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.
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.
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.
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.
- Serves: 12 servings
- Serving size: Carbs: 5.8 Net Carbs: 5.0
- Calories: 180
- Fat: Fat: 17.2
- 1 cup unsalted butter, cool room temp
- 1¼ cups Xylitol, ground to a powder in the blender
- ⅓ cup black or dark cocoa
- 2 teaspoons pure vanilla
- 4 eggs room temperature, or equivalent in pasteurized egg product
- Cream butter and xylitol with the paddle attachment until blended.
- Switch to the whips
- Blend in the cocoa and vanilla on low speed.
- Switch to high speed and beat in one egg.
- Beat at high speed for about a minute.
- Add the next egg and repeat until all the eggs are used.
- Continue to beat at the highest speed until the French Silk is fluffy but not so much that it begins to melt.
- Spread in a well buttered 9-inch pie pan, cover tightlly, and chill overnight.
- Freeze for about 30 minutes before cutting to make it easier. Then let the slices stand at room temperature for 15 minutes or so.
- Top with whipped cream if desired.
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