Keto Rich Chocolate Pie
Indulge in the decadent and guilt-free goodness of Keto Rich Chocolate Pie, a luscious dessert designed for chocolate lovers following a low-carb lifestyle. This silky, smooth pie features a crispy almond flour crust and a rich, velvety filling made with dark chocolate, cocoa powder, and heavy cream, perfectly sweetened with granulated erythritol. With just 20 minutes of prep time and a satisfying combination of wholesome ingredients, this keto-friendly pie delivers maximum flavor without compromising your dietary goals. Perfect for family dinners or special occasions, serve it chilled and enhance the experience with a dollop of whipped cream or a sprinkle of shaved dark chocolate for an elegant final touch.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter
- 0.25 cups Granulated Erythritol
- 0.25 cups Cocoa powder
- 1.5 cups Heavy cream
- 160 grams Dark chocolate (85% cacao or higher)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, melted butter, 2 tablespoons of granulated erythritol, and a pinch of salt. Mix until the ingredients form a crumbly dough.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use your fingers or the back of a spoon to smooth it out.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
Add the chopped dark chocolate to the cream, stirring until the chocolate is completely melted and the mixture is smooth.
In a separate bowl, whisk together the eggs, the remaining granulated erythritol, vanilla extract, and cocoa powder until well combined.
Slowly pour the chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Add 1/2 teaspoon of salt and stir until fully incorporated.
Pour the filling into the prepared almond flour crust.
Bake in the oven for 25-30 minutes, or until the center of the pie is set but still jiggles slightly.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving to allow the filling to firm up.
Slice and serve chilled, optionally topped with a dollop of whipped cream or a sprinkle of shaved dark chocolate.
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.0 g | 381% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 33.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 531 mg | 41% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
