36+ Mouthwatering Keto Chocolate Pie Recipes to Satisfy Your Sweet Tooth

Are you a chocolate lover who’s been trying to stick to a keto lifestyle?

It can be tricky to find treats that satisfy your sweet tooth while staying within the low-carb guidelines, but fear not! We’ve gathered a collection of 36+ keto chocolate pie recipes that will have you indulging in your favorite dessert without the guilt.

From rich, velvety fillings to buttery, low-carb crusts, these recipes are not only delicious but also packed with healthy fats and minimal sugar.

Whether you prefer a classic chocolate pie or something with a twist, you’ll find the perfect keto-friendly chocolate dessert to satisfy your cravings.

36+ Mouthwatering Keto Chocolate Pie Recipes to Satisfy Your Sweet Tooth

These 36+ keto chocolate pie recipes are proof that you don’t have to sacrifice flavor when following a low-carb diet.

With creative ingredients and a variety of flavors, each pie offers a unique way to indulge in chocolatey goodness without the sugar rush.

Whether you’re hosting a gathering, looking for a sweet treat after dinner, or just need something to satisfy a chocolate craving, these keto pies are the perfect choice.

So go ahead, grab your ingredients, and treat yourself to one (or more) of these delicious pies that won’t derail your keto journey!

Keto Chocolate Cream Pie

This keto chocolate cream pie is a rich and indulgent dessert that’s perfect for anyone following a low-carb lifestyle. The pie has a smooth, creamy chocolate filling with a delicious almond flour crust, giving you a perfect balance of sweetness and texture. It’s the ideal treat for holidays, special occasions, or whenever you need a chocolate fix that won’t break your diet.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• 3 tbsp butter (melted)
• 3 tbsp erythritol (or preferred sweetener)
• 1 pinch salt
• 1 ½ cups heavy cream
• 2 oz dark chocolate (85% cocoa)
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract
• 2 large egg yolks

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, mix almond flour, cocoa powder, melted butter, erythritol, and salt in a bowl. Press the mixture into the bottom of a pie dish.
2. Bake the crust for 10-12 minutes until golden. Let it cool completely.
3. For the filling, heat heavy cream in a saucepan over medium heat until it begins to simmer.
4. In a separate bowl, whisk together egg yolks, powdered erythritol, and vanilla extract.
5. Slowly pour hot cream into the egg yolk mixture while whisking continuously to temper the eggs.
6. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens.
7. Add the dark chocolate and continue to stir until smooth and well combined.
8. Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight.
9. Once set, serve chilled, and enjoy!

This keto chocolate cream pie offers a wonderful, creamy dessert that’s rich in flavor but low in carbs. The almond flour crust provides a perfect base, while the dark chocolate filling delivers a decadent treat that everyone will enjoy. Its balance of textures and flavors will satisfy your chocolate cravings without compromising your keto lifestyle. Make sure to let it chill long enough for the best results!

Keto Chocolate Peanut Butter Pie

If you’re a fan of chocolate and peanut butter, this keto pie will quickly become your new favorite dessert. The rich chocolate filling is complemented by a creamy peanut butter layer, and the almond flour crust holds everything together perfectly. This pie is an easy and satisfying way to indulge without the guilt, making it a great addition to your keto dessert rotation.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter (melted)
• 2 tbsp erythritol
• 1 pinch salt
• ½ cup peanut butter (unsweetened)
• ½ cup heavy cream
• 4 oz unsweetened chocolate
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted butter, erythritol, and salt to make the crust. Press into the bottom of a pie dish and bake for 10-12 minutes. Allow the crust to cool completely.
2. In a separate bowl, whisk together the peanut butter and heavy cream until smooth and creamy. Spread this mixture evenly over the cooled crust.
3. For the chocolate layer, melt the unsweetened chocolate in a saucepan over low heat.
4. Stir in powdered erythritol and vanilla extract, then pour the melted chocolate over the peanut butter layer.
5. Refrigerate the pie for 3-4 hours until the filling sets.
6. Slice, serve, and enjoy!

This keto chocolate peanut butter pie is a perfect dessert for anyone who loves the combo of chocolate and peanut butter. The creamy peanut butter layer adds a smooth richness, while the dark chocolate layer brings in a deep, intense flavor that perfectly complements the sweetness. It’s a satisfying treat that doesn’t derail your keto lifestyle and is sure to be a hit at your next gathering.

