You simply can’t go wrong with this gooey Keto Brownie Pie. So rich and chocolatey, it’s the ultimate low carb treat for diehard brownie lovers!
Just think about it. Just close your eyes and let your imagination take over. Fudgy keto brownies baked inside my famous keto pie crust. Can you picture it? And doesn’t it look simply divine?
It tastes divine too! The sweet brownie center has a truffle-like quality that yields willingly to your fork. And the contrast with the buttery pie crust is delightful.
This is actually an older recipe that I decided to update recently. I made it easier and it has fewer carbs. How’s that for service?
Why you need to try this recipe
This Brownie Pie brings together two of my most popular recipes. I made the crust as I always do, and pre-baked it. This helps it firm up properly before you add the brownie mixture.
I did modify the brownie filling just a little, so that it fit better inside the crust. I also used all my tricks to maximize the gooeyness of the filling. The end result is a decadent keto dessert that has only 2.9g net carbs per serving.
Add a dollop of keto vanilla ice cream and maybe a drizzle of sugar free chocolate syrup, and you are in dessert heaven!
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Keto Pie Crust: I use my basic low carb pie crust because I like the contrast with the chocolate filling. If you prefer a chocolate crust, try the one from my Keto Chocolate Mousse Pie.
- Almond flour: There is a little almond flour in the filling as well, to give it more of a brownie consistency.
- Sweeteners: I use two sweeteners in this recipe: Swerve Brown for flavor and allulose for maximum gooeyness. You can switch up the sweeteners but the consistency may suffer a little.
- Cocoa powder: Use dutch process cocoa for a better chocolate flavor.
- Collagen protein powder: Collagen is another ingredient that adds to the gooey consistency. You could also use 2 teaspoons of grassfed gelatin. If you prefer not to, don’t use any other protein powder in its place, as it will make the filling cake-y.
- Chocolate chips: Your favorite brand of keto chocolate chips will work for this recipe. I like Lily’s or ChocZero.
- Kitchen staples: Eggs, butter, salt, vanilla extract.
Step by Step Directions
1. Pre-bake the crust: Press the crust into the bottom and sides of the prepared pan, coming only ¾ of the way up the sides. Crimp the edges decoratively and prick the bottom with a fork. Bake 10 minutes, then remove and let cool completely.
2. Whisk the dry ingredients: In a medium bowl, whisk together the almond flour, allulose, Swerve, cocoa powder, collagen, baking powder, and salt.
3. Add the wet ingredients: Stir in the butter, eggs, egg yolk, coffee, and vanilla extract until the batter is well combined. Spread the batter in the cooled crust.
4. Bake: Sprinkle the top with chocolate chips and bake 20 to 25 minutes, until set around the edges but still a little wet looking in the center. Remove and let cool completely.
I love adding just a touch of coffee to keto desserts like this, as it intensifies the chocolate flavor without making it taste like coffee. But you can use water if you prefer.
The extra egg yolk helps make the filling more rich and gooey. You can use the leftover white in any one of my Egg White Recipes!
Adding collagen protein powder also helps make the filling more gooey and fudgy. If you don’t have collagen, you can add 2 teaspoons of gelatin instead. You can skip it if you need to but don’t use any other kind of protein powder. It will make the filling more cake-y.
Nut-Free Option: Use sunflower seed flour in both the crust and the filling, in the same amount as the almond flour.
Keto Brownie Pie
- 1 9-inch pie pan glass or ceramic
- 1 recipe keto pie crust
- ½ cup almond flour
- ⅓ cup allulose granular
- ⅓ cup Swerve Brown
- ¼ cup cocoa powder
- 3 tablespoon collagen protein chocolate or unflavored
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoon butter melted
- 2 large eggs
- 1 large egg yolk
- 2 tablespoon cold coffee or water
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate chips, sugar-free
- Preheat the oven to 325ºF and lightly grease a glass or ceramic pie pan. Prepare the crust according to the directions.
- Press the crust into the bottom and sides of the prepared pan, coming only ¾ of the way up the sides. Crimp the edges decoratively and prick the bottom with a fork.
- Bake 10 minutes, then remove and let cool completely.
- In a medium bowl, whisk together the almond flour, allulose, Swerve, cocoa powder, collagen, baking powder, and salt.
- Stir in the butter, eggs, egg yolk, coffee, and vanilla extract until well combined. Spread the batter in the cooled crust.
- Sprinkle the top with chocolate chips and bake 20 to 25 minutes, until set around the edges but still a little wet looking in the center. Remove and let cool completely.