How to Enjoy Pies on the Keto Diet

Baking perfect pies

We have perfected keto pie crusts, giving you a few different crusts that you can enjoy. Although our pie fillings are also amazing, keep the crust recipes in mind and fill them with any keto friendly filling you want. There are many ways to bake a perfect pie and low-carb restrictions won’t stop you from enjoying a fresh, oven-baked tradition.

Chocolate Cream Pie

Cook time: 25 minutes

Yield: 10 servings

Ingredients

1/2 teaspoon sea salt

2 tablespoons granular erythritol

2 tablespoons coconut oil

1 tablespoon gelatin

1/4 cup warm water

2 tablespoons boiling water

One 15-ounce can unsweetened coconut cream

3 egg yolks

1/2 cup granular erythritol

1/2 tablespoon xanthan gum

1/4 cup finely chopped baking chocolate

1/4 teaspoon vanilla extract

One 15-ounce can unsweetened coconut cream

1 teaspoon gelatin

2 tablespoons warm water

2 tablespoons powdered erythritol

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Directions

1. Preheat your oven to 350 degrees F.
2. Make the pie crust by placing the almond flour, 1/2 tsp sea salt, 2 tablespoons granular erythritol, and coconut oil in a food processor. In a separate small bowl combine the 1 tablespoon of gelatin with 1/4 cup warm water and let sit to bloom for 5 minutes. Add 2 tablespoons boiling water to the gelatin and whisk to melt. Pour the hot liquid gelatin mix into the food processor and pulse until a smooth dough forms.
3. Remove the dough and place on a silicone baking mat. Place a piece of parchment paper over the top of the dough and use a rolling pin to flatten the dough, rolling it between the parchment and the silicone mat. Then flip the dough into a 9-inch pie pan. Bake the crust in the preheated oven for about 15 minutes or until it has turned a nice golden brown.
4. Make the chocolate filling by placing the coconut cream in a small saucepan. Heat over medium until slightly simmering. Place the egg yolks in a medium bowl and whisk. Slowly whisk in the hot coconut milk. Pour the mixture back into the sauce pan, add the 1/2 cup granular erythritol and xanthan gum. Heat the mixture over low, whisking constantly until it has thickened slightly. Remove from the heat and add the chocolate and vanilla extract. Whisk until the chocolate is melted and combined well.
5. Pour the chocolate mix into the baked pie crust and then place a piece of plastic wrap on top of the chocolate filling and move the pie to the fridge to cool completely.
6. To make the cream topping, begin by placing the 1 teaspoon gelatin in a small bowl with 2 tablespoons warm water and let sit for 5 minutes. Microwave for 10 seconds to melt. Place can of coconut milk in a chilled mixing bowl and whip until fluffy. Add the melted gelatin, powdered erythritol, vanilla extract, and 1/4 tsp sea salt and whip until soft peaks form. Spread the whipped cream over the top of the completely cooled chocolate pie. Slice and serve or store in the fridge for up to two days.

Say goodbye to white flour

• Almond flour: Almond flour is fantastic for pie crusts. You can easily replace white flour in any pie crust recipe with an equal amount of finely ground almond flour. Almond flour contains many beneficial nutrients and healthy fats, making it an excellent addition to a low-carb diet. The flour also is nice and fluffy, which is perfect for a flaky pie crust. Pie crust can be a little dense when baking it (which is usually the texture of almond-flour-based baked goods). Almond flour is a pie’s best friend.
• Coconut flour: Coconut flour, which is made by grinding the dried pulp of a coconut, works wonderfully in pie crust and has a subtle flavor. If you bake a crust with coconut flour, you probably won’t taste the coconut at all, because the pie filling will easily overpower it. Coconut flour is incredibly absorbent, so you’ll need to add additional liquid (eggs pair well here). Depending on the effect you’re going for, you may want to consider using half the amount of coconut flour and replacing the other half with almond flour.
• Sugar-free cookies: Lots of pies use cookies or graham crackers mixed with melted butter to create a quick and easy crumbly crust. You can make keto cookie crumbs by crushing the cookies in a food processor until tiny crumbs form. Then, use these carb-free cookie crumbs as you would use graham cracker crumbs. Any kind of cookie will do, so feel free to use your favorite.

