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Keto Chocolate Pudding Pie - Creamy, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Prep the pan: Lightly grease a 9-inch pie dish and preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add chocolate (optional): If using, stir in 2 ounces finely chopped dark chocolate until melted and smooth. This adds depth and a silkier finish.
  8. 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.
  9. Taste and adjust: Check sweetness. If needed, add a bit more sweetener to taste, whisking until dissolved.
  10. Cool slightly: Let the pudding mixture sit for 10 minutes, whisking every couple of minutes to prevent a skin from forming.
  11. Fill the crust: Pour the pudding into the cooled crust. Smooth the top with a spatula.
  12. Chill to set: Refrigerate for at least 4 hours, preferably overnight, until the pie is firm and sliceable.
  13. Serve: Top with lightly sweetened whipped cream and a dusting of cocoa or shaved dark chocolate. Slice with a sharp knife and enjoy.