Super Silky Keto Chocolate Chiffon Pie
Sometimes you just want something chocolatey and creamy. This keto chocolate chiffon pie fills both of those requirements. It’s sweet, but not overly so, but it is super smooth and creamy!
This pie recipe whips up quickly. The crust takes about 15 minutes from start to bake, and the filling whips up in a few minutes. It’s one of those easy desserts you can pull together in about 20 minutes.
There is no refined sugar or grains in this recipe. The crust is made entirely of coconut flour!
This recipe is:
- Low carb
- Keto-Friendly
- Gluten-Free
- Refined Sugar-Free
A Keto-Friendly Chocolate Silk Pie
Silky is the right word to describe this pie. It’s creamy and smooth, with tiny bits of chocolate that melt in your mouth. The sweet whipped cream topping adds a freshness to the pie that pairs very well with the semi-sweet chocolate filling. The chocolate crust is buttery good, made entirely with coconut flour, and coated with a layer of milk chocolate.
You read that right. It’s chocolate, chocolate, chocolate pie.
Clocking in at only five net carbs per slice, it’s a dessert that even keto dieters can indulge.
What Sweeteners Work Best In This Recipe?
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For this recipe, you can use whatever granular or powdered sweetener you want. If you’re curious about converting your favorite sweetener for this recipe, you can catch our conversion cheatsheets down below.
I used powdered Surkin monk fruit & erythritol. I prefer the powdered versions because I feel they blend better and have less graininess. Since we want this pie to be as silky smooth as we can make it, I highly recommend powdered versions.
You can use granular, though, if that is all you have. You can reduce the grain by running your granular sweeteners through a food processor or high-speed blender.
Allulose, monk fruit, erythritol, Xylitol, swerve, will all work just fine in this recipe.
The Chocolate Crust + Options
The crust I used in this recipe is by far my favorite crust recipe, but if you are not keen on coconut, you can use the all almond flour crust from this lemon tart recipe. It will work just as well.
A few things about the coconut crust recipe: you do not need to cool this dough, and you do not need to roll it out.
- Make sure your butter is soft, melted is fine too so long as it is not too hot.
- When you pull the dough together, it’s going to feel like cookie dough, not at all like pie dough. Don’t worry. Soft is the right texture and consistency for this unbaked crust.
- You need to press this dough down into your pie pan, and the easiest way is to do that with the back of a wet spoon. Smear it in – that’s the best way to describe how to get that dough spread around. Be sure to use a fork to prick tiny holes all over the crust to prevent big bubbles.
- It’s also a good idea to protect the top of your pie edge with a pie protector or a piece of tin foil. Coconut flour tends to over brown, and we don’t want those edges over baked.
- OH, and one more thing – this crust has a surprise. Once the crust is out of the oven and cooled, we add a layer of melted chocolate right over the crust. It adds SUCH a great texture and taste to the pie. It’s a pleasant surprise for your mouth.
- Be sure to take the melted chocolate up the sides to the rim.
Oh and I am obsessed about this tart pan, I started using it for all my pies & tarts. It works very well, and I love the presentation from the ruffled edges. With that said, feel free to use any pie pan you have so long as the pan can hold four cups of liquid.
The Chocolate Chiffon Filling
The filling is straight forward. Melt some gelatin, add it to whipped cream & chocolate, and bam – finished. But there are options for this pie. It would be incredibly good with a bit of hazelnut flavoring or even a half teaspoon of instant coffee.
You can punch up the flavor profile with all kinds of additions.
This keto chocolate chiffon pie relies on cocoa powder for the filling. If you’re going to bake with cocoa powder, I highly recommend Cacao Barry Extra Brute 100% cocoa powder. It’s rich and dark and is SO much better than grocery store brands. If you bake a lot with cocoa, I can’t recommend this one enough.
A few tips for the filling
- Be sure to prep your gelatine first. Don’t be concerned if it looks like a jello blob at first.
- Toss the remaining ingredients into a bowl of a stand mixer fitted with a whisk attachment.
- Only whip the ingredients until soft peak forms. Do not over whip the mixture before adding the melted gelatin.
- Slowly add the gelatin in a small stream and whip on high until the filling is thick and holds a stiff peak.
- Fill your cooled pie crust with the filling
- Chill for at least 6 hours to give the gelatin time to set before slicing the pie.
