Ingredients

For the Crust:

  • 1 ½ cups almond flour
  • 3 tbsp erythritol (or your preferred keto sweetener)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup melted butter
  • 1 tsp vanilla extract
  • Pinch of salt

For the Chocolate Filling:

  • 8 oz cream cheese, softened
  • ½ cup heavy cream
  • ½ cup powdered erythritol
  • ½ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Optional: 1–2 tbsp sugar-free chocolate chips

For Whipped Cream Topping (Optional):

  • ½ cup heavy cream
  • 1 tbsp powdered erythritol
  • ½ tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, combine almond flour, cocoa powder, sweetener, and salt.
  3. Stir in melted butter and vanilla until mixture is crumbly but holds together when pressed.
  4. Press the mixture into a 9-inch pie pan evenly.
  5. Bake for 10–12 minutes. Let it cool completely.

2. Make the Filling:

  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Add cocoa powder, sweetener, and vanilla; blend well.
  3. Whip heavy cream separately until soft peaks form.
  4. Gently fold whipped cream into the chocolate mixture until smooth.
  5. Pour filling into the cooled crust and spread evenly.
  6. Refrigerate for at least 2–3 hours, preferably overnight, to set.

3. Optional Topping:

  1. Whip the remaining heavy cream with sweetener and vanilla until stiff peaks form.
  2. Spread over the pie just before serving.

This keto chocolate pie is creamy, decadent, and guilt-free—perfect for dessert or a special treat!