Keto French Silk Pie

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    40 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    50 min

Keto French Silk Pie

This pie is super delicious and decadent! I love the fresh whipped cream on top and the ultra creamy chocolate center! The crust has a nice, lightly sweetened almond meal base that holds up well to the pie filling. I buy pasteurized whole eggs for this as the filling is not cooked! Do not try to substitute with liquid whole eggs.

  • Net Carbs

    4 g

  • Fiber

    5.3 g

  • Total Carbs

    22.9 g

  • Protein

    10.5 g

  • Fats

    42.5 g

443 cals

Keto French Silk Pie

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    1-½ cup

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ¼ cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Butter

    Butter

    ¼ cup

  • Unsweetened Baking Chocolate Bar by Baker's

    Unsweetened Baking Chocolate Bar by Baker's

    4 ounce

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ¼ cup

  • Butter

    Butter

    ¼ cup

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Raw Egg

    Raw Egg

    4 large

  • Heavy Cream

    Heavy Cream

    1 cup

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ¼ cup

Recipe Steps

steps 7

50 min

  • Step 1

    Preheat an oven to 325 F. Combine the almond flour, ¼ cup Swerve, kosher salt and ¼ cup of melted butter together to form the crust. Mix with a fork until combined. Place into a 9 inch pie pan and press crust into the bottom and up the sides. Bake for 10-12 minutes until the crust is golden.
    Step 1
  • Step 2

    In the meantime, melt the chocolate in the microwave in 30 second increments until melted. Allow the chocolate to cool.
    Step 2
  • Step 3

    Once chocolate is cooled begin creaming 1 cup of powdered erythritol and 2 sticks of room temperature butter together in a stand mixer. Beat for 2 minutes. Add in the cooled, melted chocolate.
    Step 3
  • Step 4

    Add the cold eggs one at a time, beating each egg for 5 minutes after each addition. This whole process should take 20 minutes.
    Step 4
  • Step 5

    Add the finished filling to the cooled pie crust. Place the pie in the fridge.
    Step 5
  • Step 6

    In the meantime, whip cold heavy cream in a cold mixing bowl and beat until foaming. Once cream is foamy, add ¼ cup powdered erythritol and beat until stiff peaks form. Top the chilled pie with the whipped cream.
    Step 6
  • Step 7

    To decorate the pie, take a block of chocolate and grate chocolate over the pie using a vegetable peeler to make curls. Keep pie stored in the fridge until ready to serve.
    Step 7

Comments 6

  • Mdugger

    Mdugger 4 years ago

    Vanilla is which stepm or this optional?

    • Sarah

      Sarah 4 years ago

      Are the eggs beaten by hand or with an electric egg beater?

      • DollParts

        DollParts 4 years ago

        Do I understand this right? There are raw eggs in the final product? Thank you.

        • AmyK79

          AmyK79 3 years ago

          Yes, it’s raw eggs. The sugar works like a preservative so as long as your eggs are fresh, you are good.

        • Sarah

          Sarah 4 years ago

          Looks like it! I don’t like that the author does not respond.

      • Klaux

        Klaux 4 years ago

        This is a very good recipe. Was looking for something to make for thanksgiving dessert and thought I’d give this a try. It’s delicious! I find it to be rich so I’d cut down to 1/2 slice for a serving but that’s just me. I actually didn’t add vanilla to the recipe b/c in the directions it didn’t say when to add it. Wasn’t til the pie was done when I realized I never used the vanilla. Still very delicious! Will be making again