Here’s a low-carb, keto-friendly version of French Silk Pie in bar form—all the rich chocolate and creamy filling you love, without the sugar or crust carbs:
Ingredients
For the Crust:
- 1 ½ cups almond flour
- 3 tbsp unsweetened cocoa powder
- ¼ cup powdered erythritol (or preferred keto sweetener)
- ¼ cup melted butter
- 1 tsp vanilla extract
- Pinch of salt
For the Filling:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered erythritol
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 large eggs (or 3 if small)
- Optional: pinch of salt
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, powdered erythritol, melted butter, vanilla, and salt until crumbly but holds together.
- Press the mixture into a parchment-lined 8×8-inch pan.
- Bake for 10–12 minutes, then let cool completely.
2. Make the Filling:
- In a large bowl, beat butter until creamy.
- Gradually add powdered erythritol, then cocoa powder, vanilla, and salt. Beat until smooth and fluffy.
- Add eggs one at a time, beating well after each. The mixture should become silky and chocolatey.
3. Assemble the Bars:
- Spread the chocolate filling evenly over the cooled crust.
- Refrigerate for at least 2–3 hours to firm up (or overnight for best results).
4. Serve:
- Cut into bars and enjoy chilled.
- Optional toppings: sugar-free chocolate shavings, whipped cream, or chopped nuts.
💡 Tips for Success:
- Make sure the crust is fully cooled before adding the filling to prevent melting.
- Use powdered sweeteners for a smoother, creamy texture—granulated can make it gritty.
- Store bars in the fridge—they’ll last up to a week, or freeze for longer storage.
If you want, I can also make a “microwave single-serving keto French Silk” recipe—perfect for a fast chocolate fix without baking. Do you want me to?