<!--Can't find substitution for tag [post.title]--> Keto Foodic Recipe Collection: Keto French Silk Pie Keto French Silk Pie - Keto Foodic Recipe Collection
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Keto French Silk Pie

 

Keto French Silk Pie

prep time: 30 MINUTES
 
cook time: 25 
MINUTES
 
total time: 55 
MINUTES

Try this Keto French Silk Pie for a decadent low carb dessert! At about 5 net carbs per slice, this rich chocolate pie is an instant keto classic!




French Silk Pie gets its name from the ultra decadent silky smooth chocolate filling. This is a practically no-bake chocolate pie that is made by creaming butter, keto-friendly sweetener, eggs, chocolate and whipping cream.


This is a very easy, classic dessert to convert to a low carb, keto friendly option. Follow along with the step-by-step guide to learn exactly how to make this easy keto dessert!


Ingredients for Keto French Silk Pie

For this keto chocolate pie, you’ll need to following ingredients:  


  • Butter
  • Eggs
  • Heavy Cream
  • Keto Friendly Sweetener (I used monkfruit)
  • Unsweetened Bakers Chocolate
  • Vanilla Extract



How to Make a Keto French Silk Pie

Step 1: The very first step is bake the  It is important to begin with this step because while the filling is not baked, the crust must be pre-baked ahead of time and allowed to cool completely before adding the filling. I used the keto pie crust linked above, which is an almond flour, butter and cream cheese-based crust.

Step 2: Next, whip 1 cup of the heavy cream until stiff peaks form. This will be added to the chocolate pie filling later on. Set in the fridge and keep cool as you make the rest of the filling. 

Step 3: Next, heat a small sauce pan to medium low heat. Add the keto-friendly sweetener (monkfruit) and eggs.

Step 4: Stir the egg and sugar mixture very well. Take care to stir continuously until the mixture reaches 160 degrees F.

This step brings the eggs to a high enough temperature to kill any bacteria. Often you find that French silk chocolate pie recipes use raw eggs, but this extra step ensures that your eggs are safe for consumption. When the eggs and sugar have reached the proper temperature remove from heat and set aside.

Step 5: Next, chop up 8 ounces of unsweetened bakers chocolate (this is two full packages of bakers chocolate). Heat the chocolate in 20-second increments in a microwave-safe bowl. When the chocolate is melted, completely stir in with the egg and sugar mixture. 

Step 6: The next step is to use your mixer to beat the butter using your stand mixer until it is light and fluffy.

Step 7: Pour the chocolate mixture over the whipped butter and beat at medium speed until well incorporated. 

Step 8: Fold in the whipped cream you made in step 1 and beat the mixture at medium speed until the mixture is smooth and airy.

Step 9: Scoop the chocolate pie filling into the baked and cooled pie crust and top with additional whipped cream and chocolate shavings.



INGREDIENTS

Chocolate Filling

  • 1 cup heavy cream
  • 4 large eggs
  • 1 1/4 cup confectioners monkfruit sweetener
  • 8 ounces unsweetened bakers chocolate
  • 1 1/2 sticks butter
  • 2 teaspoons vanilla extract

Whipped Topping

  • 1 cup heavy cream
  • 2 teaspoons confectioners monkfruit sweetener
  • 1 teaspoon vanilla extract
  • Pie Crust

INSTRUCTIONS

For the Crust:

  1. Prepare theaccording to this recipe and cool completely.

For the Chocolate Filling

  1. Whip the heavy cream until stiff peaks form. This will be added to the chocolate pie filling later on. Set in the fridge and keep cool as you make the rest of the filling. 
  2. Next, heat a small sauce pan to medium low heat. Add the keto friendly sweetener (monkfruit) and eggs.
  3. Stir the egg and sugar mixture very well. Take care to stir continuously until the mixture reaches 160 degrees F. This step brings the eggs to a high enough temperature to kill any bacteria. When the eggs and sure have reached the proper temperature remove from heat and set aside.
  4. Next, chop up 8 ounces of unsweetened bakers chocolate. Heat the chocolate in 20 second increments in a microwave proof bowl, when the chocolate is melted completely stir in with the egg and sugar mixture. 
  5. Next, use your mixer to beat the butter until it is light and fluffy.
  6. Pour the chocolate mixture over the whipped butter and beat at medium speed until well incorporated. 
  7. Fold in the whipped cream you made in step 1 and beat the mixture at medium speed until the mixture is smooth and airy.
  8. Scoop the chocolate pie filling into the baked and cooled pie crust.

For the Whipped Topping:

  1. Whip the heavy cream, sweetener and vanilla extract until stiff peaks form.
  2. Add the whipped cream to the top of the chocolate pie and garnish with chocolate shavings if you wish.

NOTES

Because this is a deep dish pie, I slice this into at least 10 slices, even at 10 slices these are still incredibly generous servings. Personally, I prefer to cut these even smaller into 12 slimmer slices since the filling is so deep. This is just something to consider before serving.

Nutrition Information:
 YIELD: 10 SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 657TOTAL FAT: 59.4gSATURATED FAT: 208gSODIUM: 60mgCARBOHYDRATES: 10.6gNET CARBOHYDRATES: 5.6gFIBER: 4.5gSUGAR: 1.7gPROTEIN: 10.1g