Keto Chocolate Avocado Pie

For a healthier, creamy chocolate pie, the keto chocolate avocado pie is an excellent choice. The avocado provides a smooth, velvety texture, while the rich cocoa powder and sweeteners make it a delicious, guilt-free dessert. It’s packed with healthy fats and a hint of chocolate flavor that’s irresistible without spiking your carb count.

Ingredients:

• 1 ripe avocado
• 2 tbsp unsweetened cocoa powder
• 3 tbsp erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 2 tbsp almond milk (unsweetened)
• 1 cup almond flour
• 3 tbsp butter (melted)
• 1 pinch salt

Instructions:

1. Preheat the oven to 350°F (175°C). To make the crust, combine almond flour, melted butter, and salt in a bowl. Press the mixture into a pie dish and bake for 10 minutes. Let it cool completely.
2. In a blender or food processor, combine avocado, cocoa powder, erythritol, vanilla extract, and almond milk. Blend until smooth and creamy.
3. Once the crust is cooled, spread the avocado chocolate mixture evenly on top of the crust.
4. Refrigerate the pie for at least 2 hours or until set.
5. Slice and serve chilled.

This keto chocolate avocado pie is a creamy and nutritious dessert that still satisfies your chocolate cravings. The avocado adds a rich, creamy texture, while the chocolate provides that sweet indulgence we all want. With its smooth filling and crunchy almond flour crust, this pie is a great choice for those looking to enjoy a delicious and healthy dessert while staying true to their keto goals. It’s the perfect guilt-free chocolate treat!

Keto Chocolate Mint Pie

A fresh twist on a classic chocolate dessert, this keto chocolate mint pie features a creamy mint filling paired with a rich chocolate crust. The combination of cool mint and decadent chocolate will delight your taste buds, all while keeping your carb count low. This pie is perfect for a refreshing after-dinner treat, and it’s sure to be a crowd-pleaser!

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter (melted)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol (or sweetener of choice)
• 1 pinch salt
• 1 cup heavy cream
• 4 oz dark chocolate (85% cocoa)
• 1 tsp peppermint extract
• 2 tbsp powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, cocoa powder, melted butter, erythritol, and salt. Press this mixture into the bottom of a pie dish.
2. Bake the crust for 10-12 minutes, then let it cool completely.
3. In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
4. In a separate bowl, whisk together the powdered erythritol and peppermint extract.
5. Pour the hot cream into the bowl and whisk until smooth.
6. Melt the dark chocolate in a separate bowl and fold it into the peppermint cream mixture.
7. Pour the filling into the cooled crust and refrigerate for 3-4 hours or until set.
8. Serve chilled with whipped cream or a mint garnish.

combined with the richness of chocolate. The almond flour crust holds everything together, making it a perfect, low-carb dessert for mint lovers. It’s a delightful treat to serve on special occasions or just to satisfy that chocolate and mint craving without the sugar overload.

Keto Chocolate Hazelnut Pie

For a luxurious dessert with an irresistible nutty flavor, try this keto chocolate hazelnut pie. The combination of smooth chocolate filling and roasted hazelnuts provides a rich, crunchy texture that pairs perfectly with the creamy chocolate. This pie offers a gourmet feel while being completely keto-friendly, making it a great choice for holidays or a decadent treat anytime.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup hazelnut meal (or crushed hazelnuts)
• 2 tbsp unsweetened cocoa powder
• 3 tbsp butter (melted)
• 1 tbsp erythritol
• 1 pinch salt
• 1 ½ cups heavy cream
• 4 oz dark chocolate (85% cocoa)
• 1 tsp vanilla extract
• ½ cup roasted hazelnuts (chopped)

Instructions:

1. Preheat the oven to 350°F (175°C). Mix almond flour, hazelnut meal, cocoa powder, butter, erythritol, and salt in a bowl. Press into the bottom of a pie dish and bake for 10-12 minutes. Let it cool completely.
2. In a saucepan, heat heavy cream over medium heat until it begins to simmer.
3. In a bowl, whisk the vanilla extract and melted dark chocolate together.
4. Slowly pour the hot cream into the bowl, stirring constantly to combine.
5. Pour the chocolate mixture into the cooled crust and refrigerate for 3-4 hours to set.
6. Top with chopped roasted hazelnuts before serving.

