A rich, dense and deeply chocolatey keto no bake chocolate pie. If you look at its nutrition profile, it’s actually quite healthy!
Too hot to bake? This keto no-bake chocolate pie is the perfect solution. The combination of the hazelnut crust and the rich chocolatey filling is wonderful.
Is this a healthy recipe?
I think it’s healthy for a dessert. While this no-bake chocolate pie is calorie-dense, it is also nutritionally dense, thanks to the dark chocolate and hazelnuts. It contains 10% of your daily vitamin A, phosphorus, magnesium and thiamine requirements; 20% of vitamin E and copper; and 75% of your daily manganese needs. Who knew a keto dessert could be so healthy?
The ingredients I use in this keto no-bake chocolate pie
I use two Lindt chocolate bars (90% cacao) to make the filling for this keto no-bake chocolate pie, and add stevia glycerite (no bitter aftertaste!) to make the filling as sweet as I like it to be. It’s not a bad idea to taste the filling and decide for yourself if it’s sweet enough for your palate.
I like to use blanched hazelnuts in the crust because the combination of chocolate and hazelnuts is such a classic one (hello, keto chocolate hazelnut spread!), but you could use any other nut of course. Walnuts and pecans should work well in this recipe for keto no-bake chocolate pie.
The reason I use reduced-fat cream cheese in the filling is that I like to keep dessert calories as low as possible. If you prefer, you can absolutely use full-fat cream cheese instead.
How to store keto no-bake chocolate pie
This pie should be stored in the fridge, and you can keep it there, in an airtight container, for up to 5 days. To fully enjoy its creaminess, do remember to remove it from the fridge about an hour before serving.
More tasty pie recipes
Keto No Bake Chocolate Pie
- 1 1/2 cups blanched hazelnuts, unsalted
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- Pinch kosher salt
- 7 oz dark chocolate, 90% cacao
- 1 teaspoon stevia glycerite (equals about 1/4 cup sugar)
- 1 teaspoon pure vanilla extract
- 8 oz reduced fat cream cheese, soft
Make the crust:
- Process the hazelnuts in your food processor until very finely chopped, but stop before they turn into a paste.
- Add the melted butter, stevia and kosher salt and process to incorporate, stopping once to scrape the sides.
- Using a spatula, transfer the mixture into a 9-inch pie plate. Spread the mixture all over the bottom and halfway up the sides of the pie plate, pressing with your hands to compress it into a crust.
- Place the crust in the freezer to set while you prepare the filling.
Prepare the chocolate filling:
- Wipe the food processor bowl and blade clean with moist paper towels.
- In a small saucepan, over low heat, melt the chocolate with the stevia and vanilla. Set aside.
- Place the cream cheese in the food processor bowl. Process until creamy, about 1 minute, stopping once to scrape the sides and bottom of the bowl.
- Add the melted chocolate mixture. Process to incorporate, stopping to scrape the bowl as needed.
- Using a spatula, transfer the mixture to the prepared pie crust. Cover with cling wrap and refrigerate until set, about 4 hours.
- Remove the pie from the fridge 30 minutes before serving. Cut with a sharp knife, and run the knife under hot water, then wipe dry, between slices.