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


  1. 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.

  2. 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

  3. 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

  4. 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

    • Paola says:

      Hi Elizabeth! No need to worry/freakout/etc, your carb manager is likely counting the sugar alcohols as regular carbs (i.e. they ought to be subtracted as you do fiber) xo!

      • Billie says:

        Yeah I ate this delicious dessert and found I stayed in ketosis just fine. App is off 💕 dessert on!

  5. 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!

  6. 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!

  7. 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

  8. 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.

  9. 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!

  10. 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?

  11. Anna says:

    Has anyone ever turned this into a regular sized pie? If yes, did you quadruple the ingredients? or more? Thanks!

    • 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!

  12. 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.

  13. 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!

  14. 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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