Keto Chocolate Cream Pie

Prep: 20 min Cook: 20 min Total: 40 min Servings: 8
Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published May 31, 2021 • Updated February 2, 2026

Reader Rating
5 Stars (3 Reviews)
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This keto chocolate cream pie has a rich, smooth chocolate filling and a light whipped cream topping. It tastes just like a traditional chocolate pie, thanks to sugar free chocolate and cocoa powder in both the crust and filling.

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Keto Chocolate Cream Pie

5 (3) Prep 20m Cook 20m Total 40m 8 servings

Keto Chocolate Pie Crust Ingredients

  • 1 1/4 cup almond flour
  • 3 tablespoons coconut flour
  • 1/4 cup Cacao Bliss or 2 tablespoons 100% dark cocoa or cacao powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3 tablespoons butter, cubed and chilled
  • 1 teaspoon vanilla

Sugar Free Chocolate Filling Ingredients

Whipped Topping Ingredients

Step by Step Instructions

Step by Step Instructions

1
Preheat oven

Preheat oven to 350 degrees. Spray a pie pan with cooking spray. Set aside.

red 350 degree light
2
Make the pie crust

Add all ingredients for the crust to a food processor and pulse until coarse crumbles form.

holding a graham cracker crust in hand over food processor
3
Bake crust

Press into a greased pie plate and bake at 350 degrees for 9-10 minutes or until crust starts to turn golden brown. Remove from oven and let cool completely. Move onto making the filling.

chocolate pie crust in a white pie plate
4
Make chocolate custard

To make the chocolate filling, whisk together powdered sweetener and eggs in a saucepan over low-medium heat, stirring constantly. Heat until the egg mixture reaches 150-160 degrees or until it coats the back of a spoon. Don’t overcook or your eggs will curdle. (See information below on how to salvage your custard if your eggs curdle.) Meanwhile, melt chocolate either by using a double boiler or melt in the microwave at 30 second intervals, stirring in between until melted. Remove from the heat and stir in melted chocolate and vanilla. Set aside.

taking the temperature of an egg custard in a sauce pan
5
Make the pie creamy

In a large bowl, cream butter with an electric mixer until fluffy (about 2-3 minutes). Add the cooled chocolate mixture and mix until light and fluffy.

mixing chocolate batter in a bowl with an electric mixer
6
Finish the chocolate mousse cream filling

In a separate medium bowl, beat the heavy cream until stiff peaks form. Carefully fold whipped cream into the chocolate mixture until combined.

folding a creamy chocolate filling in a bowl
7
Refrigerate

Pour chocolate mixture over pie crust and refrigerate the pie for at least 6 hours or overnight.

creamy chocolate filling in a pie pan
8
Add whipped topping

To make the topping, whip heavy cream, sweetener and vanilla on high using an electric mixer until stiff peaks form. Scoop on top of chocolate layer and spread evenly. Top with sugar free chocolate shavings.

spreading whipped cream on top of a pie
Nutrition Per Serving
659 Calories
68.4g Fat
7.1g Protein
4.4g Net Carbs
20.1g Total Carbs
8 Servings
Nutrition disclaimer

The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

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Low Carb Chocolate Cream Pie Recipe

creamy and moist chocolate silk pie on a small plate

This sugar free chocolate cream pie has a silky-smooth filling and a crunchy chocolate crust inspired by graham crackers. You build it in three layers: chocolate crust, chocolate filling, and fluffy whipped topping. For a richer chocolate flavor, I add Cacao Bliss to the crust and filling. I partnered with Cacao Bliss on this recipe because their raw cacao powder has a superfood blend that gives the pie a depth regular cocoa powder can’t match on its own.

Cream pies are perfect for warmer weather since they’re served cold. Besides chocolate, coconut cream and banana cream pie are some of my favorites.

looking straight onto a slice of pie on a plate

Cacao Bliss Superfoods

The pie crust and filling are flavored with a raw cacao powder superfood blend called Cacao Bliss. It’s not your ordinary cocoa powder. Cacao Bliss contains turmeric, Himalayan salt, black pepper, cinnamon, MCT powder, and lucuma. These ingredients all help with blood sugar control.

I love using Cacao Bliss in place of unsweetened cocoa powder in my baking. The cinnamon and turmeric bring out a warmer flavor in chocolate. It’s also lightly sweetened with monk fruit, so you can usually skip extra sweetener. Try it in your morning coffee or smoothie!

