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Low Carb Chocolate Silk Pie

This low carb, trim healthy mama s chocolate silk recipe is amazing!

This pie is a dream for someone who is sugar-free. I haven’t had an on plan chocolate pie, ever that I liked. My Granny always made the dressing for the holidays and she made two chocolate pies. They weren’t on plan but they were good. We lost Granny to a tragic accident this year. I decided, in her honor, to make one. Our holidays are going to be very different but we are going to make the best of it.

This is a special occasion pie.

Unless you need to lose weight, I wouldn’t eat this everyday. For holidays and special occasions, this is great!! If you have been missing chocolate silk pie, this as close to the original that I have tasted. I adapted my chocolate mousse recipe to make it more like pie filling. If you want a pie that is low carb that will wow guests, this is it. It is mousse like, creamy, and decadent.

I used xanthan gum in the whipped cream to help stabilize it.

It seemed to work really well. I used a trim healthy mama chocolate bar that I grated on top but you can use whatever kind of chocolate your have, or even none at all. Despite this dessert looking so pretty (if you are a decorator you can really wow this up, I just used a ziploc baggie), you can have this dessert made in about 30 minutes, with a little planning ahead. You really want your cream cheese and butter at room temp. That is really keep to make sure there aren’t any lumps in your pie filling. Now, here’s the recipe.

Low Carb French Silk Pie


  • 1 C Almond flour
  • 1/4 C Coconut flour
  • 1/2 t Baking Powder
  • 3 Pinches Salt
  • 1/4 C Sweetener
  • 4 T Butter, melted
  • 1 M Egg
  • 1 t Vanilla
  • 12 oz Cream Cheese, room temp
  • 4 T Softened Butter
  • 3/4-1 C Powdered Sweetener
  • 1/2 C Cocoa Powder
  • 1 1/2 C Heavy Cream
  • 1/2 t Xanthan Gum

Whipped Cream Topping: 3/4 C Heavy Cream, 1/2 t xanthan gum, 1 t vanilla, 2-3 tablespoons of powdered sweetener and chocolate shavings


    • Mix almond flour, coconut flour, salt, sweetener and baking powder together.
    • Add butter, vanilla and beaten egg.
    • Mix until combined.
    • Roll out between two pieces of plastic wrap.
    • In a grease pie pan, place your pie crust, carefully. Trim the edges to fit and fix any tears. Poke holes in the bottom and sides. Bake in a 350 degree preheated oven for 15 minutes, or until done. If edges get too brown, cover with the edges with foil.
    • When cooked, remove from oven and let cool.
    • In a mixer beat your heavy cream until it starts to thicken. Add 1 teaspoon of xanthan gum, 2 teaspoons of vanilla, and 3/4 cup of powdered sweetener.
    • When thick, like whipped cream, remove to a small to medium bowl.
    • Add cream cheese, cocoa powder, and butter to the bowl. And beat until combined and no lumps remain.
    • Add the cream mixture back to the mixing bowl. Mix until combined. Taste and add more sweetener if desired.
    • Carefully into your baked and cooled pie shell. Smooth the top.
    • In a clean mixing bowl add the 3/4 cup of heavy cream and beat until thickened. Add xanthan gum, vanilla, and sweetener. Beat until thickened and pipeable. Top with shredded chocolate.
    • You can eat this right away. Store in the fridge.

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