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Keto French Silk Pie (Keto Chocolate Pie)

Deliciously smooth and light this keto French Silk Pie is one recipe the whole family will love you for. A simple no bake filling that can be made completely sugar free!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

What the hell is a keto French Silk Pie? For many Aussies style of chocolate pie may be completely unknown. But trust me, you are all going to love it.

A reasonably simple keto dessert recipe that delivers. The filling is smooth, light, and delicious.

chocolate pie on a white cakes stand

Why is it called French Silk Pie?

The French Silk Pie was developed back in the early 50’s. It is named as such due to its smooth-as-silk filling.

Somewhere between a pudding and a mousse it is delicious light.

Cutting a cake on a white cake stand

French Silk Pie Ingredients

Here is all you need to make a fabulous keto French silk pie. You will need to pre-bake our fabulous Keto Chocolate Pie Crust Pastry. Plus you will need cream, eggs, powdered sweetener, dark chocolate, vanilla extract, coffee and butter.

For a 100% sugar-free keto chocolate pie use Well Naturally Dark Chocolate or any other sugar-free chocolate brand.

keto silk pie ingredients

How to make it

I have included both a conventional method and also how to make Thermomix chocolate silk pie (for our thermi lovers).

  • Firstly prepare and pre-bake the Keto Chocolate Pie Crust Pastry using this link will take you to all the steps on how to make this “very delicious” keto pastry.
chocolate pie crust on white table
  • This keto chocolate silk pie recipe does include a method where the eggs are heated and cooked. While I have no issue using raw pasteurised I have created the recipe with cooked eggs.
  • Depending on which method you use (some steps are before others). Beat/whip the cream until thick and stiff peaks form.
whipped cream in a bowl
  • In a double boiler or Thermomix heat the eggs and sweetener, whisking or mixing until smooth. Add in the chocolate, vanilla and coffee.
melted chocolate inside a thermomix bowl

In a separate bowl beat remaining sweetener and butter until pale and creamy.

whipped butter in a thermomix bowl
  • Gently combine/fold all ingredients together and pour into pre-baked pie shell.
chocolate mix in pie shell
  • Refrigerate until set (2-3 hours). Top with whipped cream and grated chocolate and serve.
Slice of pie getting held above the pie

Hot Tips for the Best Chocolate Pie

Who would ever know this is a keto chocolate pie? Honestly the keto pastry is amazing and so is the filling. Anyway, here are just a few tips to consider when making this pie and storing it.

Slice of keto pie in front of a cake stand
  1. Can the pie be frozen? Yes it can. I prefer to freeze without the whipped cream on top. The pie can be easily defrosted in the fridge or eaten straight from frozen. To keep it is in the best possible condition ensure it is in an airtight bag or container. Oh! And slice into individual serves if freezing.
  2. How long will take to set? Usually it will take 2-3 hours.
  3. How long will it last in the fridge? I would not keep it longer than 5 days. It freezes well so store it there.
  4. The heated chocolate and egg mixture must be cooled before adding to the cream and butter to avoid curdling and changing the texture of the pie.
  5. Can I make this recipe a couple days ahead? See point 3. I would keep the pie no longer than 5 days in the fridge so you can make it at least a few days ahead. I would recommend whipping the cream topping on the day of serving.
  6. Can I make this without heating the eggs? Absolutely! Pasteurised eggs are safe. Simply whisk the eggs into the melted chocolate with the sweetener, vanilla and coffee and that will cook them enough anyway.
  7. Can I do this dairy free? Yes! I cannot see any reason why the cream cannot be swapped with whipped coconut cream. The butter can be replaced with Nuttelex. Chocolate can of course be replaced with Little Zebra or similar.
Slice of chocolate pie on a brown plate

Want More great keto Dessert Recipes?

I totally have you covered. Here are just a few of my most popular recipes. I hope you have loved my low carb French Silk Pie and give it a 👍rating below the recipe card.

  1. Sugar Free Pavlova
  2. Keto Vanilla Cake
  3. Keto Creme Caramel
  4. Baked Mascarpone Cheesecake
  5. Keto Juniors Layered Lamington Cheesecake
Keto french silk pie on a white cake stand
silk pie with a bite out of it
I kind of had to taste it 😂

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Learn from one another, laugh and cry (hopefully none of that 😂) and be there for mutual keto support for one another.

