This no-bake keto chocolate silk pie is elegant and delicious. It features a rich and creamy chocolate filling and is topped with homemade whipped cream. You will not be able to tell that this decadent dessert is low-carb and sugar-free.
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Ingredients
For the crust
- 1/2 cup hazelnuts, toasted
- 1 cup almond flour
- 1/3 cup granulated sweetener (of course we use golden monkfruit)
- 6 Tablespoons of butter
For the filling
- 3/4 cup (1 1/2 sticks) butter, softened
- 6 ounces(1 cup) keto chocolate chips, melted (can use 100% unsweetened bakers chocolate that you sweeten yourself)
- 2/3 cup powdered sweetener (golden monkfruit) works great)
- 1 1/2 teaspoons vanilla extract
- 3/4 cup egg substitute (fresh or frozen)
For the topping
- 1 1/2 cups whipping cream, divided
- 4 ounces of keto semisweet chocolate or 100% unsweetened bakers chocolate
Instructions
Making the crust
Preheat oven to 350°F. Grease a 9-inch pie plate. We would recommend lining it with parchment paper.
In a food processor, process hazelnuts until finely ground. Add almond flour and granulated sweetener; process until blended.
Add butter; pulse until mixture is moist and crumbly.
Press the crumb mixture firmly and evenly into the bottom and sides of the pie plate.
Bake crust until golden brown, 20 – 25 minutes. Transfer pie plate to a wire rack to cool.
Making the filling
In a large bowl, using an electric mixer set on medium speed beat butter and powdered sweetener until fluffy, about 3 minutes.
On low speed, beat in melted chocolate and vanilla.
On high speed, gradually beat in egg substitute, scraping the bowl often, until fluffy, about 2 minutes.
Pour filling into baked crust; spread evenly. Cover loosely; chill overnight.
Making the topping
In a small saucepan, heat 6 tablespoons of the whipping cream and chocolate over low heat; stir constantly until chocolate is partially melted, about 3 minutes.
Remove from heat; stir until chocolate is completely melted. Let cool to room temperature.
In a small bowl, using an electric mixer set on low speed, beat remaining cream until soft peaks form, about 1 to 2 minutes.
Add the cooled chocolate mixture; using the electric mixer on low speed, beat just until stiff peaks form.
Spoon chocolate cream into a large pastry bag fitted with a large star tip.
Pipe the chocolate cream topping into swirled mounds around the outside edges of the pie.
Tips
Egg substitute is pasteurized, eliminating the problems associated with raw eggs. It is available fresh or frozen.
For a simple addition sprinkle chopped hazelnuts in the center of the pie.
Using topping in two colors, chocolate and regular offers many design choices.
For a richer flavor add cocoa powder to crust.
For an easy dessert, make this pie crustless.
Macros per piece. This pie makes about 12 pieces.
| Nutrient Calories Net Carbs Fiber Protein Fat Total Carbs | Value 504 4 g 7 g 8 g 47 g 26 g |
Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!
No-Bake Keto Chocolate Silk Pie (French Silk Pie)
Ingredients
For the crust
- 1/2 cup hazelnuts toasted
- 1 cup almond flour
- 1/3 cup granulated sweetener of course we use golden monkfruit
- 6 Tablespoons of butter
For the filling
- 3/4 cup 1 1/2 sticks butter, softened
- 6 ounces 1 cup keto chocolate chips, melted (can use 100% unsweetened bakers chocolate that you sweeten yourself)
- 2/3 cup powdered sweetener golden monkfruit works great
- 1 1/2 teaspoons vanilla extract
- 3/4 cup egg substitute
For the topping
- 1 1/2 cups whipping cream divided
- 4 ounces of keto semisweet chcolate or 100% unsweetened bakers chocolate
Instructions
Making the crust
- Preheat oven to 350°F. Grease a 9-inch pie plate. We would recommend linning it with parchment paper.
- In a food processor, process hazelnuts until finely ground. Add almond flour and granulated sweetener; process until blended.
- Add butter; pulse until mixture is moist and crumbly.
- Press the crumb mixture firmly and evenly into bottom and sides of pie plate.
- Bake crust until golden brown, 20 – 25 minutes. Transfer pie plate to a wire rack to cool.
Making the filling
- In a large bowl, using an electric mixer set on medium speed, beat butter and powdered sweetener until fluffy, about 3 minutes.
- On low speed, beat in melted chocolate and vanilla.
- On high speed, gradually beat in egg substitute, scraping bowl often, until fluffy, about 2 minutes.
- Pour filling into baked crust; spread evenly. Cover loosely; chill overnight.
Making the topping
- In a small saucepan, heat 6 tablespoons of the whipping cream and chocolate over low heat; stir constantly until chocolate is partially melted, about 3 minutes.
- Remove from heat; stir until chocolate is completely melted. Let cool to room temperature.
- In a small bowl, using an electric mixer set on low speed, beat remaining cream until spft peaks form, about 1 to 2 minutes.
- Add the cooled chocolate mixture; using the electric mixer on low speed, beat just until stiff peaks form.
- Spoon chocolate cream into a large pastry bag fitted with a large star tip.
- Pipe the chocolate cram topping into swirled mounds around the outside edges of the pie.
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