Craving a rich, fuss-free dessert that fits your paleo, gluten-free and keto diet? This single-serve chocolate French silk pie delivers decadent flavor in a fraction of the time. A crunchy nut crust is filled with a silky, dairy-free chocolate mousse, then topped with optional coconut whipped cream and fresh berries. It’s completely no-bake and beginner-friendly – you can whip one up in about 15 minutes. Plus, it’s egg-free and sugar-free, so even those with dietary restrictions can indulge. (Looking for more quick keto desserts? Check out our Ultimate Keto Recipe Cookbook for dozens of easy, low-carb treats.)
Ingredients & Health Benefits
Every ingredient in this dessert is chosen for nutrition and indulgence. The crust relies on nut-based flours (like almond flour or finely chopped nuts) and unsweetened cocoa for chocolatey flavor without grains. Almond flour, for example, is packed with vitamin E and magnesium. It’s naturally gluten-free and much lower in carbs than wheat flour, making it ideal for keto and paleo. Coconut flour is another option: it’s very high in fiber and healthy fats and contains almost no digestible carbs. Both almond and coconut flour are staples in grain-free baking and help keep this pie crust light yet satisfying.
Unsweetened cocoa powder (or melted dark chocolate) gives the pie a deep chocolate taste. Cocoa is rich in polyphenols and flavanols, which are powerful antioxidants. Studies suggest these compounds can help reduce inflammation, support heart health (improving blood pressure and cholesterol), and even improve mood. In short, real chocolate (not sugary candy) can be part of a healthy diet. We use sugar-free sweeteners like erythritol, stevia or monk fruit to add sweetness without any added sugar or carbs, keeping the pie keto-friendly.
The filling’s creamy texture comes from healthy fats instead of cream or eggs. We recommend ripe avocado and/or full-fat coconut milk or coconut cream. Avocado provides silky texture along with monounsaturated fats that are heart-healthy, plus fiber, vitamins and potassium. Each half an avocado is nearly half of the daily fiber you need, which aids digestion and satiety. Coconut cream (from canned coconut milk) or coconut butter adds more rich fats and subtle coconut flavor. These fats can include MCTs (medium-chain triglycerides) if you use MCT oil or coconut oil, which convert quickly to ketones for energy. In other words, the filling keeps you full and supports ketosis on a keto diet.
We also add a pinch of salt and vanilla extract to brighten the flavors (a little salt brings out the sweetness of chocolate). For additional nutrition and color, top the pie with coconut whipped cream (just chilled coconut milk whipped until fluffy) and a few berries. Fresh raspberries or strawberries lend natural sweetness, color and antioxidants with very little sugar. Raspberries, for example, are high in fiber and low in sugar (only ~5 g sugar per cup) and loaded with vitamins and free radical–fighting antioxidants. A few berries on top make the dessert prettier and give you an extra boost of nutrients without kicking you out of ketosis.
Also Read: Mini High Protein Keto Cottage Cheese Cheesecake
How to Make This Single-Serve Pie
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Prepare the crust. In a small bowl or mini food processor, mix about 2 Tbsp almond flour (or finely chopped nuts) with 1 Tbsp unsweetened cocoa powder, 1–2 Tbsp powdered sugar-free sweetener, and a pinch of salt. Stir in about 1 tsp melted coconut oil (or nut butter) until the mixture clumps together. Press this into the bottom of a small ramekin or dessert glass, forming an even layer (about 1/4-inch thick). This nutty base will firm up as it chills.
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Make the chocolate filling. In a blender or using a hand mixer, combine the filling ingredients: ½ ripe avocado (or 1/4 cup canned coconut cream), 1–2 Tbsp full-fat coconut milk, 1–2 Tbsp unsweetened cocoa powder, 2–3 Tbsp powdered sweetener (adjust to taste), 1/2 tsp vanilla extract, and a pinch of salt. Blend or whip until completely smooth and fluffy (about 1–2 minutes). Scrape down the sides and blend again so no chunks remain. The result should be thick, silky and aerated, like a classic chocolate mousse.
