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This rich, flavorful, intensely chocolatey keto chocolate pie is exquisite with a dollop of homemade whipped cream.
The hands-on prep time is just 15 minutes! The rest is the time needed for it to bake and then rest and set until you can slice it.
I love pies, and I love flaky, buttery pie crust 🥧. But I often feel that the extra carbs/calories are just not worth it. After all, it's the filling that gives pies most of their flavor.
This wonderful keto chocolate pie is just perfect for satisfying that sweet tooth while avoiding gluten and too many carbs. I had to experiment quite a bit to get it right, but I'm so glad I didn't give up! It's perfect.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this tasty pie. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Coconut milk: Canned full-fat coconut milk. You could possibly use heavy cream instead, but I haven't tried that.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Cocoa powder: I use unsweetened Dutch-processed cocoa powder.
- Coconut flour: An excellent flour substitute. Try to measure it by weight - it's extremely absorbent, so each extra gram can make a difference.
- Kosher salt: If using fine salt, use just a pinch.
- Baking powder: Make sure it's fresh. And if you need this recipe to be gluten-free, verify that too.
Instructions
Making this keto chocolate pie is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
In a large bowl, use a hand whisk to mix the ingredients in the order listed, starting with the liquid ingredients, and then adding in the dry ingredients.
Pour the mixture into a greased 9-inch pie plate. Bake the pie in a 325°F oven until the edges are puffed and set but the center is still jiggly, about 25 minutes. Shield the edges with strips of foil after the first 15 minutes.
Cool the pie for 2 hours in the pan on a wire rack, and then for 2 more hours in the fridge before slicing and serving.
Expert tip
The edges of the pie will darken much faster than its center. To make sure they don't burn, you should shield them midway through baking by placing loose strips of foil on top of them, as shown in the video below.
Frequently asked questions
What type of cocoa powder do you recommend?
For the best flavor, I like to use Dutch-processed cocoa powder in this pie. It's milder and less acidic than natural cocoa powder. However, if all you have on hand is natural cocoa powder, that should work too.
Do I really need to let the pie rest for 4 hours?
This is tough, I know. And as you can see in the video below, I did not refrigerate it for long enough (I let it rest for one hour on the counter, then one more hour in the fridge), resulting in a very gooey center. Which I actually like... but it makes cutting the pie more challenging.
So yes, ideally, you should let the pie rest for the full four hours before attempting to slice it.
Can I make this recipe with almond flour?
Usually, these flours are not interchangeable, but here, the coconut flour merely acts as a stabilizer, so almond flour might work too.
You'll need significantly more of it, though, and since I only tested this recipe with coconut flour, I'm not sure how much almond flour will be needed.
If I were to guess, I would probably start with ¼ cup of finely ground and blanched almond flour. But I can't guarantee the results... you'll need to experiment and see what happens.
Variations
The best way to vary this recipe is to use different flavor extracts. So instead of a tablespoon of vanilla extract, you could use a teaspoon of almond extract, coconut extract, or orange extract.
Serving suggestions
This pie is wonderful with a dollop of keto whipped cream. Or try topping it with chocolate whipped cream, with or without dark chocolate shavings and/or fresh berries.
It's also very good with a scoop of frozen yogurt (or ice cream) or drizzled with melted peanut butter.
Storing leftovers
The leftovers keep well in the fridge, in an airtight container, for up to a week.
Take them out of the fridge 30 minutes before enjoying them. Or warm them very briefly in the microwave (10 seconds on 50% power per slice), just to take the chill off. Chocolate is always better at room temperature.
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Recipe Card
4.92 from 112 votes
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Keto Chocolate Pie
This rich, flavorful, intensely chocolatey keto chocolate pie is exquisite with a dollop of homemade whipped cream.
Prep Time15 minutes mins
Cook Time25 minutes mins
Rest time4 hours hrs
Total Time4 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 142kcal
Author: Vered DeLeeuw
Ingredients
- 4 large eggs at room temperature
- 1 ⅓ cup canned unsweetened full-fat coconut milk
- 1 tablespoon stevia glycerite (equals 1 cup sugar)
- 1 tablespoon pure vanilla extract or brandy
- 1 cup unsweetened cocoa powder ideally Dutch-processed (80 grams)
- 2 tablespoons coconut flour (14 grams)
- ¼ teaspoon Diamond Crystal kosher salt (or a pinch of fine salt)
- 1 teaspoon baking powder (gluten-free if needed)
Instructions
Preheat your oven to 325 degrees F. Grease a 9- inch glass or ceramic pie plate. Line it with a circle of parchment paper and grease the parchment paper too.
In a large bowl, use a hand whisk to whisk together the eggs, coconut milk, stevia, and vanilla extract.
Use a fine-mesh strainer to gradually sift in the cocoa powder. Whisk until smooth, scraping the sides of the bowl with a rubber spatula as needed.
Whisk in the coconut flour, then the salt and baking powder.
Pour the mixture into the prepared pie plate. Bake it for 15 minutes.
Loosely cover the edges of the pie with strips of foil. Continue baking until the center is still jiggly but not completely liquid, about 10 more minutes.
Cool the pie for 2 hours in the pan on a wire rack, then for 2 more hours in the fridge before slicing and serving.
Video
Notes
To slice the pie, use a sharp, non-serrated knife. Run the blade under very hot water and wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.
Keep the leftovers covered in the fridge for up to a week. Remove them from the fridge at least 30 minutes before enjoying them.
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Nutrition per Serving
Serving: 1slice | Calories: 142kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Sodium: 147mg | Fiber: 4g | Sugar: 2g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
