekday dinner, and beautiful enough to serve on special occasions. Whether you’re currently following KETO, or just trying to stay away from gluten and sugar, this pie will make you think you are cheating on your diet.
How can sugar-free taste so sweet?
Because KETO French Silk Chocolate Pie is a KETO-approved recipe, we are not using any sugar. What we are using in it’s place is a yummy natural sweetener called “Swerve” that is made from select fruits and starchy root vegetables. So, maybe that last part doesn’t sound like it would be tasty in a pie, but I promise you will never know you’re eating veggies! Swerve can usually be found in the organic aisle of your grocery store.
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How to make KETO French Silk Chocolate Pie
There are 3 steps to this pie; the crust, the filling, and the whipped cream. Don’t panic! The steps are simple and we will go over each instruction together. I will also add a link to an alternative whipped cream topping for those special occasions when only a stable decorative piped cream will do – Sugar-free Stable Whipped Cream.
- Food Processor – Used to blend pie crust ingredients
- Pie Plate – used to baked the pie
- Mixing Bowls – used to combine ingredients
- Hand Held Mixer – used to mix ingredients together
- Pie Crust – almond flour, Swerve granulated, butter, salt, eggs, vanilla extract, arrowroot powder
- Filling – cream cheese, sour cream, butter, vanilla extract, Swerve granulated, cocoa powder
- Whipped Cream – heavy cream, Swerve granulated, vanilla extract
- The Crust: You’re going to want to pin this recipe for easy retrieval because this is the BEST gluten-free crust for sweet and savory pies. For the savory option, simply omit the sweetener.
- When making any pie crust, a food processor is your best friend. This is because a food processor will fully incorporate your ingredients while also binding them together to form your dough. Always process your dry ingredients (for this recipe the flour, sweetener, salt, and arrowroot) first to distribute each one evenly. Then, add the wet (for this recipe the melted butter, eggs, and vanilla.) Pulsate until a soft dough is formed.
- Spread dough into a well-greased 9-inch pie pan. You will not be rolling out dough today! Simply press the dough onto the bottom and sides of the pan. Be sure to prick the bottom of the shell with a fork to prevent the shell from puffing during the baking process.
- Bake the pie shell for 15 to 20 minutes. I have found that gluten-free pie shells need a little more baking time than those using flour. You may need to cover the pie edges with aluminum foil to prevent over-browning.
- When pie crust is removed, you will notice that it seems “wet” on the bottom. This is okay. As the shell cools, the moisture will seep into the crust.
- Let crust cool completely prior to filling. If using the crust for a dish that requires baking, like a quiche, you may fill it while still warm.
- The Filling: Make sure the cream cheese and butter are softened so they get fully incorporated when blended. In a large mixing bowl, add all filling ingredients; cream cheese, butter, sour cream, vanilla, cocoa powder, and Swerve. Using a hand held mixer, blend until smooth and fluffy. Yes, it’s okay to lick those beaters!! This filling is AMAZING stuff! Put filling aside until whipped cream is ready to add.
- The Whipped Cream (you’ll make 2 batches – 1 to add to the filling and 1 to add as the topping): Using a hand held mixer, add the cream, sweetener, and vanilla into a medium bowl. Blend on medium-high until stiff peaks form (about 4 minutes), or until cream holds its shape in the beaters. This is the point where you can see little mounds begin to form in the cream mixture.
- Carefully, fold the whipped cream into the chocolate filling until well blended and smooth.
- Spoon filling into cooled pie shell and refrigerate for up to 3 hours prior to serving. Helpful Hint: You can wait to make the extra batch of whipped cream for the topping until you’re ready to add the topping to the pie.
- The Whipped Cream Topping: Make the second batch of whipped cream. For this pie, I am using a fluffy whipped cream that can be easily spread over the entire pie for a lovely layered effect when sliced.
- For a more delicate and decorative KETO French Silk Chocolate Pie, you can add gelatin to the whipped cream to make the topping more stable (firm) so that it will hold its shape when piped into place. You’ll find my favorite whipped cream for piping here: Sugar-free Stable Whipped Cream.
How to store that mountain high pie
Okay, you have a beautiful brag-worthy pie with a huge heap of whipped topping or meringue that you need to refrigerate until the big reveal. I’ve got you covered, and your pie! All you need are toothpicks. Place several toothpicks into the KETO French Silk Chocolate Pie, keeping them above your topping/meringue. Next, carefully place plastic wrap over the toothpicks, trying to not puncture the wrap. There, your pie is sheltered, but not ruined. Please remember to remove those toothpicks prior to serving your guests!
KETO French Silk Chocolate Pie
- Preheat oven to 350 degrees. Grease a 9-inch pie plate and set aside.
- Add almond flour, arrowroot powder, salt, and 1/3 cup Swerve to a food processor and pulse a few times to blend. Add eggs, 1 teaspoon vanilla extract, and 3 tablespoons melted butter and process until well combined. If dough is too dry, add a little more melted butter.
- Spread dough evenly into a prepared 9-inch pie plate. Poke bottom of pie shell with a fork to prevent puffing during the baking process. Bake for 15 to 20 minutes. You may need to cover your pie edges with aluminum foil to prevent over-cooking. Remove pie crust from the oven. You may notice that it seems “wet” on the bottom. As the shell cools, the moisture will seep into the crust. Let crust cool completely.
- Add cream cheese, sour cream, 4 tablespoons softened butter, 1 tablespoon vanilla extract, cocoa powder, and 3/4 cup Swerve to a large bowl. Beat on medium speed with a hand held mixer until smooth and fluffy. Set aside.
- In a separate bowl, whip the heavy cream, 1 teaspoon vanilla extract, and 2 tablespoons Swerve on medium-high speed until stiff peeks form (about 4 minutes.)
- Slowly fold whipped cream into the chocolate filling until completely blended and smooth. Spoon filling into cooled prepared pie crust and refrigerate for at least 3 hours prior to serving.
- For garnish, make another batch of the whipped cream and spread the topping over the pie. If you want a more delicate decorative garnish, you can make a firm whipped cream that can be piped into place.