This Keto Chocolate Pie Crust is delicious, healthy, and easy to make. Made with dark cocoa powder, it’s the perfect pie crust for those days when you’re craving a very chocolatey pie.
Initially made for a Chocolate Chip Pecan Pie, you can also pair this Keto Chocolate Pie Crust with your favorite filling. Whatever filling you try, the rich chocolate flavor won’t disappoint.
Why is Keto Chocolate Pie Crust so healthy
No butter, so it has less saturated fat than a traditional pie crust
Opt to make it sugarfree, so there are zero calories from sugar
This recipe calls for 7 ingredients: almond flour, granulated white or brown sweetener of choice, dark Dutched cocoa powder, avocado oil (or butter if you prefer), an egg, vanilla, and a pinch of salt.
You can use any all-purpose sweetener such as refined sugar, but I highly recommend using monk fruit or erythritol for a sugar-free dessert.
How to make Keto Chocolate Pie Crust
1. Simply mix the ingredients together in a medium-sized mixing bowl, using an electric mixer, food processor or stand mixer.
2. Then roll the dough into a ball in your hands and shape it into a disk. Next, put the disk in the center of the pie pan and using your fingers, press the dough along the bottom, working your way outwards to form thick sides which are essential if you want to flute the sides. You can also use a mini saucepan or cup to help you flatten the bottom and build the sides.
As long as you have thick sides, you’ll have the edges of this pie fluted in no time. Simply use your pointer finger to shape the sides as described in the photo below.
Next, bake your crust for about 10 minutes.
I would like to point out that if you’re planning to add a filling that requires baking, make sure you don’t overbake the crust.
Kitchen equipment for this recipe
- 1 medium-sized mixing bowl
- 1 electric mixer or food processor or stand mixer –
- 1 pie pan – a 9.5-inch Pyrex glass pie dish, or a 9-inch nonstick aluminum pie pan or a tart pan. You don’t have to grease the pan or use parchment paper.
How to store keto chocolate pie crust
To store: You can store a chocolate almond flour pie crust in the refrigerator. Just remember to cover it well with plastic wrap, so it doesn’t dry out.
To freeze: If you plan to store it for more than two days, simply wrap it in plastic and freeze it for up to 3 months.
Keto Chocolate Pie Crust – Simple & Healthy!
- 1 Medium-sized mixing bowl
- 1 Electric mixer or food processor or stand mixer You need to mix it on high for a few seconds to really blend the ingredients well.
- 1 Pie pan Use a 9.5-inch Pyrex glass pie dish, or a 9-inch nonstick aluminum pie pan or a tart pan.
- 2½ cups almond flour 240 grams
- 7½ tablespoons white or brown granulated sweetener of choice 85 grams
- 2½ tablespoons dark Dutched cocoa powder 15 grams
- ¼ teaspoon salt
- ¼ cup avocado oil or butter
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 350 F.
- Put the ingredients in a bowl and mix on high for a few seconds with an electric mixer or food processor or stand mixer.
- Roll dough into ball.
- Shape dough into disk and place in center of pan.
- Press dough into pie pan, making a flat bottom and moving outwards from the center.
- Shape sides making sure they are equally thick. A glass or mini sauce pan can help you flatten the bottom and build the sides. Note: The sides need to be thick if you want to flute them.Tip: If your hands are slightly damp, the dough won't stick.
- Flute the edges, if desired, using your pointer finger, as described in the photo in the post.
- The bottom doesn't bubble up when I make it, so I don't puncture the bottom of the pie crust with a fork. But if your pie crust bubbles up during the baking process, just use a mini saucepan or glass to flatten the bottom when you remove the pie crust from the oven.
- Bake 10-12 minutes at 350 F or until a knife comes out clean. If you plan on adding a filling and then baking the crust some more, I recommend only baking it for 9-10 minutes. That's enough time to set it.
- Allow to cool. Then add your filling.