Lemon Curd Pie

Cook time: 35 minutes

Yield: 10 servings

Ingredients

1/2 teaspoon sea salt

2 tablespoons powdered erythritol

2 tablespoons coconut oil

1 tablespoon gelatin

1/4 cup warm water

2 tablespoons boiling water

1 cup coconut cream

4 egg yolks

1/2 cup lemon juice

1 tablespoon lemon zest

1/4 cup butter

1 teaspoon vanilla extract

1/4 teaspoon xanthan gum

1/2 cup powdered erythritol

1 cup sour cream

Directions

1. Preheat your oven to 350 degrees F.
2. Make the pie crust by placing the almond flour, 1/2 tsp sea salt, 2 tablespoons powdered erythritol, and coconut oil in a food processor. In a separate small bowl combine the 1 tablespoon gelatin with 1/4 cup warm water and let sit to bloom for 5 minutes. Add 2 tablespoons boiling water to the gelatin and whisk to melt. Pour the hot liquid gelatin mix into the food processor and pulse until a smooth dough forms.
3. Remove the dough and place on a silicone baking mat. Place a piece of parchment paper over the top of the dough and use a rolling pin to flatten the dough, rolling it between the parchment and the silicone mat. Remove the parchment from the top of the dough and then flip the dough into a 9-inch pie pan, peeling the silicone mat off the dough after it’s in the pie pan. Bake the crust in the preheated oven for about 15 minutes or until it has turned a nice golden brown.
4. To make the filling, combine the coconut cream, egg yolks, lemon juice, and lemon zest in a large saucepan. Whisk the mix over medium heat until it begins to thicken. Remove the pan from the heat and add the butter and vanilla extract to the mix and stir well, letting the butter melt and blend in. Sprinkle the xanthan gum over the top of the mix and whisk in as well. Add the powdered erythritol and whisk again. Add the sour cream, whisking well to mix in completely and then pour the filling into the baked pie shell.
5. Place the pie in the fridge to cool completely and then serve with your favorite keto whipped cream or enjoy as is.

Strawberry Cream Pie

Cook time: 15 minutes

Yield: 10 servings

Ingredients

1/2 teaspoon sea salt

2 tablespoons powdered erythritol

2 tablespoons coconut oil

1 tablespoon gelatin

1/4 cup warm water

2 tablespoons boiling water

1-1/2 ounces freeze-dried strawberries

1/2 cup powdered erythritol

1/4 teaspoon sea salt

1 cup plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup heavy whipping cream

Directions

1. Preheat your oven to 350 degrees F.
2. Make the pie crust by placing the almond flour, 1/2 tsp sea salt, 2 tablespoons powdered erythritol, and coconut oil in a food processor. In a separate small bowl combine the 1 tablespoon of gelatin with 1/4 cup warm water and let sit to bloom for 5 minutes. Add 2 tablespoons boiling water to the gelatin and whisk to melt. Pour the hot liquid gelatin mix into the food processor and pulse until a smooth dough forms.
3. Remove the dough and place on a silicone baking mat. Place a piece of parchment paper over the top of the dough and use a rolling pin to flatten the dough, rolling it between the parchment and the silicone mat. Remove the parchment from the top of the dough and then flip the dough into a 9-inch pie pan, peeling the silicone mat off the dough after it’s in the pie pan. Bake the crust in the preheated oven for about 15 minutes or until it has turned a nice golden brown.
4. To make the filling, place the freeze-dried strawberries in a food processor and pulse until they’re completely powdered. Add the powdered erythritol and sea salt and pulse again. Add the Greek yogurt, lemon juice, and vanilla extract to the food processor and mix until combined.
5. In a large bowl, whip the heavy whipping cream until stiff peaks form. Fold half of the whipped cream into the strawberry mix and then pour into the baked pie shell, smoothing evenly. Top the pie with the remaining whipped cream and serve. Store in the fridge for up to one day (best when enjoyed within the same day).

