Keto Dark Chocolate Pie

We’ve done it again with this Keto Dark Chocolate Pie recipe. Filled with crunchy pecans, a sweet moist crust, and a dense and creamy dark chocolate filling this tart recipe is going to be the hit at your holiday parties! Serve it up along with some cold whipped cream or vanilla ice cream and let your guests fall into a chocolate trance!

Keto Dark Chocolate Pie

A sweet and silky chocolate pie filled with crunchy pecans.


1 Low Carb Sweet Crust


1/4 cup butter

1 cup heavy whipping cream

4 oz unsweetened bakers chocolate, chopped

2 tbsp erythritol

1/4 tsp liquid stevia

1 tsp vanilla extract

1/4 tsp pink salt1

3 large eggs, room temperature

1 cup raw pecans, chopped

US Customary – Metric



  1. Roll the pie dough into a 12-inch round. Transfer it to a 10-inch tart pan and press it into the corners and up the sides of the pan. Trim the top edge of the pastry so it’s even with the tart pan. Chill for 30 minutes.
  2. Preheat oven to 375° degrees F. Place the tart pan on a baking sheet.
  3. Lay a piece of parchment over the tart, and gently mold it into the edges of the pan. Fill with pie weights, rice, or dried beans and bake for 10-15 minutes, or until the edges start to brown.
  4. Remove the parchment and bake an additional 4-5 minutes more. Allow to cool while making the filling.


  1. Sprinkle the chopped pecans in an even layer in the bottom of the crust.
  2. Heat the heavy cream and butter in a saucepan set over medium-low heat until it melts and begins to simmer. Remove from the heat and add the chocolate and stir until melted and smooth.
  3. Add the erythritol, stevia, vanilla, and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and slowly add them to the chocolate mixture, whisking until completely blended.


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