Keto French Silk Pie Bars

Keto French Silk Pie Bars

Yield: 9 bars
  • Prep Time: 15 minutes
  • Cook Time: 15 mintues
  • Cooling Time: 2 hours, 30 minutes
  • Total Time: 3 hours


For the Crust:

  • 1 1/2 cups fine almond flour
  • 3 tablespoons Confectioners Swerve
  • 3 tablespoons melted unsalted butter
  • ¼ teaspoon salt

For the Filling & Topping:

  • 1 ½ cups plus 2 tablespoons Bake Believe® Milk Baking Chips, divided
  • 1 cup plus 1 ½ cups cold heavy whipping cream, divided
  • 1 ½ tablespoons Confectioners Swerve
  • 1 teaspoon vanilla


  1. Preheat the oven to 350°F.  Line an 8-inch x 8-inch baking dish with parchment paper.  Create 2 slings on each side, with some parchment hanging over the edges of the dish, so that the bars can be easily removed later.
  2. In a large bowl, mix together all the ingredients for the crust until well combined.
  3. Press the crust ingredients firmly into the baking dish, pressing them about ½-inch up the sides.
  4. Bake the crust in the preheated oven until the edges brown lightly, about 10 minutes.
  5. Set aside until completely cooled, about 30 minutes.
  6. Place the 1 ½ cups milk chips and 1 cup heavy whipping cream in a large heat-proof bowl and microwave in 30-second intervals, wishing in between, until completely melted and smooth.
  7. Set aside to cool, wishing occasionally, until just warm and thickens to the consistency of thin pudding, about 10 minutes.
  8. Meanwhile, make the whipped cream.  Place a large bowl in the freezer to chill for 5 minutes.
  9. Add the remaining 1 ½ cups heavy cream along with the Confectioners Swerve and vanilla.
  10. Beat the mixture with an electric mixer to stiff peaks.  This will take about 3-5 minutes.
  11. Transfer half of the whipped cream to a bowl and place in the refrigerator. This will be used later to top the bars.
  12. Gently fold the other half of the whipped cream into the melted chocolate mixture, one third at a time, until no streaks remain.
  13. Pour the whipped cream and chocolate mixture over the crust and spread evenly with a spatula.
  14. Spoon the remaining whipped cream onto the top of the chocolate mixture and spread evenly.
  15. Place the bars in the refrigerator to chill for 2 hours.
  16. When ready to serve, top with the remaining 2 tablespoons milk chips, cut, and enjoy!