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
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- 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.
Heather K. says
I made this today and it is fantastic. I had it with keto ice cream and choc zero syrup. A brownie sundae was my favorite dessert at restaurants. I haven’t had it in years since going keto. This is now our go to dessert. Your genius helps us stay on track with keto. Thank you so much.
So glad you enjoyed it!
Pie was delicious. The only thing I’d suggest is to let us know that you want to refrigerate it after cooled. I left out and it was very soft. Put it in refrigerator that nite next day it was so much better. Love this one
OMGosh…..Carol, thought I had died and gone to heaven…..I served this to unsuspecting family…..they didn’t know the difference. No 1 dessert now. You have definitely outdone yourself on this one. I had keto vanilla ice cream on top, with drizzles of Hershey;s 0 sugar syrup. Ta Da……..
Wonderful to hear!
Hi! I haven’t started this yet and am wondering if I can make the crust in a food processor (as you would with flaky crusts)? Thanks.
Sure, that should work.
oh my, this was DELICIOUS! My mom used to always make chocolate pie for holidays, and I love chocolate! But since i became T1D, it would seldom appear on the menu. Cut to Thanksgiving 2018 when I made this recipe… eceryone loved it and I didn’t have to worry about my blood sugar! Thanks to you and Joan’s inspiration. This is a keeper.
Yay! Hooray for normal blood sugar.
Made this for dessert. It was delicious! My partner and I believe it was best on the second night. The crust seemed to hold up better the second night, and I also did not notice the artificial sweetener near as much on the second night. These also may be the results of chilling it after baking. Might want to keep that in mind. Also, I may have baked it a tad too long, because it was not jiggly. Still good, so its nice to know that next time, the recipe is forgiving to baking variability. This is a keeper for us. Thank you!
I made this yesterday and it was plain AWESOME. Just awesome. It was easy to make and delicious which was such a relief after I had just made three desserts in a row that had failed spectacularly. I highly recommend. Thank you so much Carolyn!!!
Is there any way to make this without eggs? Thanks.
Is Sukrin fiber syrup the same as yacon syrup?