This keto chocolate hazelnut pie is an indulgent, low-carb dessert that combines the richness of chocolate with the satisfying crunch of hazelnuts. The almond flour crust adds the perfect texture, and the roasted hazelnuts on top provide an extra layer of flavor. It’s a delicious treat for those who love nutty, chocolatey desserts, and it will definitely impress guests at your next gathering!

Keto Chocolate Coconut Pie

This keto chocolate coconut pie is a tropical-inspired dessert with a luscious chocolate filling and a hint of coconut. The coconut adds a chewy, satisfying texture that pairs perfectly with the rich chocolate flavor. With its smooth filling and crispy crust, this pie is a delightful treat for anyone craving a chocolatey indulgence that stays within keto guidelines.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• 3 tbsp butter (melted)
• 2 tbsp erythritol
• 1 pinch salt
• 1 cup heavy cream
• 3 oz dark chocolate (85% cocoa)
• ½ tsp coconut extract
• ¼ cup unsweetened shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, shredded coconut, melted butter, erythritol, and salt. Press into a pie dish and bake for 10-12 minutes until golden. Allow it to cool completely.
2. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
3. Stir in the dark chocolate until melted and smooth.
4. Add coconut extract and stir well.
5. Pour the chocolate coconut mixture into the cooled crust and refrigerate for 3-4 hours to set.
6. Before serving, garnish the pie with extra shredded coconut.

eto chocolate coconut pie is a wonderfully decadent dessert that’s sure to satisfy anyone with a sweet tooth. The combination of rich chocolate and coconut creates a tropical treat that feels indulgent without the carbs. The almond flour crust holds everything together, and the shredded coconut garnish adds an extra touch of flavor. Perfect for special occasions or when you want to enjoy something unique and delicious!

Keto Chocolate Cheesecake Pie

This keto chocolate cheesecake pie is an irresistible combination of creamy cheesecake and rich chocolate flavors. With a simple almond flour crust and a smooth, velvety chocolate cheesecake filling, this pie is both luxurious and satisfying. It’s perfect for anyone looking to indulge in a low-carb dessert without sacrificing flavor or texture.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter (melted)
• 2 tbsp erythritol
• 1 pinch salt
• 8 oz cream cheese (softened)
• 1 cup heavy cream
• 2 oz dark chocolate (85% cocoa)
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, mix almond flour, melted butter, erythritol, and salt. Press into a pie dish and bake for 10-12 minutes. Let it cool.
2. In a saucepan, heat the heavy cream until it begins to simmer.
3. Add the dark chocolate and stir until melted.
4. In a separate bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth.
5. Slowly add the melted chocolate mixture into the cream cheese mixture, stirring until well combined.
6. Pour the cheesecake filling into the cooled crust and refrigerate for at least 4 hours to set.

This keto chocolate cheesecake pie combines the rich and creamy texture of cheesecake with the depth of chocolate, making it a truly decadent low-carb dessert. The almond flour crust adds a satisfying crunch, while the chocolate filling creates a smooth, indulgent treat. It’s a perfect dessert for anyone craving something rich, creamy, and completely keto-friendly!

Keto Chocolate Raspberry Pie

This keto chocolate raspberry pie is a perfect balance of sweet and tart. The rich, smooth chocolate filling is paired with a vibrant raspberry layer that adds a refreshing contrast. The almond flour crust gives it a perfect base, and the combination of chocolate and raspberries makes this pie a gourmet dessert that fits into your keto lifestyle.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter (melted)
• 1 tbsp erythritol
• 1 pinch salt
• 1 cup fresh raspberries
• 1 tbsp powdered erythritol
• 1 cup heavy cream
• 3 oz dark chocolate (85% cocoa)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, erythritol, and salt. Press into a pie dish and bake for 10-12 minutes. Let it cool.
2. In a saucepan, heat the raspberries and powdered erythritol until the raspberries break down and release juice. Let it simmer for a few minutes until it thickens, then strain it to remove the seeds.
3. Pour the raspberry puree into the cooled crust and refrigerate for 2 hours.
4. In a saucepan, heat the heavy cream until it starts to simmer. Add dark chocolate and vanilla extract, stirring until melted and smooth.
5. Pour the chocolate filling over the raspberry layer and refrigerate for 3-4 hours.
6. Slice and enjoy!

his keto chocolate raspberry pie is a perfect blend of flavors, with the smooth chocolate filling balancing the tangy raspberry layer. The almond flour crust adds a perfect crunch, making every bite a delight. It’s an elegant, flavorful dessert that fits perfectly into a keto diet, offering a little bit of sweetness with every bite. Perfect for a special occasion or as a treat any day of the week!

