Updated: Apr 1, 2019
A delicious treat - chocolate lovers will definitely want to try this recipe.
I absolutely love chocolate. I mean, who doesn’t? Living the Keto life is great, but it isn’t always easy. I’m sure you chocolate lovers can agree. Fortunately, there are a ton of sweet treats you can make and still maintain a state of ketosis. This chocolate cream pie is my new favorite. I tried it out over Mother’s Day weekend and, let me tell you, it was impressive. My husband can’t stop talking about it and is in awe that it is Keto-friendly. The crust itself could be its own dessert. Yes, it's that good! It reminds me of sugar cookies. At some point I am going to give that a try - stay tuned!
*Update - check out the sugar cookie recipe here.
Tastes just like a traditional chocolate cream pie.
For the crust:
• 1 ½ cup almond flour
• ½ teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup granulated sweetener
• 3 tablespoons butter
• 1 medium egg
• 1 ½ teaspoon vanilla extract
• 1 teaspoon butter, for greasing the pan
For the filling:
• 16 ounces cream cheese, softened
• 4 tablespoons sour cream
• 4 tablespoons butter
• 1 tablespoon vanilla extract
• ½ cup granulated sweetener
• ½ cup unsweetened cocoa powder
For the whipped cream filling:
• 1 cup whipping cream
• 2 teaspoons granulated sweetener
• 1 teaspoon vanilla extract
Preheat oven to 375 F. Using 1 teaspoon of butter, generously butter a 9-inch pie pan.
For the crust:
Combine 1 1/2 cup almond flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt and 1/3 cup sweetener in a medium mixing bowl. Whisk dry ingredients until mixed. Next cut in 3 tablespoons of butter using a pastry blender or a fork. Process until the mixture forms into coarse crumbs.
Add 1 egg and 1 1/2 teaspoons vanilla extract to the crumb mixture. Stir until the dough forms into a ball.
Transfer the dough to the pie pan. Using your fingers, spread the dough out until it completely covers the pan - make sure you cover the sides, too. If it is just too sticky, try wetting your hands with cold water. Be sure to poke holes in your crust to prevent bubbles from forming while it bakes.
Bake for about 20 minutes. If you do not like browned edges, remove the crust after 10-15 minutes and cover the edges in foil. Finish baking and cool completely before filling.
For the filling:
Combine 16 ounces cream cheese, 4 tablespoons sour cream, 4 tablespoons butter, 1 tablespoon vanilla extract, ½ cup sweetener and 1/2 cup cocoa powder in a medium mixing bowl.
Mix on low speed to combine, then increase to high speed and beat until fluffy. I absolutely love putting my KitchenAid mixer to use for this recipe. Mixing 2 packages of cream cheese can be tough on the wrists! This is also pretty easy with a hand mixer.
If you are using a KitchenAid as well, move the chocolate fluff to another bowl. Wash and dry mixing bowl and attachment. Add 1 cup heavy whipping cream and whip on high speed until soft peaks form. Add 2 teaspoons of sweetener and 1 teaspoon vanilla extract. Beat until stiff peaks form. To lighten and soften, gently fold about half the whipped cream mixture into the chocolate cream cheese fluff. Once completely mixed, add remaining whipped cream.
The crust should be completely cooled at this point, but check to be sure. If cooled, add filling and smooth out with a spatula. Cover and refrigerate pie for at least 3 hours before serving.
Finally, slice and enjoy!
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