Pi Day just got infinitely better! For those embracing a ketogenic lifestyle, the idea of indulging in a rich, chocolatey pie might seem like a distant dream. However, with the right recipes and techniques, you can create a decadent keto chocolate pie crust that satisfies your sweet tooth without derailing your dietary goals. This article explores various keto chocolate pie crust recipes, offering options for different preferences and dietary needs, ensuring everyone can enjoy a slice of chocolatey goodness.
Why Keto Chocolate Pie Crust?
A keto chocolate pie crust offers a delightful way to enjoy desserts while adhering to a low-carbohydrate, high-fat diet. Traditional pie crusts are typically made with wheat flour, which is high in carbs. Keto-friendly versions utilize alternative flours like almond flour or coconut flour, significantly reducing the carb content. These crusts can be used as the foundation for various fillings, allowing for endless creative possibilities.
Meringue Crust: A Low-Carb Surprise
Meringues are fantastic simply because they are so low in carbs! One unique approach to a keto pie crust involves using a meringue base. A light meringue crust provides a delightful contrast to a rich chocolate filling. This method, reminiscent of a grandmother's recipe, offers a low-carb alternative to traditional flour-based crusts.
Meringue Crust Recipe
Ingredients:
- Egg whites
- Cream of tartar
- Salt
- Powdered sweetener (such as Lakanto)
- Vanilla extract
- Pecans (optional)
Instructions:
- Preheat the oven to 300 degrees. Grease a 9” pie pan.
- Whip the egg whites, cream of tartar, and salt with a hand mixer until frothy.
- Whip in the powdered sweetener and vanilla extract until stiff, glossy peaks form.
- Fold in the pecans.
- Carefully spoon the whipped meringue into the pie pan. Be sure to push the meringue gently up the sides of the pan, creating a crust with the meringue.
- Bake for 45 to 50 minutes or until the meringue is lightly browned and set.
- Turn the oven off and let the meringue cool inside the oven for at least 1-2 hours.
Almond Flour Chocolate Crust: A Classic Keto Choice
Almond flour is a staple in keto baking, and it works wonderfully in chocolate pie crusts. Its slightly nutty flavor complements chocolate beautifully, creating a rich and satisfying base for your favorite fillings.
Almond Flour Crust Recipe
Ingredients:
- 2 cups almond flour (finely ground, such as Bob’s Red Mill)
- 1/4 cup cocoa powder (Dutch or natural)
- 1/4 tsp salt
- Melted coconut oil or water as needed to make the pie crust dough slightly sticky.
- Sweetener to taste (Granulated Sweetener - We use and love Lakanto sweetener. It’s made with a combination of erythritol and monk fruit, both of which are natural sweeteners. Lakanto has zero impact on blood glucose and can be counted as zero net carbs.)
Instructions:
- 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.
Coconut Flour Chocolate Crust: A Nut-Free Option
For those with nut allergies, coconut flour provides an excellent alternative. This Coconut Flour Chocolate Pie Crust is the easiest Press-In chocolate no bake crust for all your pie needs! This low carb pie crust is Almond flour free, Nut Free, Gluten Free and the best part is no baking is required! The simple crust ingredients are mixed in a food processor and pressed into a pie pan with your hands!
Read also: Easy Low-Carb Cheese Crackers
Coconut Flour Crust Recipe
Ingredients:
- Coconut flour
- Cocoa powder
- Sweetener of choice (powdered sweetener or granulated keto sweetener)
- Coconut oil or butter, melted
Instructions:
- Place all ingredients into a food processor and process until smooth.
- Grease a 9-inch pie pan.
- Press into pie pan.
- Once made, you can store this covered with plastic wrap in the refrigerator for up to 3 days until you are ready to add your no bake pie filling to make any keto pie recipe you like.
Keto & Paleo Chocolate “Oreo” Pie Crust: A Versatile No-Bake Option
Keto & Paleo Chocolate “Oreo” Pie Crust is a versatile no-bake crust rich with cocoa-flavored cookie crumbs. Perfect for refrigerator and freezer pies. Also Low Carb, Vegan, Low FODMAP and Gluten-free.
