You get two recipes with this keto no-bake chocolate cream pie! You get a delicious creamy chocolate cream pie recipe and a simple recipe for stabilized whipped cream!
Did you think you couldn’t have your favorite desserts on the keto plan? This recipe for keto no-bake chocolate cream pie will show you that you can. And it is so full of creamy and delicious flavor, you’ll forget you’re eating a low carb dessert! This one will be a crowd pleaser and will impress your family and friends alike!
What kind of pan should I use for this recipe?
This pie includes a delicious crust topped with a layer of rich and decadent chocolate cream. It is then topped with an awesome topping of stabilized whipped cream. You’ll want to make it in a 9-inch deep-dish pie plate. Another option is to use a round 9-inch, 2-quart casserole dish. That is what I used here. And this pie comes in at only 3 net grams of carbs per piece!
First comes the crust!
This crust is similar in texture to a graham cracker crust. I actually think it’s a lot better! I love the taste of combining brown and granulated sugar in the crust. Your crust will hold together best if you press it firmly onto the bottom of your pie plate. Then pop it into the freezer while you make the filling.
Let’s talk about the filling!
The filling for this keto no-bake chocolate cream pie is light and fluffy and absolutely delicious! To ensure you don’t get clumps of chocolate in the filling, sift the cocoa powder before adding it to the heavy cream. The espresso powder brings out a rich and deep chocolate flavor to this filling. If you don’t have any, you can leave it out and your filling will still be good. If you can’t find it locally, you can get some here. I think once you try it, you’ll find yourself adding it to many of your favorite chocolate dessert recipes!
Last, but definitely not least, is the stabilized whipped cream!
Have you ever noticed when you make homemade whipped cream that if you don’t use it right away, it tends to deflate and doesn’t hold its shape? Have no fear, stabilized whipped cream is here.😊With just an added couple of steps, you will have a homemade whipped cream that will hold its shape for days. And you won’t compromise taste with this simple and delicious recipe.
Are you looking for some other creamy keto desserts? Check these out!
Keto Pumpkin Cheesecake Mousse
The Ultimate Keto No-Bake Cheesecake
Helpful Hints:
*Use a 9-inch deep-dish pie plate or a 9-inch round, 2-quart casserole dish for this pie.
*After adding the chocolate layer, refrigerate the pie 2-4 hours or overnight, before topping with your stabilized whipped cream.
*When making the stabilized whipped cream, make sure you slowly drizzle the gelatin in while continuing to beat the whipped cream.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Keto will take your desserts to a whole new level***
Keto No-Bake Chocolate Cream Pie
You get two recipes with this keto no-bake chocolate cream pie! You get a delicious creamy chocolate cream pie recipe and a simple recipe for stabilized whipped cream!
Ingredients
For the crust:
- 1¼ cup almond flour
- ¼ cup brown sugar substitute (Swerve)
- ¼ cup granulated sugar substitute (Swerve)
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the filling:
- 2 cups heavy whipping cream
- ½ cup powdered sugar substitute (Swerve)
- ⅓ cup unsweetened cocoa powder, sifted
- 1 teaspoon espresso powder
- 1 teaspoon vanilla
For the stabilized whipped cream:
- 1 teaspoon gelatin
- 4 teaspoons water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar substitute (Swerve)
- 1 teaspoon vanilla
Instructions
For the crust:
1. In a small bowl, combine the almond flour, brown sugar, granulated sugar, and salt. Stir until all ingredients are mixed together.
2. Add the melted butter and stir until combined.
3. Press crust mixture onto the bottom of a 9-inch deep-dish pie plate or a 9-inch round 2-quart casserole dish. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
4. Place crust in the freezer while you make the filling.
For the filling:
1. Place a medium mixing bowl and beaters in the freezer 15-20 minutes before using.
2. Remove bowl from freezer. Add the heavy whipping cream. Beat for 1 minute.
3. Add powdered sugar, cocoa powder, espresso powder, and vanilla.
Beat until stiff peaks form, about 3-4 minutes.
4. Pour mixture over crust.
5. Cover and refrigerate 2-4 hours or overnight before topping with whipped cream.
For the stabilized whipped cream:
1. Place a medium mixing bowl and beaters in the freezer 15-20 minutes before using.
2. In a small microwave safe bowl, sprinkle gelatin over water. Let set for 5 minutes.
3. After 5 minutes, microwave gelatin until mixture is liquid and gelatin is dissolved, 7-10 seconds.
4. Set aside to cool for a few minutes. If mixture gels, microwave for a few seconds to make it liquid again.
5. Remove mixing bowl from freezer. Add cream, powdered sugar, and vanilla to bowl. Beat to soft peaks. Then, while beating, slowly drizzle gelatin mixture in to whipped cream mixture. Beat until stiff peaks form, about 3-4 minutes.
6. Carefully spread whipping cream over chocolate layer of pie.
7. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1 PieceAmount Per Serving: Calories: 301Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 75mgSodium: 62mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gProtein: 5g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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