Silky Keto Chocolate Cream Pie with a Cookie Crust

Keto Chocolate Cream Pie

This gluten-free keto dessert is so decadent, you won’t believe it’s keto. With a silky, chocolate filling and delicious keto cookie crust, this chocolate pie may even fool your non-keto friends. It’s not only low-carb, but it’s 100% sugar-free.



For the pie crust:

For the chocolate cream


  1. Preheat oven to 400 F.
  2. In a food processor, process together the eggs, vanilla, and sea salt.
  3. Add in crumbled cookies and coconut flour, processing to combine.
  4. Slowly add in the cubed butter until the mixture becomes slightly crumbly.
  5. Refrigerate for 30 minutes.
  6. In a saucepan over medium heat, whisk together the coconut cream, cocoa powder, and chocolate collagen. 
  7. Add in the xanthan gum, stirring to combine.
  8. Bring the mixture to a boil, then reduce to a simmer for about 2-4 minutes, or until mixture starts to thicken.
  9. Remove from heat and add in the chocolate chips, stirring until the chocolate chips have melted.
  10. In a large bowl, use a hand mixture to combine the eggs, egg yolks, vanilla flavoring (can also use a food processor).
  11. Slowly add and mix a little of the chocolate mixture in to temper the eggs, and keep doing this until all the chocolate mixture has been added, and add liquid stevia to taste.
  12. Press the crust into a greased pie dish, and use a fork to poke holes in the bottom, and bake for 5 minutes, remove, and set aside while making the chocolate cream.
  13. Reduce oven temperature to 350 F., and pour chocolate cream into the prepared pie dish, and bake for 30 minutes.
  14. Allow to cool and place in the fridge for 4 hours to set, and top with keto whipped cream, if desired.