This unbelievably rich and silky smooth flourless chocolate keto pie recipe is like a chocolate covered dream come true.
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
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
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
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.
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
Keto Chocolate Pie
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
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Keto Chocolate Ideas
(Keto, Vegan, No Bake)
(Super Easy To Make!)
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?
CCK Media Team says
You definitely can!
Sneha says
Thanks! Any specific instructions for storage? Should it be kept in the deep freeze section?
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
Definitely ok to not bake and serve as a dip 🙂
Jessinta says
You didn’t leave the chocolate top in the recipe?
Honey says
Hi Katie, can I use heavy cream or milk as a substitute for yogurt? Hope to hear from you. Thanks.
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.
Marzia says
Yours looks absolutely outstanding!!
Diane Miller says
You don’t have the instructions for the chocolate ganache on the top of the cake, according to the picture.
Caroline says
Hi! Could I sub canned pumpkin or more yogurt for the cream cheese?
Kelly says
I made this today for a party. Everyone loved it. Great! I’ll definitely make it again.
victor brew says
Their are so many chocolate lovers here!
Ann says
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?
Jeanette says
Loved this recipe and your blog is gorgeous! Thank you so much.
CCK Media Team says
Thank YOU so much 🙂
(Katie)
Mila says
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…
Amy says
Can I freeze this cheesecake? It’s only me eating it and I don’t want to waste it so once it’s set I’d like to portion it and freeze the rest.
CCK Media Team says
Yes!
Maria L. Reasor says
This is wonderful! Can I use monk fruit as the sweetner?
CCK Media Team says
Hi! You can definitely use a powdered monk fruit blend like lakanto 🙂
Colette says
Please add your crust recipe to the keto chocolate pie recipe. Thank you!
Barbi says
Where are the instructions for the topping!? I’ve never made anything like this as keto before.
Linda says
I had a dinner to create for my son-in-law and this was a great hit. I used the Lakonta monk fruit to sweetened and it turned out delicious for everyone.