Keto Chocolate Pie Recipes

KETO CHOCOLATE PIE

Keto Chocolate Pie image

Grain free, sugar free, and absolutely loaded with chocolate decadence! This keto chocolate pie is the ultimate chocolate lover's dessert!

Provided by Karly Campbell

Time 3h20m

Number Of Ingredients 12

Ingredients

1 1/2 cups heavy cream, divided
1 cup sugar free milk chocolate chips
6 ounces cream cheese, room temperature
1/2 cup powdered sweetener
1/4 cup cocoa powder
1 tablespoon vanilla
Pinch of salt
Chocolate shavings, raspberries, whipped cream, for garnish
1 3/4 cups almond flour
3 tablespoons cocoa powder
1/4 cup sweetener
6 tablespoons melted butter

Steps:

Stir together all of the crust ingredients until well combined.
Press firmly into a 9-inch pie plate.
Place in the freezer while making the filling.
Add 1 cup of cream to a small sauce pan and heat until the edges are just bubbling.
Add the chocolate chips to a small bowl and pour the hot cream over the chocolate chips. Stir continuously until the chocolate chips have melted. Set aside.
Add the cream cheese to a large mixing bowl and beat with an electric mixer until light and fluffy.
Add the remaining 1/2 cup of cream along with the rest of the ingredients and mix on low speed until well incorporated.
Increase speed to high and beat until light and fluffy.
Add the cooled melted chocolate to the bowl and beat on low speed until combined.
Spread mixture into the prepared crust.
Refrigerator for 4 hours or overnight.

Nutrition Facts : Calories 351 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 36 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 69 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

5 MINUTE KETO CHOCOLATE PIE | LOW CARB, GLUTEN FREE, & SUGAR FREE

5 Minute Keto Chocolate Pie | Low Carb, Gluten Free, & Sugar Free image

This keto pie has a velvety chocolate filling that tastes like a dream on a tender and buttery crust. But even better, it takes under 5 minutes to make and has only 3 NET CARBS per serving!

Provided by The Diet Chef

Categories Dessert

Time 5m

Number Of Ingredients 11

Ingredients

Pie Crust:
2 Tbsps (28g) Salted Butter, melted
1/2 Cup (56g) Blanched Almond Flour
3 Tbsps (24g) Confectioners Swerve
Pinch of Salt
Chocolate Filling:
Just less than 1/3 Cup (84g) Mascarpone cheese
1 1/2 Tbsps Unsweetened cocoa powder
2 Heaping Tbsps (21g) Confectioners Swerve
1 Tbsp (15g) Unsweetened Almond Milk
Pinch of Salt

Steps:

Add all of the crust ingredients to a medium sized bowl, and mix until crumbly.
Once crumbly use your hands to form a ball of dough.
Then coat a 4-inch bowl with baking spray and add the dough to the bowl. Use your fingers to press the dough out into the shape of a pie crust - it's ok if it's a little crumbly as you do this.
Eat as a no bake crust or microwave the crust in 3, 30-second intervals. Freeze the crust while you make the filling.
In a small bowl, add all of the filling ingredients. Mix them until they're well combined, and then pour the filling into the crust and spread it out evenly.
Eat the pie straight out of the bowl, or freeze it for 10-15 minutes to let the flavors develop even further. Enjoy!

Nutrition Facts : ServingSize 1/2 Pie, Calories 457 calories, Fat 44, Carbohydrate 8, Fiber 5.5, Protein 9

KETO CHOCOLATE PIE

Keto Chocolate Pie image

A rich and creamy chocolate keto pie recipe, with just a few basic ingredients!

Provided by Chocolate Covered Katie

Categories Dessert

Time 55m

Number Of Ingredients 6

Ingredients

24 oz cream cheese or vegan cream cheese
2 cups plain yogurt or coconut cream
2 1/2 tsp pure vanilla extract
3/4 cup erythritol or powdered sugar
1/2 cup + 1 tbsp regular cocoa powder
3 tbsp dutch cocoa powder, (or sub additional regular)

Steps:

Feel free to use a store-bought crust or make the recipe crustless, or you can use the keto-friendly chocolate crust recipe written out under the third photo in this post.Bring cream cheese to room temp. Preheat oven to 350 F. Fill any large baking pan about halfway with water and place it on the oven's lower rack (this just adds moisture to the oven). In a blender or food processor, beat all keto pie ingredients just until smooth. (Don't overbeat, which introduces air bubbles that could later burst and thus cause cracking.) Smooth into an 8 or 9-inch springform, lined with your crust if desired. Place on the middle rack above the water pan. Bake 30 minutes (or 38 minutes if using an 8-inch pan) - do not open the oven at all during this time. Once time is up, leave the oven door closed and turn off the heat. Let cheesecake sit in the closed oven an additional 5 minutes. Then remove-it should look underdone-and let it cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. Chill at least 8 hours, during which time it will firm up considerably! View Nutrition Facts

Nutrition Facts : Calories 180 kcal, ServingSize 1 serving

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