Low-Carb Chocolate Pie Crust

Looking for a good keto chocolate pie crust to use this festive season? Look no further, this is the one you need to try!

This easy keto pie crust is a must-have recipe for the Holiday season! It will make the perfect vessel for any fillings and toppings including custard, whipped cream or chocolate ganache.

Recipe Tips

To make this recipe nut-free, use an equivalent amount of ground sunflower seeds. Do not use coconut flour as it won't be a suitable alternative.

To make this recipe dairy-free, swap the butter for palm shortening which is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening such as Tropical Traditions.

To make this recipe egg-free, use 1 teaspoon of xanthan gum or glucomannan powder, plus replace the egg with flax egg or chia egg (1 flax or chia egg = 1 tbsp flax meal or ground chia seeds + 3 tbsp water).

The low-carb sweetener in this recipe can be omitted. Instead of Erythritol you can use Swerve or other Erythritol-based sweetener. Allulose might not be the most suitable option as it would impact the texture and make the crust somewhat soft and less crunchy.

Instead of one large pie crust, you can even make 6 to 8 mini pie crusts by using the same recipe. Use the same baking temperature and time, unless you make the crust thinner in which case you'll need to reduce the baking time.

Low-Carb Pie Crust Recipes

Looking for more? Here are my pie crust recipes! Whether you have food intolerances or you're looking for savory options, here are plenty of delicious pie crusts to choose from.

• Low-Carb Nutella Pie Crust (sweet pie crust made with hazelnuts and cacao)
• Flaky Keto Pie Crust (the best recipe if you're looking for a flakey pie crust)
• Nut-Free Keto Pie Crust (best if you can't eat nuts)
• Sweet Keto Pie Crust (crunchy almond flour based pie crust)
• Keto Multipurpose Egg-Free Pie Crust (great for sweet and savory recipes)
• Savory Keto Pork Rind Pie Crust (ideal for savory recipes)
• Cheesy Keto Parmesan Pie Crust (best for Mediterranean-style savory pies)

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Step-by-step

1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Grease and line a pie dish or tart pan.

2. Melt the butter in a microwave safe bowl. Combine all of the dry ingredients in a mixing bowl and whisk to remove any lumps.

   

3. Add the melted butter and egg.

   

4. Mix well until a thick dough forms.

   

5. Place into your dish and use your fingers to press the dough evenly around the base and up the sides. You can also use a small roller to make it smooth.
   Note: If you're using a tart pan with removable bottom, gently lift to "unstick" This will prevent the pie from sticking to the sides.

   

6. Bake for 12 to 15 minutes, checking towards the end to avoid scorching.
   Note: For best results use baking beans to weigh the crust and prevent bubbles from forming and lifting the crust.

   

7. Store, in an airtight container for up to a week. Can be frozen but needs to be protected by a container or kept in the dish to avoid breakage.

   

Recipe

Low-Carb Chocolate Pie Crust

★★★★★4.5 (22 ratings)

This crunchy 5 ingredient chocolate pie crust is the perfect vessel for any fillings and toppings. A must-have ...

Hands on

10m

Overall

25m

Servings

8

3 g

Net carbs

6.1 g

Protein

15.1 g

Fat

169

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 1 pie crust, 8 servings

• 1 ²/₃ cups almond flour (170 g/ 6 oz)
• ¹/₃ cup cacao powder or Dutch process cocoa powder (29 g/ 1 oz)
• ¹/₄ cup Erythritol or Swerve (50 g/ 1.8 oz)
• 1 large egg
• 2 tbsp butter, melted (30 ml)
• pinch of sea salt

Instructions

1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Grease and line a pie dish or tart pan.

2. Melt the butter in a microwave safe bowl. Combine all of the dry ingredients in a mixing bowl and whisk to remove any lumps.

3. Add the melted butter and egg.

4. Mix well until a thick dough forms.

5. Place into your dish and use your fingers to press the dough evenly around the base and up the sides. You can also use a small roller to make it smooth.
   Note: If you're using a tart pan with removable bottom, gently lift to "unstick" This will prevent the pie from sticking to the sides.

6. Bake for 12 to 15 minutes, checking towards the end to avoid scorching.
   Note: For best results use baking beans to weigh the crust and prevent bubbles from forming and lifting the crust.

7. Store, in an airtight container for up to a week. Can be frozen but needs to be protected by a container or kept in the dish to avoid breakage.

Nutrition per serving, 1 slice

Carbs 7%Protein 14%Fat 79% of calories

Net carbs

3 g

Total carbs

12.3 g

Fiber

3.4 g

Sugars

1.4 g

Protein

6.1 g

Fat

15.1 g

Saturated fat

3.1 g

Calories

169 kcal

Sodium

33 mg · 1.45% RDA

Magnesium

76 mg · 18.9% RDA

Potassium

204 mg · 10.2% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.9 g	4.5 g	11.2 g	125
Cocoa powder, raw (cacao)	0.7 g	0.7 g	0.5 g	8
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.8 g	0.6 g	9
Butter, unsalted, grass-fed	0 g	0 g	2.9 g	25
Salt, sea salt	0 g	0 g	0 g	0
Total	3 g	6.1 g	15.1 g	169

Serving size 1 slice

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian