Silky. Rich. Deep chocolate flavor. And none of the blood sugar backlash. That’s the promise this sugar-free chocolate pie delivers—and it actually follows through.
The first time I made a low-carb version of French silk pie, it broke. Literally—separated, grainy, just sad. But after some kitchen redemption (and xanthan gum magic), this version? It’s smooth, spoonable chocolate mousse wrapped in a buttery almond flour crust.
And yep, it’s totally sugar-free, gluten-free, and keto-approved.
💡 Why This One Works So Well
- Eggs whipped one at a time give it that classic French silk texture—no shortcuts.
- Swerve or allulose sweeten without the cooling aftertaste (if balanced right).
- Butter-forward filling = indulgent, legit mouthfeel.
- Xanthan gum rescue trick saves the day if the mousse breaks (been there).
🧾 What I Used (And Why It Worked)
For the Crust:
- Almond flour (1 ½ cups) – Base structure without grains or gluten.
- Oat fiber (3 tbsp) – Adds crisp texture without carbs. Don’t skip if you want that flake.
- Butter (5 tbsp) – Fat is flavor.
- Egg white + water – Helps bind without the heaviness of a whole egg.
- Salt – Essential to balance the sweet filling.
For the Filling:
- Butter (6 oz) – Must be very soft for that whipped texture.
- Swerve Confectioners or powdered allulose – Zero net carbs, smooth sweetness.
- Unsweetened chocolate (4 oz) – Intense cocoa punch without added sugar.
- Heavy cream (¼ cup) – Lightens the mix, helps mousseify it.
- Pasteurized eggs (4) – Adds richness and structure. Must be cold and added slowly!
- Vanilla + stevia glycerite – Layered flavor and sweetness balance.
Topping:
- Heavy cream (¾ cup) – Whipped fresh is best.
- Low-carb powdered sweetener (2 tbsp) – Sweetens without bulk.
- Chocolate shavings (optional) – Because it’s French silk, darling.
🔁 Low-Carb Substitutions That Hold Up
| Want to Swap | Use This Instead | Notes |
|---|---|---|
| Almond flour | Sunflower seed flour | For nut-free crust (1:1 sub) |
| Stevia glycerite | More powdered sweetener | Start with 1–2 tsp extra Swerve |
| Butter | Coconut oil (crust only) | Works, but flavor is more tropical |
| Oat fiber | Ground flaxseed | Crust will be softer but still low-carb |
⚠️ What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Filling broke (split) | Added eggs too fast or butter too cold | Add xanthan gum and re-whip after chilling |
| Crust stuck to pan | Didn’t use parchment or sesame seeds | Grease well, sprinkle seeds before adding dough |
| Grainy texture | Used granular sweetener instead of powdered | Always use powdered for mousse-like finish |
👩🍳 How to Make It (Step-by-Step)
- Make the crust: Combine almond flour, oat fiber, salt, and butter in a food processor. Pulse in egg white + water until dough forms. Chill 30 mins.
- Roll between plastic wrap, press into greased pie dish, dock with fork, and bake at 350°F for 10–15 mins. Cool fully.
- Make the filling: Melt chocolate gently. Beat soft butter + powdered sweetener for 2 mins. Add melted chocolate, cream, vanilla, and stevia—beat until fluffy.
- Add eggs one at a time, beating 3 mins per egg. This is what builds the silkiness. Chill if mousse looks too loose.
- Spoon into cooled crust and smooth the top. Chill at least 6 hours or overnight.
- Top with whipped cream + chocolate shavings if using. Slice and devour.
🧠 Smart Moves I Always Use
- Cold eggs, soft butter = the combo that keeps the mousse stable.
- Xanthan gum backup: If the mousse breaks, chill then re-whip with ¼ tsp gum.
- I keep the crust dough in the fridge in a disk—roll and bake whenever.
🧊 Keeping It Keto-Friendly All Week
- Fridge: Keeps 4–5 days covered. The filling holds best when chilled solid overnight before slicing.
- Freezer: Yep! Freeze individual slices on a tray, then wrap. Thaw in fridge overnight.
- Macros stay stable—just remember whipped cream might deflate after day 3.
❓ Keto Cooking What-Ifs (Answered)
Q: Can I skip the oat fiber?
A: You can—but the crust will be less crisp and more cake-like. Sub with flaxseed or 1 extra tbsp almond flour.
Q: Is this pie really safe for keto?
A: Yes. At just 3g net carbs per slice, it’s rich enough to satisfy and low enough to stay in ketosis.
Q: Can I use just erythritol?
A: You can, but a blend (erythritol + stevia or monk fruit) avoids the cooling effect and balances sweetness better.
🧾 Full Nutrition Facts (Per Slice – 1 of 10)
| Nutrient | Amount |
|---|---|
| Calories | 337 kcal |
| Total Fat | 34 g |
| • Saturated Fat | 15 g |
| • Polyunsaturated Fat | 2 g |
| • Monounsaturated Fat | 8 g |
| Cholesterol | 145 mg |
| Sodium | 190 mg |
| Total Carbohydrates | 8 g |
| • Dietary Fiber | 5 g |
| • Net Carbs | 3 g |
| • Sugar (natural) | 1 g (from cream & chocolate) |
| • Sugar Alcohols | ~3–4 g (from sweetener) |
| Protein | 6 g |
| Calcium | ~60 mg |
| Iron | ~2 mg |
| Potassium | ~120 mg |
| Vitamin A | ~700 IU |
Check out More Recipes:
- Sugar-Free Blueberry Pie – Sweet, Fruity, and Low-Carb Friendly
- Sugar-Free Rice Krispie Treats – Low-Carb, Marshmallowy, and Only 1g Net Carb
- Sugar-Free Peach Muffins – Low-Carb, Moist, and Summer-Breakfast Approved
Sugar-Free Chocolate Pie – French Silk Fantasy, Minus the Sugar Crash
Description
A silky, sugar-free chocolate mousse pie in a crisp almond crust—creamy, rich, and decadent without the carbs.
Ingredients
Crust:
Filling:
Topping:
Instructions
- Mix crust ingredients in food processor. Chill dough 30 mins, then press into pie dish and bake at 350°F for 10–15 mins. Cool.
- Beat soft butter with sweetener. Add melted chocolate, cream, vanilla, stevia. Mix until fluffy.
- Beat in cold eggs one at a time, 3 mins each. Chill if needed. Spoon into crust.
- Refrigerate 6 hours minimum or overnight until set.
- Whip cream with sweetener, top the pie. Add shavings if using. Slice and enjoy.
Notes
- If filling breaks, chill then re-whip with xanthan gum.
- Don’t skip the chill time—it sets the mousse texture.
Use pasteurized eggs only if you’re concerned about raw egg safety.