"Oreo" Pie Crust Recipe
Ingredients:
- 1-½ cups blanched almond flour
- ¼ cup butter melted and cooled slightly, or coconut oil for dairy-free/Vegan
- ¼ cup cocoa powder
- ¼ cup powdered sweetener for Keto: powdered allulose, erythritol or xylitol; for Paleo: powdered coconut sugar
- 1 teaspoon instant coffee optional, powdered in a coffee grinder if you have one handy, or use a mortar and pestle, or just add it as-is
- ¼ teaspoon sea salt
Instructions:
- Place almond flour in medium-large size dry skillet. Toast over medium heat for about 4 minutes, until golden brown and toasted.
- Transfer to mixing bowl. Add remaining dry ingredients: cocoa powder, sweetener, optional instant coffee and sea salt. Stir to mix.
- Using a fork or handheld beaters, add butter and combine thoroughly.
- Press into 9" pie plate. Chill in the refrigerator before filling.
Keto Chocolate Pie Filling
Once you have your keto chocolate pie crust ready, it's time to focus on the filling. A classic keto chocolate pie filling is thick, rich, and creamy - just like the traditional version!
Chocolate Filling Recipe
Ingredients:
- Sugar Free Chocolate Chips - We like both Lakanto chocolate chips and Lily’s chocolate chips. Both work great in this recipe.
- Powdered Sweetener - We use Lakanto for this as well. As written, this recipe is not super sweet and has more of a dark chocolate flavor. Add additional sweetener to taste to sweeten this to your tastes.
- Heavy whipping cream
- Cream cheese
- Cocoa powder
- Vanilla
- Salt
Instructions:
- Melt the Chocolate: We’re making a chocolate ganache, which sounds fancy but is actually super easy! Just bring heavy whipping cream to a simmer on the stove and then pour it over sugar free chocolate chips. Stir until the chocolate has melted and the mixture is smooth.
- Make the filling: Add the cream cheese to a mixing bowl and beat until light and fluffy. Add in the cream, powdered sweetener, cocoa powder, vanilla, and a pinch of salt to a mixing bowl and beat with an electric mixer until light and fluffy.
- Fill & Chill: Pour the chocolate filling into the pie crust and smooth out the top.
- Top: We like to top our keto chocolate pie with freshly whipped cream and chocolate shavings. To make the chocolate shavings, just grab your favorite bar of sugar free chocolate and use a vegetable peeler to shave all small pieces.
Tips for the Perfect Keto Chocolate Pie Crust
- Use quality ingredients: The better the ingredients, the better the final product. Opt for high-quality almond flour, cocoa powder, and sugar-free chocolate chips.
- Don't overbeat: When making the filling, avoid overbeating, which can introduce air bubbles and cause cracking.
- Chill thoroughly: Chilling the pie for at least 8 hours allows the filling to firm up properly.
- Adjust sweetness to taste: Keto sweeteners can vary in sweetness, so adjust the amount to your preference.
- Consider adding moisture: 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).
Variations and Add-Ins
- Nuts: Add chopped pecans, walnuts, or macadamia nuts to the crust for added texture and flavor.
- Coffee: A teaspoon of instant coffee can enhance the chocolate flavor.
- Spices: A pinch of cinnamon or cayenne pepper can add warmth and depth.
- Extracts: Experiment with different extracts like peppermint or almond for unique flavor combinations.
Serving and Storage
- Serving: Top your keto chocolate pie with freshly whipped cream and chocolate shavings for an elegant presentation.
- Storage: Store leftover pie in the refrigerator for 4-5 days. If storing for an extended period, keep the whipped cream separate to prevent it from becoming watery.
Overcoming Common Challenges
- Cracked filling: To prevent cracking, bake the pie with a water bath in the oven. This adds moisture and helps the pie cook evenly.
- Dry crust: Adding a bit of melted butter or coconut oil to the crust can help prevent it from becoming too dry.
- Grainy texture: Ensure your almond flour is finely ground to avoid a grainy texture.
Read also: Keto Calorie Counting: A Detailed Guide
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