Rich, creamy, and chocolatey, this Keto Chocolate Pudding Pie is sure to satisfy any sweet tooth! And with only 6g net carbs per serving, it fits perfectly into a low carb lifestyle!
Keto Chocolate Pie
This keto chocolate pudding pie is so rich and full of flavor! It reminds me of French Silk Pie that I used to get at a local diner…except that one isn’t keto friendly!
This sugar free chocolate pie has no added sugars — we used real dairy (full fat, no sugar added), sugar free pudding, and keto friendly sweetener. It’s about as low carb as you can get for a chocolate pie…without sacrificing texture or taste!
Not only is the chocolate pudding pie filling incredibly rich and creamy, but the cookie crust is crunchy and crumbly and buttery. Total bliss in every bite!
This recipe is perfect for those chocolate cravings and is perfect if you’re looking for a pie recipe that doesn’t require a lot of dirty dishes or time in the oven!
Related: Try our Keto Key Lime Pie recipe too!
Can You Eat Chocolate on Keto?
I am a total chocoholic, so I don’t want to do any diets that deprive me of chocolate!
Fortunately on keto you can incorporate chocolate, so long as it is unsweetened (or sweetened with a keto friendly sweetener.
The keto diet isn’t necessarily about getting rid of certain foods, but rather staying within a specific range of daily carbohydrates. Some things can be difficult to fit in, like a regular chocolate candy bar that has dozens of grams of carbs and added sugars.
However, a sugar free chocolate pie could totally work! This recipe has just 6 grams net carbs per serving, so if you “budget” your daily carbs, it could be a fit!
And of course, a treat is a treat! You wouldn’t want to eat chocolate pie after every meal, even if it is low carb. It’s all about balance!
Related: Learn more about which foods you can enjoy freely and which to enjoy sparingly with our Keto Food List!
What You Need to Make Keto Chocolate Mousse Pie
For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
For the Crust
- Almond Flour — or almond meal
- Pecans — Crushed
- Keto-friendly sweetener — We love Lakanto brand monk fruit sweeteners for their clean taste — if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase!
- Butter — Melted
For the Filling
- Sugar-Free Chocolate Pudding — Two 3.9 ounce boxes
- Heavy Whipping Cream — The real stuff! No sugar added
- Sugar-Free Cool Whip — One container should be plenty
For the Topping
- Softened Cream Cheese — Again, stick to full fat. Fat is our friend on keto!
- Heavy Whipping Cream
- Keto Friendly Sweetener
- Vanilla Extract
Kitchen Tools Used
Why I Love This Recipe:
- Rich and creamy texture just like real chocolate silk pie!
- Easy to make!
- Only 6g net carbs per serving!
KETO FAQ – Learn More
- What is Keto?
- How many carbs can you eat on keto?
- What is the Keto flu and how to avoid it?
- What is a Targeted Keto Diet?
- 8 Reasons You’re Not Losing Weight on Keto
- What are the Best Keto Sweeteners?
How to Make Keto Chocolate Cream Pie
First we’ll make the crust.
Add chopped pecans and almond flour to a skillet over medium heat. Toast for about 10 minutes, stirring regularly, until almond flour and and pecans are golden brown.
Stir together the pecan/almond mixture, sweetener, and melted butter in a medium-size bowl. When well combined and “wet”, press the mixture into the bottom and up the sides of a pie pan. Set aside.
To make the filling, blending pudding mix and whipping cream with an electric mixer or stand mixer. Mix on low until smooth. Add in cool whip and continue mixing until well incorporated.
Spread the pudding mixture evenly into the pie crust and refrigerate for an hour.
When you’re ready to serve, make the whipped topping. It won’t last as well if you make the whipped cream too far in advance, like the night before.
Beat the cream cheese until light and fluffy. Add in powdered sugar and vanilla and mix until creamy.
Add in whipping cream and continue mixing. Start on low to combine and then gradually increase the speed to high and mix until stiff peaks form.
Feel free to add the whipped cream as you see fit — you can pipe along the edges, spread across the entire surface, or get creative with it!
How to Store Your Keto Chocolate Mousse Pie
Keep the pie covered and in the fridge. As mentioned above, I recommend waiting to make the whipped cream until you’re ready to serve. Keep any extra whipped cream in a sealed, airtight container in the fridge.
The pie should stay good for 2-3 days in the fridge. Unless you eat it first, which I can’t blame ya!
More Keto Chocolate Dessert Recipes
Love chocolate as much as we do? Then you’ll definitely want to follow this link to check out our collection of 30 Keto Chocolate Recipes!
The best part? All the recipes on our list have 4 grams of net carbs or less!
Related: See 12 more guilt-free keto pie recipes here!
Keto Chocolate Pie Recipe (Printable Copy)
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Keto Chocolate Pudding Pie
Ingredients
For the Crust
- 2 Cups Almond Flour
- ½ Cup Pecans
- 1/3 Cup Powdered Swerve Sweetener
- 8 Tbsp Melted Butter
For the Filling
- 2 Boxes Sugar-Free Chocolate Pudding
- 3 Cups Heavy Whipping Cream
- 1 Container Sugar-Free Cool Whip
For the Topping
- 4 oz Cream Cheese softened
- 1 ¼ Cup Whipping Cream
- ½ Cup Powdered Swerve Sweetener
- ½ tsp Vanilla
Instructions
For the Crust
- Finely chop pecans.
- Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
- Mix toasted flour, powdered Swerve, and melted butter in a medium-size bowl. Stir until evenly mixed.
- Press the mixture into the bottom and up the sides of a pie pan. Set aside.
For the Filling
- In a large bowl, using an electric mixer mix pudding mix, and whipping cream. Mix on low until smooth.
- Add in cool whip and continue mixing until well incorporated.
- Spread the pudding mixture evenly into the pie crust.
- Place in the refrigerator for an hour.
- When ready to serve make the whipped topping.
For the Topping
- With an electric mixer cream the cream cheese until light and fluffy. Add in powdered sugar and vanilla and mix until creamy and soft peaks form.
- Add in whipping cream and beat. Start on low to combine and then gradually increase the speed to high and mix until stiff peaks form.
- You can spread the whipped cream mixture across the top of the pie, pipe it around the edges, or just serve each piece with a dollop on top!
- Store pie covered and refrigerated. The whipped cream will keep for 2-3 days in an airtight container in the refrigerator
Notes
Nutrition
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