A creamy, rich keto chocolate French silk pie made with chocolate cream cheese filling, cocoa almond crust and topped with whipped cream and dark chocolate shavings.
Prep Time 30minutes
Cook Time 15minutes
Cocoa Pie Crust
16ozcream cheeseroom temp
¾cupheavy whipping cream
3ozsugar-free dark chocolate chipsmelted
1cupheavy whipping cream
1barsugar-free dark chocolatefor shavings
Cocoa Pie Crust
Preheat your oven to 375°F. Grease a 9" pie pan with butter.
Combine almond flour, cocoa powder, granulated sweetener, baking powder and salt into a mixing bowl. Using a whisk, blend the dry ingredients together.
Cut the solid butter into small pieces and add to mixture. Whisk to combine fully ensuring there are no big clumps of butter in the crust. A pastry belnder helps with this step or you can use a fork as well to cut the butter.
Add egg and vanilla extract to mixture and mix until dough forms.
Transfer dough to greased pie pan and flute the edges if desired. Poke holes into dough with a fork and bake for 12-15 minutes. Let cool completely.
Combine cream cheese, heavy cream, sour cream, cocoa powder, powdered sweetener, melted chocolate chips and vanilla extract into a mixing bowl. On low speed, mix the ingredients until incorporated, then increase speed to high to beat until fluffy.
Transfer filling into pie crust. Flatten top with a spatul. Transfer pie to refrigerator and let cool overnight.
With a chilled mixing bowl, whip cream until light peaks form. Add powdered sweetener & vanilla and whip additional 30 seconds to combine. Place whipped cream on top of pie.
For chocolate shavings, lightly warm a dark chocolate bar and create shavings with a vegetable peeler. It's important that the chocolate be someone soft (but not melted), otherwise it won't curl. Alternatively, you can dust the top with some cocoa powder.
An additional tip for your whipped cream is to add a couple tablespoons of water mixed with gelatin. This creates a stabilized whipped cream that will make the topping last a few more days.