Silky smooth, ultra chocolatey and totally addictive, this paleo and keto French silk pie for-1 is most definitely on crack! Plus, it’s super easy, no-bake, and packed with healthy fats.
Chocolate Keto French Silk Pie For-1
No-Bake & Fairly Instant!
Part of our desserts-for-1 series, this keto French silk pie is bound to satisfy any and all (individual!) chocolate cravings. Suuuper rich, creamy and silky smooth, it’s a true decadent chocolate treat!
Having said that, using only good-for-you ingredients and the ideal macros for a fat bomb treat. A bit of a cross between our avocado chocolate pudding (the filling) and our chocolate cheesecake (the crust), to yield one explosive dessert.
And don’t skip the ‘oreo’ crust in this one, it’s a-mazing (and easy-peasy, so no excuse!).
The Chocolate
Cocoa or cacao? Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your chocolate pie will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto French silk pie to your taste buds’ desire.
Plus, cacao provides a myriad of benefits. Ranging from a rich concentration of antioxidants, to calcium, carotene, thiamin and magnesium (essential if doing keto!).
The Avocado
Yup, this is a (part) avocado chocolate filling (and it’s absolutely scrumptious!). Bursting with flavor and with a killer creamy texture, the avocado makes this chocolate treat a true nutrient gold mine. And with no lingering taste!
You are very likely already aware of the myriad of benefits behind avocados. As aside from being rich in omega-3 fatty acids, they’re also a great source of vitamins C, E, K and B-6. Plus, they’re also booming with pantothenic acid, magnesium and potassium.
Having said that, for the sake of taste, I add in some full-fat coconut milk to the mix. As well as some vanilla extract, salt and coffee (optional) to amp up all the chocolate goodness.
The Sweetener
You can pretty much use whatever sweetener floats your boat. But it must be powdered. Think Lakanto (slight cooling, but barely any aftertaste!), xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choices (no aftertaste!).
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!).
Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners here!
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1
Ingredients
For the keto 'oreo' crust
- 25 g almond flour
- 2 teaspoons cocoa powder
- 2-3 teaspoons powdered erythritol or powdered allulose/xylitol*
- 1/8 teaspoon instant coffee
- pinch kosher salt
- 2-3 teaspoons melted grass-fed unsalted butter or ghee/coconut oil, as needed
For the keto chocolate silk pie filling
- 80 ml full-fat coconut milk
- 5-10 g cocoa powder or raw cacao (to taste)
- 2-3 tablespoons powdered erythritol or powdered allulose/xylitol, to taste
- 50 g avocado about half a medium avocado
- 1/2 teaspoon vanilla extract *
- 1/4 teaspoon instant coffee optional
- 1/8 teaspoon kosher salt to taste
Instructions
For the keto 'oreo' crust
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into a (4 1/2-inches/12cm) pie dish or serving glass and refrigerate while you make the cheesecake.
For the keto chocolate silk pie filling
- The thickness of your silk pie will be largely dependent on your coconut milk. So use the solid part for a more 'set' pie, or place it in a water bath briefly to incorporate all the milk for a lighter consistency (our preference!).
- Add all the filling ingredients to an immersion blender-friendly container and blend until creamy smooth. Alternatively, place all ingredients in a food processor and blend. Taste for sweetness and seasoning, and adjust accordingly with more sweetener or salt.
- Transfer to prepared pie dish or serving glass and chill until fully set. You can always pop it in the freezer for 15 minutes. This chocolate silk pie keeps well in the fridge for a few days.
- If you're feeling fancy: garnish with freshly whipped cream.
WOW. 🤩Decadent. Delicious. &.. So, so easy!! Really. (Even tho toasting almond flour, I burned it 2x 😳😱🤓) So rich. So tasty!! I used ghee in crust & highly recommend. This 🥧reminds me of the one at Marie Callender’s!! But MUCH much better!! Becuz, it’s soooooo much healthier!!!! 💃(& doesn’t shame & guilt you after eating.. or make you ill🤢!!!!) It’s so rich & satisfying, it’s acty difficult to eat more than 1/3 – 1/2 in one sitting..& I was sure I’d polish it! Absolutely thrilled to find/make this recipe. XOXO 🙏🙌mucho gracias😘
Hi…looking forward to taking this for Easter dinner. For 20 people would you recommend making two regular sized pies? How many servings in each? Also would I do the same measurements for maple sugar as I would the sweetener? Ex. 2 Tbsp sweetener = 2 Tbsp Maple Syrup? Thanks so much. 😀
Would love to know what dish you used for this pie. It produces such a pretty pie! Can’t wait to try!
