Decadent Keto No-Bake Chocolate Pie Recipes

Cutting carbs doesn't mean cutting out desserts. These keto no-bake chocolate pie recipes prove that you can enjoy creamy, delicious, and satisfying treats while sticking to your low-carb lifestyle. Each recipe offers a unique twist, from classic chocolate cream to German chocolate variations, all while keeping the carb count low.

Classic Keto Chocolate Pudding Pie

This Keto Chocolate Pudding Pie will become a new favorite. Simple pie ingredients paired with a homemade crust and topping make every bite incredibly good.

Ingredients

• Sweetener: Use your favorite keto sweetener. Joy Filled Eats Natural Sweetener, a blend of xylitol, erythritol, and stevia, works well. A monk fruit erythritol sweetener is another option.
• Egg Yolks: Don't discard the egg whites.
• Coconut Milk
• Heavy Cream
• Xanthan Gum
• Crust Ingredients: (See crust options below)
• Whipped Cream: For topping
• Grated Chocolate: For garnish (optional)

Pudding Instructions

1. In a small saucepan over medium heat, bring the coconut milk and heavy cream to a simmer.
2. Whisk the egg yolks in a glass bowl. Very slowly pour the warm cream over the egg yolks, while whisking vigorously to temper the eggs.
3. Add the mixture back to the saucepan. Heat over medium until thick enough to coat the back of a spoon. Stir in the vanilla.
4. Cool for 10 minutes. Whisk in the xanthan gum.
5. Refrigerate until chilled, at least 6-8 hours.

Crust Instructions

1. Stir together the crust ingredients until well mixed. A food processor can simplify this step.
2. Press into the bottom and up the sides of a pie plate.
3. Refrigerate until chilled, at least 6-8 hours (filled or unfilled).

Assembly

1. Whip the cream until stiff peaks form. Mix in the sweetener.
2. Spread the pudding over the prepared crust.
3. Spread the whipped cream on top of the pudding.
4. Garnish with grated chocolate, if desired.

Variations

• Nut-Free: Substitute sunflower seed flour and sunflower seed butter for the almond flour and almond butter in the crust.
• Crustless: Serve the pudding in parfait glasses.
• Freezing: Freeze the pie for a few hours for a mousse-like texture. Ensure it's covered. You can also make the pie ahead and freeze it for later.
• Toppings: Add fresh berries or dark chocolate chips. A scoop of sugar-free whipped cream is always a great option.

Storage

Store in the refrigerator for 3-4 days.

Keto No-Bake Chocolate Cream Pie

This recipe provides two recipes in one, demonstrating that you can enjoy your favorite desserts on a keto plan. This pie includes a delicious crust topped with a layer of rich and decadent chocolate cream, finished with a stabilized whipped cream topping. Use a 9-inch deep-dish pie plate or a round 9-inch, 2-quart casserole dish.

Crust Ingredients

• Almond flour
• Brown sugar substitute
• Granulated sugar substitute
• Salt
• Melted butter

Filling Ingredients

• Heavy whipping cream
• Powdered sugar substitute
• Cocoa powder (sifted)
• Espresso powder (optional)
• Vanilla

Stabilized Whipped Cream Ingredients

• Heavy cream
• Powdered sugar substitute
• Vanilla
• Gelatin
• Water

Crust Instructions

1. In a small bowl, combine the almond flour, brown sugar substitute, granulated sugar substitute, and salt. Stir until all ingredients are mixed together.
2. Add the melted butter and stir until combined.
3. Press crust mixture onto the bottom of a 9-inch deep-dish pie plate or a 9-inch round 2-quart casserole dish. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
4. Place crust in the freezer while you make the filling.

Filling Instructions

1. Place a medium mixing bowl and beaters in the freezer 15-20 minutes before using.
2. Remove bowl from freezer. Add the heavy whipping cream. Beat for 1 minute.
3. Add powdered sugar substitute, cocoa powder, espresso powder (if using), and vanilla. Beat until stiff peaks form, about 3-4 minutes.
4. Pour mixture over crust.
5. Cover and refrigerate 2-4 hours or overnight before topping with whipped cream.

Stabilized Whipped Cream Instructions

1. Place a medium mixing bowl and beaters in the freezer 15-20 minutes before using.
2. In a small microwave-safe bowl, sprinkle gelatin over water. Let set for 5 minutes.
3. After 5 minutes, microwave gelatin until mixture is liquid and gelatin is dissolved, 7-10 seconds.
4. Set aside to cool for a few minutes. If the mixture gels, microwave for a few seconds to make it liquid again.
5. Remove mixing bowl from freezer. Add cream, powdered sugar substitute, and vanilla to bowl. Beat to soft peaks. Then, while beating, slowly drizzle gelatin mixture in to whipped cream mixture. Beat until stiff peaks form, about 3-4 minutes.
6. Carefully spread whipping cream over the chocolate layer of pie.

