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Keto Chocolate Silk Pie

Keto Chocolate Silk Pie

I didn’t set out to make a keto chocolate silk pie.  I set out to make a pumpkin pie for Thanksgiving, BUT I ran out of almond flour AFTER I made the crust. 

Apparently, I miscalculated how much almond flour I needed with all the desserts I was making.  And given that it was the night before Thanksgiving, I was NOT about to brave the stores.

Instead, I searched Pinterest and found a recipe from ruled.me (found here) and used part of it.  I did not use their crust because 1) I had already made one and 2) I wanted this to be more fluffy in the crust layer which my recipe always is.  I’m sure their crust is amazing too!

Anyway, I took their filling recipe, added a few minor things and WOILA – a perfect keto Thanksgiving pie!

Since my pie crust is always fluffier and doesn’t stay flat like most (I like it that way), I had less room for the filling which means I had leftover filling to make chocolate mousse cups for an additional treat!  BONUS!

I definitely got a good forearm working out mixing and folding – but it was SO WORTH IT!

Enjoy!

Keto Chocolate Silk Pie

Keto Chocolate Silk Pie

Ingredients

Instructions

  1. Prepare pie crust as instructed and let cool.
  2. In a large bowl, combine room temperature cream cheese, butter, sour cream, vanilla, 1/2 cup erythritol and cocoa powder. Mix well.
  3. Blend with hand mixer until fluffy. If the cream cheese was too cold and it doesn't become fluffy. Add the 1 tablespoon of heavy whipping cream. Otherwise skip it.
  4. In a separate bowl, mix together heavy whipping cream, 2 teaspoons erythritol, 1 teaspoon vanilla and 1/8 teaspoon almond extract.
  5. Beat on high with a hand mixer until peaks form.
  6. Fold whipping cream into chocolate mixture 1/3 at a time. Expect to get a good forearm workout - but stick with it!
  7. Add to pie crust! I had some extra, so I made 2 small chocolate mousse cups.

Notes

Adapted from Ruled.Me

 

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