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–+ servings
Keto chocolate pie is topped with whipped cream.
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Crustless Keto Chocolate Pie

This rich, flavorful, and intensely chocolatey keto chocolate pie is exquisite with a dollop of homemade whipped cream. 
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Rest time 4 hours
Total Time 4 hours 40 minutes
Servings 8 servings
Calories 142kcal
Author Vered DeLeeuw

Ingredients

  • 4 large eggs at room temperature
  • 1 ⅓ cup coconut milk canned, unsweetened, full-fat
  • 1 tablespoon stevia glycerite equals 1 cup of sugar
  • 1 tablespoon pure vanilla extract or brandy
  • 1 cup unsweetened cocoa powder Dutch-processed; 80 grams
  • 2 tablespoons coconut flour Not heaping; 14 grams
  • Pinch sea salt
  • 1 teaspoon baking powder gluten-free if needed

Instructions

  • Preheat the oven to 325°F. Grease a 9-inch glass or ceramic pie plate with soft butter. Line it with a circle of parchment paper and grease the parchment paper too.
    A parchment-lined pie plate.
  • In a large bowl, use a hand whisk to whisk together the eggs, coconut milk, stevia, and vanilla extract.
    Mixing the liquid ingredients.
  • Use a fine-mesh strainer to gradually sift in the cocoa powder. Whisk until smooth, scraping the sides of the bowl with a rubber spatula as needed.
    Adding sifted cocoa powder.
  • Whisk in the coconut flour, then the salt and baking powder.
    Coconut flour was whisked into the batter.
  • Pour the mixture into the prepared pie plate. Bake it for 15 minutes.
    The batter was poured into the pie plate.
  • Loosely cover the edges of the pie with strips of foil. Continue baking until the center is still jiggly but not completely liquid, about 10 more minutes.
    Tenting the pie with foil.
  • Cool the pie for 2 hours in the pan on a wire rack, then for 2 more hours in the fridge before slicing.
    Slicing the pie.
  • Serve with a dollop of whipped cream.
    Cutting into a slice of pie.

Video

Notes

  • This pie is not for you if you like your baked goods very sweet. Its sweetness profile resembles 90% cacao chocolate. It's more rich and chocolaty than sweet. 
  • To slice the pie, use a sharp, non-serrated knife. Run the blade under very hot water and wipe it with a clean kitchen towel between cuts. This will help prevent the knife from sticking and tearing the pie.
  • You can keep the leftovers in an airtight container in the fridge for up to a week. Remove them from the fridge at least 30 minutes before enjoying them. You can also freeze the cooled leftovers for up to three months. 

Nutrition

Serving: 1slice | Calories: 142kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Sodium: 147mg | Fiber: 4g | Sugar: 2g