Once again, you have proven your creative genius!
I want to be embalmed with this when I die. LOVE your work, Paola. . . ! x x x x
Can you recommend a substitute for the coffee in this recipe? Thank you.
So good will definitely be a regular at our house. FYI xylitol is also toxic for cats.
Thanks for the cat info
Vegan, Dairy free? There’s butter in the crust…
Says you can sub with coconut oil or ghee 😉
Use ghee
Ghee isn’t vegan. *eye roll*
Coconut oil is vegan though (ps vegans are in no way superior to others, so I took the liberty of removing that from your comment *eye roll* 😜) xo!
😃🙌
Just made, OMG- sooo delicious!! It’s a winner!!! ( didn’t make the crust:-)
I made the crust first but damn I almost ate the filling completely while “testing “ the sweetness!!
I made this as a whole pie yesterday. I’ve never made a keto dessert with avocado. A few months ago, I suddenly found myself with lots of avocados, and read that they could be frozen. They did get brown on the outer surface, so I thought that would be perfect to try in a chocolate pie – it worked out great! No loss of texture or funky flavor after being frozen. However, it could just be me, but I could still taste the avocado until I used the highest amount of cocoa, plus vanilla, rum, and almond extracts, as well as double the coffee and a little cinnamon. I used the “golden” monkfruit sweetener, and that left no aftertaste. It set up beautifully.
I used the amounts for 6 servings. I wasn’t sure what size pie pan to use for this, so I took a guess. For anyone wondering: this was enough filling for a glass Pyrex pie plate, but not enough crust. I ended up using a metal pan and having some leftover filling. I served the pie with a little topping made of canned tart cherries packed in water, thickened with chia powder. I asked my son if he could pick out the “secret ingredient,” and he couldn’t. He was totally shocked when I told him it was avocado, and practically vacuumed it off the plate! High praise from a teenager! Thanks for your great recipes!
If this recipe is for 1 person , do I use muffin cups or what size dish do you use? The pie in the picture looks much larger. I am dying to try this.
Can you clarify the measurement of the almond flour? When you say 25 g, do you mean grams? Most flour comes in oz so want to be sure I’m measuring correctly
yup! you can also click on us cups below the ingredients xo!
Hey! I’ve made this recipe twice, and for some reason it makes my tongue prickle weirdly, and tastes kind of odd. I use these ingredients all the time, so I cannot imagine it’s an allergic reaction to one of them… any idea where I’m going wrong?
Valerie are you using erythritol as a sweetener? It’s generally referred to as the ‘cooling sensation’. Check out xylitol (not the NOW brand as it’s corn derived and upsets the tummy) xo
I also use erythritol but I blend it with stevia or a pinch of pure sucralose. I find using 3/4 erythritol and then 1/4 of another sweetner stops the cooling /tingling erythritol causes.
What size pie dish do I need! So excited to make this!
I entered the ingredients from this recipe into the carb manager app and found that the carbs listed are completely in accurate. I’m showing 38 carbs for one serving. Tastes amazing but Not worth going out of ketosis
Hi Elizabeth! No need to worry/freakout/etc, your carb manager is likely counting the sugar alcohols as regular carbs (i.e. they ought to be subtracted as you do fiber) xo!
Yeah I ate this delicious dessert and found I stayed in ketosis just fine. App is off 💕 dessert on!
You still need to count sugar alcohols, just divide the number in half meaning that ten grams of sugar alcohols or fiber equals 5 grams of carbohydrates.
This is false as they’re not regular carbs xo!
With reference to the crust, can you bake the crust to make it more crispy?
Definitely Joy! xo
My husband and I are ending a seven day water fast on Thursday and we’re planning to indulge in this amazing creation on Sunday night for Easter! Do you think frozen avocado would work out?
Hi Paolo,
This recipe sounds fabulous (along with the chocolate pudding for one), but I am allergic to avocados. Will it lose texture if I omit it? Is there a substitute?
Hi Rebecca! Yeah, I don’t think this one would work optimally without the avocado. Having said that, check out the no-churn chocolate ice cream. This might sound a little weird, but the first part of that recipe (the coconut milk + cocoa + xanthan gum + sweetener part) is a really good chocolate pudding. Even a bunch of readers commented on that 😉 xo!
