This rich, flavorful, intensely chocolatey chocolate pie is exquisite with a dollop of homemade whipped cream. The hands-on prep time is just 15 minutes!
This chocolate pie is a beloved Thanksgiving tradition in my family. I make it every year and serve it alongside my keto pumpkin pie. Those of us who aren't fans of pumpkin pie appreciate its rich texture and chocolaty flavor. One of the best things about it is that it keeps improving as it sits in the fridge! It's just as good on the last day as it is when freshly baked.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Coconut milk: I use canned, full-fat coconut milk. I don't recommend using reduced-fat coconut milk.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener, but not a liquid sweetener other than stevia.
- Vanilla extract: Instead of a tablespoon of vanilla extract, you could use a teaspoon of almond extract, coconut extract, or orange extract. Sometimes, I substitute brandy for the vanilla extract.
- Coconut flour: Please measure it by weight. It's extremely absorbent, so each extra gram makes a difference.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the ingredients in the order listed, starting with the liquid ingredients and then adding the dry ingredients. Pour the mixture into a greased pie plate. Bake the pie in a 325°F oven until the edges are puffed and set and the center is still jiggly, about 25 minutes.
Cool the pie for 2 hours in the pan on a wire rack and then for 2 more hours in the fridge before slicing and serving.
Here's a photo of a slice from Thanksgiving 2021: Yes, we like it with a BIG mound of homemade whipped cream!
Made it for Christmas and then again for our New Year's dinner. Delicious! Definitely bittersweet - I agree with a previous commenter that the whipped cream is a must. Will make again for Valentine's Day!
Marian
Read more comments
Made it for Christmas and then again for our New Year's dinner. Delicious! Definitely bittersweet - I agree with a previous commenter that the whipped cream is a must. Will make again for Valentine's Day!Recipe Tips
- The edges of the pie will darken faster than its center. To make sure they don't burn, shield them midway through baking by placing loose strips of foil on top of them, as shown in the photo below.
- To slice the pie, use a sharp, non-serrated knife. Run the blade under very hot water and wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.
Recipe FAQs
For the best flavor, please use Dutch-processed cocoa powder. It's milder and less acidic than natural cocoa powder. However, if all you have on hand is natural cocoa powder, that works too.
Yes, it's important. I tested it for you! See the photo below. I did not refrigerate the pie for long enough (I let it rest for one hour on the counter, then one more hour in the fridge), resulting in a very gooey center. Which I actually like, but it makes cutting the pie more challenging.
So yes, ideally, you should let the pie rest for the full four hours before attempting to slice it. 
Usually, these flours are not interchangeable, but here, the coconut flour merely acts as a stabilizer, so almond flour will work too. I recommend using ½ cup of superfine almond flour.
You can keep the leftovers in an airtight container in the fridge for up to a week. Take them out of the fridge 30 minutes before enjoying them - chocolate is always better at room temperature. You can also freeze the cooled leftovers for up to three months.
Serving Suggestions
This pie is wonderful with a dollop of keto whipped cream or chocolate whipped cream, with or without a dusting of cocoa powder, dark chocolate shavings, and/or fresh berries.
It's also very good with a scoop of frozen yogurt (or ice cream) or drizzled with melted peanut butter.
Lastly, for those who like the combination of chocolate and fruit, I recommend topping this pie with sugar-free jam or strawberry compote.
Recipe Card
Crustless Chocolate Pie
Video
Ingredients
- 1 tablespoon unsalted butter - for pan
- 4 large eggs - at room temperature
- 1 ⅓ cup coconut milk - canned, unsweetened, full-fat
- 1 tablespoon stevia glycerite - equals 1 cup of sugar
- 1 tablespoon pure vanilla extract - or brandy
- 1 cup unsweetened cocoa powder - Dutch-processed; 80 grams
- 2 tablespoons coconut flour - Not heaping; 14 grams
- Pinch sea salt
- 1 teaspoon baking powder - gluten-free if needed
Instructions
- Preheat the oven to 325°F. Grease a 9-inch glass or ceramic pie plate with soft unsalted butter. Line it with a circle of parchment paper and grease it as well.
- In a large bowl, whisk together the eggs, coconut milk, stevia, and vanilla extract with a hand whisk.
