Keto Sugar Free Double Chocolate Custard Pie: a crumbly, biscuity base reminiscent of a traditional cheesecake, a luscious custard centre and a thin top layer of sponge. 2.3g net carbs per slice.
2.3g net carbs per slice · 15 mins prep · 45 mins bake · serves 12 · sugar free · grain free
This creation is my ketofied take on a recipe I spotted in an ancient Italian cookbook. Hanging on to the yellowing, faded, partly torn and very dusty old gems that my mum used to favour in the 60s and 70s was a good decision. Every single thing I’ve re-created from these cookery books has turned out excellent, despite the many unavoidable modifications needed to transform something high-carb into a keto-friendly delicacy.
And there’s plenty more where this came from.
Ingredients and Simple Swaps
Two flours, two sweeteners and plenty of cocoa: this is what keeps the pie low carb without losing that double chocolate hit.
| Ingredient | What it does | Swap |
|---|---|---|
| Lupin flour | Low-carb, high-protein flour in both the base and the filling | Keep as written (see the pantry guide) |
| Fine coconut flour | Works with the ground almonds to give the base its crumbly, biscuity texture | Keep as written |
| Erythritol | The bulk sweetener: measures fairly close to sugar and gives the base its crunch | Keep as written (see the pantry guide) |
| Pure stevia powder | Intense zero-carb sweetness in tiny amounts, so you need very little erythritol on top | Keep as written |
| Extra brut cocoa powder | Both chocolates of the double chocolate: in the base and in the custard | Keep as written |
New to ingredients like lupin flour or erythritol? My keto pantry guide explains the 16 specialty items that unlock 80% of the recipes on this blog.
How To Make Keto Sugar Free Double Chocolate Custard Pie
The base crust is child’s play: mix the dry ingredients, stir in the hot melted butter, transfer to your pre-lined silicone mould and smooth with the back of a spoon as you press lightly, to create an even, compact layer.
You can use a springform tin instead, but it means faffing. You’ll have to line both the bottom and the sides, smoothly, which can be frustratingly fiddly.
An imprecise job will give you a cake with odd indentations where the liquid batter seeped into the crevices formed by the paper lining. I speak from experience…
A silicone mould makes life soooo much easier.
It’s best to line the bottom too, preferably with a silicone liner, as it comes away more easily than parchment. Silicone cake liners come in all shapes and sizes, and you can easily trim them to fit.
For the filling, separate the eggs, whip the yolks with the sweeteners, add everything else, then whip the egg whites and finally fold the chocolate mixture in, gently. Pour this over the pie base and bake.
Tip: after baking, leave the pie to reach room temperature and then move it to the fridge WITHOUT TAKING IT OUT OF ITS MOULD. The custard won’t be set yet, so if you try to remove the pie too soon, you’ll have a disaster on your hands.
This Keto Sugar Free Double Chocolate Custard Pie is really lovely on its own. There is absolutely no need to dust it with icing ‘sugar’, or add whipped cream, ice cream or fruit. Unless you want to.
Storage
This is a fridge pie. It needs a good chill to set (overnight is best), so keep it in the fridge, still in its mould, until you are ready to un-mould and serve it.
Frequently Asked Questions
Is there a US version of this recipe?
A reader asked exactly this in the comments. The recipe is written in grams on purpose: weighing on metric kitchen scales is the only way to measure flours and sweeteners like these accurately. For the tin, a 20.5 to 22cm silicone mould is the equivalent of an 8 to 9 inch one.
Can I use a springform tin instead of a silicone mould?
Yes, but line both the bottom and the sides smoothly. Any creases in the paper let the liquid batter seep in and leave odd indentations in the finished pie.
Enjoy!
Keto Sugar Free Double Chocolate Custard Pie
Ingredients
For the base
- 50 g ground almonds
- 40 g lupin flour
- 40 g fine coconut flour
- 10 g extra brut cocoa powder
- ½ tsp pure stevia powder
- 40 g erythritol
- 120 g unsalted butter
For the filling
- 3 eggs
- 1 tsp pure stevia powder
- 60 g erythritol
- 300 g crème fraîche
- 200 g whipping cream
- 20 g lupin flour
- 30 g extra brut cocoa powder
(Ingredients in green link to the products I use. More on keto ingredients.)
Instructions
- Mix the dry ingredients; melt the butter and combine; transfer to a lined 20.5-22cm/8-9" silicone mould.
- Spread, press and smooth with the back of a spoon to obtain a thin, lightly compacted and even base layer; set aside on an oven rack.
- Pre-heat oven to 170°C static.
- Separate the eggs, using two mixing bowls: large for the egg whites and medium for the yolks.
- Using an electric whisk, beat the yolks with erythritol and stevia until pale and smooth; incorporate whipping cream and crème fraîche, whipping a little longer; add sifted lupin flour and cocoa powder and whip again until well combined.
- Whip the egg whites to stiff peaks; detach the balloon whisk and manually (and very gently) fold in 1/2 of the chocolate mixture; add the remaining chocolate mixture and fold once again, ensuring air bubbles remain trapped.
- Pour the filling over the pie base, slide the tray carefully into the middle of the oven and bake for 45 mins.
- Turn off the heat and leave the pie in the oven, door closed, for a further 15 minutes, then remove it and let it cool before transferring it to the fridge in its mould.
- Chill the pie until set (best overnight), un-mould and serve.
Notes
Nutrition
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More to try: Keto Baked Custard Tarts · Sugar Free Keto Chocolate Ricotta Cake · Keto Crema Pasticcera
Would like to have the US version of this recipe