Keto Chocolate Chia Pie

For a twist on a classic chocolate pie, try this keto chocolate chia pie. Packed with healthy fats from chia seeds, this dessert is both nutritious and indulgent. The creamy chocolate filling is perfectly complemented by the crunchy chia seeds that add a delightful texture. This pie is not only delicious but also offers a good dose of fiber, making it a healthy, low-carb treat.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter (melted)
• 2 tbsp unsweetened cocoa powder
• 1 tbsp erythritol
• 1 pinch salt
• 1 cup heavy cream
• 3 oz dark chocolate (85% cocoa)
• 3 tbsp chia seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, combine almond flour, cocoa powder, melted butter, erythritol, and salt in a bowl. Press into the bottom of a pie dish and bake for 10-12 minutes. Let it cool completely.
2. In a saucepan, heat the heavy cream until it starts to simmer.
3. Add the dark chocolate and stir until smooth and melted.
4. Stir in the chia seeds and vanilla extract.
5. Pour the chocolate mixture into the cooled crust and refrigerate for at least 4 hours or overnight.
6. Serve chilled and enjoy!

This keto chocolate chia pie is a delicious, healthy dessert that’s perfect for anyone who loves chocolate but wants a more fiber-rich option. The chia seeds not only provide texture but also make this pie a great source of omega-3 fatty acids. Combined with the rich chocolate filling and almond flour crust, this pie is a low-carb indulgence that satisfies your cravings and nourishes your body at the same time.

Keto Chocolate Coconut Cream Pie

A delicious fusion of chocolate and coconut, this keto chocolate coconut cream pie features a rich coconut cream filling with a decadent chocolate topping. The almond flour crust is the perfect base for this pie, providing a balance of sweetness and crunch. This dessert is perfect for coconut lovers and a great way to indulge in a low-carb treat while enjoying tropical flavors.

Ingredients:

• 1 ½ cups almond flour
• 2 tbsp unsweetened shredded coconut
• 3 tbsp butter (melted)
• 1 tbsp erythritol
• 1 pinch salt
• 1 ½ cups unsweetened coconut milk
• 1 cup heavy cream
• 2 oz dark chocolate (85% cocoa)
• 2 tbsp powdered erythritol
• 1 tsp coconut extract

Instructions:

1. Preheat the oven to 350°F (175°C). For the crust, mix almond flour, shredded coconut, melted butter, erythritol, and salt in a bowl. Press into a pie dish and bake for 10-12 minutes. Let it cool completely.
2. In a saucepan, combine coconut milk and heavy cream over medium heat. Stir in powdered erythritol and coconut extract.
3. Bring the mixture to a simmer, then reduce the heat and cook until it thickens.
4. Pour the coconut cream mixture into the cooled crust and refrigerate for 3-4 hours to set.
5. In a separate saucepan, melt the dark chocolate and drizzle it over the top of the set coconut cream.
6. Garnish with extra shredded coconut if desired and serve.

This keto chocolate coconut cream pie combines the rich flavors of chocolate and coconut in a creamy, satisfying dessert. The coconut cream filling is smooth and velvety, while the chocolate topping adds a touch of indulgence. The almond flour crust offers the perfect crunch, making each bite a balanced, low-carb treat. This pie is ideal for any coconut and chocolate lover who’s looking for a keto-friendly way to enjoy both.

