Keto Chocolate Cream Pie
yield: 10 SERVINGS
prep time: 35 MINUTES
cook time: 10 MINUTES
total time: 45 MINUTES
This keto chocolate cream pie is super dreamy with a buttery protein crust, rich chocolate cream, and lightly sweetened whipped frosting.
For the Crust:
For the Chocolate Cream:
- 1/2 cold cup water
- 1 teaspoon unflavored gelatin
- 2 large egg yolks - at room temp
- 4 oz softened cream cheese
- 1/2 cup granular keto sweetener (I used Truvia Sweet Complete, Monk Fruit)
- 1 teaspoon pure vanilla extract
- 3/4 cup heavy whipping cream
- 6 oz sugar-free semi-sweet chocolate chips (I used Lily's Stevia-Sweetened Chips)
For the Whipped Topping:
- 2 teaspoons cold water
- 1/2 teaspoon unflavored gelatin
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy whipping cream
- 3 tablespoons confectioners keto sweetener (I used Truvia Confectioners)
To make the crust:
Crumble protein bars into a 9-inch pie dish. Using the back of a heavy drinking glass (or ramekin) along with parchment paper, FIRMLY press the mixture onto the bottom and sides of the dish. Try to keep the layer as even as possible. Set aside.
To make the filling:
Whisk the cold water and gelatin together in a medium saucepan. Allow mixture to sit for a couple of minutes to thicken slightly. While you wait, using a hand mixer, in a medium bowl beat egg yolks, cream cheese, sugar replacement, and vanilla extract until fully combined and creamy. Set the egg yolk mixture aside for a moment.
Place the saucepan with gelatin mixture on a burner and turn to medium-low. Add the heavy cream and whisk continuously as it heats. When the mixture is close to simmering (NOT boiling!), slowly add about a quarter of the egg yolk mixture into the cream while whisking at the same time. (Slowly adding the yolk mixture in multiple phases helps prevent the yolks from curdling.) Continue this process until all the egg yolk mixture is incorporated into the cream. Whisk continuously as it thickens. Once the mixture begins to froth and gently bubble, add the chocolate chips and mix until melted and fully combined. Whisk for a few more minutes as it continues to thicken (about 3-5 minutes). Remove from heat.
Pour the chocolate cream mixture into the prepared pie crust. Allow it to cool on the countertop for 30 minutes uncovered. Once it has cooled, place a sheet of plastic wrap directly on top of the chocolate cream layer (this will help to prevent a film from forming). Place pie in the refrigerator to chill for 4 hours or overnight.
To make the whipped cream topping:
Once the pie is set, it's time to make the whipped cream topping. Using a small microwave-safe dish or cup (preferably one with a spout to make it easy to pour in a later step), whisk 2 teaspoons cold water and 1/2 teaspoon gelatin together until the gelatin is fully incorporated. Set mixture aside to thicken for 5 minutes.
While the gelatin is sitting, combine the heavy whipping cream, confectioners sweetener, and vanilla extract in a large bowl. Use an electric hand mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks. Set aside. At this point, the gelatin and water should be thickened. Place it in the microwave for about 5 seconds so that the mixture turns back into a liquid but does not get hot. Use a whisk to stir the contents together to make sure they are smooth. With the hand mixer running on low, drizzle liquid gelatin into the whipped cream. Slowly increase speed to medium and continue to beat until you have reached stiff, fluffy peaks.
Retrieve the prepared pie from the refrigerator. Remove the plastic wrap from the chocolate cream layer. Using a spatula or piping bag, add the whipped cream frosting to the pie. If desired, garnish with your favorite topping. (I used sugar-free chocolate shavings.) Cut into 10 decadent slices. Enjoy!
Nutritional data does not include shaved chocolate garnish.
Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 347 Calories | 30.9g Fat | 29.6g Total Carbs | 13g Fiber | 2.1g Sugar | 12.4g Sugar Alcohol | 7.9g Protein | 4.1g Net Carbs