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chocolate silk pie being served onto a white plate

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chocolate pie on a white cakes stand

Keto French Silk Pie (Chocolate Pie)

A touch of decadence and deliciousness this Keto French Silk Pie is the perfect entertaining dessert. Beautiful, indulgent and keto perfect!
5 from 2 votes
Prep Time: 20 mins
Cook Time: 20 mins
Refrigeration: 4 hrs
Total Time: 4 hrs 40 mins
Course: Keto dessert
Cuisine: American, Australian Keto
Keyword: keto chocolate coffee meringue pie, keto chocolate pie crust, keto chocolate silk pie, keto french silk pie
Recipe Category: Low Carb
Calories: 428kcal
Author: Megan Mad Creations Hub
Servings: 14 serves
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Ingredients

TOPPING

  • 250 g thickened cream whipped to stiff peaks
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark chocolate grated or shaved

OPTIONAL ALTERNATIVE TO COFFEE

Instructions

CONVENTIONAL METHOD

  • Prepare and bake Chocolate Pie Crust as per recipe instructions.
  • In a small saucepan, over a double boiler, whisk together the eggs and half of the sweetener. Set over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon. Remove from heat and stir in the melted chocolate, vanilla and coffee. Set aside and allow to completely cool. (See Note 5)
  • Using an electric mixer, beat the butter and remaining sweetener until pale and fluffy. Gradually add the chocolate mixture and beat on high speed until thick and creamy (about 5 minutes).
  • In a separate bowl beat the cream until stiff peaks form. Fold into the chocolate mixture. Pour into the pie shell. Chill for 4-5 hours.
  • Using an electric mixer beat the cream and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with grated chocolate.

THERMAL METHOD

  • Prepare and bake Chocolate Pie Crust as per recipe instructions.
  • Insert butterfly. Pour cream into mixer. Whip speed 3 until stiff (approx. 90 seconds). Transfer to a large bowl and reserve.
  • Into a clean bowl place chocolate into mixer bowl, chop 10 sec/speed 9.
  • Insert butterfly. Add eggs, half of the sweetener, vanilla extract and coffee to chocolate. Mix 5 min/90℃/speed 4. Pour into a bowl and allow to completely cool before adding in the remaining ingredients. (See Note 5)
  • Place the butter and remaining sweetener into mixer bowl and mix for 10 sec/speed 5. Scrape down the sides of the bowl.
  • Insert Butterfly. Set Thermomix® to 1 min/speed 4/MC off. Slowly pour cooled chocolate mixture into mixer.
  • Gently fold chocolate mixture into reserved thickened cream. Pour into pie shell. (mixture is very runny). Chill for 4-5 hours or until set.
  • After pie has chilled. Whip cream for topping. Insert butterfly. Add cream and vanilla and whip cream until thick speed 3/MC off. Just watch through lid and turn off once thickened. Spoon cream onto the pie and garnish with shaved chocolate. Serve.

Notes

  1. Coffee can be replaces with 1-2 teaspoons coffee extract. Just add to personal taste. Alternatively mix 1-2 tablespoons of instant coffee in 1-2 tablespoons of boiling water and then add to pie mixture. If you do not like coffee you can leave out and/or add any extract of choice e.g. orange or rum extract.
  2. Pie will keep in the fridge for up to 3 days.
  3. Cut into individual serves and freeze for a ready to go tasty treat.
  4. Sweetener can be reduced if preferred. If using Well Naturally Chocolate this is much sweeter than Lindt 95% so reduce sweetener to taste.
  5. Ensure the chocolate mixture is cool before adding it to the cream and butter as it could curdle and will result in an entirely different texture of pie.

Nutrition

Serving: 1serve | Calories: 428kcal | Carbohydrates: 6g | Protein: 6g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 154mg | Sodium: 135mg | Potassium: 50mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    4 Comments

  • Lynda says:

    5 stars
    This chocolate silk pie was a hit with my family and friends. It is a lovely light mousse in a chocolate pastry shell topped with whipped cream and grated chocolate. The pastry is very easy to make and the filling is easy to prepare. The pie cut beautifully and felt like it was eating a guilty pleasure . How decadent for a sugar free dessert.
    This is definitely a winner in my books.
    Thanks Megan for another incredible recipe

  • Crystal O says:

    5 stars
    I have always loved french silk pie, but haven’t had it in years because of all the sugar in it. Needless to say I was very excited to try this recipe out and it did not disappoint!! As the name suggests the chocolate filling was a beautiful rich chocolate and smooth as silk! This dessert was a big winner with my whole family. Thanks Megan! You are a Keto culinary master! xx

    • Megan Mad Creations Hub says:

      I am so glad you and the family enjoyed this recipe Crystal. I saw a picture of your pie and it looked incredible too. Thanks so much for giving the recipe a try and taking the time to leave us such a great review. “Keto culinary master” haha I love my new title xo

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