Keto Chocolate Silk Pie

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 3 tablespoons granulated erythritol
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy cream
• 1/2 cup coconut cream
• 8 ounces dark chocolate, finely chopped
• 6 large eggs, separated
• 1/4 teaspoon salt
• 1/2 cup granulated erythritol

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together the almond flour, melted butter, 3 tablespoons of erythritol, and vanilla extract until well combined. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 10 minutes, then set aside to cool.
3. In a medium saucepan, combine heavy cream, coconut cream, and chopped chocolate. Heat over low heat, stirring occasionally, until completely melted and smooth. Remove from heat and let cool slightly.
4. In a separate bowl, whisk together egg yolks, salt, and 1/2 cup of erythritol until pale and thickened. Slowly pour the chocolate mixture into the egg yolk mixture, stirring constantly to avoid curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and let cool slightly.
6. In a clean bowl, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the chocolate mixture gently but thoroughly.
7. Pour the filling into the cooled crust and smooth the top. Bake for 20 25 minutes, or until set around the edges but still slightly jiggly in the center. Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight to set.
8. Serve chilled with fresh berries, if desired.

Chef’s Insight

The combination of almond flour and dark chocolate in this recipe adds depth of flavor while keeping it keto-friendly.

Notes

This pie can be prepared ahead of time and kept in the refrigerator until ready to serve.