Keto French Silk Pie recipe
Indulge in a slice of pure decadence with this Keto French Silk Pie, a luscious and creamy chocolate pie that’s low in carbs and high in flavor. Featuring a rich, velvety chocolate filling nestled in a keto-friendly crust, this dessert is the perfect choice for those following a keto diet or anyone looking to enjoy a guilt-free treat. The silky-smooth texture and deep chocolate flavor will satisfy even the most discerning sweet tooth.
Perfect for entertaining or a special occasion, this Keto French Silk Pie is both visually stunning and incredibly satisfying. Topped with fluffy whipped cream and a sprinkle of grated chocolate, every bite melts in your mouth, leaving you wanting more. Best of all, it’s gluten-free and low in sugar, making it an ideal dessert for any keto enthusiast.
Whether you’re a seasoned keto baker or new to low-carb desserts, this Keto French Silk Pie is sure to become a favorite. It’s easy to make, requires simple ingredients, and offers a luxurious taste that everyone will love. Ready to impress your friends and family with this show-stopping dessert?
Essential Ingredients for Keto French Silk Pie
- Keto Chocolate Pie Crust Pastry – Forms the buttery, crumbly base for the pie, providing the perfect canvas for the rich filling.
- Thickened Cream (1.25 cups) – Adds richness and creamy texture to both the filling and the whipped topping.
- Eggs (4 large) – Essential for creating a custard-like texture in the filling.
- Powdered Sweetener (90g) – A low-carb sweetener that adds just the right amount of sweetness without the sugar.
- Dark Chocolate (200g, melted) – Provides a deep, indulgent chocolate flavor; opt for 85-95% cacao for the lowest carb content.
- Vanilla Extract (2 teaspoons) – Enhances the flavor with a hint of warm, aromatic vanilla.
- Strong Hot Coffee (30g) – Intensifies the chocolate flavor; can be substituted with coffee extract or omitted.
- Butter (200g, cubed and softened) – Contributes to the pie’s silky texture and adds a rich, buttery flavor.
- Whipped Cream (250g for topping) – Creates a light, airy topping for contrast with the dense chocolate filling.
- Grated Dark Chocolate (1 tablespoon) – Used as a garnish for an extra touch of elegance and flavor.
Simple Steps to Chocolate Perfection
- Prepare and bake the Keto Chocolate Pie Crust as per the instructions. Set aside to cool.
- In a saucepan over a double boiler, whisk eggs with half the sweetener over medium-low heat until thickened. Remove from heat and stir in melted chocolate, vanilla, and coffee. Cool completely.
- Beat butter with the remaining sweetener until fluffy. Gradually mix in the cooled chocolate mixture until smooth and creamy.
- In a separate bowl, whip the cream to stiff peaks, then gently fold into the chocolate mixture. Pour into the prepared pie crust and refrigerate for 4-5 hours.
- For the topping, whip cream with vanilla to stiff peaks. Spread over the chilled pie and garnish with grated chocolate.
Recipe Tips for Success
- Ensure the chocolate mixture is completely cool before adding to the butter and cream to avoid curdling.
- For a more intense coffee flavor, use coffee extract or a strong shot of espresso.
- Swap out thickened cream for coconut cream if dairy-free. Whip to stiff peaks before folding into the mixture.
- This pie is best served chilled but can be frozen in slices for a quick keto dessert anytime!
Delicious Variations to Try
For a twist on the classic, consider adding a splash of orange or rum extract to the filling for a unique flavor profile. You can also top with toasted nuts or a sprinkle of sea salt for added texture and complexity. Serve alongside fresh berries for a burst of color and flavor contrast.
Storing Leftovers: Keep It Fresh and Delicious
Store any leftover Keto French Silk Pie in the refrigerator for up to three days, ensuring it stays covered to maintain freshness. For longer storage, slice the pie and freeze each piece individually, so you have a ready-to-go keto-friendly dessert whenever you need it. To thaw, simply place in the fridge overnight or at room temperature for a few hours.
Enjoy this decadent Keto French Silk Pie as a perfect end to any meal or a delightful treat to satisfy your chocolate cravings!
Keto French Silk Pie Recipe
Ingredients
- 1 batch Keto Chocolate Pie Crust Pastry
- 200 g 7 oz butter, cubed and softened
- 4 eggs
- 200 g 1 cup dark chocolate, melted
- 1 tablespoon dark chocolate grated or shaved
- 1 teaspoon vanilla extract
- 250 g 1 cup thickened cream, whipped to stiff peaks
- 1.25 cups 310 g thickened cream
- 30 g 1 oz strong hot coffee (see Note 1 for substitutes)
- 90 g 0.75 cups powdered sweetener
- 2 teaspoons vanilla extract
Instructions
Conventional Method:
- Prepare and bake the Keto Chocolate Pie Crust according to the recipe instructions.
- In a small saucepan over a double boiler, whisk together the eggs and half of the powdered sweetener. Place over medium-low heat and cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Remove from heat and mix in the melted dark chocolate, vanilla extract, and hot coffee. Allow this mixture to cool completely. (See Note 5)
- Using an electric mixer, beat the softened butter with the remaining powdered sweetener until the mixture becomes pale and fluffy. Gradually add the cooled chocolate mixture while continuing to beat on high speed until it becomes thick and creamy (approximately 5 minutes).
- In another bowl, whip the thickened cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture. Transfer this filling into the prepared pie crust and refrigerate for 4-5 hours.
- For the topping, whip the cream and vanilla extract together at high speed until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with grated or shaved chocolate.
Thermal Method:
- Prepare and bake the Keto Chocolate Pie Crust according to the recipe instructions.
- Insert the butterfly attachment into the mixer. Pour in the cream and whip at speed 3 until stiff (approximately 90 seconds). Transfer the whipped cream to a large bowl and set aside.
- Place the dark chocolate into a clean mixer bowl and chop for 10 seconds at speed 9.
- Insert the butterfly attachment again, add the eggs, half of the powdered sweetener, vanilla extract, and hot coffee to the bowl. Mix for 5 minutes at 90°C on speed 4. Transfer the mixture to a bowl and let it cool completely before adding the remaining ingredients. (See Note 5)
- Put the softened butter and the remaining powdered sweetener into the mixer bowl and mix for 10 seconds at speed 5. Scrape down the sides of the bowl.
- Set the Thermomix® to 1 minute at speed 4 with the measuring cup off, and slowly pour the cooled chocolate mixture into the mixer.
- Carefully fold the chocolate mixture into the reserved whipped cream. Pour into the pie crust (note: the mixture will be quite runny). Chill for 4-5 hours, or until fully set.
- After the pie has chilled, whip the topping cream. Insert the butterfly, add the cream and vanilla, and whip until thick at speed 3 (measuring cup off). Watch carefully through the lid and turn off once thickened. Spoon the whipped cream over the pie and garnish with grated chocolate. Serve.