Keto Chocolate Mocha Pie

For coffee lovers, this keto chocolate mocha pie is the ultimate dessert. The rich chocolate filling is enhanced with a subtle coffee flavor, creating a mocha combination that is both indulgent and satisfying. The almond flour crust offers a wonderful contrast, making each bite of this pie an irresistible treat that pairs perfectly with a cup of coffee.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter (melted)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol
• 1 pinch salt
• 1 cup heavy cream
• 2 oz dark chocolate (85% cocoa)
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Mix almond flour, cocoa powder, melted butter, erythritol, and salt in a bowl. Press this mixture into a pie dish and bake for 10-12 minutes. Let it cool.
2. In a saucepan, heat heavy cream over medium heat until it begins to simmer.
3. Stir in the dark chocolate until smooth and melted.
4. In a small bowl, dissolve the instant coffee granules in a little bit of warm water, then stir it into the chocolate mixture.
5. Add vanilla extract and mix well.
6. Pour the chocolate mocha filling into the cooled crust and refrigerate for at least 3-4 hours to set.
7. Serve chilled and enjoy with a cup of coffee!

This keto chocolate mocha pie is a perfect dessert for coffee and chocolate lovers alike. The rich coffee flavor blends beautifully with the chocolate, creating a mocha experience that’s both decadent and satisfying. The almond flour crust adds a light, nutty base, while the smooth chocolate mocha filling provides a luxurious treat. It’s the ideal dessert for anyone who loves a little coffee twist with their chocolate.

Keto Chocolate Strawberry Pie

This keto chocolate strawberry pie combines the best of both worlds – the smooth, rich chocolate filling paired with the freshness of strawberries. The almond flour crust adds a satisfying crunch, while the decadent chocolate filling is complemented by sweet, juicy strawberries. This pie is perfect for special occasions or as a refreshing summer dessert, all while staying low-carb.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter (melted)
• 2 tbsp unsweetened cocoa powder
• 1 tbsp erythritol
• 1 pinch salt
• 1 cup heavy cream
• 3 oz dark chocolate (85% cocoa)
• 1 tsp vanilla extract
• 1 ½ cups fresh strawberries (sliced)

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, cocoa powder, melted butter, erythritol, and salt. Press into a pie dish and bake for 10-12 minutes. Let it cool completely.
2. In a saucepan, heat heavy cream over medium heat until it begins to simmer.
3. Stir in dark chocolate until it’s fully melted and smooth.
4. Add vanilla extract and stir until fully combined.
5. Pour the chocolate filling into the cooled crust and refrigerate for 3-4 hours to set.
6. Before serving, top with fresh strawberry slices for a burst of freshness.

his keto chocolate strawberry pie is a delightful dessert that combines rich chocolate with fresh, juicy strawberries. The almond flour crust provides a perfect base, while the creamy chocolate filling offers an indulgent experience. The fresh strawberries on top add the perfect finishing touch. This pie is perfect for any occasion where you want to impress with a keto-friendly, chocolatey treat!

Keto Chocolate Pecan Pie

This keto chocolate pecan pie is a delicious, nutty twist on a traditional favorite. The crunchy pecans add texture and flavor, while the rich chocolate filling brings depth to the pie. The almond flour crust ties everything together, providing the perfect base for this sweet and nutty treat. It’s a great dessert for the holidays or any time you’re craving a rich, low-carb pie.

Ingredients:

• 1 ½ cups almond flour
• 3 tbsp butter (melted)
• 1 tbsp erythritol
• 1 pinch salt
• 1 cup heavy cream
• 3 oz dark chocolate (85% cocoa)
• 1 ½ cups pecans (chopped)
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Mix almond flour, melted butter, erythritol, and salt in a bowl. Press into a pie dish and bake for 10-12 minutes. Let it cool.
2. In a saucepan, heat heavy cream over medium heat until it begins to simmer.
3. Stir in the dark chocolate until melted and smooth, then remove from heat.
4. Stir in powdered erythritol and vanilla extract.
5. Add the chopped pecans and mix well.
6. Pour the pecan and chocolate mixture into the cooled crust and bake for another 10-12 minutes.
7. Let it cool completely before serving.

This keto chocolate pecan pie is a rich, decadent dessert that perfectly balances the flavors of chocolate and crunchy pecans. The almond flour crust provides a great foundation, and the chocolate filling adds a delicious depth of flavor. The toasted pecans add texture and nutty sweetness, making this pie a perfect choice for anyone who loves a sweet, savory treat while sticking to a low-carb lifestyle.

Note: More recipes are coming soon