No Bake French Silk Cheesecake: A Low Carb Chocolate Pie

Everybody loves a tasty chocolate treat, so I’ve been playing with different approaches to making a recipe for a sugar free and low carb, or keto, french silk pie, with several attempts that ended up with a great taste, but a lumpy or buttery texture (not silky at all). Finally, I worked my way into a combination that is absolutely delicious, even if it is not exactly what I was originally aiming for. It is just too good to not share. By combining tactics for a no bake chocolate cheesecake and a french silk pie I came up with the following recipe, and I’m simply calling it a French Silk Cheesecake because I feel it has the best of both worlds.

This Silky Chocolate Cheesecake Delicacy is definitely low carb, but if you are doing Keto, then be careful not to overdo it, there’s still a fair amount of carbs at nearly 4 g per slice. So only eat a little if you can’t do the carbs, and be sure to share the love! My family loved this at the last family get together we had. There’s something about no bake cheesecakes and sugar-free that just work together.

No-Bake Low Carb French Silk Cheesecake

Ingredients

Pie Crust

  • 1 1/4 Cup Coconut Flour
  • 1 tsp Xanthan Gum
  • 1 Tbsp Swerve
  • 1 Cup Butter, Cold
  • 1 tsp Vanilla Extract
  • 6 Tbsp Cold Water

Chocolate Filling

  • 16 oz Cream Cheese, softened
  • 1 Cup Powdered Erythritol
  • 2 1/2 Tbsp Sour Cream
  • 3 Tbsp Heavy Whipping Cream
  • 1 tsp Vanilla Extract
  • 4 Tbsp Cocoa Powder, unsweetened

Topping

  • 1 Cup Heavy Whipping Cream
  • 1/4 Cup Powdered Erythritol
  • 1 tsp Vanilla Extract
  • 1 tsp Gelatin, unflavored/unsweetened
  • 1 Tbsp Cool Water

Instructions

Pie Crust

  1. Cut cold butter into cubes and return to fridge.
  2. Combine coconut flour, xanthan gum, and swerve in a food processor (a pastry cutter can be used in this recipe).
  3. Pulse until combined.
  4. Add in cold butter and pulse until small crumbs form.
  5. Add cold water and vanilla extract.
    Pulse until small moist balls form.
  6. Squeeze some dough and see if it sticks together. If it does, it’s ready.
    If not, add more cold water a little at a time and mix until the right consistency is reached.
  7. Collect dough into a large ball and compress, but do not knead. Wrap in plastic and refrigerate about an hour. (This will allow the moisture to fully absorb into the dough, and keep it easy to work with, this step is not necessary if short on time).
  8. Preheat oven to 375˚F.
  9. Press dough into well greased (buttered) pie pan (rolling out with a pin does not work well, but it will press nicely in a tortilla press.
  10. Bake for about 15-20 minutes (use pie weights if available).
  11. Remove from oven, poke the bottom of the crust with a fork, and wrap crust edges with foil to keep from over browning.
  12. Return to oven for another 15 minutes.
  13. Cool completely before filling.

Chocolate Filling

  1. Cream the softened cream cheese in a stand mixer with paddle attachment (a hand mixer will work).
  2. Add the erythritol and blend until smooth
  3. Add the sour cream, heavy whipping cream, and vanilla extract and mix.
  4. Add the cocoa powder and mix.
  5. Spoon the filling into the pre-baked and cooled pie crust.
  6. Refrigerate for at least 6 hours, overnight is best.

Topping

  1. Add gelatin to water in a small microwave safe bowl, let sit for a few minutes.
  2. Microwave gelatin for 10 seconds, stir to fully dissolve, set aside to cool a little.
  3. In a stand mixer with whisk attachment, whip together the heavy cream, vanilla, and powdered swerve until soft peaks form.
  4. Pour in cooled gelatin mixture while mixing at low speed.
  5. Increase speed and continue mixing until stiff peaks form.
  6. Spread or pipe your topping onto your pie and chill in fridge. (This whipped cream should hold its shape well when piped, and will resist melting at room temp.)
Servings16 slices
Serving size1 slice
Fats29.4 g
Proteins3.6 g
Net Carbs3.9 g
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