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Assemble and chill. Spoon the chocolate mousse filling over the chilled crust in your ramekin, smoothing the top with a spatula or spoon. Cover and refrigerate for about 10–15 minutes to firm up slightly (no baking needed!). This chilling step helps the filling set, but you can also pop it in the freezer for 5 minutes if you’re short on time.
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Garnish and serve. Before serving, top your mini pie with a dollop of homemade coconut whipped cream or a spoonful of full-fat whipped cream if not dairy-free. Add a few fresh berries (strawberries, raspberries, blueberries) or shaved sugar-free chocolate on top. The garnish makes it extra special and adds flavor contrasts. Serve immediately and enjoy with a spoon!
Each of these steps is beginner-friendly: there’s no tricky technique or oven time. Even kitchen novices can follow along. The most important part is blending the filling well for a truly creamy texture. If you don’t have avocado, you can substitute an equal amount of softened cream cheese (keto-friendly) or an extra ¼ cup coconut cream, although avocado adds the best nutrients and texture. The entire process can be done in a blender, small food processor or even by hand with a whisk.
Nutritional Information (Per Serving)
This single-serve French silk pie is designed to be keto and paleo compliant. Here’s an approximate nutrition breakdown per pie (using almond flour crust, avocado-coconut filling, and minimal sweetener):
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Calories: ~350–450 kcal
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Total Fat: ~30–40 g (mostly healthy fats from nuts, avocado and coconut)
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Protein: ~4–6 g (nuts and avocado provide a bit of protein)
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Total Carbs: ~6–8 g
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Fiber: ~5–7 g
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Net Carbs: ~1–3 g (depending on sweetener and berries)
Most of the calories come from healthy fats, which fits the keto macronutrient breakdown of very low carbs and high fat. With only a few grams of net carbs (and none from sugar), this dessert keeps your blood sugar steady and supports ketosis. Plus the fiber from nuts, avocado and berries slows digestion and keeps you full. Remember, exact values will vary with the specific ingredients you use and the size of your single serve, so consider using a nutrition calculator if you need precise macros.
Pro Tips for the Best Pie
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Choose ripe ingredients. A really ripe avocado (or chilled full-fat coconut cream) makes the filling extra creamy. Similarly, use high-quality dark chocolate or cocoa powder for richer flavor.
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Pulse to press the crust. Use the back of a spoon or the bottom of a cup to firmly press the crust mixture into the ramekin. Compacting it well helps the crust hold together without baking.
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Sweeten wisely. Start with less sweetener, blend, then taste the filling. Add more sweetener one teaspoon at a time until it’s to your liking. Keto sweeteners like erythritol or monk fruit are great because they have zero or minimal carbs.
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Speed it up with the freezer. If you want your pie quickly, you can freeze it for just 5 minutes instead of chilling. The cold will firm the filling fast, but don’t leave it too long or it will freeze solid.
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Make-ahead. You can prepare the crust and filling separately up to a day in advance. Just keep the crust mixture refrigerated (it might clump – press it down again before using) and the filling covered in the blender or bowl. Assemble and chill just before eating.
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Serving size control. Because this is single-serve, it helps with portion control. If one serving isn’t enough, simply double or triple the ingredients to make more pies. Each one stays keto friendly!
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Allergy swaps. For nut allergies, make the crust with sunflower seed flour or crushed freeze-dried fruit (like berry powder) mixed with a bit more coconut oil. It won’t be true French silk crust, but it will be delicious.
