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    Home » Dessert Recipes » Keto Chocolate Pie

    Keto Chocolate Pie

    Last updated: Jul 28, 2020 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

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    A rich, flavorful, intensely chocolatey keto chocolate pie, exquisite with a dollop of homemade whipped cream.

    Keto Chocolate Pie

    I love pies, and I love flaky, buttery pie crust 🥧. But I often feel that the extra 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 ¼ 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: An excellent 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:

    1. 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.

    2. 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.

    3. 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.

    How to make a keto chocolate pie, a step by step photo collage

    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 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.

    How to serve keto chocolate pie

    It's wonderful with a dollop of keto whipped cream or chocolate whipped cream, with or without dark chocolate shavings and/or fresh berries.

    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 keto chocolate pudding is silky, creamy, and so delicious. 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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    Crustless Chocolate Pie
    4.91 from 109 votes
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    Keto Chocolate Pie

    A rich, flavorful, intensely chocolatey keto chocolate pie, exquisite with a dollop of homemade whipped cream. 
    Prep Time15 mins
    Cook Time25 mins
    Rest time4 hrs
    Total Time4 hrs 40 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 servings
    Calories: 142kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 4 large eggs, room temperature
    • 1 ⅓ cup canned unsweetened full-fat coconut milk
    • 1 tablespoon stevia glycerite (equals 1 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)
    • ¼ teaspoon Diamond Crystal kosher salt (or a pinch of fine salt)
    • 1 teaspoon baking powder (gluten-free if needed)

    INSTRUCTIONS

    • 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

    WATCH THE VIDEO:

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1slice | Calories: 142kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Sodium: 147mg | Fiber: 4g | Sugar: 2g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
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    Keto chocolate pie

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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