This Keto Chocolate Pie is a timeless keto dessert. A homemade low‑carb crust and a rich, low‑carb chocolate filling combine for a decadent, sugar‑free treat.
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Why You’ll Love This Keto Chocolate Pie
- Chocolate pudding-like texture. The filling is slightly firmer than traditional pudding because of the gelatin, but the flavor is true to chocolate pudding.
- Low net carbs per slice. Each serving contains about 7g net carbs. Serve with homemade whipped cream or chopped no‑sugar‑added chocolate chips for extra indulgence.
- Kid- and guest-approved. This pie consistently disappears quickly—even among people who don’t follow a low‑carb diet.
Ingredients Needed to Make This Keto Chocolate Pudding Pie Recipe
Exact ingredient quantities are in the recipe card below.
- Heavy whipping cream
- Eggs (whole and yolks)
- Vanilla extract
- Salted butter
- Coconut flour
- Swerve (both confectioners and granular)
- Non‑stick cooking spray
- Unflavored gelatin
- Salt
- No‑sugar‑added semisweet chocolate chips
How to Make Keto Chocolate Pie (Quick Overview)
This is a brief overview. Full, exact measurements and step‑by‑step instructions are in the recipe card at the end of the post.
Let’s get started!
Step 1: Make the Crust
The filling sets in the refrigerator and doesn’t require baking, but I prefer a baked crust for a classic texture. If you want a no‑bake option, you can substitute a no‑bake plain crust or a no‑bake chocolate crust instead.
Press the crust mixture into a 9″ pie pan and bake until set and slightly browned around the edges. Cool the crust while you prepare the filling.
After baking, the crust should be golden along the edges and fully set.
Using a disposable pie pan makes it easier to remove and slice the pie, but any 9″ pie pan will work.
Step 2: Make the Filling
In a medium saucepan (off the heat), combine heavy whipping cream, water, and egg yolks and whisk until smooth. Bring the mixture to a gentle boil over medium‑high heat, then reduce to a simmer.
In a small bowl, whisk together granular sweetener, unflavored gelatin, and salt, then add this to the saucepan and whisk until fully incorporated.
Melt the chocolate chips with the butter (microwave in short bursts at reduced power or use a double boiler), then whisk the melted chocolate into the hot cream mixture until smooth and glossy.
Remove the pan from heat and stir in vanilla. Pour the finished filling into the cooled crust, then refrigerate for at least four hours, or until fully set.
Serve slices as shown, or add extra whipped cream and chocolate shavings for a more decadent presentation. Either way, this pie is rich, chocolatey, and satisfying.
More Low Carb Dessert Recipes
- Low carb peanut butter bars
- Easy low carb chocolate chip cookies and low carb peanut butter cookies
- Low carb pecan pie and keto pumpkin pie—great for holiday menus
- Keto apple crisp for cozy family gatherings
Nutrition Facts for This Easy Keto Chocolate Pie Recipe
Per serving (makes 8 servings):
- 278 calories
- 24 g fat
- 6 g protein
- 7 g net carbs
More Keto Dessert Recipes
- Keto no‑bake pumpkin cheesecake
- Low carb no‑bake brownie cheesecake fluff
- Low carb peanut butter crunch bars
- Gluten‑free mug brownie and other keto chocolate desserts
- Gluten‑free Reese’s‑style peanut butter cup cookies
- Sugar‑free white chocolate mousse with berries
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Keto Chocolate Pie
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Ingredients
Crust Ingredients
- 2 tbsp heavy whipping cream
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 cup salted butter softened
- 3/4 cup coconut flour
- 1/4 tsp salt
- 1/3 cup Swerve Confectioners
- Non‑stick cooking spray
Filling Ingredients
- 3/4 cup heavy whipping cream
- 3/4 cup water
- 2 egg yolks
- 1/2 cup Swerve Granular
- 3/4 tbsp unflavored gelatin
- 1/8 tsp salt
- 3 1/2 oz no sugar added semisweet chocolate chips
- 1 tbsp butter
- 1/2 tsp vanilla extract
Instructions
Crust Instructions
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Preheat oven to 350°F (175°C).
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In a medium bowl, whisk heavy cream, eggs, and vanilla until combined.
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Whip softened butter with a hand mixer for 2 minutes, then add to the egg mixture and combine.
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Stir coconut flour, salt, and Swerve Confectioners together, then add to the wet ingredients and mix thoroughly.
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Press the dough into a lightly sprayed 9″ pie pan.
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Bake 10–15 minutes until set and edges begin to brown. Use a pie shield if edges brown too quickly. Cool while you make the filling.
Filling Instructions
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Off the heat, combine heavy cream, water, and egg yolks in a medium saucepan and whisk until smooth.
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Heat to medium‑high, bring to a boil, then reduce to a simmer.
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Mix Swerve Granular, gelatin, and salt in a small bowl, then whisk into the saucepan until combined.
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Melt chocolate and butter together, then whisk into the cream mixture until smooth.
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Remove from heat and whisk in vanilla extract.
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Pour the filling into the cooled crust and refrigerate for at least 4 hours, or until set.
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Top with whipped cream before serving, if desired. Enjoy!
Calories from Fat 216
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are based on the ingredients and brands used; accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.