Home » desserts-for-1 » (No-Bake!) Chocolate French Silk Pie-For-1 🍫 gluten free, keto & paleo

(No-Bake!) Chocolate French Silk Pie-For-1 🍫 gluten free, keto & paleo

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.

Paleo & keto French silk pie with whipped cream decorations
(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1

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!).

Smooth chocolate filling for a keto French silk pie
(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1

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.

Piping whipped cream onto a keto French silk pie
(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1

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! 🐕

Eating a keto chocolate French silk pie with a fork
(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1
Eating a keto chocolate French silk pie with a fork

(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1

Course: Dessert
Cuisine: American, European
Keyword: keto chocolate pie, keto french silk pie, no bake chocolate pie, paleo french silk pie
Prep Time: 20 minutes
Chilling time: 1 hour
Total Time: 20 minutes
Servings: 1 serving
Calories: 394 kcal

Silky smooth, ultra chocolatey and totally addictive, this paleo and keto French silk pie for-1 is most definitely on crack! Make a single serving for a quick treat (or double up and keep in the fridge!). 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto 'oreo' crust

For the keto chocolate silk pie filling

Instructions

For the keto 'oreo' crust

  1. 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!

  2. 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

  1. 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!). 

  2. 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. 

  3. 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.

  4. If you're feeling fancy: garnish with freshly whipped cream. 

Recipe Notes

*Please see section on sweeteners for deets and possible substitutions. And if paleo, feel free to use good-old maple syrup. 

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! 🐕

Please note that nutrition facts (5g net carbs!) were estimated for the entire 4 1/2-inch keto French silk pie (which I've never managed to finish in one sitting btw). Also note that nutrition facts may vary widely depending on how much avocado you use and your brand of cocoa. 

Nutrition Facts
(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1
Amount Per Serving
Calories 394 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 17g85%
Sodium 306mg13%
Potassium 494mg14%
Carbohydrates 13g4%
Fiber 8g32%
Sugar 1g1%
Protein 9g18%
Vitamin A 75IU2%
Vitamin C 5mg6%
Calcium 67mg7%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Share the yummy-ness! 📷💨

If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

64 comments

  1. Emily McCalib says:

    This is completely, ridiculously, illegally delicious. I literally make it every single week as our big treat – I make 1.5 times the mousse (keeping the crust the same) and share it with my husband. I just make it in a 2-cup Pyrex glass container with a lid so I can easily pop it in the fridge, and then make some fresh whipped cream right before we eat it right out of the Pyrex. Honestly I actually prefer the crust WITHOUT toasting the almond flour – it tastes more like an Oreo to me and saves a pan. I used powdered Swerve, which tastes great to me, but I finally acquired some xylitol and look forward to trying that. You would literally NEVER guess the ingredients if you tasted it. I use only Valrhona or Felchlin cocoa powder – it’s not worth using the cheap stuff, for sure.

  2. Dee says:

    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!

  3. Debra S Marcolin-Tully says:

    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.

  4. KK says:

    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

  5. Valérie G. Topf says:

    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?

    • Paola says:

      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

    • Djenifer says:

      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.

  6. Elizabeth says:

    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

  7. Rebecca says:

    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?

    • Paola says:

      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!

  8. Kelly Rachal says:

    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?

    • Paola says:

      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!

      • Kelly Rachal says:

        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!!!

    • Paola says:

      Varies a bit from brand to brand Debbie, but generally you cannot taste it at all. You can also used whipped heavy cream xo!

  9. Anne says:

    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

  10. Mary says:

    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.

  11. Michele says:

    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?

    • Paola says:

      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!

  12. Michele says:

    Paola, I am not sure I understand about placing the coconut milk can in water. How long; what temperature should the water be?

    • Paola says:

      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!

    • Linda Johnson says:

      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. 😄

  13. Rezart says:

    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.

  14. Corie says:

    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?

    • Paola says:

      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!

  15. Shona says:

    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!

    • Paola says:

      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!!

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