Keto Chocolate Cream Pie
Published May 31, 2021 • Updated February 28, 2026
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I build this keto chocolate cream pie in three layers: a crunchy chocolate crust, a silky custard filling, and fluffy whipped cream on top. The custard step is the make-or-break moment, and I've nailed the exact temperature window to get it right every time.
I’ve been making this pie since I first developed the recipe, and I still come back to it because the filling is genuinely ridiculous. Three layers: a chocolate almond flour crust on the bottom, a rich chocolate custard in the middle, and a cloud of whipped cream on top. A small slice does the job because the filling is that dense and chocolatey. I said it in the comments and I’ll say it here: cut your slices thinner than you think you need. That filling is no joke.
The crust is my version of a graham cracker base without the carbs. Almond flour and coconut flour hold it together, and I add cocoa powder (or Cacao Bliss) for full chocolate flavor from bottom to top. I press it into the pan, bake it about 10 minutes, and let it cool completely before the filling goes in. You can make the crust up to three days ahead and keep it in the fridge.
The custard filling is where most people get tripped up. I’ve had readers tell me their eggs scrambled, and mine did too the first couple of times. The trick is low-medium heat and a food thermometer. You want 150 to 160 degrees, and the second it coats the back of a spoon, pull it off the heat. If your eggs do curdle, strain the mixture through a fine-mesh sieve. I’ve done this rescue more than once and it works every time.
Once the custard cools, you fold in whipped cream to get that mousse-like texture. This is what separates it from a straight custard pie. The filling is lighter, airier, and honestly more fun to eat. Pour it over the crust and refrigerate at least six hours (overnight is better). The whole pie freezes well too. I wrap it tightly and freeze for up to two months, then thaw overnight in the fridge.
If you love chocolate desserts, I have a few others worth trying. My keto chocolate trifle layers chocolate cake with mousse for a showstopper presentation. Keto lava cake muffins are great when you want something warm and gooey. I also have a few other pie versions. My coconut version and banana version use the same layered technique with completely different flavors.
How to Make This Chocolate Pie
I build this pie in stages, and each one can be prepped ahead. The crust can sit in the fridge for up to three days before you fill it. I usually bake it the night before and let it cool on the counter.
The custard filling is the step that needs your full attention. Whisk the sweetener and eggs over low-medium heat and watch the thermometer. You’re aiming for 150-160 degrees. The moment it coats the back of a spoon, pull it off. Separately, melt your sugar free chocolate (I use ChocZero chips) and stir it into the warm custard with vanilla. Let that cool before folding in whipped cream.
Pour the filling over the crust and refrigerate at least six hours. I prefer overnight. Add the whipped cream topping right before serving for the best texture. If you want a head start on the topping, you can whip it and refrigerate it in a separate bowl, then spread it on when you’re ready.
If you want a different crust option, my keto pie crust works here too, though the chocolate version in this recipe is my favorite match.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Keto Chocolate Pie Crust Ingredients
1 1/4 cup almond flour -
3 tablespoons coconut flour
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1/4 cup Cacao Bliss or 2 tablespoons 100% dark cocoa or cacao powder
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1/2 teaspoon baking powder
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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3 tablespoons butter, cubed and chilled
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1 teaspoon vanilla
Sugar Free Chocolate Filling Ingredients
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1 cup powdered erythritol
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4 eggs
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7 oz sugar free chocolate chips
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2 teaspoons vanilla
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10 tablespoons unsalted butter, softened
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1 1/2 cups heavy whipping cream
Whipped Topping Ingredients
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1 cup heavy whipping cream
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2 tablespoons powdered erythritol
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1 teaspoon vanilla
Step by Step Instructions
Step by Step Instructions
Make the pie crust
Add all ingredients for the crust to a food processor and pulse until coarse crumbles form.
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.
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.
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.
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.
Refrigerate
Pour chocolate mixture over pie crust and refrigerate the pie for at least 6 hours or overnight.
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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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze this pie?
I freeze this pie all the time. Wrap it tightly in plastic wrap (before adding the whipped cream topping) and freeze for up to two months. When I'm ready to serve, I thaw it overnight in the fridge and add the whipped topping fresh. The filling holds up well, though the crust softens slightly after freezing.
Why did my eggs scramble in the custard and how do I fix it?
I've been there. The custard needs low-medium heat and constant stirring. I keep a food thermometer in the pan and pull it off the heat at 150-160 degrees. If your eggs did curdle, strain the mixture through a fine-mesh sieve. I've rescued curdled custard this way more than once and it turns out perfectly smooth.
