Chocolate pudding pie is one of those desserts that makes everyone at the table happy. This keto version keeps the rich, silky texture you love without the sugar crash. The crust is nutty and buttery, the filling is smooth and chocolatey, and the whole thing feels like a treat.
It’s easy enough for a weeknight, yet special enough for guests. If you’ve been looking for a reliable low-carb dessert that doesn’t taste “diet,” this one delivers.
Ingredients
Method
- Prep the pan: Lightly grease a 9-inch pie dish and preheat your oven to 350°F (175°C).
- Make the crust: In a bowl, mix 2 cups almond flour, 3 tablespoons granular keto sweetener, and a pinch of sea salt. Stir in 5 tablespoons melted butter until the mixture resembles damp sand.
- Press and bake: Press the crust mixture evenly into the pie dish, working up the sides. Dock the base with a fork and bake for 10–12 minutes, until lightly golden. Let it cool completely.
- Bloom the gelatin: In a small bowl, sprinkle 2 teaspoons unflavored gelatin over 3 tablespoons cold water. Let it sit for 5 minutes until it becomes spongy.
- Start the pudding base: In a medium saucepan, whisk 1/2 cup granular keto sweetener with 1/4 cup unsweetened cocoa powder and a pinch of salt. Add 1 cup heavy cream and 1 cup unsweetened almond milk, whisking until smooth.
- Heat gently: Warm the mixture over medium heat, whisking constantly, until it begins to steam and small bubbles form at the edge. Do not let it boil vigorously.
- Add chocolate (optional): If using, stir in 2 ounces finely chopped dark chocolate until melted and smooth. This adds depth and a silkier finish.
- Melt in the gelatin: Remove the pan from heat. Stir in the bloomed gelatin until fully dissolved. Whisk in 1 1/2 teaspoons vanilla extract.
- Taste and adjust: Check sweetness. If needed, add a bit more sweetener to taste, whisking until dissolved.
- Cool slightly: Let the pudding mixture sit for 10 minutes, whisking every couple of minutes to prevent a skin from forming.
- Fill the crust: Pour the pudding into the cooled crust. Smooth the top with a spatula.
- Chill to set: Refrigerate for at least 4 hours, preferably overnight, until the pie is firm and sliceable.
- Serve: Top with lightly sweetened whipped cream and a dusting of cocoa or shaved dark chocolate. Slice with a sharp knife and enjoy.
Why This Recipe Works
This pie uses a simple almond flour crust that bakes up golden and holds together beautifully. It’s subtly sweet and doesn’t overshadow the chocolate filling.
The pudding layer relies on a mix of unsweetened cocoa, sugar-free sweetener, and heavy cream for a classic, custard-like feel. A bit of gelatin sets the filling so it slices cleanly, but still melts in your mouth.
We keep the ingredient list straightforward and budget-friendly. Most items are pantry staples in a low-carb kitchen.
There’s no complicated technique here—just whisk, simmer, and chill. The result tastes like a bakery pie, but it’s completely keto-friendly.
Shopping List
- Almond flour (fine blanched)
- Unsalted butter
- Granular erythritol or allulose (or your favorite keto sweetener)
- Sea salt
- Unsweetened cocoa powder (Dutch-process or natural)
- Heavy whipping cream
- Unsweetened almond milk (or another low-carb milk)
- Unflavored gelatin powder
- Vanilla extract
- Dark chocolate (85–90% cacao), finely chopped (optional for extra richness)
- Powdered keto sweetener (optional, for topping)
- Whipped cream (optional, for serving)
Instructions
- Prep the pan: Lightly grease a 9-inch pie dish and preheat your oven to 350°F (175°C).
- Make the crust: In a bowl, mix 2 cups almond flour, 3 tablespoons granular keto sweetener, and a pinch of sea salt. Stir in 5 tablespoons melted butter until the mixture resembles damp sand.
- Press and bake: Press the crust mixture evenly into the pie dish, working up the sides.
Dock the base with a fork and bake for 10–12 minutes, until lightly golden. Let it cool completely.
- Bloom the gelatin: In a small bowl, sprinkle 2 teaspoons unflavored gelatin over 3 tablespoons cold water. Let it sit for 5 minutes until it becomes spongy.
- Start the pudding base: In a medium saucepan, whisk 1/2 cup granular keto sweetener with 1/4 cup unsweetened cocoa powder and a pinch of salt.
Add 1 cup heavy cream and 1 cup unsweetened almond milk, whisking until smooth.
- Heat gently: Warm the mixture over medium heat, whisking constantly, until it begins to steam and small bubbles form at the edge. Do not let it boil vigorously.
- Add chocolate (optional): If using, stir in 2 ounces finely chopped dark chocolate until melted and smooth. This adds depth and a silkier finish.
- Melt in the gelatin: Remove the pan from heat.