Flavor Variations & Garnishes
This dessert is a blank canvas for flavors. The classic recipe below is rich and chocolatey, but feel free to customize! For a mocha twist, add ¼–½ tsp instant espresso or strong coffee to the filling before blending. A few drops of mint or orange extract can turn it into a peppermint or orange-chocolate delight. Swirl in a spoonful of unsweetened peanut butter or almond butter into the filling for a nutty twist. For a berry version, mash some thawed raspberries into the filling for a raspberry-chocolate combo. You can even dust the crust with cinnamon or espresso powder. Whatever you choose, all of these variations keep the dessert grain-free, dairy-free and low-carb.
When it’s time to serve, dress up your pie like in a cafĆ©: a generous dollop of coconut whipped cream on top is always a winner (it keeps it dairy-free and adds MCT fats). Fresh berries (raspberries, strawberries, blueberries) look beautiful and add a pop of tartness. Even a sprinkle of chopped nuts or sugar-free chocolate shavings adds texture. Each extra garnish not only makes it look “gourmet” but also adds nutrients—berries pack fiber and antioxidants, and sea salt sprinkled on top can intensify the chocolate taste.
Frequently Asked Questions
Q: Can I really make a French silk pie without eggs or dairy?
Yes! Traditional French silk pie uses eggs and cream, but we replace those with plant-based alternatives. Using avocado or coconut cream instead of eggs gives a similar creamy mousse texture. It’s completely dairy-free and egg-free, making it safer (no raw eggs) and suitable for vegans or people with dairy allergies. You won’t sacrifice flavor – the chocolate makes it rich.
Q: What if I don’t have avocado?
No problem. If avoiding avocado, you can use extra coconut cream or coconut butter to achieve creaminess. Alternatively, some recipes use soft cream cheese or silken tofu (if not strict paleo). Just note that creamy fats like coconut or avocado are key to the smooth texture. If using coconut milk/coconut cream, chill the can overnight and skim off just the thick cream on top for best results.
Q: Which sweeteners work best?
Powdered erythritol, monk fruit sweetener, or stevia are ideal for this recipe. They provide sweetness with virtually no carbs. If using a granular sweetener, pulse it into a powder first so the mousse is smooth. You can also experiment with a touch of coconut sugar if you’re not strictly keto (it’s paleo-friendly but not keto). Honey or maple syrup would add flavor but also add carbs, so skip those on a keto plan.
Q: How long will this keep?
This pie is best enjoyed fresh, but you can store leftovers in the fridge for 2–3 days. Keep it covered to prevent it absorbing other flavors. The crust will soften a bit over time. You can also freeze it for up to a month: thaw in the fridge before eating. Note that coconut whipped cream is best added right before serving (it can lose volume if refrigerated too long).
Q: Can I make a bigger pie?
Absolutely. This recipe is easily scaled. For a 4-inch mini pie, quadruple all ingredients and press into a small tart pan. The baking time isn’t needed, but you may need a longer chill to set. The step-by-step proportions remain the same. Single-serve just lets you treat yourself without making a whole pie.
Q: Is this recipe paleo and keto?
Yes – by design. We use no grains or gluten (paleo), no dairy or cream (paleo/keto), and no sugar (keto). The crust is grain-free and nut-based, the filling is high-fat and low-carb, and all sweetening is from keto-approved sources. Paleo-compliant sweeteners like raw honey or coconut sugar could be used if not strictly keto (though honey would add carbs and disrupt ketosis). Overall, it meets both diet guidelines by focusing on whole foods, healthy fats, and very few carbs.
Q: Why is it called French Silk Pie?
“French silk pie” originally refers to a velvety chocolate mousse pie (named for its silk-like texture). This keto/paleo version mimics that decadent texture using healthier ingredients. You still get the rich “silk” mouthfeel, only without the heaviness of cream and eggs.
Q: Any tips for beginners?
Make sure to blend the filling really well until it’s light and fluffy – a few extra seconds of whipping make a big difference. Also, be gentle when folding any whipped coconut cream in (if you choose that method) so you keep the airiness. And don’t skip the chilling step – it sets the mousse so it holds its shape when plated. Other than that, have fun with it!
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