This unbelievably rich and silky smooth flourless chocolate keto pie recipe is like a chocolate covered dream come true.
There’s both a keto AND non-keto version of this chocolate pie recipe.
Basically, it can be whatever you want it to be.
Vegan? Gluten Free? Sugar Free?
Yes, yes, and yes.
Just throw everything into the blender and blend until smooth. The deliciously creamy low carb chocolate dessert pretty much makes itself!
Also try these Keto Cookies – 8 ingredients
Years before eating chocolate was my full time job, I remember sitting at a restaurant one night faced with an impossible decision.
Written out on the menu were two of my favorite desserts: New York Style Cheesecake and Chocolate Mousse Pie.
How in the world could they expect a person to choose between the two???
So I did what any practical eight-year-old would do in such a situation: I proclaimed matter-of-factly to the waiter that I wanted to order both desserts.
Somehow, my mother didn’t shoot this idea down. I think she probably also couldn’t choose and was happy for the chance to try them both as well.
Meanwhile, I’m sure my dad and sister were at the other end of the table wondering what the big deal was, because they’re not really dessert people and would have been perfectly fine with just coffee.
Sometimes I wonder how we are related…
Still craving chocolate? Make Keto Brownies
Keto Pie Crust Options
Feel free to use a store-bought low carb pie crust or your own favorite crust recipe; or this chocolate keto pie is firm enough that you can even skip the crust altogether if you want a crustless pie.
For the chocolate pie in the pictures, I used the following recipe:
2 cups almond flour, 1/4 cup cocoa powder, 1/4 tsp salt, melted coconut oil or water as needed to make the pie crust dough slightly sticky.
Combine all crust ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly, then set it aside while you make the actual cheesecake pie (recipe below).
*For a vanilla keto pie, try the original Keto Cheesecake Recipe
How to make a keto chocolate pie
Start by letting the cream cheese come to room temperature and preheating your oven to 350 degrees Fahrenheit.
Fill a large baking pan about halfway up with water, and place it on the oven’s lowest rack. This will add moisture to the oven so the pie doesn’t dry out and crack on top as it bakes.
In a good quality blender or food processor, beat all of the keto pie ingredients just until smooth. Overbeating will introduce air bubbles to the batter that can burst in the oven, so try to avoid beating further once the mixture is already evenly blended.
Smooth the filling into your preferred crust or the bottom of a springform pan, and place on the oven’s middle rack (the rack above the one with the water pan).
Bake for 30 minutes if using a 9-inch pan or 38 minutes in an 8-inch pan. Without ever opening the oven door, completely turn off the heat and let the pie sit in the closed oven for another 5 minutes.
After this time, remove the pans and let the still-underdone dessert cool on the counter for 20 minutes or so before transferring it to the refrigerator. Chill 8 hours or overnight, during which time it will firm up considerably.
Letting the cheesecake pie cool gradually ensures it will not be subjected to any sudden temperature changes that could shock the pie and cause cracks to form.
Sugar free pie ingredients
For this recipe, you will need regular full fat cream cheese or vegan cream cheese, plain yogurt or coconut cream, pure vanilla extract, powdered erythritol, unsweetened cocoa powder, and optional dutch cocoa powder.
To keep the recipe low carb and keto, look for a sugar free or unsweetened yogurt. For a vegan keto pie, either nondairy yogurt or coconut cream is fine to use.
The easy keto pie filling can be made with just five or six ingredients.
Above – Watch the step-by-step chocolate pie recipe video
Keto Chocolate Pie
Ingredients
- 24 oz cream cheese or vegan cream cheese
- 2 cups plain yogurt or coconut cream
- 2 1/2 tsp pure vanilla extract
- 3/4 cup erythritol or powdered sugar
- 1/2 cup + 1 tbsp regular cocoa powder
- 3 tbsp dutch cocoa powder, or sub additional regular
Instructions
- Feel free to use a store-bought crust or make the recipe crustless, or you can use the keto-friendly chocolate crust recipe written out under the third photo in this post.Bring cream cheese to room temp. Preheat oven to 350 F. Fill any large baking pan about halfway with water and place it on the oven’s lower rack (this just adds moisture to the oven). In a blender or food processor, beat all keto pie ingredients just until smooth. (Don’t overbeat, which introduces air bubbles that could later burst and thus cause cracking.) Smooth into an 8 or 9-inch springform, lined with your crust if desired. Place on the middle rack above the water pan. Bake 30 minutes (or 38 minutes if using an 8-inch pan) – do not open the oven at all during this time. Once time is up, leave the oven door closed and turn off the heat. Let cheesecake sit in the closed oven an additional 5 minutes. Then remove—it should look underdone—and let it cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. Chill at least 8 hours, during which time it will firm up considerably! View Nutrition Facts
Video
Notes
Keto Chocolate Ideas
(Keto, Vegan, No Bake)
(Super Easy To Make!)
Two things I am curious about: Number of servings is not listed in the recipe. Does it serve 8, 12, etc?
And…how much coconut oil or water? Those two items would be helpful in your recipes.
Hi! Liquid amount will depend on your brand of almond flour and whether you’re using skinned or natural almond flour. Start with a tbsp and go from there. For serving size, this is from Katie’s nutrition page for the recipe: “This is a deeper and richer cheesecake than my original Keto Cheesecake, and we ended up getting 15 servings out of it. Looking at similar-sized cheesecakes online to compare, the recommended serving size seemed to be anywhere from 16 to 32 servings. No idea who can eat just 1/32 of a cheesecake… That’s just crazy!”
It came out amazing!!! Thank you for this recipe!
Yours looks absolutely stunning!
Jason
Hi,
This looks fabulous, and I want to make it soon. One question: when I blend the Oreos, do I leave in the white filling, or do I scrape it off off the cookies before blending. Thanks so much!
You can do either!
To make the crust using your recipe given under the third picture. Do we have to bake of first for ten mins as most recipes ask?
I didn’t and it was fine!
Made this for my best friend’s birthday, who has been one keto for 18 months and has lost over 100 lbs and inspired me to loose almost 70, so keto is our thing. We kinda gave up on desserts and just went for chocolate or berries and cream, but this has CHANGED the game! I made one for Friday, it was gone by Sunday and I had to make another. SO GOOD!
Are you able to provide carb count, etc with these recipes? I don’t se me them listed unless I’m missing something. I’m new to keto so having the breakdown of macros would help immensely!
Hi, she lists full nutrition facts if you click the “view nutrition facts” link right under the ingredients/instructions in the recipe box 🙂
How do you do the layer of chocolate on top of cheesecake?
Hi,
I want to bake just half of the recipe in a 7inch springform tin, how long should I bake it?
Thanks
I’m not sure that half a recipe would fit in a 7 inch. Here is an example of a smaller recipe that’s similar, for time! https://lett-trim.today/chocolate-mousse-cheesecake-bars/%3C/a%3E%3C/p%3E
The ingredients list leads me to believe that there is no need to bake at all. I understand that this will make for a less dense cheesecake but are there any other caveats to no-bake?
Why use 2 different types of cocoa powder? Why can’t I use only Dutch process?