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Keto Chocolate Pie

4.98 from 47 votes

This unbelievably rich and silky smooth flourless chocolate keto pie recipe is like a chocolate covered dream come true.

The Best Keto Chocolate Cheesecake Dessert

There’s both a keto AND non-keto version of this chocolate pie recipe.

Basically, it can be whatever you want it to be.

Vegan? Gluten Free? Sugar Free?

Yes, yes, and yes.

Just throw everything into the blender and blend until smooth. The deliciously creamy low carb chocolate dessert pretty much makes itself!

Also try these Keto Cookies – 8 ingredients

Flourless Chocolate Cheesecake

Years before eating chocolate was my full time job, I remember sitting at a restaurant one night faced with an impossible decision.

Written out on the menu were two of my favorite desserts: New York Style Cheesecake and Chocolate Mousse Pie.

How in the world could they expect a person to choose between the two???

So I did what any practical eight-year-old would do in such a situation: I proclaimed matter-of-factly to the waiter that I wanted to order both desserts.

Somehow, my mother didn’t shoot this idea down. I think she probably also couldn’t choose and was happy for the chance to try them both as well.

Meanwhile, I’m sure my dad and sister were at the other end of the table wondering what the big deal was, because they’re not really dessert people and would have been perfectly fine with just coffee.

Sometimes I wonder how we are related…

Still craving chocolate? Make Keto Brownies

Easy Keto Chocolate Cheesecake Recipe

Keto Pie Crust Options

Feel free to use a store-bought low carb pie crust or your own favorite crust recipe; or this chocolate keto pie is firm enough that you can even skip the crust altogether if you want a crustless pie.

For the chocolate pie in the pictures, I used the following recipe:

2 cups almond flour, 1/4 cup cocoa powder, 1/4 tsp salt, melted coconut oil or water as needed to make the pie crust dough slightly sticky.

Combine all crust ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly, then set it aside while you make the actual cheesecake pie (recipe below).

*For a vanilla keto pie, try the original Keto Cheesecake Recipe

Keto Chocolate Pie Recipe

How to make a keto chocolate pie

Start by letting the cream cheese come to room temperature and preheating your oven to 350 degrees Fahrenheit.

Fill a large baking pan about halfway up with water, and place it on the oven’s lowest rack. This will add moisture to the oven so the pie doesn’t dry out and crack on top as it bakes.

In a good quality blender or food processor, beat all of the keto pie ingredients just until smooth. Overbeating will introduce air bubbles to the batter that can burst in the oven, so try to avoid beating further once the mixture is already evenly blended.

Smooth the filling into your preferred crust or the bottom of a springform pan, and place on the oven’s middle rack (the rack above the one with the water pan).

Bake for 30 minutes if using a 9-inch pan or 38 minutes in an 8-inch pan. Without ever opening the oven door, completely turn off the heat and let the pie sit in the closed oven for another 5 minutes.

After this time, remove the pans and let the still-underdone dessert cool on the counter for 20 minutes or so before transferring it to the refrigerator. Chill 8 hours or overnight, during which time it will firm up considerably.

Letting the cheesecake pie cool gradually ensures it will not be subjected to any sudden temperature changes that could shock the pie and cause cracks to form.

Chocolate Keto Pie

Sugar free pie ingredients

For this recipe, you will need regular full fat cream cheese or vegan cream cheese, plain yogurt or coconut cream, pure vanilla extract, powdered erythritol, unsweetened cocoa powder, and optional dutch cocoa powder.

To keep the recipe low carb and keto, look for a sugar free or unsweetened yogurt. For a vegan keto pie, either nondairy yogurt or coconut cream is fine to use.

The easy keto pie filling can be made with just five or six ingredients.

