Keto Recipes | KETO FRENCH SILK PIE (CHOCOLATE PIE) #keto #silk #pie #french #chocolate

This chocolate silk pie seems so extravagant, it’s hard to believe it’s low-carb and keto friendly. A golden flaky crust is filled with creamy rich chocolate filling that melts in your mouth. The combination satisfies any craving for a decadent chocolaty dessert.  Keto Chocolate Silk Pie is easy enough to prepare for a family meal, but it also makes a perfect dessert for celebrations and holidays. 

It’s the kind of dessert everyone loves and a recipe your guests will be asking for. What makes it even better for entertaining is that it can prepared ahead of time. Make it the day before and you don’t have to think about dessert on the day of a party. Just be sure to give it at least three hours to refrigerate before serving.

KETO FRENCH SILK PIE (CHOCOLATE PIE)

PREP TIME: 25 MINUTES 

COOLING TIME: 2 HOURS 

TOTAL TIME: 25 MINUTES 

SERVINGS: 16

This Keto French Silk Pie (Chocolate Pie) is a low-carb version of this classic recipe, but you wouldn't know it from the taste! This is the perfect ketogenic pie for Thanksgiving, Christmas, or any special occasion.

INGREDIENTS

CRUST

• 2 tablespoons coconut flour
• 1 large egg
• 2 1/2 cups blanched almond flour
• 1/2 cup salted butter melted

FILLING

• 1 teaspoon vanilla extract
• 1/2 teaspoon espresso powder optional
• 4 large eggs room temperature
• 4 oz Lily's Dark Chocolate Baking Bar
• 1 cup salted butter room temperature
• 1 1/2 cups Swerve Confectioners Sweetener

TOPPINGS

• 1 teaspoon vanilla
• 4 oz Lily's Dark Chocolate Baking Bar for shavings or curls
• 1 pint heavy whipping cream
• 2 tablespoons Swerve Confectioners Sweetener

INSTRUCTIONS

CRUST

1. Preheat your oven to 350* and place the rack in the middle. In your stand mixer, or by hand in a large bowl, mix together all of the crust ingredients until a uniform dough forms.
2. Press the dough into a 9-10 inch pie tin or glass pie baking dish. Try to form a thin even layer that covers the bottom and all of the sides of the dish. Use a fork to poke several holes all over the bottom of the crust.
3. Bake for 12-15 minutes until slightly browned. Set aside to cool, uncovered.

FILLING

1. Heat one of the chocolate bars in a microwave-safe bowl for 20 seconds. Stir and repeat until the bar is just barely fully melted and smooth. Set aside to cool.
2. In the bowl of your stand mixer with the paddle attachment, add the butter and the Swerve Confectioners Sweetener. Cream together at a medium-high speed until smooth. Add the melted chocolate, vanilla extract, and optional espresso powder. Mix on medium-high until even and smooth.
3. Swap out the paddle attachment for the whisk attachment. Turn the speed to medium and add the first egg. Allow the mixer to whisk for 5 minutes. Add the next egg and allow to mix for 5 minutes, repeating with the final 2 eggs for a total of 20 minutes of mixing.
4. Pour the filling into the cooled pie crust. Cover and refrigerate for at least 2 hours.

TOPPINGS

1. Whip the heavy cream with the sweetener and vanilla extract. Top the pie with the whipped cream. Use a cheese grater to shave the remaining chocolate bar or simply chop roughly with a knife. Top the whipped cream with the chocolate.

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