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)
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.
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.
Low Carb French Silk Pie Recipe
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!
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.
- 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
- 1 1/2 cups almond flour
- 4 tablepoons butter melted
- 3 tablespoons powdered Swerve
- 1 tablespoon Sugar Free Belgian Cookie syrup
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.
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.
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