Above – Watch the step-by-step chocolate pie recipe video

Sugar Free Chocolate Pie Recipe
Pin it now to save for laterPin Recipe

Keto Chocolate Pie

A rich and creamy chocolate keto pie recipe, with just a few basic ingredients!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Yield 1 pie
5 from 47 votes

Ingredients

  • 24 oz cream cheese or vegan cream cheese
  • 2 cups plain yogurt or coconut cream
  • 2 1/2 tsp pure vanilla extract
  • 3/4 cup erythritol or powdered sugar
  • 1/2 cup + 1 tbsp regular cocoa powder
  • 3 tbsp dutch cocoa powder, or sub additional regular

Instructions

  • Feel free to use a store-bought crust or make the recipe crustless, or you can use the keto-friendly chocolate crust recipe written out under the third photo in this post.
    Bring cream cheese to room temp. Preheat oven to 350 F. Fill any large baking pan about halfway with water and place it on the oven’s lower rack (this just adds moisture to the oven). In a blender or food processor, beat all keto pie ingredients just until smooth. (Don’t overbeat, which introduces air bubbles that could later burst and thus cause cracking.) Smooth into an 8 or 9-inch springform, lined with your crust if desired. Place on the middle rack above the water pan. Bake 30 minutes (or 38 minutes if using an 8-inch pan) – do not open the oven at all during this time. Once time is up, leave the oven door closed and turn off the heat. Let cheesecake sit in the closed oven an additional 5 minutes. Then remove—it should look underdone—and let it cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. Chill at least 8 hours, during which time it will firm up considerably!
    View Nutrition Facts

Notes

The recipe was adapted from my Vegan Cheesecake Recipe.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on February 2, 2022

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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48 Comments

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  1. ASF says

    Something I always wondered and am prompted to ask now because I see the raspberries in this picture: what are your thoughts on vegans eating insects that come along with produce? I know some produce (such as raspberries) frequently have tiny insects on them and it can be very difficult to locate the bugs and remove. Do you try to look for bugs on things like raspberries, blackberries, artichoke hearts, etc? Or do you just eat them without looking with the reasoning that sitting and examining these foods for bugs goes beyond what is “practicable” (https://www.vegansociety.com/go-vegan/definition-veganism)?

  2. Sophie says

    just love the recipe, it ticks all the boxes. It’s great on taste, less calories, gluten free and a delight to the eyes. Will definitely recommend the recipe to all the health conscious mothers I know.

  3. Laura W. says

    Hi! My question is about sweeteners: Is powdered erythritol recommended or regular/granular? And the powdered sugar is just ordinary confectioner sugar? Guessing using honey is out of the question for taste/texture. May try surprising my husband with this cheesecake on Valentines Day. It is such a pretty dessert! Thanks CCK!

  4. TERRI says

    I MADE THIS CHEESECAKE AND LET ME SAY RIGHT UP FRONT, IT IS DELICIOUS!! MY CHEESECAKE DIDN’T
    LOOK LIKE THE ONE IN THE PIC. THE PICTURE LOOKS LIKE IT IS MORE OF A MOUSSE CONSISTENCY AND
    MINE TURNED OUT QUITE DENSE. FOLLOWED THE DIRECTIONS EXCEPT USED THE POWDERED SUGAR
    INSTEAD OF ERYTHRITOL AS IT DOESN’T AGREE WITH ME. AM I WRONG ABOUT THE TEXTURE OF THE
    CAKE IN THE PICTURE, OR DID I DO SOMETHING WRONG? I WANT TO REPEAT THAT IT WAS TOTALLY
    DELICIOUS AND I WOULD GIVE IT A 5 STAR RATING.

  5. Lan says

    Thank you for the recipe. Love it. 2nd time making this cake, first one was like a mouse, my vegan glutenfree friends says it was awesome. As my family is not gluten intolerant, I sadded 30ml of cake flour to this cake in the picture…let them eat cake…

  6. Ryn says

    My favorite cheesecake from Cheesecake Factory is the s’mores so I made my own version using your cheesecake as a base (subbed yogurt for Greek yogurt and added more erythritol to balance out the tartness) and added a chocolate shell top layer, graham cracker, toasted marshmallows and a little piece of dark chocolate to melt on top of the hot marshmallows. YUM! The cheesecake was thick (like I like it) and delicious. I think I’m addicted…

  7. Karen McKinney says

    Two things I am curious about: Number of servings is not listed in the recipe. Does it serve 8, 12, etc?
    And…how much coconut oil or water? Those two items would be helpful in your recipes.

