What a deliciously easy keto chocolate pie. It is so creamy, light and perfect for any occasion.
A reasonably simple keto dessert recipe that delivers. The filling is smooth, light, and delicious.
Why is it called French Silk Pie?
The French Silk Pie was developed back in the early fifties. It is named as such due to its smooth-as-silk filling.
Somewhere between a pudding and a mousse, this low carb chocolate tart is a delicious light.
Related Recipes: Homemade Keto Chocolate / Simple Keto Chocolate Cheesecake
The 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.
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.
- 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.
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- In a double boiler or Thermomix heat the eggs and sweetener, whisking or mixing until smooth. Add in the chocolate, vanilla and coffee.
In a separate bowl beat remaining sweetener and butter until pale and creamy.
- Gently combine/fold all ingredients together and pour into pre-baked pie shell.
- Refrigerate until set (2-3 hours). Top with whipped cream and grated chocolate and serve.
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.
- 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.
- How long will take to set? Usually it will take 2-3 hours.
- How long will it last in the fridge? I would not keep it longer than 5 days. It freezes well so store it there.
- 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.
- 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.
- 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.
- 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.
Want More great keto Dessert Recipes?
I totally have you covered. Here are just a few of my most popular recipes.
- Sugar Free Pavlova
- Keto Vanilla Cake
- Keto Creme Caramel
- Baked Mascarpone Cheesecake
- The BEST Keto Chocolate Chip Cookies
I hope you have loved my low carb French Silk Pie and give it a 👍rating below the recipe card.
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Keto French Silk Pie (Chocolate Pie)
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Ingredients
- 1 (1) batch Keto Chocolate Pie Crust Pastry
- 1.25 cup (1.25 cup) thickened cream (310g)
- 4 (4) eggs
- 90 g (0.75 cups) powdered sweetener
- 200 g (1 cups) dark chocolate melted
- 2 teaspoons (2 teaspoons) vanilla extract
- 30 g (1 oz) strong hot coffee I make a ristretto, See Note 1 for substitutes
- 200 g (7 oz) butter cubed and softened
TOPPING
- 250 g (1 cups) thickened cream whipped to stiff peaks
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 tablespoon (1 tablespoon) dark chocolate grated or shaved
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
- Coffee can be replaced 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.
- Cream can be replaced with coconut cream. Simply whip it first to thicken before adding it in.
- The pie will keep in the fridge for up to 3 days.
- Cut into individual serves and freeze for a ready to go tasty treat.
- Sweetener can be reduced if preferred. If using Well Naturally Chocolate this is much sweeter than Lindt 95% so reduce sweetener to taste.
- 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.
Your Own Notes
Nutrition
32 responses to “Keto French Silk Chocolate Pie”
I did this today and my oh my sooooo good! Everyone loved it!!Thank you Megan!So happy you enjoyed it.
where Where WHERE? does is say if the chocolate is sweetened or unsweetened??? the remark about a ‘totally sugar-free keto pie’ does not answer this question. I liked this recipe best out of several but really frustrated about lack of this important detail. Too many WAY too many Lindt bars looking like the one in the picture to end the mystery….
Hey Melissa, with our recipes we leave the brand choices up to you mostly. If you have a favourite unsweetened chocolate bar, (or fully sugared-up one) the recipe will work. This is a much older recipe of mine that has not been updated in years. I do try and add more detail today. If you want to use, Lily’s, Justines, Lindt 95 cacao, Well Naturally and Vitawerx no-sugar (or other brand) then use what you love. I do find the more specific I am with brands the more that tends to backfire as not every brand is available globally.
Ummm…. It is obvious that you can use any sugar free chocolate. Pretty baffled at the stupidity of your comment tbh.
So yummy and I love that it is keto…even better. Can’t wait to give it a try this weekend.
Enjoy!
Oh this pie just looks SO luxurious! I’d love to make this.Enjoy!
such a tasty chocolate cake ! i can’t believe it is keto!Great review thank you Nancy
I love pie, I really do! Never made it keto before, but your recipe sounds amazing! Can’t wait to try it out!Enjoy!
Just what I needed. I’m craving something with chocolate for days. I’m baking this pie today. Thanks!woohoo!
This keto chocolate pie was so delicious! I loved how easy it was to make and turned out great!Yay!
This pie looks delicious and love that it’s keto. Saving this recipe for next weekend as it’s my partners birthday and they would love this too. Thank you.I hope they love it!
The texture of this pie is so creamy and delicious! Everyone loved this and it was gone by the end of the night. Thank you!You are very welcome
What a delicious, luxurious dessert. Just gorgeous!It is soooo good!
This is simply the BEST chocolate pie that you will ever eat! I can’t believe that it is keto! So decadent, rich and delicious. I used orange extract instead of coffee and grated some choc orange chocolate over the top. I made made in a slightly bigger tin and got 16 serves. An absolute winner thank you Megan.
I recently discovered Mad Creations and the entire ketoish world. I came upon this recipe when i was looking for a keto or low carb dessert to prepare for my family. It is DELICIOUS! i live in italy and had tp substitute some ingredients, but for the most part did exactly as stated. i recommend!can you make it with regular cream?
Hi Anna, can you explain to me what is regular cream in the country you reside?
Megan, Thanks so much for sharing this delectable treat! Hit the spot and everyone in the family (all non keto) loved it. Will save this recipe for sure!
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! xxI 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
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 recipeSo happy you enjoyed it Lynda. Thanks for taking the time to leave a review too x
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