- Use a fine-mesh strainer to gradually sift in the cocoa powder. Whisk until smooth, scraping the sides of the bowl with a rubber spatula as needed.
- Whisk in the coconut flour, then the salt and baking powder.
- Pour the mixture into the prepared pie plate. Bake it for 15 minutes.
- Carefully place foil strips along the pie's edges to prevent overbaking. Continue baking until the center is still jiggly but not completely liquid, about 10 more minutes.
- Cool the pie for 2 hours in the pan on a wire rack, then for 2 more hours in the fridge before slicing.
- Serve with whipped cream.
Notes
- This pie is not for you if you like your baked goods very sweet. Its sweetness profile resembles 90% cacao chocolate. It's more "rich and chocolaty" than "sweet."
- To slice the pie, use a sharp, non-serrated knife. Run the blade under very hot water and carefully wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.
- You can keep the leftovers in an airtight container in the fridge for up to a week. Remove them from the fridge at least 30 minutes before enjoying them. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Joyce T says
Is there a reason this can't be made in a metal pie pan?
Vered DeLeeuw says
Hi Joyce,
Great question! A ceramic pan heats more slowly and retains heat better, which helps the pie set gradually and evenly. Even in ceramic, the edges bake faster and need shielding. With a metal pan, that effect can be even more pronounced.
Ceramic also has a naturally smoother, less sticky surface, especially when buttered.
A generously buttered, light-colored, nonstick metal pan should still work, but overall I find ceramic gives the best results for this recipe.
If you end up trying it in a nonstick metal pan, I'd love to hear how it turns out!
Angel-n-Alabama says
Could I add (or substitute some of the cocoa) chocolate protein powder to amp up the protein?
Vered DeLeeuw says
Hi! That's such a fun idea, but I don't think it would work in this recipe. Protein powder is much more drying than cocoa powder, and even a small swap can throw off the custard's texture. I'm not sure there's a reliable way to adjust the liquid or fat to balance it out, so I'd stick to the original recipe for best results. If you'd like to try an everyday high-protein baked good, I recommend these protein muffins.
Laurie says
Hi,
This recipe looks great since I am a chocoholic. I use most of these ingredients but can I use TruVia this is the only one that doesn't make me itch. I do use stevia drops but how much would I use to replace the stevia gylcercite. I really like the crackle on top... this will go good with the Pumpkin pie I will be making so I have two desserts for the Holiday.
Vered DeLeeuw says
Hey Laurie,
Yes, of course! You can use Truvia or stevia drops to equal one cup of sugar - follow the conversion directions on the package.
Specifically for Truvia Spoonable, according to my calculation and following the product's conversion chart (1/3 cup sugar = 2 TBSP plus 1 tsp of the product), you would need 7 tablespoons.
jeri says
Can I sub coconut cream for the coconut milk? And should I dilute it or will it just make the pie end up with extra creamy indulgence?
Vered DeLeeuw says
Hi Jeri,
I don’t recommend using coconut cream here - it’s much thicker and richer than coconut milk, so the texture of the pie won’t turn out right, even if diluted. It’s best to stick with regular full-fat coconut milk for this recipe.
Marian says
Made it for Christmas and then again for our New Year’s dinner. Delicious! Definitely bittersweet - I agree with a previous commenter that the whipped cream is a must. Will make again for Valentine’s Day!
Vered DeLeeuw says
Yay! Glad you liked it, Marian.
Carolyn says
Too much cocoa powder. I'd cut it in half next time. Probably try monkfruit instead. Definitely needed the whipped cream.
Vered DeLeeuw says
Thanks for giving the recipe a try, Carolyn! This pie is definitely rich and dark. Reducing the cocoa powder would soften the flavor, making it sweeter and less chocolaty, but it would likely affect the texture, so this would definitely be an experiment.
Granulated monk fruit should work great as a sweetener.
If you try this version, I'd love to hear how it turned out!
Miranda G says
Yum. So rich and chocolaty. I subbed heavy cream for coconut milk. My partner loved it too. Can't wait to make it again. Thank you!
Vered DeLeeuw says
Yay! Glad you guys enjoyed this pie, Miranda.