    • Jason Sanford says

      Hi! Liquid amount will depend on your brand of almond flour and whether you’re using skinned or natural almond flour. Start with a tbsp and go from there. For serving size, this is from Katie’s nutrition page for the recipe: “This is a deeper and richer cheesecake than my original Keto Cheesecake, and we ended up getting 15 servings out of it. Looking at similar-sized cheesecakes online to compare, the recommended serving size seemed to be anywhere from 16 to 32 servings. No idea who can eat just 1/32 of a cheesecake… That’s just crazy!”

  8. Tania says

    Hi,
    This looks fabulous, and I want to make it soon. One question: when I blend the Oreos, do I leave in the white filling, or do I scrape it off off the cookies before blending. Thanks so much!

  9. Jamie Wynn says

    To make the crust using your recipe given under the third picture. Do we have to bake of first for ten mins as most recipes ask?

  10. Emily Peters says

    Made this for my best friend’s birthday, who has been one keto for 18 months and has lost over 100 lbs and inspired me to loose almost 70, so keto is our thing. We kinda gave up on desserts and just went for chocolate or berries and cream, but this has CHANGED the game! I made one for Friday, it was gone by Sunday and I had to make another. SO GOOD!

  11. Eileen says

    Are you able to provide carb count, etc with these recipes? I don’t se me them listed unless I’m missing something. I’m new to keto so having the breakdown of macros would help immensely!

    • Jason Sanford says

      Hi, she lists full nutrition facts if you click the “view nutrition facts” link right under the ingredients/instructions in the recipe box 🙂

  12. Alexie says

    Hi,

    I want to bake just half of the recipe in a 7inch springform tin, how long should I bake it?

    Thanks

  13. John K says

    The ingredients list leads me to believe that there is no need to bake at all. I understand that this will make for a less dense cheesecake but are there any other caveats to no-bake?

  14. Sneha says

    Hi Katie,
    This recipe looks awesome and i can’t wait to try it! My husband’s birthday is coming up – its the middle of next week, so i was wondering if i can make it over the weekend and refrigerate it? Would that compromise the taste on the day it is served? Also, what is the best way to store it?

  15. Lauren says

    This is a very odd question, please know. I’m wondering, though, if you could prepare this as a “no bake” recipe. I was thinking about quartering the recipe, and making it as a dip. It seems there are no ingredients in the cheesecake portion that require baking per se. Thanks for any thoughts you may have.

    • CCK Media Team says

      Sorry we haven’t tried so honestly can’t say. We have tried coconut cream, and other readers have tried sour cream, so we know those two work.

  16. Ann says

    5 stars
    With your experience with chocolate can you help with this? I notice when I cover sometbing with chocolage ganache, after a day or so it still tastes fine but looks terrible! If I have it in a box with an air-tight lid, it is fine, so I think air is messing with the ganache. I can’t always wrap a cheesecake so it is airtight – do you know any other ingredient that might solve the problem?

  17. Mila says

    5 stars
    I’ve made this pie a few times and it’s amazing!! Today I made your no bake vegan chocolate pie (with tofu). I decided to make the same crust ( 2 cups almond flour, 1/4 cup cocoa powder, salt and coconut oil) as I love it in this recipe. But as the other pie is no bake, I only baked the crust for around 15 minutes. Unfortunately the crust is very dry and doesn’t taste good – but it always does when I make it in this recipe above- but the no bake pie itself is great, don’t taste the tofu at all. Do you think I should have just left the crust raw as well? or had to cover it? bake it for 5 minutes when there’s no filling? as I know it usually tastes great, I know the reason can only be for baking it on it’s own…

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