Keto French Silk Pie – A Luxurious Low-Carb Chocolate Dessert

Craving something ultra-decadent but staying low-carb? This Keto French Silk Pie delivers all the indulgence of a classic chocolate pie—rich, smooth filling, crisp cocoa crust, and a fluffy whipped topping—without the sugar or guilt. It’s perfect for holidays, dinner parties, or any time you want to impress with a stunning keto-friendly dessert.

🥧 Why You’ll Love This Keto French Silk Pie

• Ultra-creamy texture from a velvety cream cheese base

• Chocolate lovers’ dream with cocoa and real dark chocolate

• No-bake filling that sets beautifully in the fridge

• Almond flour crust that’s crisp and naturally low-carb

• Only 6g net carbs per slice – totally keto-approved!

🛒 Ingredients

For the Chocolate Crust:

• 1 ½ cups almond flour

• 3 tbsp unsweetened cocoa powder

• 1 large egg

• ⅓ cup keto-friendly sweetener (like erythritol or allulose)

• ¼ cup cold butter (cut into cubes)

• ½ tsp baking powder

• ¼ tsp sea salt

• 1 tsp vanilla extract

For the Silk Pie Filling:

• 16 oz cream cheese, softened

• ¼ cup sour cream

• ¾ cup heavy whipping cream

• 3 oz dark chocolate, melted

• ½ cup unsweetened cocoa powder

• ½ cup keto sweetener, or to taste

• 1 tsp vanilla extract

For the Whipped Topping:

• ¾ cup heavy cream

• 2 tbsp powdered sweetener

• 1 tsp vanilla extract

• Optional garnish: dark chocolate shavings or a dusting of cocoa powder

👩‍🍳 Instructions

✅ Step 1: Make the Crust

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with butter or nonstick spray.

2. In a large bowl (or food processor), combine almond flour, cocoa powder, sweetener, baking powder, sea salt, and butter. Mix until it resembles coarse crumbs.

3. Add the egg and vanilla, then stir or pulse until the dough holds together in crumbles.

4. Press the dough evenly into your prepared pie dish, forming the base and up the sides.

5. Bake for 10–15 minutes, or until firm. Let it cool completely before adding filling.

✅ Step 2: Prepare the Chocolate Filling

1. Melt the dark chocolate and set it aside to cool slightly.

2. In a large mixing bowl, blend cream cheese, sour cream, and whipping cream until smooth.

3. Add the melted chocolate, cocoa powder, sweetener, and vanilla.

4. Using a hand mixer, whip for 3–4 minutes, or until light, fluffy, and mousse-like.

5. Pour the filling into the cooled crust and spread evenly.

6. Refrigerate for at least 6 hours, or overnight, until fully set.

✅ Step 3: Whip the Cream Topping

1. In a clean bowl, beat the heavy cream, powdered sweetener, and vanilla on high until stiff peaks form.

2. Top each slice (or the entire pie) with whipped cream just before serving.

3. Garnish with dark chocolate shavings or a dusting of cocoa powder for a beautiful finish.

📊 Nutrition Information (Per Slice)

• Calories: 375

• Total Carbs: 10g

• Net Carbs: 6g

• Fat: 36g

• Protein: 8.4g

• Servings: 12 slices

💡 Tips & Variations

• Make it dairy-free: Substitute with dairy-free cream cheese and coconut cream in the filling.

• Sweeter or darker? Adjust the sweetener or chocolate % to match your preference.

• Nut allergy? Try a seed-based crust using sunflower seed flour instead of almond.

• Make it ahead: This pie stores well in the fridge for up to 5 days!