You can save 15% off your order with my code KETOFOCUS at checkout!

a half eaten pie with a bag of cacao bliss next to it

Chocolate Pie Crust

This low-carb, gluten-free pie crust is a great alternative to traditional graham cracker crusts, which are loaded with carbs and sugar.

I combine almond flour, coconut flour, and a bit of Cacao Bliss powder for the chocolate flavor. Regular cocoa powder works too if that’s what you have on hand. You can make the crust up to three days ahead and store it in the fridge or at room temperature.

Chocolate Cream Filling

Sugar-free chocolate is melted down to create the mousse filling. I used chocolate chips from ChocZero, which are sugar-free and alcohol-free.

For a stronger chocolate flavor, add a few tablespoons of Cacao Bliss to the mixture. The hint of cinnamon works really well in this filling. You could also add a layer of peanut butter for a chocolate peanut butter cream pie.

a couple slices of pie missing from a chocolate cream pie with eggs in the background

What if My Eggs Curdle?

Don’t overcook the custard or the eggs will curdle. Remove it from the stovetop as soon as it coats the back of a spoon. The internal temperature should read about 150 to 160 degrees on a food thermometer.

If your eggs do curdle, strain the mixture through a fine-mesh sieve to remove the lumps. You’ll end up with a smooth custard that works perfectly.

Sugar Free Whipped Cream

The sugar free whipped cream topping comes together fast with heavy cream, vanilla extract, and powdered erythritol. It tastes sweet without any artificial sugar. This whipped cream also pairs well with fresh berries as a low-carb snack, but here it’s the finishing layer on this chocolate cream pie.

Keto Chocolate Cream Pie

Frequently Asked Questions

Can I use a different type of flour instead of almond flour?

Almond flour gives this pie a great texture and keeps it low carb. Sunflower seed flour is a good nut-free alternative, though the flavor will be slightly different.

What can I substitute for Cacao Bliss in this recipe?

If you don't have Cacao Bliss, you can substitute it with 2 tablespoons of 100% dark cocoa or cacao powder. Just make sure to choose a sugar-free option to keep it keto!

How should I store the leftover pie?

Store any leftover keto chocolate cream pie in an airtight container in the refrigerator. It should stay fresh for up to 4-5 days. Just give it a little stir before serving if the whipped cream separates.

Is this pie suitable for someone following a low-carb diet?

Yes! It's low in carbs and made with sugar-free ingredients, so it fits a keto diet perfectly.

Can I make the filling ahead of time?

Yes, you can prepare the chocolate filling ahead of time! Just make sure to refrigerate it until you’re ready to assemble the pie. Add the whipped cream topping just before serving for the best texture.

About the Author
Annie Lampella, Pharm.D.

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

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Reviews 8
5 Stars (3 Reviews)
  1. J
    Jamie Nov 23, 2024

    Couldn’t get the recipe to print so scrolling up and down.. made the crust.. attempted to make the “custard”.. before I cooked the eggs the recipe says to add your melted chocolate and vanilla.. so I put the chocolate and vanilla in a saucepan over double broiler.. and it seized.. so not need to go any further.. as I don’t have any more sugar free chocolate chips.. what a waste.. so i am assuming you supposed to melt the chocolate first then add the vanilla.. if someone has the answer I greatly appreciate hearing from you

    Reply
  2. D
    Debra Carroll Nov 22, 2023

    I have never made a pie before in my life. But, I made this one. It was easy! Oh man, I can’t tell the difference between this and a regular chocolate mousse. Very yummy. This is our Thanksgiving dessert.

    Reply
  3. M
    Milly Aug 14, 2023

    Regarding the 3 tablespoons of butter, how much is it in grams please?

    Reply
    1. Annie Lampella
      Annie Jan 5, 2024

      I think that is 43 grams.

      Reply
  4. D
    Dawn Sternbach Sep 17, 2021

    Looked for a easy dessert on a last minute evening. For this recipe, it was amazing!! Wishing I could post picture. Will make again.

    Reply
  5. C
    Christiane Jun 19, 2021

    My daughter’s best friend celebrated her birthday with us and wanted chocolate pie instead of cake. Since my husband and I are on keto I needed a pie we could enjoy too. So I made this one. It was fantastic! Rich, creamy, delicious. The girls loved it as well and didn’t see any difference with a full sugar pie. Thanks so much for the recipe!

    Reply
  6. A
    Angela Jun 18, 2021

    I'm making this as a fathers day treat for my husband's first father day. What size pie pan did you use?

    Reply
    1. Annie Lampella
      Annie Lampella Jun 22, 2021

      Just a standard 9 inch pie pan.

      Reply

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