Keto French Silk Pie Recipe

Why You’ll Love Keto French Silk Pie Recipe

I like this recipe because it delivers all the classic French silk pie texture without the added sugar. I enjoy how smooth and airy the filling becomes after whipping, and I appreciate that it feels elegant enough for special occasions while still being simple to prepare at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust:
1 1/2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup erythritol (or your preferred keto sweetener)
1/4 cup unsalted butter (melted)
1/2 teaspoon vanilla extract
1/4 teaspoon salt

For the Filling:
1/2 cup unsalted butter (softened)
1 cup erythritol (or your preferred keto sweetener)
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
4 large eggs
1/2 cup heavy cream (for whipping)

For the Topping:
1 cup heavy cream (for whipping)
2 tablespoons erythritol (or your preferred keto sweetener)
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder (for garnish, optional)

Directions

I begin by preheating the oven and mixing all the crust ingredients together until a dough forms. I press the mixture evenly into a pie pan and bake it briefly, then let it cool completely.

For the filling, I beat the butter and sweetener until light and fluffy, then mix in the vanilla and cocoa powder. I add the eggs one at a time, beating well after each addition until the mixture becomes airy and smooth. I spread the filling into the cooled crust and refrigerate it so it can set properly.

Once chilled, I whip the cream for the topping with sweetener and vanilla until soft peaks form. I spread or pipe it over the pie and finish with chocolate shavings or cocoa powder if I feel like dressing it up.

Servings and Timing

I usually slice this pie into 8 servings. I spend about 20 minutes preparing everything, around 1 hour baking and chilling time combined, and the total time comes out to roughly 1 hour and 20 minutes.

Variations

I sometimes add a pinch of espresso powder to intensify the chocolate flavor. When I want a firmer filling, I chill the pie overnight. I also enjoy using flavored keto sweeteners for subtle twists.

Storage/Reheating

I store this pie covered in the refrigerator for up to four days. I serve it chilled straight from the fridge and avoid reheating to maintain the silky texture.

FAQs

Is this pie very sweet?

I find it rich but balanced, especially with unsweetened cocoa powder.

Can I make this pie ahead of time?

I often make it a day in advance so it sets perfectly.

Does the filling taste eggy?

I don’t notice an egg flavor because the chocolate and vanilla dominate.

Can I use a different sweetener?

I use any keto-friendly sweetener that measures like sugar.

How firm should the filling be?

I expect it to be soft and silky, not stiff like a baked custard.

Can I freeze the pie?

I freeze slices and thaw them in the refrigerator before serving.

What crust substitutions work?

I sometimes use coconut flour blends, adjusting moisture as needed.

Is this dessert gluten-free?

I make it completely gluten-free using almond flour.

How long should I whip the filling?

I whip until it looks light, fluffy, and glossy.

Can I skip the topping?

I can, but I find the whipped cream balances the richness nicely.

Conclusion

I keep this keto French silk pie recipe on hand because it proves that low-carb desserts can still feel indulgent. I love how smooth, chocolatey, and satisfying it is, making it a dessert I’m always proud to serve.