Stir in the bloomed gelatin until fully dissolved. Whisk in 1 1/2 teaspoons vanilla extract.
- Taste and adjust: Check sweetness. If needed, add a bit more sweetener to taste, whisking until dissolved.
- Cool slightly: Let the pudding mixture sit for 10 minutes, whisking every couple of minutes to prevent a skin from forming.
- Fill the crust: Pour the pudding into the cooled crust.
Smooth the top with a spatula.
- Chill to set: Refrigerate for at least 4 hours, preferably overnight, until the pie is firm and sliceable.
- Serve: Top with lightly sweetened whipped cream and a dusting of cocoa or shaved dark chocolate. Slice with a sharp knife and enjoy.
Keeping It Fresh
Cover the pie with plastic wrap or a pie dome and store it in the refrigerator for up to 4 days. Keep the whipped cream separate if you plan to store leftovers, and add it just before serving.
The crust stays crisp for the first two days, then gradually softens—but the flavor remains great.
For make-ahead prep, bake the crust a day early and keep it covered at room temperature. Make the pudding, fill, and chill the next morning for an evening dessert.
Health Benefits
This pie keeps carbs low by skipping sugar and using almond flour instead of traditional crust. Almond flour brings healthy fats, vitamin E, and a bit of protein. Cocoa adds antioxidants and deep chocolate flavor without spiking carbs. Heavy cream provides satiety-boosting fat, which helps you stay full longer.
Choosing erythritol or allulose keeps the sweetness without the blood sugar spike. The result is a dessert that fits neatly into a keto plan while still feeling indulgent.
Pitfalls to Watch Out For
- Overbaking the crust: Almond flour browns faster than wheat flour.
Pull it when it’s just golden at the edges.
- Boiling the pudding: High heat can break the dairy and make the texture grainy. Keep the heat moderate and whisk often.
- Skipping the bloom: Gelatin must sit on cold water first. If you toss it straight into hot liquid, it can clump and not set properly.
- Using too much sweetener: Some keto sweeteners can crystallize as they cool.
Taste before adding more, and consider blending granular and powdered forms for a smoother finish.
- Cutting too soon: The pie needs time to chill and set. Rushing it leads to runny slices.
Variations You Can Try
- Chocolate-peanut butter swirl: Warm 1/4 cup natural peanut butter and swirl it into the pudding after pouring it into the crust.
- Mocha pie: Add 1–2 teaspoons instant espresso powder to the pudding base for a coffee-kissed chocolate flavor.
- Coconut cream version: Swap the heavy cream for full-fat coconut milk and the almond milk for extra coconut milk. Add a splash of coconut extract.
- Hazelnut twist: Use hazelnut flour for part of the crust and add a teaspoon of hazelnut extract to the filling.
- No-bake crust: Mix almond flour with butter and a pinch of sweetener, press into the pan, and freeze for 20 minutes.
The texture will be softer but still delicious.
- Silkier texture: Fold in 1/2 cup stabilized whipped cream once the pudding has cooled slightly before pouring into the crust.
FAQ
Can I make this pie without gelatin?
Yes. Replace gelatin with 1/2 teaspoon xanthan gum whisked into the sweetener and cocoa before adding the liquids. The texture will be more pudding-like, but it will still slice.
What is the best keto sweetener for a smooth filling?
Allulose tends to dissolve cleanly and stays soft when chilled.
Erythritol works too, but can crystallize slightly. A blend of allulose and a bit of powdered erythritol often gives great results.
How many carbs are in a slice?
It varies by brands and portion size, but a typical slice (1/10 of the pie) usually lands around 5–7g net carbs. Use a nutrition calculator with your exact ingredients for accuracy.
Can I make this dairy-free?
Yes.
Use full-fat coconut milk instead of heavy cream and coconut oil instead of butter in the crust. Check your chocolate to make sure it’s dairy-free or skip the added chocolate and rely on cocoa powder.
How long does it need to chill?
Plan for at least 4 hours, but overnight is best for clean slices and a fully set texture.
My crust crumbles when slicing. What can I do?
Make sure the crust is fully cooled before filling, and chill the pie long enough.
You can also add 1 tablespoon of powdered sweetener to the crust for extra binding, or press it more firmly into the pan.
Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently and is much more absorbent. If you must use it, look for a coconut flour crust recipe and follow those ratios; a direct swap won’t work.
Can I freeze this pie?
You can freeze it, but the texture may soften once thawed. If freezing, wrap tightly and use within one month.
Thaw in the fridge overnight and add whipped cream just before serving.
In Conclusion
This Keto Chocolate Pudding Pie brings classic comfort with smart, low-carb swaps. The almond flour crust pairs perfectly with a creamy, chocolatey filling that sets up beautifully in the fridge. It’s simple to make, easy to customize, and friendly to a keto lifestyle. Keep this one in your dessert rotation for holidays, dinner parties, or any time a chocolate craving hits.
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