Keto French Silk Pie

Why This Recipe Works: This Keto French Silk Pie delivers all the rich, creamy decadence of the classic dessert but without the sugar and carbs. By using a combination of almond flour and sweeteners, this recipe maintains a buttery crust and a smooth, chocolatey filling that’s perfect for a keto diet.

Ingredients:

For the Crust:

• 2 cups almond flour
• 1/4 cup powdered erythritol or preferred keto-friendly sweetener
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract

For the Filling:

• 1 cup heavy whipping cream
• 3/4 cup powdered erythritol or preferred keto-friendly sweetener
• 3 large eggs
• 4 oz unsweetened chocolate, melted and cooled
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol or preferred keto-friendly sweetener
• Dark chocolate shavings (optional)

How to Make This Recipe:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, mix together the almond flour, powdered erythritol, melted butter, and vanilla extract until well combined.
   • Press the mixture into the bottom and up the sides of a 9-inch pie pan.
   • Bake for 10-12 minutes, or until the crust is golden brown. Allow it to cool completely.
2. Prepare the Filling:
   • In a large bowl, whip the heavy whipping cream to stiff peaks. Set aside.
   • In another bowl, beat the eggs and powdered erythritol together until light and fluffy, about 5 minutes.
   • Gradually add the melted and cooled chocolate, softened butter, and vanilla extract, beating until smooth.
   • Gently fold in the whipped cream until fully incorporated.
   • Pour the filling into the cooled crust, spreading it evenly.
3. Chill the Pie:
   • Refrigerate the pie for at least 4 hours, or until set.
4. Prepare the Topping:
   • Whip the heavy cream with the powdered erythritol until stiff peaks form.
   • Spread the whipped cream over the chilled pie.
   • Garnish with dark chocolate shavings if desired.
5. Serve:
   • Slice and serve chilled.

Expert Tips:

• Ensure the melted chocolate is cool before adding it to the egg mixture to avoid scrambling the eggs.
• For a firmer filling, refrigerate the pie overnight.

How to Store This Recipe: Store the pie covered in the refrigerator for up to 5 days. For longer storage, freeze the pie for up to 1 month.