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Low-Carb Chocolate Pie Crust

5 stars, average of 3 ratings

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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 Chocolate Pie CrustPin itFollow us 148.4k

Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Chocolate Pie Crust

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

Nutritional values (per serving, 1 slice)

Net carbs3 grams
Protein6.1 grams
Fat15.1 grams
Calories169 kcal
Calories from carbs 7%, protein 14%, fat 79%
Total carbs6.4 gramsFiber3.4 gramsSugars1.4 gramsSaturated fat3.1 gramsSodium33 mg(1% RDA)Magnesium76 mg(19% RDA)Potassium204 mg(10% EMR)

Ingredients (makes 1 pie crust, 8 servings)

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. Low-Carb Chocolate Pie Crust
  3. Add the melted butter and egg. Low-Carb Chocolate Pie Crust
  4. Mix well until a thick dough forms. Low-Carb Chocolate Pie Crust
  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. Low-Carb Chocolate Pie Crust
  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. Low-Carb Chocolate Pie 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. Low-Carb Chocolate Pie Crust

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.9 g4.5 g11.2 g125 kcal
Cocoa powder, raw (cacao)
0.7 g0.7 g0.5 g8 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.8 g0.6 g9 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 slice
3 g6.1 g15.1 g169 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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