Keto French Silk Pie

Name: Keto French Silk Pie
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8
Cuisine: Keto & Gluten-Free
Ingredients: For the base:; 1 cup almond flour; 2 TB Swerve® confectioner’s sweetener; 1 tsp vanilla extract; 1.4 oz unsalted butter, melted; For the filling:; 6 oz 85% dark chocolate; 3.9 oz unsalted butter; 2 cups heavy cream; 1.8 oz Swerve confectioner’s sweetener; 2 large eggs; Extra dark chocolate to garnish (optional)

A rich, creamy, and decadent dessert that you can eat without any guilt. It's low carb and low sugar, but insanely delicious!

A silky, creamy chocolate French Silk Pie that will make eight people deliriously happy! The base is made from almond flour and the filling is a dark chocolate and cream mixture that has eggs and butter added for a glossy, smooth mouthfeel.

Allow it to set in the fridge for approximately 4 hours before topping with whipped cream and shavings of dark chocolate. Can be stored in the fridge for up to 4 days, although it’s highly unlikely it will last that long!

8 servings

Keto French Silk Pie

Prep Time: 20 minutes

Active Time: 4 hours

Total Time: 4 hours 20 minutes

A silky, creamy chocolate pie that will make eight people deliriously happy!

Ingredients

For the base:
1 cup almond flour
2 TB Swerve® confectioner’s sweetener
1 tsp vanilla extract
1.4 oz unsalted butter, melted
For the filling:
6 oz 85% dark chocolate
3.9 oz unsalted butter
2 cups heavy cream
1.8 oz Swerve confectioner’s sweetener
2 large eggs
Extra dark chocolate to garnish (optional)

Instructions

Preheat the oven to 350°F.
Combine the almond flour and confectioner’s sweetener together in a bowl. Whisk the vanilla into the melted butter and add to the almond flour, mixing well.
Press the mixture down into a medium-size, round springform tart tin (7-in / 18cm in diameter) compacting down in a firm, even layer.
Bake in the oven for 10-12 minutes, then remove and allow to cool completely.
Break the chocolate up into small pieces and melt over very low heat in a saucepan on the stovetop. Do the same with the butter, melt it in a small pan over low heat.
Combine the melted butter and melted chocolate well, then set aside to cool slightly while you prepare the cream.
Whip the cream and sweetener together in a medium bowl to semi-stiff peaks. Remove half the cream and place inside another larger bowl. Place the original medium bowl of cream aside, as you will only need it much later to garnish.
Working with the batch of cream in the larger bowl, pour in the melted chocolate and butter and whip well to combine. Then, add both eggs – one at a time – and mix in well.
Fill the cooled pastry shell with rich, chocolatey mixture. Do not worry if it fills higher than the sides of your tart tin – the higher, the better.
Place in the fridge to set for at least 4 hours.
To serve, top with the leftover whipped cream (or whip further to very stiff peaks and pipe in a decorative way if you have the time) and then grate over a little dark chocolate.