These Keto French Silk Pie Bars feature a crisp shortbread crust, a creamy chocolate filling, and a sugar-free whipped cream topping. They are absolutely dreamy! And maybe a little bit addictive.
Chocolate is one of the main joys in life, and I believe that creating luscious sugar-free chocolate desserts is my raison d’être. Or at least one of my raisons d’être. A very major one.
And if anything can be said to be luscious, it’s these Keto French Silk Pie Bars. The filling really is like chocolate silk, the way it melts smoothly on the tongue. And the contrast with a crisp but tender crust is incomparable.
This delectable dessert gets oohs and aahs from everyone who tries them!
Why you will love this recipe
I have a very similar recipe in my Easy Keto Desserts cookbook, but I decided to change things up a bit to showcase them here.
For one thing, I baked the crust. This is my press in keto pie crust, and I think it tastes better and holds together better when baked to a lovely golden brown. I also used some allulose in the chocolate silk filling to keep it softer and prevent recrystallization.
And I have to say, these Keto French Silk Pie bars turned out even better than the original recipe. They really are the kind of dessert you can proudly serve to guests.
With only 2.3g net carbs per serving, they are a much healthier option than the conventional pie. And yet just as luscious and dreamy!
Ingredients
- Almond flour: I like to make the crust with almond flour but you could also do pecan flour or use sunflower seed flour for a nut-free version.
- Sweetener: The crust really needs an erythritol based sweetener to firm up properly.I like to use some allulose in the filling to keep it softer and to avoid recrystallization. The whipped cream can take any sweetener you like. See the Expert Tips for more sweetener options.
- Chocolate: Use good quality unsweetened chocolate. I used some of the Pascha unsweetened chocolate chips for this, but any good chocolate would do.
- Butter: The base of French Silk Pie is butter and there’s no getting around that!
- Espresso powder: A touch of espresso powder helps enhance the chocolate without adding a coffee flavor. But it’s entirely optional.
- Eggs: Use large eggs and make sure they are room temperature.
- Heavy cream: Top the bars with plenty of sugar free whipped cream. I like to pipe mine on but you can simply spread it as well.
- Pantry staples: Vanilla and salt.
Step by Step Directions
1. Prepare the crust: In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the butter until the dough begins to clump together. Press firmly and evenly into the bottom of a 9×9 inch baking pan and bake at 325ºF for 12 to 15 minutes, until becoming golden around the edges. Remove and let cool completely.
2. Melt the chocolate: In a microwave safe bowl, melt the chocolate on high in 30 second increments, stirring in between, until smooth and melted. Let cool to lukewarm.
3. Whip the butter: In a large bowl, beat the butter with the sweeteners until light and fluffy, 1 to 2 minutes. With the beaters running on low, slowly add the melted chocolate until well combined. Beat in the vanilla, espresso powder, and salt.
4. Add the eggs: Add the eggs one at a time, beating 1 to 2 minutes after each addition. The mixture should increase in volume and become glossy. Do not continue to beat after it reaches this point.
5. Spread over the crust: Spread the chocolate mixture evenly over the prepared crust and refrigerate until firm, about 2 hours.
6. Add the topping: In a medium bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks. Pipe or spread over the bars. Top with chocolate sprinkles or use a cheese grater to shave a little dark chocolate over each bar.
Expert tips
I use unsweetened chocolate for this recipe so I can control the sweetness and so it’s a bit lower in carbs. But you can use sweetened chocolate like ChocZero or Lily’s. You will want to add about half the sweetener still.
Do not overheat the mixture, as it will split. Traditional French Silk requires you to beat in the eggs for 10 minutes but this is too much for the keto version. Beat in each egg for only 1 to 2 minutes, until it’s well mixed and glossy. Then add the next egg.
Sweetener Options: The only way to get a firm, crisp crust is to use an erythritol based sweetener such as Swerve. However, the filling may allow for other sweeteners such as allulose or BochaSweet. I used half Swerve and half allulose in mine.
The whipped cream topping can be made with your favorite sweetener but I recommend a powdered version if using erythritol, to avoid grittiness.
Frequently Asked Questions
Classic French silk pie is very high in sugar and the carb count can be as much as 50g of carbs per slice! But these Keto French Silk Pie Bars have 4.5g of carbs and 2.2g of fiber. So they have only 2.3g of carbs per serving.
French silk is similar to mousse, but less light and airy. It takes butter, eggs, chocolate, and sweetener, and usually features a whipped cream topping.
Store these bars in an airtight container in the fridge for up to 4 days. They can also be frozen for up to two months.
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Keto French Silk Pie Bars
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup Swerve Confectioners
- ¼ teaspoon salt
- ¼ cup butter melted
Filling
- 3 ounces unsweetened chocolate chopped
- 10 tablespoon butter softened
- ⅓ cup Swerve Confectioners
- ⅓ cup granular allulose
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder
- ¼ teaspoon salt
- 3 large eggs
Topping
- ½ cup heavy whipping cream
- 2 tablespoon sweetener
- ½ teaspoon vanilla extract
- keto chocolate sprinkles
Instructions
Crust
- Preheat the oven to 325ºF and lightly grease a 9×9 inch metal baking pan.
- In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the butter until the dough begins to clump together.
- Press firmly and evenly into the bottom of the prepared pan and bake 12 to 15 minutes, until becoming golden around the edges. Remove and let cool completely.
Filling
- In a microwave safe bowl, melt the chocolate on high in 30 second increments, stirring in between, until smooth and melted. Let cool to lukewarm.
- In a large bowl, beat the butter with the sweeteners until light and fluffy, 1 to 2 minutes. With the beaters running on low, slowly add the melted chocolate until well combined. Beat in the vanilla, espresso powder, and salt.
- Add the eggs one at a time, beating 1 to 2 minutes after each addition. The mixture should increase in volume and become glossy. Do not continue to beat after it reaches this point.
- Spread the chocolate mixture evenly over the prepared crust and refrigerate until firm, about 2 hours.
Topping
- In a medium bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks. Pipe or spread over the bars.
- Top with chocolate sprinkles or use a cheese grater to shave a little dark chocolate over each bar.
Dawn L says
Went to make this today…am I missing something…so you don’t cook it after you add the eggs?? I feel
Kinda funny about that…I’m gonna follow recipe as directed but yikes hope we don’t get sick. Ughh
Carolyn says
No, French silk pie uses raw eggs. I think you shouldn’t make it if you aren’t confident of your eggs or comfortable with the idea.
terry says
Hi
I am excited to try this recipe
Also I wanted you to know that erythritol studies show it causes major health problems.
One of those problems is stroke.
After using erythritol for a couple of years I had a stroke
Plus I was always healthy and never any illness of any kind.
I would suggest getting rid it to be safe
Carolyn says
Hi… I am so sorry you had a stroke. I am actually well aware of the study and also well aware of the limitations of the study. I have no plans on getting rid of it when it’s the right sweetener for the job, but I am committed to giving people as many options as possible. If you want a crisp crust in this recipe, you have to use erythritol. I do understand why you wouldn’t want to, however.
FYI… I’ve been using it for over a decade with no adverse health affects.
Mindy says
I made this today & it is delicious! Thank you so much for sharing all of your amazing recipes with us.
Carolyn says
So glad you like them!
Kate says
Carolyn, my locl stores only carry the new version of Swerve which is a blend of erythritol and allulose. Would this work for the crust?
Carolyn says
Your crust will definitely be a touch softer. But it will still hold up well.
Deborah says
I cannot find allulose here in Canada – is there a substitution?