Keto Dark Chocolate French Silk Pie

Yield: 8-16 servings
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 40 minutes


For the Crust:
  • 1 â…” cups fine almond flour
  • 3 tablespoons Confectioners Swerve
  • 3 tablespoons melted unsalted butter
  • ¼ teaspoon salt
For the Whipped Cream:
  • 1 ½ cups chilled heavy cream
  • ¼ cup Confectioners Swerve
  • ½ teaspoon vanilla
For the Filling:
For the Garnish:
  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine all of the ingredients for the crust. Firmly press into a 9-inch pie pan.
  3. Bake the crust until golden around the edges, about 8 minutes. Set aside to cool in the refrigerator.
  4. Place a large bowl in the freezer to chill for at least 10 minutes.
  5. Pour the heavy cream in the chilled bowl along with the ¼ cup Confectioners Swerve and ½ teaspoon vanilla.
  6. Beat until medium peaks form. Place in the refrigerator.
  7. In another large bowl, beat the cream cheese and ¾ cup Swerve with an electric mixer until soft. Add the cocoa powder and beat, once again, until well incorporated.
  8. With the mixer running, slowly pour in the melted dark chips, beating after each addition. Scrape the bowl and beat again.
  9. Beat in the sour cream.
  10. Add in all but 1 ½ cups of the whipped cream and mix well. Scrape the bowl and beat again until well incorporated.
  11. Add the pie filling to the chilled crust and spread out until smooth. Top with the remaining 1 ½ cups whipped cream.
  12. Sprinkle the pie with the 2 tablespoons chopped dark chips and chill for at least 2 hours.