Description
Ultra-smooth, deeply chocolatey, and ready without turning on the oven — this little no-bake French silk-style pie is a perfect one-person treat. Make one for yourself or double the recipe to share (or to hide in the back of the fridge).
Ingredients
Chocolate crust (low-carb “oreo” style)
- 25 g almond flour
- 2 tsp unsweetened cocoa powder
- 2–3 tsp powdered erythritol (or powdered allulose / xylitol)
- 1/8 tsp instant coffee (optional, but it amps the chocolate)
- Pinch of kosher salt
- 2–3 tsp melted grass-fed butter, ghee, or coconut oil (as needed to bind)
Silky chocolate filling
- 80 ml full-fat coconut milk (use the thicker part for a firmer set)
- 5–10 g cocoa powder or raw cacao (adjust to preferred chocolate intensity)
- 2–3 tbsp powdered erythritol or preferred powdered low-carb sweetener (to taste)
- ~50 g ripe avocado (about half a medium fruit)
- ½ tsp vanilla extract
- ¼ tsp instant coffee (optional)
- Pinch (about 1/8 tsp) kosher salt — adjust to taste
Instructions
Make the crust
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Warm the almond flour in a dry skillet over medium heat for 2–4 minutes, stirring often, until it smells toasty and turns slightly golden. Browning brings out flavor — don’t skip it.
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Let the toasted almond flour cool briefly in a small bowl. Stir in the cocoa, powdered sweetener, instant coffee (if using), and salt.
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Pour in the melted butter (or ghee/coconut oil) and mix until the mixture holds together like damp crumbs.
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Press the mixture firmly into the base of a small (roughly 4½-inch / 12 cm) ramekin or mini pie dish. Pop it in the fridge while you prepare the filling.
Make the filling
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Decide on texture: use the thick solid portion of chilled coconut milk for a firmer mousse, or briefly warm the can in a warm water bath to combine solids and liquids for a lighter, softer filling.
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Place the avocado, coconut milk, cocoa, powdered sweetener, vanilla, instant coffee (optional), and salt into a blender, food processor, or tall container for an immersion blender. Purée until completely smooth and silky. Taste and tweak sweetness or salt as needed.
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Spoon the chocolate mixture into the chilled crust and smooth the top. Chill in the refrigerator until set — about 30–60 minutes. If you’re short on time, a 10–15 minute stint in the freezer works, but watch it so it doesn’t freeze solid.
To serve
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Garnish with a small swirl of whipped cream (keto or coconut-based), a few shaved dark chocolate flakes, or a sprinkle of cocoa. Enjoy cold.
Notes
- Notes & Tips
- Powdered sweeteners dissolve better and give a smoother texture than granulated; blitz granulated sweetener in a spice grinder if needed.
- If you follow a paleo protocol, swap the powdered sweetener for maple syrup (note: this raises carbs and changes texture).
- Use instant coffee sparingly — it deepens chocolate flavor without adding coffee taste if used in small amounts.
- This dessert keeps in the fridge covered for up to 3 days. Freeze only the filling (no crust) if you want longer storage; thaw in the fridge.
- Pet safety warning: xylitol is toxic to dogs. If using xylitol, keep this pie far from pets.
- Nutrition note
- Estimated net carbs will depend on your exact ingredients and sweetener choice. For a standard setup using erythritol/allulose and the amounts above, expect very low net carbs per single serving. Adjust ingredients as needed to match your macros.
Nutrition
- Calories: 394kcal
- Sugar: 1g
- Sodium: 306mg
- Fat: 37g
- Saturated Fat: 17g
- Carbohydrates: 13g
- Fiber: 8g
- Protein: 9g