Silky smooth, ultra chocolatey and wonderfully addictive, this paleo and keto French silk pie for one is a decadent, no-bake treat that’s quick to make and packed with healthy fats.
Chocolate Keto French Silk Pie For One
No-Bake & Fast
Part of a desserts-for-one series, this keto French silk pie satisfies individual chocolate cravings with a rich, creamy, silky filling and a chocolatey “oreo” crust. It combines the creaminess of an avocado chocolate pudding with the crumbly texture of a no-bake chocolate crust to create a single-serving dessert that’s indulgent yet made from wholesome ingredients.
Don’t skip the keto “oreo” crust — it’s easy to prepare and adds the perfect contrast to the smooth filling.
Chocolate Options
Use high-quality unsweetened cocoa or cacao powder — quality makes a big difference. Dutch-processed cocoa produces a deep, dark flavor, while raw cacao gives a slightly lighter, reddish hue and may offer extra nutritional benefits. Either works as long as the powder is unsweetened. Adjust the cocoa amount to match your preferred level of chocolate intensity.
Cacao also contributes antioxidants and minerals like magnesium, which can be beneficial on a ketogenic diet.
Avocado in the Filling
The filling uses avocado for a luxuriously creamy texture and nutrient density without leaving a noticeable avocado taste. Avocados are rich in healthy fats and vitamins, adding potassium, magnesium and B-vitamins to this dessert. For better texture and flavor I blend in full-fat coconut milk, vanilla, a pinch of salt and a touch of instant coffee if you like to intensify the chocolate notes.
Sweetener Guidance
Choose a powdered low-carb sweetener for best texture and to avoid grittiness. Powdered erythritol, allulose, xylitol (non-corn if you prefer), or powdered monk fruit blends work well. If your sweetener is granular, pulse it in a dry blender or food processor until powdered and let the dust settle before opening. Avoid stevia-heavy blends here, as they can leave an unpleasant aftertaste with chocolate.
Important: xylitol is toxic to dogs, so keep any xylitol-containing desserts well away from pets.
(No-Bake!) Chocolate Paleo & Keto French Silk Pie For-1
Pin Recipe
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 the almond flour in a dry skillet over medium heat until golden and fragrant (about 2–4 minutes). Toasting develops flavor, so don’t skip this step.
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Transfer the toasted almond flour to a small bowl or directly into your serving glass. Mix in cocoa, powdered sweetener, instant coffee (if using) and a pinch of salt. Add the melted butter, combine thoroughly, press the mixture into a 4½-inch (12 cm) pie dish or serving glass, and refrigerate while you prepare the filling.
For the chocolate silk filling
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The texture depends on the coconut milk. Use the thicker solid portion for a firmer set, or warm briefly in a water bath to combine for a lighter consistency.
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Place all filling ingredients in a container suitable for an immersion blender or in a food processor. Blend until completely smooth and creamy. Taste and adjust sweetness or salt as needed.
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Spoon the filling over the prepared crust, then chill until fully set. For a quicker set, freeze for 10–15 minutes. The pie keeps well in the refrigerator for a few days.
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If desired, top with freshly whipped cream before serving.
Notes
Remember that xylitol is toxic to dogs — keep any desserts made with it away from pets.
Nutrition estimates (about 5 g net carbs) are for the full 4½-inch serving and can vary depending on avocado size and brands of ingredients.