Best Low Carb Chocolate Pie

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    45 min

Best Low Carb Chocolate Pie

Our Keto pie recipe is the best Keto Chocolate Pie! Our pie is a double chocolate pie in that it has a low carb chocolate crust filled with a decent and creamy chocolate cream filling. Once the chocolate cream pie is chilled and firm, chocolate buttercream is piped around the edges of the pie, so each serving is decorated with a dollop of frosting! Our Best Keto Chocolate Pie would make for an excellent after-dinner dessert or an afternoon snack with a high-fat cup of coffee.

Can I use other sweeteners?

Yes! Another good sweetener to use if you do not like powdered erythritol is powdered stevia. However, we find that erythritol is closest to cane sugar in flavor.

What is the best kind of cocoa powder to use?

We like to use a Dutch-processed cocoa powder for the richest and darkest chocolate flavor. However, you can opt for regular cocoa powder if need be.

Serving suggestions

Love chocolate? To make the ultimate pairing, serve this with other Keto chocolate treats like our Keto Dark Chocolate Almond Clusters:

https://www.carbmanager.com/recipe-detail/ug:b69a048d-b2b2-60c2-b686-7809336118d9/keto-dark-chocolate-almond-clusters

  • Net Carbs

    6 g

  • Fiber

    6.9 g

  • Total Carbs

    33.1 g

  • Protein

    5.9 g

  • Fats

    36.8 g

400 cals

Best Low Carb Chocolate Pie

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond flour

    Almond flour

    1 cup

  • Coconut flour

    Coconut flour

    5 tbsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    0.25 cup

  • Cocoa powder, unsweetened

    Cocoa powder, unsweetened

    3 tbsp

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    0.5 tsp

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.5 tsp

  • Butter

    Butter

    4 oz

  • Canned coconut milk

    Canned coconut milk

    13.5 fl oz

  • Chocolate chips, sugar free

    Chocolate chips, sugar free

    4 oz

  • Cocoa powder, unsweetened

    Cocoa powder, unsweetened

    3 tbsp

  • Vanilla extract

    Vanilla extract

    1 tsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    0.25 cup

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    0.25 cup

  • Butter

    Butter

    4 oz

  • Cocoa powder, unsweetened

    Cocoa powder, unsweetened

    3 tbsp

  • Vanilla extract

    Vanilla extract

    1 tsp

  • Almond milk

    Almond milk

    1 tbsp

Recipe Steps

steps 6

45 min

  • Step 1

    Preheat the oven to 350 F (180 C). Combine the ingredients for the pie crust, including the almond flour, coconut flour, 1/4 cup powdered erythritol, 3 tbsp cocoa powder, xanthan gum, and kosher salt. Add in the melted butter and stir to moisten all dry ingredients.
    Step 1
  • Step 2

    Press the pie crust into a pie dish. Make sure to press the crust up the sides of the pie dish. Then bake the crust for 10-12 minutes or until the crust is slightly puffed and cooked through. Allow the crust to cool completely before filling. To speed up the process, allow the crust to cool at room temperature for 10 minutes or so before placing it into the refrigerator.
    Step 2
  • Step 3

    While the crust is cooling, combine the ingredients to make the filling. Start a small pot of boiling water on a stove. Then combine the canned coconut milk and sugar-free chocolate chips in a heatproof bowl. Place the bowl over the boiling water. Stir until the chocolate is completely melted. Then add 2 tablespoons of cocoa powder, 1 teaspoon of vanilla extract, and ½ cup powdered erythritol. Whisk well to combine.
    Step 3
  • Step 4

    Then pour the filling into the chilled crust. Allow the pie to chill overnight in the refrigerator. Doing so will ensure that the filling is firm enough to slice.
    Step 4
  • Step 5

    The next day, make the chocolate buttercream. Beat ½ cup powdered erythritol, ½ stick of room temperature butter, 2 tablespoons of cocoa powder, ½ teaspoon of vanilla extract, and 1 tablespoon of almond milk together until light and fluffy. It is best to do this in the bowl of a stand mixer, making sure to scrape down the sides several times.
    Step 5
  • Step 6

    Fill a piping bag fitted with a star tip (#823) with the chocolate buttercream. Pipe 8 dollops around the edges of the pie. Do so in a way that when you cut the pie, each slice will have a bit of frosting on it. Cut the pie and serve chilled!
    Step 6

Comments 6

  • Kelly

    Kelly a month ago

    33.1 carbs...... Yeah no.

    • SplendidAvocado737243

      SplendidAvocado737243 3 months ago

      This looks beautiful. I look forward to making it x

      • FantasticRadish251695

        FantasticRadish251695 a year ago

        I left my pie in the fridge overnight but it didn’t set, and I followed the recipe very closely. What have I done wrong?

        • GorgeousRadish366297

          GorgeousRadish366297 a year ago

          I think the zanthen gum goes in the pie filling. I'm going to try this

        • UpbeatArugula886118

          UpbeatArugula886118 a year ago

          Yes should have been added to filling not crust

        • FantasticRadish251695

          FantasticRadish251695 a year ago

          Looking back through the recipe, I added the xanthan gum to the crust as stated, but shouldn’t it be added to the filling?