(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1
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.
Ingredients
For the keto 'oreo' crust
- 25 g almond flour
- 2 teaspoons cocoa powder
- 2-3 teaspoons powdered erythritol or powdered allulose/xylitol*
- 1/8 teaspoon instant coffee
- pinch kosher salt
- 2-3 teaspoons melted grass-fed unsalted butter or ghee/coconut oil, as needed
For the keto chocolate silk pie filling
- 80 ml full-fat coconut milk
- 5-10 g cocoa powder or raw cacao (to taste)
- 2-3 tablespoons powdered erythritol or powdered allulose/xylitol, to taste
- 50 g avocado about half a medium avocado
- 1/2 teaspoon vanilla extract *
- 1/4 teaspoon instant coffee optional
- 1/8 teaspoon kosher salt to taste
Instructions
For the keto 'oreo' crust
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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!
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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
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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!).
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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.
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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.
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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.