The Most Indulgent Keto Chocolate Silk Pie – Sugar-Free & Delicious!
Looking for a decadent, keto-friendly dessert that satisfies your chocolate cravings? This Keto Chocolate Silk Pie is the ultimate low-carb indulgence! With a buttery almond flour crust and a silky smooth chocolate filling, this dessert is both rich and guilt-free. Made with no sugar, no grains, and just 3g net carbs per slice, it’s the perfect way to treat yourself while staying on track with your keto lifestyle.
Silk pie (also known as French silk pie) has an interesting American culinary history that dates back to the mid-20th century.
The classic French silk pie as we know it today - with its rich, mousse-like chocolate filling and flaky crust - is believed to have originated in the United States rather than France. The "French" in the name likely refers to the silky, smooth texture of the filling rather than its country of origin.
The most significant milestone in silk pie history came in 1951 when Betty Cooper won the Pillsbury Bake-Off competition with her "French Silk Chocolate Pie" recipe. This national recognition dramatically increased the dessert's popularity across America. Cooper's winning recipe featured a velvety chocolate filling made with butter, sugar, chocolate, and eggs, all whipped together to create the signature silky texture.
After this competition, the recipe began appearing in cookbooks and on product packaging. The Pillsbury version was particularly influential in spreading the dessert's popularity. By the 1960s, variations of silk pie had become staples in American diners and restaurants.
Unlike traditional custard pies that are baked after filling, the distinctive feature of most silk pies is that the filling itself isn't baked (though the crust typically is). The smooth texture comes from thorough creaming of butter and sugar, and incorporating air through extended beating. Some modern recipes modify the traditional approach by using cream cheese or whipped cream to achieve the silky texture while addressing raw egg concerns.
Regional variations have emerged over time, including peanut butter silk, butterscotch silk, and coffee silk pies, though chocolate remains the most iconic version.
Ingredients:
For the Crust:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
¼ cup powdered allulose
¼ cup melted butter
1 tsp vanilla extract
Pinch of salt
For the Filling:
1 cup heavy whipping cream
4 oz cream cheese, softened
½ cup powdered allulose
½ cup unsweetened cocoa powder
1 tsp vanilla extract
½ tsp espresso powder (optional, enhances chocolate flavor)
¼ tsp sea salt
For the Topping (Optional):
½ cup heavy whipping cream
1 tbsp powdered allulose
Dark chocolate shavings (90% cocoa or higher)
Instructions:
Make the Crust:
Preheat oven to 350°F (175°C).
In a bowl, mix almond flour, cocoa powder, allulose, and salt. Add melted butter and vanilla, stirring until a dough forms.
Press the dough evenly into a 9-inch pie pan.
Bake for 8-10 minutes, then let cool completely.
Make the Filling:
In a large bowl, beat the cream cheese until smooth.
Add powdered allulose, cocoa powder, vanilla extract, espresso powder, and salt. Mix well.
In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the chocolate mixture until smooth and fluffy.
Spread the filling into the cooled crust and smooth the top.
Refrigerate for at least 3 hours, or until firm.
Make the Topping (Optional):
Whip heavy cream with powdered allulose until soft peaks form. Spread or pipe onto the chilled pie.
Garnish with dark chocolate shavings and serve.
Serving Suggestions & Meal Prep Tips:
Enjoy a slice with keto coffee or tea for a decadent low-carb dessert.
Store in the fridge for up to 5 days.
Freeze individual slices for up to 2 months—just thaw before serving.
Cooking Temperature: 350°F (175°C) (for the crust)
Estimated Cost: $10-$15 (for 8 servings)
Nutritional Values (Per Slice – 8 Slices Total):
Calories: 240
Protein: 5g
Fat: 22g
Net Carbs: 3g
Fiber: 4g