This Keto-Friendly Chocolate Pie is grain-free, sugar-free, vegan, dairy-free, and incredibly rich and creamy! This mouth-watering, delicious chocolate pie recipe is a carb-conscious version of classic French Silk Pie and is perfect for sharing during the holidays and beyond!
This post is sponsored by Truvia® sweetener.
What desserts are always present at your family’s gatherings?
In my family, there’s always both Apple Pie and Pumpkin Pie at Thanksgiving, and always, always chocolate silk pie at Christmas…several, actually. One with nuts, two without 😉
…With plenty of whipped cream for engulfing the whole slice.
I’ve mentioned in past recipe posts that I’m all about embracing traditional family dishes, but have slowly over the years made my way through each and every one of them, adapting the recipes to different dietary needs along the way.
There are multiple people in my family who have to watch their sugar, be mindful of their carb intake, etc. so taking a classic family favorite and turning it into a version everyone could eat was a major win.
And you guys…this pie…is an absolute pleasure!
A creamy, rich, sweet chocolate filling is settled atop a perfectly nutty and crunchy crust (think a grain-free version of graham cracker crust), generating a perfect bite each and every time.
I use Truvia® Confectioners Sweetener to keep this sinfully tasty treat carb-conscious, without compromising on sweetness or texture (more on that later!).
If you’re experienced with my desserts here on The Roasted Root, it won’t shock you to learn the chocolate filling is a combination of avocado, coconut milk, and Truvia® Confectioners Sweetener, a sweetener made with stevia.
Many of my dairy-free chocolate desserts include avocado, because it generates creaminess, richness, and binding characteristics, all of which are essential in mouth-watering treats.
One of my favorite parts about this chocolate pie from scratch, aside from the fact that it is the quickest and easiest pie you’ll ever make, is you can make it RIGHT NOW, freeze it, and thaw it out for your Christmas celebration.
Make-ahead recipes like this are a blessing when life is hectic around the holidays!
Let’s dive into the details!
Ingredients for Keto-Friendly Chocolate Pie Recipe:
Avocados: Ripe avocados are the majority of the base of this no-bake chocolate pie recipe. Avocado maintains its form whether it’s frozen, refrigerated, or at room temperature, which is essential for a chilled no-bake dessert like this. It brings volume, creaminess, and richness to the table without the need for dairy.
Can you taste the avocado? As long as they are ripe (not hard as a rock when you use them), no! The cacao powder and Truvia® Confectioners Sweetener do a marvelous job of covering the avocado flavor.
Canned Coconut Milk: Full-fat canned coconut milk is what we use to blend all of the filling ingredients together. Like the avocados, coconut milk adds creaminess and richness to the recipe, thus replacing actual cream.
Can you taste the coconut milk? Unless you’re a mega super ultra magician taster, no! You can detect richness and creaminess but not pick up the fact that there is coconut in the pie. In fact, my guess is most people would have no clue this recipe is dairy-free!
Confectioners Sweetener: I use Truvia® Confectioners Sweetener in both the chocolate filling and the pie crust to ensure the whole experience is delectably sweet. Truvia® Confectioners is the perfect powdered sweetener for any recipe that calls for powdered or confectioners sugar. It sweetens and measures like traditional powdered sugar, so you can use it as a 1:1 replacement in any recipe calling for powdered sugar!
It is important to use powdered (aka confectioners) sweetener to make this recipe, since it is a no-bake pie. Without the heating process, granulated sweeteners do not dissolve as well, leaving a gritty texture. Because confectioners sweeteners are very finely ground, you don’t notice any texture and the result is nice and sweet.
Cacao Powder: The chocolate portion of the chocolate pie! I use raw cacao powder because I find it has a very smooth, creaminess yet is rich in chocolate flavor. If you only have unsweetened cocoa powder on hand, you can definitely use that instead.
Vanilla Extract, Sea Salt, Ground Cinnamon: Flavor enhancers! Vanilla extract brings warmth, sea salt enhances the chocolate-sweet flavor, and ground cinnamon gives the pie that little je ne sais quois, making it tantalizing and mysteriously amazing.
