Decadent Silky Chocolate Pie
French Silk Pie is even more decadent than our good old chocolate tarts. People who are just starting the ketogenic diet, usually find it hard to fulfill their fat macros. Getting enough fat on the other hand is essential to feel satisfied and full, also helps with the infamous keto flu, fatigue, and headaches. This pie, being ridiculously low in carbs and high in fat, is your fat bomb, in style.
You can keep it in the freezer for up to a month. It slices easy after a few minutes out of the freezer.
I used a 9-inch pie plate and it yields 10 slices.
TOOLS and GADGETS
- 8 or 9 inch Pie Plate or Spring Form Pan
- Parchment Paper
- Medium Sized Pan (about 3 quarts)
- Electric Mixer
- Sharp Knife or Peeler
- The only tricky part is adding the eggs. If you’re worried about that (as you may end up with scrambled eggs if you add too quickly), one easy way is to mix allulose, coconut, and almond flour with eggs first, adding heavy cream slowly, cooking on medium-high. In a separate bowl, you can microwave chocolate and butter in 30-sec intervals until both melt, and then add them to the heavy cream mixture. This way tempering the eggs won’t be necessary. No difference in results.
- Keep an eye on the pie crust when baking... Non-flour goodies have a tendency to stay light-colored at first and turn dark and burnt all of a sudden. So when you start to see golden brown here and there, take it out right away.
- Grease the pan you are using, bottom and sides. With a 9" pan you will not have much side crust.
- Darker or non-stick pans will bake the crust, faster compared to glass pans. Either reduce the heat to 325 or watch the crust since it will be ready earlier.
WHERE TO BUY ALLULOSE
Keto Chocolate French Silk Pie
- 1/3 Cup Coconut Flour
- 4 tbs Coconut Butter, melted
- 1/4 Cup Allulose
- 1 Egg
- 2 oz Keto Chocolate
- 1/3 Cup Butter
- 2 Cups Heavy Cream
- 1 Cup Allulose
- 1/4 Cup Coconut Flour
- 2 tbs Almond Flour
- 1 tsp Xanthan Gum, optional
- 2 Egg Yolks
- 1 Cup Heavy Cream
- 1 ts cream of tartar, optional
- 2 tbs Allulose
- Pre-heat the oven to 350
- Line the bottom of a 8 inch springform pan with parchment paper or grease the bottom of any 8 inch pan
- Combine coconut flour, melted coconut butter, allulose and egg, mix, it will quickly turn into a nice ball of dough
- Press the dough evenly to the bottom of the prepared pan. Poke holes with a fork
- Bake 5 min at 350 if convection, 10 mins otherwise
- Line a separate small pan with all the coconut flakes
- Toast them in the oven together with the pie crust until they're golden brown
- Sprinkle the toasted coconuts over the pie crust evenly
- Melt Chocolate and Butter on medium heat in a 3 quart pan, stir to make sure it's smooth
- Add Heavy Cream stirring constantly, up the heat to medium high
- Mix coconut flour, almond flour and xanthan gum if using, add to chocolate mix slowly, stir constantly
- Beat egg yolks little bit
- Take a spoonful of chocolate mix and pour it over egg yolks stirring fast to avoid eggs cooking, repeat to bring eggs' temperature close to the chocolate mix
- Pour eggs back to chocolate mix, continue to stir until the mixture gets thicker, about 10 mins
- Pour the chocolate filling over the pie crust
- Chill at least two hours in the fridge
- Beat heavy cream on high
- Add allulose and cream of tartar continue to beat until stiff peaks form
- Spoon over the chilled pie, spread evenly
- Garnish with shaved chocolate