Tips for the Best Results

• Sift the cocoa powder before adding it to the heavy cream to avoid clumps.
• Espresso powder enhances the chocolate flavor.
• Stabilized whipped cream holds its shape for days.

Keto Chocolate Cream Pie with Pecan Crust

This homemade Keto Chocolate Cream Pie features a crunchy pecan pie crust filled with a creamy chocolate mousse and topped with freshly whipped cream.

Read also: No-Bake Keto Cheesecake

Ingredients

• Pecan Crust:
  • Pecans
  • Butter
  • Besti Monkfruit Allulose Blend Crystalized sweetener
• Filling:
  • Cream cheese
  • Cocoa powder
  • Besti Monkfruit Allulose Blend Powdered Sweetener
  • Sugar-free Lily’s Chocolate Chips
  • Heavy Whipping Cream
• Topping:
  • Heavy Whipping Cream
  • Besti Monkfruit Allulose Blend Powdered Sweetener
  • Sugar-free chocolate shavings for garnish

Instructions

1. Preheat oven to 350°F. Grease a deep dish 9” pie plate.
2. Crust: Crush pecans, then add the butter and sweetener and mix well. You can use a food processor, chopper, or blender to crush the pecans.
3. Press crust into the bottom and slightly up the sides of a pie plate.
4. Bake for 10 minutes, then remove from the oven and allow to cool completely.
5. Whipped Cream: While your crust is baking, add 3 cups heavy whipping cream and sweetener to a bowl and beat for approx. five minutes or until stiff peaks form, and it has doubled in size. Make sure the heavy whipping cream is very cold, and the bowl and utensils used to make the homemade whipped cream are dry.
6. Filling: In another bowl, add softened cream cheese, cocoa powder, sweetener, and beat until combined.
7. In a small glass bowl, add your sugar-free chips, and butter. Microwave for 25 seconds, then stir. Microwave again for 10-15 seconds and stir. The chocolate mixture should completely melt and begin to smooth as you stir. If not, you can microwave for another 5 seconds but do not over-heat as the chocolate will seize.
8. Add the melted chocolate to the cream cheese mixture and stir.
9. Add 3 cups of the homemade whipped cream to the bowl and FOLD the whipped cream gently into the mixture until just combined. Use a rubber spatula to “fold” in your whipped cream.
10. Spoon chocolate filling into your pecan pie crust.
11. Top with the remaining homemade whipped cream and level it out.
12. Garnish with shaved chocolate shavings from any sugar-free chocolate bar. A Lily’s sugar-free chocolate bar works great.

Tips for the Best Results

• Allow your pecan crust to cool completely.
• Make sure the heavy whipping cream is very cold, and the bowl and utensils used to make the homemade whipped cream are dry.
• Use a rubber spatula to “fold” in your whipped cream.

Storage

A mousse pie should last up to 2 months in the freezer. Make sure to wrap it well with plastic wrap.

Keto German Chocolate Pie

This sugar-free, keto German Chocolate Pie features a grain-free chocolate crust and a filling made with both melted chocolate and cocoa powder, topped with a coconut pecan frosting.

Crust Ingredients

• Almond Flour
• Chopped Pecans
• Cacao or Cocoa Powder
• Xylitol
• Salt
• Cold Butter

Chocolate Ganache Filling Ingredients

• Sugar-Free Chocolate Chips (Lily’s recommended)
• Heavy Whipping Cream
• Room Temperature Butter

German Chocolate Frosting Ingredients

• Xylitol
• Half and Half
• Butter
• Egg Yolks
• Vanilla Extract
• Toasted Pecans
• Toasted Coconut

Crust Instructions

1. In a small mixing bowl, combine the almond flour, chopped pecans, cacao, xylitol, and salt. Whisk to combine.
2. Slice cold butter into small pieces and add to mixture. Then, use a pastry cutter to cut the butter into the mixture.
3. Press crust mixture into a 9″ glass pie dish.
4. Bake the crust for 10 minutes in a pre-heated oven at 350 degrees.
5. Once crust is finished baking, remove from oven and allow to cool.

Chocolate Ganache Filling Instructions

1. Measure the chocolate chips using a kitchen scale, then place the chocolate chips in a mixing bowl; set aside.
2. In a small saucepan over medium-hear, bring the heavy whipping cream to a low simmer.
3. Remove from heat, and pour the warm cream over the top of the chocolate chips.
4. Use a whisk to stir the chocolate chips and cream together until completely combined.
5. Add in the room temperature butter and stir until completely combined.
6. Pour the chocolate ganache filling into the chilled crust and set aside.

German Chocolate Frosting Instructions

1. In a small saucepan, combine xylitol, half and half, and butter. Bring to a boil over medium heat, stir constantly, until xylitol has dissolved.
2. Place two egg yolks in a small bowl. Whisk a small amount of the hot cream mixture into the egg yolks. Then, return everything to the saucepan.
3. Cook 2-3 minutes over medium heat; whisking constantly. Mixture will thicken during this time.
4. Remove from heat; add vanilla. Allow mixture to cool. Then, pour over the chocolate filling.

