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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.