Low-Carb French Silk Pie Recipe

Yes really. This deep, dark, creamy chocolate low-carb French Silk pie recipe is fine for induction and comes out perfectly every time. No baking means it is super easy — just remember to make it at least 4 – 6 hours ahead of time.

whole french silk pie

This is so good that you can make it for everyone and just not tell them. I used xylitol for the sweetener in this but you can use any cup for cup measure of sweetener — I just can’t guarantee the flavor will be the same.

The xylitol is fantastic because it doesn’t lose flavor or texture in the heat of the oven but it is terrible because it doesn’t dissolve in cold things. When you want a creamy, smooth no bake pie this is a problem that needs to be solved.

Blend it into a powder. Measure your xylitol out then throw it in a blender and blend it like crazy until it is the consistency of powdered sugar.

Problem solved.

slice of french silk pie| lowcarb-ology.com

I specify an extra dark cocoa in this recipe. You can use regular cocoa but it won’t be as intensely chocolate. Hershey’s Extra Dark cocoa is available at most grocery stores but King Arthur has a black cocoa that I think is better. Keep in mind that the quality of your flavor is in direct proportion to the quality of your ingredients. This is especially true when you are making low carb substitutions.

I made this without a crust. It makes it harder to cut but it trims out most of the carbs. If you want a crust make the one from the cheesecake recipe on  Lowcarb-ology. It will be delicious.

slice of reenc h silk pie with whipped cream|lowcarb-ology.com

If you are going to serve it without the crust I highly recommend that you butter your pie pan well and cut the slices while slightly frozen. Just let them sit while you eat dinner and they will be the perfect texture when you are ready for dessert. A demi-tasse of espresso would be amazing with this pie.

Tips for Perfect Low-carb French Silk Pie

  • Use a black or extra dark cocoa
  • Blend the xylitol to a fine powder
  • Make sure the butter is at a cool room temperature, soft but not melty
  • Do no substitute margarine for the butter
  • Use a European style butter if you can find it. I get mine at Braum’s here in Texas. The butter is important because it carries a lot of the flavor. Make sure it is fresh and doesn’t have any refrigerator flavor
  • Use unsalted butter
  •  Whip this mixture on the highest speed of your mixer using the whips. Start out with the paddle attachment until everything is soft and fluffy then whip the tar out of it with the whips.
  • Refrigerate overnight if possible
  • Top with heavy cream whipped with a little stevia or other sweetener to taste then dust with cocoa for a nice presentation
  • Cut in thin slices — it is very VERY rich
  • You can substitute the equivalent amount of pasteurized egg product for the eggs in this recipe if you are worried about raw egg. Add an extra 2 tablespoons of butter if you do because you will be losing some of the richness of the egg. Before you do research how many people have gotten sick from raw eggs – especially organic raw eggs. Not many

That’s about it. Try this, I am pretty sure you’ll love it. Hey,  if you do love it? Share on Pinterest, Twitter, and Facebook.

Low-Carb French Silk Pie Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 12 servings

Carbs: Carbs: 5.8 Net Carbs: 5.0

Calories: 180

Fat: Fat: 17.2

Low-Carb French Silk Pie Recipe

A rich and creamy dark chocolate French Silk pie with so few carbs you'll be tempted to eat the entire thing. Serve with espresso for the perfect low carb ending to your meal. It's made with Xylitol, a sugar alchol which has little to no impact on blood sugar. (Same sweetener Atkins uses for snacks and bars)


  • 1 cup unsalted butter, cool room temp
  • 1 1/4 cups Xylitol, ground to a powder in the blender
  • 1/3 cup black or dark cocoa
  • 2 teaspoons pure vanilla
  • 4 eggs room temperature, or equivalent in pasteurized egg product


  1. Cream butter and xylitol with the paddle attachment until blended.
  2. Switch to the whips
  3. Blend in the cocoa and vanilla on low speed.
  4. Switch to high speed and beat in one egg.
  5. Beat at high speed for about a minute.
  6. Add the next egg and repeat until all the eggs are used.
  7. Continue to beat at the highest speed until the French Silk is fluffy but not so much that it begins to melt.
  8. Spread in a well buttered 9-inch pie pan, cover tightlly, and chill overnight.
  9. Freeze for about 30 minutes before cutting to make it easier. Then let the slices stand at room temperature for 15 minutes or so.
  10. Top with whipped cream if desired.


4.7 of the carbs in this are from the Xylitol. Some people count it and some don't.


You Might Also Like:

Low Carb Thin Mint Cookies (off site)

Low Carb Peanut Butter Pie Trifle (off site)




  1. Deana W says

    I would make a meringue topping to go on this.

    3 egg whites, 1/4 tsp salt, 6 tbsp xylitol or erythritol, 1/2 tsp cream of tartar, 1/2 tsp vanilla extract, and 1/2 tsp almond extract.

    Preheat broiler to 400. Beat salt and egg whites until stiff. Slowly beat in cream of tarter and xylitol (or erythritol). Add extracts and beat until well incorporated and fluffy. Scrape out onto pie, and broil for 4-7 minutes or until peaks and top are nicely browned. Cool for 10 minutes, then serve.

    • says

      That’s a great idea but you’ll want it to be completely COMPLETELY cool before you put it on the pie or the filling will completely melt.

    • says

      You’re right. I had the nutrition info figured for 8 servings. 4.7gs of carbs are from the xylitol. Some people count those carbs and some don’t.

  2. christine lemontzis says

    this looks scrumptious . i have used xylitol before to make my desserts , but i was wondering if i could powdered Swerve instead .. Would it turn out the same

    • says

      Read through the post… I personally don’t worry about raw egg but ..”You can substitute the equivalent amount of pasteurized egg product for the eggs in this recipe if you are worried about raw egg. Add an extra 2 tablespoons of butter if you do because you will be losing some of the richness of the egg. “


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