French Silk Pie

Cook time: 15 minutes

Yield: 10 servings

Ingredients

1/2 teaspoon sea salt

2 tablespoons powdered erythritol

2 tablespoons coconut oil

1 tablespoon gelatin

1/4 cup warm water

2 tablespoons boiling water

2/3 cup canned coconut milk, unsweetened, full fat

8 teaspoons unsweetened cocoa powder

5 tablespoons powdered erythritol

1/2 ripe avocado

1/4 teaspoon vanilla extract

1/4 teaspoon sea salt

1 cup heavy whipping cream

2 tablespoons powdered erythritol

Directions

1. Preheat your oven to 350 degrees F.
2. Make the pie crust by placing the almond flour, 1/2 tsp sea salt, 2 tablespoons powdered erythritol, and coconut oil in a food processor. In a separate small bowl combine the 1 tablespoon of gelatin with 1/4 cup warm water and let sit to bloom for 5 minutes. Add 2 tablespoons boiling water to the gelatin and whisk to melt. Pour the hot liquid gelatin mix into the food processor and pulse until a smooth dough forms.
3. Remove the dough and place on a silicone baking mat. Place a piece of parchment paper over the top of the dough and use a rolling pin to flatten the dough, rolling it between the parchment and the silicone mat. Remove the parchment from the top of the dough and then flip the dough into a 9-inch pie pan, peeling the silicone mat off the dough after it’s in the pie pan. Bake the crust in the preheated oven for about 15 minutes or until it has turned a nice golden brown.
4. To make the filling, place all the ingredients into a large bowl. Blend together with an immersion blender until completely smooth. Pour the chocolate filling into the baked pie crust and place in the fridge for at least 2 hours to chill.
5. Whip the heavy whipping cream in a large bowl until stiff peaks form. Add the 2 tablespoons powdered erythritol and beat again. Spread the whipped cream over the chocolate cream pie and serve.

Embracing No-Bake Pies

Peanut Butter Pie

Cook time: 0 minutes

Yield: 12 servings

Ingredients

1/4 cup butter, melted

2 tablespoons powdered erythritol

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoon unsweetened cocoa powder

3/4 cup unsweetened, smooth peanut butter

1/2 cup cream cheese

1/3 cup powdered erythritol

1 teaspoon vanilla extract

1-1/4 cup heavy whipping cream

Directions

1. Place the walnuts in a food processor and pulse until they’re fine crumbs. Add the butter and 2 tablespoons powdered erythritol, salt, vanilla extract, and cocoa powder to the food processor and pulse again until a dough forms. Place the crust mix into a pie tin and press into the bottom of the pan and up the sides. Place the pie crust in the freezer while you make the filling.
2. In the bowl of a stand mixer, beat the peanut butter, cream cheese, and 1/3 cup powdered erythritol until smooth and light. Add the vanilla extract and 1/4 cup of the heavy whipping cream to the bowl and beat again until the filling has the consistency of frosting.
3. In a separate bowl, whip the remaining heavy whipping cream until stiff. Fold the heavy whipping cream together with the peanut butter mix and then transfer to the prepared pie crust, spreading the filling smooth.
4. Place the pie in the freezer for at least one hour. Slice and serve.

Grasshopper Mousse Pie

Something about the hint of mint and the aerated mousse makes this Grasshopper Mousse Pie rich yet light at the same time.

Prep time: 20 minutes

Cook time: 10 minutes

Yield: 12 servings

Ingredients

1/4 cup butter, melted

2 tablespoons powdered erythritol

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoons unsweetened cocoa powder