Toasting Pecans and Coconut

1. Pecans: Place a cast-iron skillet on the stove and turn the burner to medium heat. Add the pecans and immediately begin stirring the pecans around. You will want to continue stirring until they are finished which takes around 3-5 minutes. As soon as the pecans begin to look dark and you can smell them toasting, remove the cast-iron skillet from the heat.
2. Coconut: Place the desired amount on the cast iron skillet over medium heat. Using a spatula, turn the coconut frequently until it is toasted brown.

Assembly

Sprinkle the top of the German Chocolate Pie with the toasted pecans and coconut. Place pie in the refrigerator for a minimum of 2 hours or until firm.

Tips for the Best Results

• Use high-quality chocolate chips.
• Allow the crust to cool completely before adding the chocolate filling.
• When heating the cream for the ganache, do not let it boil. As soon as it begins to simmer, remove the cream from heat.

Storage

Pie can be stored in the refrigerator for up to four days. If you plan to serve this pie ASAP, place it in the freezer for an hour before serving.

Mini Keto Chocolate Cream Pies

These mini keto chocolate cream pies are a fabulous no-bake dessert. Rich and creamy, with no added sugar and an easy brownie crust, these little desserts are fun and easy to make.

Read also: Easy Low-Carb Cheese Crackers

Ingredients

• Crust:
  • Keto brownie bites (or alternative, see instructions)
  • Melted butter
• Cream Filling:
  • Heavy cream
  • Hemp milk
  • Swerve (or other keto sweetener)
  • Egg yolks
  • Glucomannan
  • Cocoa powder
  • Butter
  • Vanilla extract
• Topping:
  • Heavy cream
  • Powdered sweetener

Crust Instructions

1. Take a rolling pin or a meat mallet and crush the brownie bites until they are coarse crumbs.
2. Pour into a bowl and stir in the melted butter.
3. Divide the mixture among 6 small dessert dishes (each about 4 oz capacity).
4. Press firmly into the bottom.

Cream Filling Instructions

1. In a medium saucepan over medium heat, combine the cream, hemp milk, and Swerve. Bring to a simmer, stirring occasionally.
2. In a medium bowl, whisk the egg yolks until smooth. Slowly add 1/2 cup of the hot cream mixture into the egg yolks, whisking continuously.
3. Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce the heat to medium low and sprinkle with the glucomannan, whisking continuously.
4. Stir in the cocoa powder and cook until the mixture thickens, about 3 to 4 minutes.
5. Remove from heat and stir in the butter and vanilla extract until smooth.
6. Divide between the 6 dessert cups and refrigerate until set, 2 to 3 hours.

Topping Instructions

Whip the cream with the powdered sweetener until it holds stiff peaks. Spoon or pipe over the filling once it sets.

Variations

• Crust Alternatives: Any keto chocolate cookie would work, including the chocolate wafers from Keto Oreos. You can also simply whisk some almond flour, cocoa powder, powdered sweetener, and butter together.
• Dairy-Free: Use chocolate coconut milk pudding for the filling and coconut whipped cream for the topping. Make the crust from scratch using a dairy-free brownie or cookie recipe.

Garnishing

Shave a little bit of sugar-free dark chocolate over the tops of the mini pies or create chocolate curls:

1. Melt 1 ounce sugar-free dark chocolate with 1 teaspoon butter or coconut oil.
2. Turn a metal baking sheet upside down and spread the mixture over it very thinly.
3. Place the baking sheet in the freezer for a few minutes to firm up a bit.
4. Use a sharp knife to scrape the chocolate from the pan.
5. If it’s the right temp, it will curl up. If it’s too hard and breaks, leave it out for a few minutes. If it’s too soft, return to the freezer for a minute or two.
6. Place the finished curls on a plate and freeze until firm. Store in the freezer and use as garnish on your favorite keto desserts!

Storage

Keep the pies in the refrigerator until ready to serve. You can make them ahead by a day or two but plan on consuming them within 4 days. This is not a recipe that will freeze well.

Coconut Flour Chocolate Pie Crust (No-Bake)

This Coconut Flour Chocolate Pie Crust is an easy, press-in, no-bake crust that is almond flour-free, nut-free, and gluten-free.

Ingredients

• Coconut flour
• Sunflower Seed Flour
• Sunflower Seed Butter
• Keto Sweetener
• Melted Butter

Instructions

1. Place all ingredients into a food processor and process until smooth.
2. Grease a 9-inch pie pan.
3. Press into pie pan.
4. Once made, store 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.

Variations

• You can swap the same amount of sunflower seeds I used with any nuts of choice you like.
• For the sweetener, you can use either powdered sweetener or granulated keto sweetener or really any sweetener of choice you like.

Storage

You can freeze this pie crust, just be sure to cover it with plastic wrap and then wrap it with aluminum foil.

Read also: Keto Calorie Counting: A Detailed Guide

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