This rich, flavorful, intensely chocolatey keto chocolate pie is exquisite with a dollop of homemade whipped cream.
The hands-on prep time is just 15 minutes! The rest is the time needed for it to bake, and then rest and set until you can slice it.
This keto 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 was when freshly baked.
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Ingredients
You'll need eight ingredients to make this 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, including this one.
- Coconut milk: I use canned full-fat coconut milk.
- 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: Try to measure it by weight - it's extremely absorbent, so each extra gram can make a difference.
- Kosher salt: A small amount of salt in sweet baked goods highlights and balances out the other flavors.
- Baking powder: Make sure it's fresh. And if you need this recipe to be gluten-free, please verify that, too.
Variations
The best way to vary this recipe is to use different flavor extracts. So, instead of a tablespoon of vanilla extract, you could use a teaspoon of almond extract, coconut extract, or orange extract.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this pie:
In a large bowl, use a hand whisk to mix the ingredients in the order listed, starting with the liquid ingredients and then adding the dry ingredients.
Pour the mixture into a greased 9-inch 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!
Expert Tips
- The edges of the pie will darken much 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, I like to use Dutch-processed cocoa powder in this pie. It's milder and less acidic than natural cocoa powder. However, if all you have on hand is natural cocoa powder, that should work too.
Yes, it's important. Watch the video 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 should work too. I recommend using ½ cup of blanched superfine almond flour.
Serving Suggestions
This pie is wonderful with a dollop of keto whipped cream or chocolate whipped cream, with or without 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.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, 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 leftovers for up to three months.
More Chocolaty Recipes
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Recipe Card
Keto Chocolate Pie
Ingredients
- 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 - (14 grams)
- ¼ teaspoon Diamond Crystal kosher salt - (or a pinch of any other salt)
- 1 teaspoon baking powder - (gluten-free if needed)
Instructions
- Preheat your oven to 325°F. Grease a 9-inch glass or ceramic 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 it for 15 minutes.
- Loosely cover the edges of the pie with strips of foil. 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 a dollop of whipped cream.
Video
Notes
- 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.
- You can keep the leftovers covered in the fridge, in an airtight container, for up to a week. Remove them from the fridge at least 30 minutes before enjoying them. You can also freeze the leftovers for up to three months.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 non-nutritive sweeteners. 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 these Terms of Use carefully before using any of my recipes.
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. 
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