Low-Carb French Chocolate Silk Pie

This pie is every chocoholic's dream! Low-Carb French Silk Pie is the perfect holiday recipe if you are looking for a healthier alternative to this popular festive pie. Whether you are making this for Thanksgiving, Christmas, Easter or even a birthday party, this pie will sure the centrepiece!

This keto recipe features my grain-free chocolate pie crust, rich, creamy and decadent dark chocolate filling and pillowy-soft whipped cream topping with even more dark chocolate curls.

I will admit that it is a bit involved but if you follow my tips and recipe steps, you won't fail. Once you have the first bite you'll why know it was all worth it!

Recipe Tips

Although you could use a few swaps in this recipe, I strongly recommend using the ingredients listed below. I can't guarantee the same results with dairy-free and other alternatives.

Having said that, you should be able to substitute 85% dark chocolate with 90% dark chocolate which has a lower carb count. Keep in mind that using 90% dark chocolate will result in very rich, bittersweet French Silk Pie. I wanted to keep it lighter so I used 85% dark chocolate which is still low in carbs and suitable for a keto diet. Sugar-free milk chocolate may not be the best option in this recipe.

There are no raw eggs as the chocolate filling uses tempered eggs. Apart from being a safer option (if you don't have pasteurised eggs on hand or can't get hold of eggs stamped with a British Lion mark), tempering the eggs has another benefit as you won't find any sweetener crystals in the filling! And as you may know, most no-bake keto pie recipes are notorious for having a slightly grainy texture due to sweeteners like Erythritol which tend to crystallize once chilled.

If you can't get Allulose, which is a low-carb sweetener that does not crystallize, make sure to use powdered (icing) Erythritol or confectioner's Swerve to avoid grainy texture.

Where to Get Allulose?

There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

Do you live in the UK? This place delivers to the UK. If you order in bulk, the postage & fees are totally worth it!

More Keto Pie Crust Recipes

Apart from our chocolate pie crust, you could try any of the following pie crust options:

Sweet Keto Pie Crust (crunchy almond flour based pie crust)
Low-Carb Nutella Pie Crust (sweet pie crust made with hazelnuts and cacao)
Nut-Free Keto Pie Crust (best if you can't eat nuts)

More Low-Carb Pie Recipes

Still looking for the perfect holiday pie? There's plenty more recipes on my blog! Here are some of your favorites:

Preparation time

Hands-on:    30 minutes
Overall:      5 hours

Nutritional values (per serving, 1 slice)

Total Carbs	12.5	grams
Fiber	4	grams
Net Carbs	8.5	grams

Protein	9.6	grams
Fat	52.7	grams
of which Saturated	28.2	grams

Energy	545	kcal

Magnesium	108	mg (27% RDA)
Potassium	358	mg (18% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (7%), fat (87%)

Ingredients (makes 1 pie, 12 servings)

Crust:

1 recipe Chocolate Keto Pie Crust

Filling:

1 cup heavy whipping cream (240 ml/ 8 fl oz)
225 g 85% dark chocolate (8 oz)
4 large eggs
³/₄ cup Allulose (150 g/ 5.3 oz)
2 sticks unsalted butter (225 g/ 8 oz)
2 tsp sugar-free vanilla extract

Topping:

1 cup heavy whipping cream (240 ml/ 8 fl oz)
2 tbsp Allulose (20 g/ 0.7 oz)
1 tsp sugar-free vanilla extract
50 g 85% dark chocolate for chocolate curls (1.8 oz)

Instructions

To make the pie crust, follow this recipe. (You will need almond flour, cacao powder, Erythritol, egg, butter and salt.) This will take less than half an hour. Once baked, set aside to cool down. Once cool, place in the fridge.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip 1 cup (240 ml) of the whipping cream until stiff peaks form. Place in the fridge until needed later on.
While the crust is baking, melt the dark chocolate. To do that, break into pieces. Place in a heat-proof bowl placed over a small saucepan filled with about a cup of water. Melt over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam. Once melted, take off the heat and let it cool down slightly.
Meanwhile, place the eggs in another heat-proof bowl and add ³/₄ cup of the sweetener (Allulose, Erythritol or Swerve). Using a hand mixer or a stand mixer fitted with a whisk attachment, process until smooth and frothy.
To temper the eggs, place the bowl over a small saucepan filled with about a cup of water. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
Use a hand whisk or a hand mixer and beat the eggs until smooth and frothy. Whisking constantly, cook the egg mixture until it reaches 71 °C/ 160 °F on an instant read thermometer, for 10-11 minutes. Do not stop whisking or the eggs may scramble. You can use an oven mitt if the bowl gets too hot. Once cooked, remove from the heat and let the eggs cool down for about 20 minutes before mixing with the melted chocolate.
Slowly drizzle the melted chocolate into the bowl while beating. Beat until smooth. The mixture will thicken slightly (don't panic).
In another bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter with 2 tsp vanilla extract until smooth and creamy for 1 to 2 minutes.
Add the chocolate mixture. Note that it is really important that the chocolate mixture has cooled down completely before adding to the butter.
Beat again until silky smooth and well combined.
Using a rubber spatula, gently fold in the chilled whipped cream.
The mixture is ready when all of the cream is combined with the chocolate.
To assemble the pie, transfer the chocolate filling into the cooled pie crust.
Spread evenly and smoothen with a rubber spatula.
To make the cream topping, use a hand mixer or a stand mixer to whip the remaining 1 cup of whipping cream, 2 tbsp sweetener (preferably powdered) and 1 tsp vanilla extract until medium peaks form (for spreading) or stiff peaks (for piping).
Spread on top of the chocolate filling leaving a small gap between the crust and the cream.
Top with chocolate curls or grated dark chocolate. Here's a great tutorial for making chocolate curls. Don't worry if you don't get perfect curls - ultra dark chocolate is a bit more difficult to work with.
Place in the fridge and cool for at least 4 hours or overnight. Store in the fridge for up to 5 days (ideally no more than 3 days), loosely covered to prevent the topping from drying.