Can I use a different flour instead of almond flour?
I've tested this with sunflower seed flour as a nut-free swap and it works. The flavor is slightly different (a bit earthier) but the crust holds together the same way. I wouldn't use coconut flour alone here because it absorbs too much moisture and the crust gets dry.
What can I use instead of Cacao Bliss?
I use Cacao Bliss because the cinnamon and turmeric add a warmth that plain cocoa doesn't have, but you can swap it for 2 tablespoons of 100% dark cocoa or cacao powder. I've made it both ways and the pie is still great. Just make sure whatever you use is unsweetened.
How should I store leftover pie?
I keep leftovers in an airtight container in the fridge and they stay good for 4-5 days. The filling actually firms up more overnight, which I prefer. If the whipped cream layer deflates a bit, I just add a fresh dollop on each slice when I serve it.
Can I make this dairy-free?
I haven't tested a fully dairy-free version myself, but I've heard from readers who swapped the heavy cream for canned coconut cream (chilled for at least 24 hours so it whips properly). You'd also need to use coconut oil instead of butter in the crust and filling. The texture will be slightly different, but the chocolate flavor still comes through.
Can I add a peanut butter layer?
I've done this and it's incredible. I spread a thin layer of creamy peanut butter (about 3-4 tablespoons) over the cooled crust before pouring in the chocolate filling. It sets up in the fridge and gives you a chocolate peanut butter pie that my family goes through faster than the original. My keto peanut butter pie uses a similar idea if you want even more peanut butter.
What's the difference between a mousse filling and a custard filling?
This recipe uses both techniques. I start with a cooked custard (eggs and sweetener heated to 150-160 degrees), then fold in whipped cream to lighten it into a mousse texture. The custard gives the filling structure and richness. The whipped cream makes it airy. If I skipped the custard step and just used whipped cream with melted chocolate, it would taste good but wouldn't hold its shape when sliced.
One thing that helped with the custard: temper the eggs really slowly off heat before bringing them back to the pan. Keeps it smooth instead of grainy. I'd also run it through a fine mesh sieve right after if you want it silky. Worth the two minutes.
Custard nailed it on the second try once I actually paid attention to the temp, but the crust came out sweeter than I expected with the full cup of erythritol (the filling is already so sweet on its own it just piles on). Worth dialing back to maybe 3/4 cup next time.
Never attempted anything with a custard before and was pretty sure I was going to ruin it, but it actually set up beautifully. Do you think it would still work if I used all heavy cream instead of milk in the filling?
Made this over the weekend and my custard filling came out grainy instead of silky. I think the heat was too high, but I'm not totally sure. What temp should I be aiming for to keep the eggs from curdling?
Grainy usually means the heat got away from you, so yeah, aim for 150-160 degrees and pull it the second it hits that range. Constant stirring the whole time helps too, not just occasionally. If this batch is already grainy, strain it through a fine-mesh sieve and it should smooth right out.
My daughter spotted 'keto dessert energy' before I even said anything, and went back for a second slice without a word. That custard is silkier than I expected.
Kids never lie about food. That silky texture is all about pulling it at exactly 150-160 degrees (I keep a thermometer in the pan the whole time). Once you nail that window it comes out perfect every time.
Fourth time making this and I finally nailed the custard without scrambling the eggs. The filling is SO rich -- I cut my slices smaller than I think I need to and it's still plenty.
Four times in and finally no scrambled eggs -- that's the win right there. The tempering step trips people up more than anything in this one. And yeah, tiny slices. That filling is no joke.
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
Vanilla extract has enough water in it to seize chocolate the second it touches it. Melt the chocolate on its own first, then stir it into the custard base once everything else is combined. Sorry about the chips.
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.
First pie ever and it's the Thanksgiving dessert now. The mousse comparison is right, the filling is a custard folded into whipped cream, so it's basically mousse in a crust.
Regarding the 3 tablespoons of butter, how much is it in grams please?
I think that is 43 grams.
Looked for a easy dessert on a last minute evening. For this recipe, it was amazing!! Wishing I could post picture. Will make again.
That's kind of what this pie is for. Get the photo before you slice it next time, the layers are the pretty part.
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!
The non-keto girls not seeing the difference says it all. Sounds like a good birthday.
I'm making this as a fathers day treat for my husband's first father day. What size pie pan did you use?
Just a standard 9 inch pie pan.