This gluten free and refined sugar free chocolate French silk pie recipe is a rich and decadent dessert recipe that’s perfect for sharing (even with the non-keto eaters in your life). With a few staple ingredients, a keto graham cracker style crust, and fluffy whipped cream you simply can’t go wrong!
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While I love a good keto key lime pie tart, this chocolate silk pie has always been one of my favorites. I was inspired to make a low carb keto version of this classic recipe (I loved the one by the Pioneer Woman) that would taste just like the real deal (both in flavor and in texture).
If you are following a gluten free diet or are looking for a sugar free pie recipe for diabetics or the keto eaters in your life, this is the one! It’s made with a delicious Keto Graham Cracker Crust, a rich and silky mousse like chocolate filling, is topped with sugar free whipped cream, and beautiful dark chocolate curls for the perfect presentation.
This recipe is mostly “no-bake” and while it’s simple to recreate, there are a few helpful tips and techniques you should know about before getting started. Be sure to read through the helpful information I’ve noted below and grab the full recipe details and nutrition facts at the bottom of the page. Let’s dive in!
- Spring Form Pan
- Large Mixing Bowl
- Electric Hand Mixer or Stand Mixer (with whisk attachment)
- Measuring Cups/ Spoons
- Small Mixing Bowl
- Rubber Spatula
Often times keto desserts can seem intimidating. Below I will walk you through everything you need to know about the ingredients and possible substitutions, the best sweeteners, and all the techniques I use to have an absolutely delicious and fool proof end result.
- Keto Graham Cracker Pie Crust – This recipe is only five ingredients (toasted almond flour, melted butter, low carb sweetener, vanilla, and cinnamon). It comes together quickly and easily and there are notes and tips in the post I linked that can help you (including substitutes). Check it out!
- Butter – Softened butter works best to help make up the base of the pie.
- Low Carb Sweetener – This pie filling is unbaked, so low carb powdered sweeteners are going to work best for texture purposes. I like powdered allulose or powdered swerve. If you only have a granulated low carb sweetener, it will still work!
- Low Carb Chocolate – There are a lot of ways to approach the chocolate used in this recipe. First and foremost, use what you like! Everyone has different preferences and needs.
- Eggs- This is going to make up the majority of your mousse style filling! It’s very important to use room temperature eggs for this recipe. Also, this filling is unbaked so there is raw egg in it. If you are worried about any risk, then use pasteurized raw eggs instead.
- Vanilla Extract: Vanilla always helps bring out the chocolate flavor and will be used in the homemade whipped cream topping.
- Heavy Cream- For your homemade whipped topping!
How do I make a keto pie crust?:
I am a sucker for everything graham cracker pie crust! I use it in these keto strawberry cheesecake bars, these keto smores bars, and in this keto key lime tart. It’s so easy and really has a great flavor and texture considering it’s made with almond flour.
You can also opt to make it a chocolate flavored crust as well. Simply mix the toasted almond flour with cocoa powder to get the effect you desire. Want a traditional pastry style pie crust for this recipe? Grab my gluten free and keto compliant pie crust recipe as well.
How to make your keto chocolate silk pie filling:
This pie filling is very much like a chocolate mousse. It consists of a chocolate base with a delicious whipped cream topping and some beautiful chocolate curls for garnish. Here is what you need to do:
A large stand mixer works best, but you can mix with hand beaters as well. A whisk will work in a pinch, but it’s going to be a serious arm workout so I highly suggest something electric to save yourself!
The whisk attachment is going to work best throughout this recipe. Begin by creaming together your powdered low carb sweetener and the softened butter together until mixed and smooth.
Next, prep your melted chocolate. Working with low carb chocolate is a little different than traditional chocolate in regards to texture. I like to microwave mine on half power for 30 seconds and stir vigorously. Repeat this step 1-2 times (as needed) until it’s fully melted and there are no lumps.
Pour the melted chocolate mixture into the sweetened butter and whisk away until it’s completely combined. You want it to be all incorporated and will look kind of like a thick, chocolate frosting. Make sure to also add in your vanilla at this step!
The next steps are crucial for the outcome of your keto friendly French silk pie filling! You will need to add the eggs in one at a time and whisk for several minutes (this is why you don’t want to do this by hand) before adding the next egg.
This should take you roughly 15 -20 minutes to complete. Why do I do this? The whisk attachment will help whip and incorporate air into the eggs to create a fluffy, yet lighter mousse filling.
Pour your completed filling into your already made pie crust. Smooth it over with a rubber spatula or cake spatula so it’s smooth and evenly dispersed. You can serve it like this, but the whipped cream layer definitely makes it THAT much better.
How to make sugar free whipped cream:
Use very cold heavy cream, powdered low carb sweetener, and vanilla extract and whip it on high in your mixing bowl or by hand until stiff peaks form. Give it a taste test because it’s delicious and you need to just double check…right?
Carefully add all the whipped topping to the center of the pie over the chocolate filling. Spread it out evenly as desired. I like to leave a little bit of the chocolate filling to peak through over the edge.
Add some chocolate curls or grated low carb chocolate to the top and refrigerate at least four hours or until fully set. Slice it up and serve each piece for only 5 net carbs.
- 1 Batch of Keto Graham Cracker Crust
- CHOCOLATE SILK FILLING:
- 1 cup Butter, softened
- 1 cup Low Carb Powdered Sweetener (see notes in post)
- 1/2 cup Keto Chocolate Bar/ Chips
- 4 Eggs, Room Temperature
- 1 tsp. Vanilla Extract
- WHIPPED TOPPING:
- 1 cup Heavy Cream
- 1/3 cup Low Carb Powdered Sweetener
- 1 tsp. Vanilla Extract
- Keto Graham Cracker Crust - Preheat your oven to 350 F. Grease your springform pan and make the crust according to the directions. Bake for 8-10 minutes, or until set and lightly golden brown. Let it cool completely before filling.
Chocolate Silk Pie Filling - Combine your softened butter and 1 cup of low carb powdered sweetener in a stand mixer or hand mixer with a whisk attachment. Beat until smooth.
- Melt your low carb chocolate on half power for 30 sec. Stir frequently and repeat this until it's fully melted. Add this to the sugar and butter mixture and mix until combined.
- Add the 1 tsp. of vanilla extract and mix again.
- Next, add 1 egg at a time. Be sure to beat at least 3-4 minutes before adding each egg. This is crucial to creating a light and fluffy filling. See notes in post regarding raw egg use.
- Once all the eggs are mixed in, scrape the mixture into your springform pan and smooth the mixture out. Place in the fridge.
- Whipped Cream Topping: Combine the heavy cream, remaining powdered sweetener and vanilla into a large mixing bowl and whip until thickened and stiff peaks form.
- Remove the pie from the fridge and carefully add all the whipped topping. I like to leave a small amount of chocolate showing around the edges. Garnish with grated chocolate pieces or make low carb chocolate curls and add to the center.
- Return the pie to the fridge to set for at least 4 hours (or longer). Let it set before adding a cover or plastic wrap.
- To serve: Take the pie out of the fridge and let it sit about 15-20 minutes before removing the springform pan. Carefully release the spring and remove the sides. Place the bottom onto a plate and slice into 12 servings and enjoy.
This recipe contains raw egg. As a culinary arts teacher it's important to address food safety concerns - those that have weaker immune systems, are pregnant, or are a young child should not consume. While risk to most is minimal, there is some risk! If concerned use pasteurized eggs for this recipe instead.
Amount Per Serving: Calories: 408Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 132mgSodium: 202mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 4gProtein: 5g