🥧 Ingredients

Chocolate Almond Flour Crust

  • 1½ cups almond flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup powdered erythritol or monk fruit sweetener
  • 5 tbsp melted butter
  • Pinch of salt

Chocolate Filling

  • 1 cup heavy whipping cream
  • 4 oz cream cheese (softened)
  • ½ cup powdered sweetener
  • 4 oz unsweetened baking chocolate (85–100%) melted
  • 1 tsp vanilla extract

Optional Topping

  • Whipped cream
  • Sugar-free chocolate shavings

👩‍🍳 Instructions

1️⃣ Make the Crust

  1. Mix almond flour, cocoa powder, sweetener, and salt.
  2. Stir in melted butter until crumbly.
  3. Press firmly into a 9-inch pie pan.
  4. Chill in refrigerator for 30 minutes to set.

2️⃣ Make the Filling

  1. Melt chocolate and let cool slightly.
  2. Beat cream cheese + sweetener until smooth.
  3. Mix in melted chocolate and vanilla.
  4. In a separate bowl, whip heavy cream until stiff peaks form.
  5. Gently fold whipped cream into chocolate mixture.

3️⃣ Assemble

  • Spread filling into chilled crust.
  • Refrigerate 2–4 hours (or overnight) until firm.
  • Top with whipped cream before serving.

📊 Nutrition (Per Slice – 8 slices)

  • Calories: ~380
  • Fat: 36g
  • Protein: 6g
  • Net Carbs: ~4g

🔥 Tips for Perfect Texture

  • Use powdered sweetener (not granulated) for smoothness
  • Let pie sit at room temp 10 minutes before slicing
  • For extra richness, add 1 tbsp cocoa to the filling

If you’d like, I can also give you:

  • A baked keto chocolate pie
  • Dairy-free version
  • Coconut flour crust option
  • 5-ingredient quick version
  • Or a deep-dish chocolate fudge pie 🍫