A rich, flavorful, intensely chocolatey keto chocolate pie, exquisite with a dollop of homemade whipped cream.
I love pies, and I love flaky, buttery pie crust 🥧. But I often feel that the extra starch/carbs/calories are just not worth it. After all, it’s the filling that gives pies most of their flavor.
This wonderful keto chocolate pie is just perfect for satisfying that sweet tooth while avoiding gluten and too many carbs. I had to experiment quite a bit to get it right, but I’m so glad I didn’t give up!
The secret ingredient: coconut flour
It took a few tries. Chocolate pie filling tends to be moist and wiggly, and without a crust to hold it together, you do need to make a few adjustments.
I’m so pleased with the final result: a dense, intensely chocolatey pie, exquisite with homemade whipped cream. The secret ingredient that helps stabilize the crustless filling is coconut flour. You could possibly use almond flour instead (perhaps 1/4 cup?), but I haven’t tested that.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this keto chocolate pie. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Coconut milk: Canned full-fat coconut milk. You could possibly use heavy cream instead, but I haven’t tried that.
Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Cocoa powder: I use unsweetened Dutch-processed cocoa powder.
Coconut flour: A healthy flour substitute. Try to measure it by weight – it’s extremely absorbent, so each extra gram can make a difference.
Kosher salt: If using fine salt, use just a pinch.
Baking powder: Make sure it’s fresh. And if you need this recipe to be gluten-free, verify that too.
How to make a keto chocolate pie
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- In a large bowl, use a hand whisk to mix the ingredients in the order listed, starting with the liquid ingredients and then adding in the dry ingredients.
- Pour the mixture into a greased 9-inch pie plate. Bake at 325°F until the edges are puffed and set but the center is still wiggly, about 25 minutes. Shield the edges with strips of foil after the first 15 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.
Use Dutch-processed cocoa powder
For the best flavor, I like to use Dutch-processed cocoa powder in this pie. The Dutched cocoa powder is milder and less acidic than natural cocoa powder. However, if all you have on hand is natural cocoa powder, that should work too.
Let the keto chocolate pie rest and set for the full 4 hours
This is tough, I know. And as you can see in the video below, I did NOT refrigerate it for long enough (I let it rest for 1 hour on the counter, then 1 more hour in the fridge), resulting in a very gooey center. Which I actually like… but it makes cutting the pie more challenging.
What if I want a crust?
I love crustless pies. But if you’d like to make yours with a crust, I recommend the crust I use in this gluten-free pumpkin pie, replacing the honey with 1/4 teaspoon of stevia or with 2 tablespoons of a granulated sweetener.
How to serve keto chocolate pie
How to store leftovers
Leftovers keep well in the fridge for up to a week, in an airtight container.
Take them out of the fridge 30 minutes before enjoying. Or warm them very briefly in the microwave (10 seconds on 50% power per slice), just to take the chill off.
More chocolatey recipes that you might enjoy
This no-bake chocolate pie is wonderfully creamy, and the hazelnut crust is wonderful.
And this keto chocolate cake is so rich and satisfying. Truly, there’s no reason to feel deprived on a low-carb or keto diet when you can enjoy a cake like that!
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Keto Chocolate Pie
- 4 large eggs, room temperature
- 1 1/3 cup canned unsweetened full-fat coconut milk
- 2 teaspoons stevia glycerite (equals 2/3 cup sugar)
- 1 tablespoon pure vanilla extract or brandy
- 1 cup unsweetened cocoa powder, ideally Dutch-processed (80 grams)
- 2 tablespoons coconut flour (14 grams)
- 1/4 teaspoon kosher salt (or a pinch of fine salt)
- 1 teaspoon baking powder (gluten-free if needed)
- Preheat your oven to 325 degrees F. Grease a 9- inch glass pie plate. Line it with a circle of parchment paper and grease the parchment paper too.
- In a large bowl, use a hand whisk to whisk together the eggs, coconut milk, stevia, and vanilla extract.
- 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 for 15 minutes.
- Loosely cover the edges of the pie with strips of foil. Continue baking until the center is still wiggly but not completely liquid, about 10 more minutes.
- Cool 2 hours in the pan on a wire rack, then 2 more hours in the fridge before slicing.
- To slice, 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.
- Keep leftovers covered in the fridge for up to a week. Remove from fridge at least 30 minutes before enjoying