Every recipe I’ve made from your site has been FANTASTIC!!! I’m a huge chocoholic and I I just love being able to have my dessert and eat it too!! I made 4 servings in my little dessert cups for my husband and I and he loved them. We did taste the coconut flavor in the first couple of bites but after that no coconut taste at all (I’m going to try an different brand next time).
I was wondering if I could freeze this like the fat bombs?
Oh wow Kelly that’s wonderful to hear! And yup on the coconut flavor, it does change a lot from brand to brand. It also seems to disappear completely if you refrigerate desserts overnight. And definitely and the freezing! xo!
OH WOW!!! Paola, I made this recipe again (4 times the size) and made 12 small pies in my muffin pan and froze them. They are perfect!!! I just put 2 in the refrigerator before dinner and they’re perfect for dessert after dinner. Can’t wait to explore more recipes from your site. Thanks so much!!!
Can you tell me how you froze? Do they just pop out of the muffin tin?
Sounds marvelous, but I do not like the taste of coconut. Does the coconut milk taste like coconut?
Varies a bit from brand to brand Debbie, but generally you cannot taste it at all. You can also used whipped heavy cream xo!
This was out of this world. Unbelievable.
That’s awesome to hear Lisa, so happy you loved it 😉
Can you let me know the nutrition information for just the Silk pie filling part of the recipe only please. Keto and will not be doing the crust.
Thanking you in advance. Blessings, Anne
Hi Anne! Check out the chocolate pudding then, as it’s essentially the filling for these guys xo! (oh and the crust is definitely keto too) https://www.gnom-gnom.com/paleo-keto-chocolate-pudding/
Looks yummy! Can heavy cream be a substitute for the coconut milk? That’s all I have at this time:) Although, I can definitely add it to shopping list.
Yup! You just need to whip it up before mixing it in 😉
Thank you
Paola, I do not understand the instruction to place the coconut milk can (guessing that is what you meant) in water. How long? Temperature of the water?
Didn’t mean to leave it twice.
Hi Michele! This is just to incorporate it, as more often than not when you open a can of coconut milk the solids will be separated from the liquid. And you need to place it in a waterbath briefly to mix it again. xo!
Paola, I am not sure I understand about placing the coconut milk can in water. How long; what temperature should the water be?
Has anyone ever turned this into a regular sized pie? If yes, did you quadruple the ingredients? or more? Thanks!
Hi Anna! For a regular sized cheesecake (which are huge), you could even do 8x. But 4-5x would work great too (just adjust servings on top). xo!
How do you adjust the measurement for one large pie?
I’ve made the recipe 2x. First time I intentionally made more filling to have some as a pudding. Both times I baked a Whole Foods gluten free frozen pie crust and 6 servings filled it… although 8 servings would be best for a home made pie. I love being able to adjust the serving size in this website and choose U.S. measurements. 😄
Paola, this should be forbidden…you should not be allowed to make such delicious treats…this is simply, JOY. I have to fight with my kids and my wife, so I get nothing 🤨🤨 I am giving you 10 out of 5….amazing!!!
Whoever is reading this please go ahead and just make this heavenly delicious, finger licking treat, it will make you smile.
I literally burst out laughing when I read your comment!! So happy you loved it so much Rezart 😉 xo!
This is terrific! And apparently, I can eat it all in one sitting…for lunch!
LOL that’s awesome! So happy you enjoyed it Aganitha! xo!
In the article you said the sweetener needs to be powder, but your recipe notes say paleo folks can use maple syrup…so can I use 2 tap maple syrup?
Hi Corie! That’s for the keto folks because the low carb sweeteners that aren’t powdered would leave a gritty texture (so we’re talking confectioners or powdered rather than granulated). But if paleo only, maple syrup just blends into the ingredients! So definitely use maple syrup to taste 😉 xo!
This is out of the world! My other half has declared it his favourite ever dessert! Win win for me because it’s so easy to put together! The base is really great too (and I’m very fussy about bases!) We shared one which was plenty with thick cream. Well done Paola, this is very special!
Hi Shona! So happy you guys enjoyed it so much! And YUP on the crust, it’s one of my favorites! You can also do it without the cocoa for a more ‘graham’ crust and even sprinkle it on yogurt etc 😉 xo and thanks so much for reporting back!!
Simply amazing!!!