Raw Nuts: Rather than using flour or graham crackers, we make a no-bake pie crust using raw nuts. I used a combination of raw almonds, walnuts and pecans, but you can go with all or one or any combination thereof. Just be sure the nuts are raw, as roasted nuts will be too crunchy.
The nuts get ground up in a food processor with coconut oil, Truvia Confectioners Sweetener, and sea salt to form a dough-like substance.
Coconut Oil: Helping to bind the crust together, we use coconut oil, which brings a subtle sweet nuttiness to the crust. If you prefer avocado oil over coconut oil, feel free to make the switch.
Confectioners Sweetener: Just like the chocolate filling, I use Truvia® Confectioners Sweetener to add sweetness to the crust so that the pie is amazing throughout. Since it’s powdered just like a traditional confectioners, Truvia® Confectioners is perfect in this no-bake crust.
Sea Salt: Again, a flavor enhancer, and a counterbalance to the sweet. Don’t skip sea salt in pie crusts! It’s GOLD.
How to Make No-Bake Keto Chocolate Pie:
Prepare the Pie Crust:
Add all ingredients for the pie crust to a food processor and process until a thick, sticky dough forms. Note: You may need to stop the food processor a couple of times to scrape the sides in order to help it out. If your mixture isn’t easily forming a dough mixture, add 1 to 2 more tablespoons of coconut oil.
Transfer the crust mixture to a parchment-lined 8-inch springform pie pan and press it into an even layer. Set aside until ready to use.
Make the Chocolate Filling:
Add all of the ingredients for the chocolate filling to a blender and blend until completely smooth. Taste the filling for flavor and add more sea salt, sweetener, and/or cacao powder to taste.
Make the Pie:
Pour the chocolate pie filling over the prepared pie crust and smooth into an even layer.
Freeze the pie for at least 3 hours, until it has completely set up.
When ready to serve, thaw the pie at room temperature (if it has been in the freezer for 6 to 24 hours or longer), or in the refrigerator (if it has been in the freezer for less than 6 hours).
Slice and serve!
More Keto-Friendly Dessert Recipes:
- Dairy-free Keto Pecan Pie
- Low-Carb Peanut Butter Fudge
- Keto Snickerdoodles
- Espresso Keto Brownies
- Keto Chocolate Chip Cookie Bars
- Homemade Peanut Butter Cups
Enjoy this extra chocolatey experience!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Keto Chocolate Pie
Chocolate Pie Filling:
- 2 large ripe avocados
- 1 15-oz can full fat coconut milk
- 3/4 cup raw cacao powder
- 1 cup Truvia®Confectioners Sweetener
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 Tbsp instant coffee granules optional
For the Crust:
- 2 cups raw almonds or nut of choice
- 1/4 cup coconut oil melted
- 1/2 cup Truvia®Confectioners Sweetener
- 1/2 tsp sea salt
Prepare the Pie Crust:
- Add all ingredients for the pie crust to a food processor and process until a thick, sticky dough forms. Note: You may need to stop the food processor a couple of times to scrape the sides in order to help it out. If your mixture isn’t easily forming a dough mixture, add 1 to 2 more tablespoons of coconut oil.
- Transfer the crust mixture to a parchment-lined 8-inch springform pie pan and press it into an even layer. Set aside until ready to use.
Make the Chocolate Filling:
- Add all of the ingredients for the chocolate filling to a blender and blend until completely smooth. Taste the filling for flavor and add more sea salt, sweetener, and/or cacao powder to taste.
Make the Pie:
- Pour the chocolate pie filling over the prepared pie crust and smooth into an even layer.
- Freeze the pie for at least 3 hours, until it has completely set up.
- When ready to serve, thaw the pie at room temperature (if it has been in the freezer for 6 to 24 hours or longer), or in the refrigerator (if it has been in the freezer for less than 6 hours).
- Slice and serve with whipped cream (you can serve with dairy-free homemade coconut milk whipped cream to keep the whole recipe dairy-free).