2-1/2 cups heavy whipping cream

1/2 cup fresh mint, chopped

2 teaspoons gelatin

3 tablespoons warm water

4 egg yolks

1/2 cup powdered erythritol

1/2 teaspoon peppermint extract

Directions

1. Place the walnuts in a food processor and pulse until they’re fine crumbs. Add the butter and 2 tablespoons powdered erythritol, salt, vanilla extract, and cocoa powder to the food processor and pulse again until a dough forms. Place the crust mix into a pie tin and press into the bottom of the pan and up the sides. Place the pie crust in the freezer while you make the filling.
2. Place 1-1/2 cups heavy whipping cream and the fresh mint in a small saucepan and bring to a boil. Turn off the heat, cover, and set aside to steep for 30 minutes. Strain the mint leaves from the cream, discarding them.
3. In a clean saucepan, combine the gelatin and warm water and let sit for 4 minutes to gel. Add the heavy whipping cream to the pot with the gelatin and whisk. Heat over medium, whisking constantly until the gelatin is fully dissolved.
4. In a medium bowl, whisk the yolks together with the powdered erythritol. Slowly whisk in the heavy whipping cream mixture and then transfer the yolk and cream mix back into the saucepan. Heat over low heat, whisking constantly, until the mixture reaches 160 degrees F on a candy thermometer. Remove from the heat, add the peppermint extract, cover, and refrigerate for about 1 hour. Whip the remaining heavy whipping cream in a large bowl until stiff peaks form.
5. Fold the whipped cream into the mint mix and the pour into the prepared pie crust. Spread evenly and serve while cool.

No-Bake Cheesecake Pie

Cook time: 0 minutes

Yield: 10 servings

Ingredients

1/4 cup powdered erythritol

1/4 cup butter, melted

1-1/2 cups cream cheese, softened

2 tablespoons sour cream

2 tablespoons lemon juice

3/4 cups powdered erythritol

1 tablespoon gelatin

2 tablespoons warm water

1/2 cup heavy whipping cream

Directions

1. Make the pie crust by mixing the almond flour, 1/4 cup powdered erythritol, and melted butter together until crumbly. Press the mix into the bottom of a 9-inch pie pan and up the sides. Place in the fridge to firm.
2. To make the cheesecake filling, beat the cream cheese, sour cream, lemon juice, and 3/4 cup powdered erythritol together until smooth. In a separate bowl, combine the gelatin with 2 tablespoons water and let sit for 1 minute. Microwave the mix for 25 seconds, melting the gelatin completely. Stir the melted gelatin into the cream cheese mix.
3. In a separate large bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mix and then spread the filling into the chilled pie crust.
4. Place in the fridge for at least 2 hours to firm. Slice and serve.

Coconut Cream Pie

Cook time: 0 minutes

Yield: 10 servings

Ingredients

1/4 cup powdered erythritol

1/4 cup butter, melted

2 cups heavy whipping cream

2 eggs plus one egg yolk

1/3 cup powdered erythritol

2 tablespoons cold, butter

1 teaspoon coconut extract

1/4 teaspoon liquid stevia

1/4 teaspoon xanthan gum

1-1/2 cups shredded, unsweetened coconut flakes

One 15-ounce can coconut milk, full fat, chilled

3 tablespoons powdered erythritol

Directions

1. Make the pie crust by mixing the almond flour, 1/4 cup powdered erythritol, and melted butter together until crumbly. Press the mix into the bottom of a pie pan and up the sides. Place in the fridge to firm.
2. To make the coconut filling, place the heavy whipping cream in a small saucepan and bringing to a boil. Meanwhile, whisk the eggs, egg yolk, and granular erythritol in a medium bowl. Slowly whisk the hot cream into the egg mix.
3. Transfer the egg and heavy whipping cream mix back into the small saucepan and heat over low heat, stirring constantly, for another 4 to 5 minutes or until the mix begins to thicken slightly. Remove the pan from the heat and stir in the butter, coconut extract, and liquid stevia. Sprinkle the xanthan gum over the mix and then whisk quickly to blend in well.
4. Stir in 1 cup of the coconut flakes and then pour the coconut cream into the prepared pie crust, cover, and place in the fridge to chill for at least an hour. Toast the remaining coconut until golden brown.
5. Make the topping by whisking the chilled coconut milk well until stiff peaks form. Add the powdered erythritol to the cream and whip again. Spread the coconut whipped cream over the coconut pie and then sprinkle with the toasted coconut. Slice and serve.

In Step 2, constantly stir the mixture so as not to cook the eggs.