- Related: If you like this recipe, you might also like our sugar-free chocolate mousse!
Topping + Chocolate Shavings
To make the chocolate shavings, I melted a 1/4 cup of Lily’s sugar-free milk chocolate chips over a double boiler with a 1/4 tsp of coconut oil. Once the mixture was melted and smooth (smooth enough, I can never get low carb chocolate perfectly smooth), I poured it over a marble pastry board and spread it out thin.
No pastry board? You can spread it on any smooth surface, just make sure the surface is cold. Once the chocolate is no longer shiny and starts to firm up, use a pastry scraper to scrape the chocolate off the board. Easy breezy.
The chocolate shavings seem like an overkill step, but these chocolate shavings are light and soft and melt in your hand. Over the top of the pie, they simply add that extra pop of chocolate.
So good!
Storage & Serving Suggestions
Store this keto chocolate chiffon pie in the refrigerator. It lasts for up to 4 days in the fridge before it starts to lose its freshness.
The pie crust can be made in advance and stored unbaked in the freezer.
Like all things – This pie goes great with a fresh hot cup of java.
Super Silky Keto Chocolate Chiffon Pie
Ingredients
Crust
- 1 cup coconut flour
- 3/4 cup butter (softened)
- 2 Tbsp powdered sweetener (I used monk fruit erythritol blend)
- 2 eggs
- 1 tsp vanilla
- 1 pinch of salt
- 2 Tbsp cocoa powder
- 1/4 cup Lilly's dark chocolate chips
- 1/2 tsp coconut oil
Filling
- 1 pouch Knox unflavored gelatin
- 1/2 cup unsweetened almond milk, divided
- 1/4 cup boiling water
- 1/3 cup cocoa powder
- 3/4 cup powdered sweetener (I used monk fruit erythritol blend)
- 2 tsp vanilla
- 2 cups whipping cream
Toppings
- 1 cup heavy whipping cream
- 1/4 cup Lilly's sugar-free dark chocolate chips
- 2 tsp powdered sweetener (I used monk fruit erythritol blend)
- 1/2 tsp vanilla
- 1/2 tsp coconut oil
Instructions
Crust
- Preheat oven to 350F.
- Add softened butter to a medium-sized mixing bowl.
- Blend eggs and vanilla in a small bowl and whisk until well blended and pour into the bowl with the softened butter.
- Add salt, coconut flour, cocoa powder, and powdered sweetener and mix until everything is well blended and comes together. The mixture will resemble cookie dough.
- Press the mixture into the bottom of a 10-inch tart pan, or 10-inch springform pan.
- Cover the bottom and sides of the pan with tin-foil. Wrap a bit of tin foil over the rim of the pan to protect the top of the crust. Or use a pie protector.
- Bake in a 350F oven for 8-10 minutes or until the crust just begins to lightly brown. Remove from the oven and cool for 10 minutes.
- Melt the chocolate chips and coconut oil in a small bowl and pour into cooled crust. Spread the chocolate around the bottom and sides of the crust.
Chocolate Filling
- Add 1/4 cup of unsweetened almond milk to a small bowl and sprinkle the gelatin over the top of milk and allow it to sit until the gelatin is completely wet.
- Add boiling water to the gelatin mixture and stir until gelatin is melted. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine sweetener, cocoa, vanilla, remaining almond milk and whipping cream.
- Beat the mixture until soft peaks form.
- Slowly pour in the gelatin mixture; beat on high until stiff peaks form.
- Pour filling into prepared crust.
Toppings
- Whip the cup of whipping cream in the bowl of a stand mixer attached with the whisk attachment. Add vanilla and sweetener, and mix until stiff peaks form.
- Melt the chocolate and coconut oil and blend together well. Pour onto a smooth cool surface and allow it to cool until no longer shiny and soft. Use a pastry scraper to curl and flake the chocolate off the board and sprinkle over the pie.
- Cool pie for 6 hours before slicing.
Notes
- Be sure to protect the coconut crust by either wrapping the sides of the pan with tin foil or by using a pie protector.
- Don't over whip the whipping cream. Immediately when the mixture forms stiff peaks shut the mixer off.
- Be sure to allow the pie to set in the fridge for at least 6 hours before slicing.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 35gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 135mgSodium: 138mgCarbohydrates: 10.2gNet Carbohydrates: 5gFiber: 6.2gSugar: 2gProtein: 5g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
