Low Carb French Silk Pie: Decadent Chocolate Recipe

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This deep, dark, creamy chocolate low carb French Silk pie recipe is fine for induction (it only has about 1 1/2 net carbs if you leave the crust off) and comes out perfectly every time. Sweet, dark chocolate is decadently creamy and the a crumbly cookie crust adds just the right about of texture. 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 it’s low carb! I used Swerve 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. This post has been updated from the original October 2013 version.

For this recipe you’ll need: Swerve confectioner’s (powdered) sweetener, cocoa, eggs, vanilla, butter, almond flour, sugar free Belgian cookie syrup (I used Torani)

Low carb french silk pie with whipped cream on top - title image

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. 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.

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.

a low carb french silk pie sits on a red and green plaid table cloth. A sliver fork rests on the pie dish.

Tips for Perfect Low-carb French Silk Pie

  • Use a black or extra dark cocoa
  • Blend the xylitol to a fine powder if you are using it instead of the Swerve powdered sweetener
  • 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. 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 before serving, 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.
  • This makes 4 large tarts (2 servings each) or 1 pie.

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.

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Swerve Confectioner’s sweetener works best in this low carb French silk pie. It doesn’t affect blood sugar and most people count it as 0 carbs.

Swerve Confectioner’s Sweetener

Low Carb French Silk Pie Recipe

A Closeup of a Silver Fork in a Creamy Low Carb French Silk Pie.

This low carb French silk pie is one of my favorites. It’s impressively rich and creamy which gives it a totally decadent feel. It’s super easy and with just three net carbs you can treat yourself often!

low carb french silk pie on a plaid tablecloth - feature image
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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.
Prep Time 15 minutes
Freeze 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 368kcal
Author Lowcarbology Editorial


  • 1 cup butter ,cool room temp
  • 1 1/4 cups powdered Swerve
  • 1/3 cup dark cocoa
  • 2 teaspoons pure vanilla
  • 4 eggs room temperature ,or equivalent in pasteurized egg product

Pie Crust

  • 1 1/2 cups almond flour
  • 4 tablepoons butter melted
  • 3 tablespoons powdered Swerve
  • 1 tablespoon Sugar Free Belgian Cookie syrup


French Silk Filling

  • Cream butter and Swerve 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.

Pie Crust

  • Mix the melted butter, swerve, and almond flour until it begins to hold together.
  • Press into a pie plate or tart pans.
  • Bake at 325F for 20 minutes.
  • Cool completely before using.


Serving: 3g | Calories: 368kcal | Carbohydrates: 6g | Protein: 8g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 238mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 840IU | Calcium: 68mg | Iron: 1.7mg

If you liked this low carb French silk pie you might also like…

From left to right (all low carb): Sea Salt and Pecan Fat Bombs,Bourbon Balls, Double Chocolate Donuts

Low Carb Chocolate Candy Low Carb Bourbon Balls Low Carb Chocolate Donuts

Last Updated 09/06/2020

16 Responses to “Low Carb French Silk Pie: Decadent Chocolate Recipe”

  1. I’m thinking I’m going to have to make this… super soon! Yummy!

  2. […] Recipe and Photo credit to lowcarb-ology.com […]

  3. […] Low-carb French Silk Pie Lowcarb-ology […]

  4. 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.

    • 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.

  5. judging by the ingredients in this, I’m wondering if the carb count is correct. It seems awfully high.

    • 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.

  6. 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

    • It should be fine!

  7. […] French Silk Pie from Low-carbology […]

  8. What about the raw eggs?

    • 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. “

  9. Yes it looks good, but FYI … Xylitol will kill your dog if he eats anything made with it. Accidents happen. Dogs beg. Just FYI.

    • Our dogs don’t eat people food. 🙂

  10. What can I use instead of xylitol and what amount?

    • You can use any cup for cup measure non-sugar, 0 carb sweetener

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