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 divine, and while this dessert is calorie-dense, it is also nutritionally dense, containing 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?
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 for 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.
This keto no-bake chocolate pie should be stored in the fridge of course, but to fully enjoy its creaminess, do remember to remove it from the fridge about an hour before serving. It keeps well in the fridge for 2-3 days, possibly longer, but I never had the fortune of having leftovers of this pie for longer than that so I wouldn’t know. 😀
PS. If you don’t mind baking, definitely try this wonderfully rich crustless chocolate pie!
Keto No Bake Chocolate Pie
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.