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.
Expert Tips
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.
More delicious keto pie recipes
- Keto Peanut Butter Pie
- Lemon Sour Cream Pie
- Sugar Free Keto Pecan Pie
- The Best Keto Coconut Cream Pie
- Mississippi Mud Pie
- Keto Key Lime Pie
Keto Brownie Pie
Equipment
- 1 9-inch pie pan glass or ceramic
Ingredients
- 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
Instructions
Crust
- 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.
Brownie Filling
- 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.
Karen says
This was delicious! Even my teenagers who do not eat low carb loved it! Thanks for another great recipe, Carolyn. (I did not use the fiber syrup.)
Jennifer says
Carolyn, what can be substituted for the fiber syrup?
Samantha says
When I made this that wasn’t on the recipe and it came out amazing. My guests didn’t even know it was low carb. I’d just leave it out.
Jackie says
Thank you for the recipe! I used the pie crust in this recipe for my thanksgiving pumpkin pie, and received all thumbs up from my family. It tastes just like (or better than) regular pie crust. I am thankful for your passion and creativity for experimenting and creating many tasty recipes on this blog.
Carolyn says
So glad to hear it!
Amy says
What a BEAUTIFUL post!! I clicked over to her blog and man her recipes look amazing! I am loving all the guest posts to keep her blog alive, such a wonderful community of bloggers!
Kira says
I made this one and wanted to give some feedback.
One initial change I did make, was using an 8″ square pan instead of a pie pan. Based on the calories, I wanted to try for 16 portions, and I thought the square pan might be easier for that. I did not make any adjustments to the baking time, since an 8″ square pan is similar area to a 9″ pie pan. I didn’t take the crust up the side of the pan like you did on the pie pan; but just pressed it into the bottom of the pan.
Speaking of the crust… Wow! That is so much like a real crust made from flour. I can’t wait to try that with a pumpkin pie. That’s a keeper.
I didn’t have the fiber syrup. The brownie layer tastes great, but it is a little dry. If I make it again, I think I would increase the butter to a full 1/2 cup. What do you think? Would that help?
Overall though, it’s wonderful. I love that you honored your friend and fellow blogger this way.
Serena says
What a special dessert. And a special post. Truly a chocolate, chocolate dessert. And I’ll have fun making it – thanks for all the careful testing I can tell you did! (:
samantha says
I am so sorry about your friend!! HUGS <3
I made this pie tonight for friends coming over, but i had to use vegan butter and coconut whip cream because of a dairy allergy, it was a HIT!! the whole thing is gone between 4 kids and 4 adults! so so good! I also used 100% unsweetened dark chocolate baking bar vs sugar free chips. i zapped the bar in my ninja, it was amazing. Thank you for this recipe, i can't believe how good the crust was. <3
Carolyn says
So glad to hear it worked with your changes!
Jkim says
What a lovely testament to your friend. I’m so sorry for your loss.
I visited Joan’s blog and can guarantee I’ll revisit often! Her recipes look sooo delicious, and I think many can be easily adapted.
With everything I’ve learned from reading your posts, I plan to make a low-carb version of her coffee cake in a mug this weekend.
Carolyn says
Wonderful! Thanks for your support.
Jocelyn (Grandbaby cakes) says
This is such a beautiful post. I agree that Joan was one of the very very good ones. The thing that never ceased to amaze me about her was her helpful spirit.
Rose | The Clean Dish says
Such a wonderful post, Carolyn. I’m sorry I never got to know Joan.
Jenny says
This looks great! I’ll make it today! I visited your friend Joan’s site already a couple times & am drooling over her delicious looking recipes! I’m sharing the link with my non low carb friends & family..(maybe I’ll sneak some of what they bake!)
Liz says
Such a beautiful tribute to Joan. She touched so many of us—all these posts are confirming what a wonderful, generous friend she was. She would love your gorgeous pie. xo
Molly says
Sending lots of love to Joan’s children and family. Had I found her blog in my sugar eating days, I think I would have made every recipe on there!
Carolyn says
Me too!
Amanda says
You have me in tears all over again. So lovely.
Sarah G says
Prayers for your friend and her family. 🙁 I clicked over to her site.
Carolyn says
Thank you, Sarah. So much appreciated.
Erin @ Texanerin Baking says
I’ve been able to hold it together today – up until now. Now I have tears running down my face. This is such a beautiful post and I think Joan would have been so honored at your low-carb recreation.
Mary says
You wrote this perfectly, through all the tears, Joan was truly an amazing friend. She’d have loved this gorgeous version of her pie as well.
Laura (Blogging Over Thyme) says
Such a sweet tribute! I met Joan last year at Click Retreat and she was so incredibly generous with her knowledge and experience. She will truly be missed and I feel so sad for her family and children, but hope this comforts them in some way.
Aimee @ ShugarySweets says
What a gorgeous slice of pie in honor of a gorgeous person. Joan was a special lady and will be deeply missed!!
Lauren Kelly Nutrition says
This pie looks incredible Carolyn. Joan would have loved it. I am so sad that she is gone, she was one in a million. Beautiful post. XO