Hard to believe that this decadent Mississippi mud pie is keto-friendly and nut-free. It’s an astonishing feat of sugar-free engineering and you have to give it a try!
Have you ever heard of Mississippi Mud Pie? It’s one of those crazy mash-up desserts that’s part pie, part brownie, part pudding, and all sorts of delicious.
It’s also a huge sugar bomb so I can’t recommend eating the conventional version. I looked up a recipe from a blogger friend and it clocks in at a whopping 77g of carbs.
But my Keto Mississippi Mud Pie has the classic chocolate crust with a delicious keto brownie filling, topped by keto chocolate pudding, and a luscious layer of whipped cream.
And it comes in at only 6g of carbs per serving. How’s that for a keto makeover???
Creamy keto layered dessert
Mississippi mud pie has a number of layers so it does take some time to put together. In that sense, it’s similar to my Keto Sex in a Pan. But instead of a layer of keto cheesecake, it’s filled with gooey brownies.
Not all mud pie recipes are the same. I’ve seen variations that include a standard pie crust or a graham crust, instead of chocolate. And I’ve seen mud pies that use coffee ice cream for one of the layers.
For this keto version, I took my cues from a vintage recipe from Spaceships and Laserbeams. But besides ditching the sugar, I made both the crust and the brownie layer with sunflower seed flour, for a nut-free keto dessert.
If you take a look at the ingredient list in the recipe, it seems quite long. However, you actually use a number of the same ingredients in each layer. You will need:
- Sunflower seed flour (or almond flour)
- Powdered keto sweetener
- Cocoa powder
- Vanilla extract
- Baking powder
- Heavy cream
- Non-dairy milk
- Thickener (xanthan gum or glucomannan)
How to make Keto Mississippi Mud Pie
- Prepare the crust: Simply whisk the crust ingredients together, then press into the bottom and about 1 inch up the sides of a springform pan.
- Par-bake 10 minutes: Baking the crust for a short period of time helps it firm up before you add the brownie layer.
- Prepare the brownie layer: This comes to about half of my keto brownies recipe, but with a little more egg to make it gooier.
- Bake again: Pour the brownie batter into the crust and bake another 15 minutes or so. You want it to be gooey still, but not under-baked.
- Make the pudding: Luscious keto chocolate pudding constitutes the next layer. How can you argue with that???
- Chill until set: Make sure to chill the whole pie at this point, to allow the pudding to set properly.
- Whip the cream: As always with whipped cream topping, you want it to hold stiff peaks. Then spread it over the chilled pudding.
- Chill once more: Give the whole pie another hour in the fridge so that you can cut it into nice slices.
- Slice and serve!
Frequently Asked Questions
Absolutely. You can sub the almond flour 1:1 for the sunflower seed flour.
You can but in my experience, creamy fillings made with allulose can take a long time to set properly. Expect that the pudding layer won’t be fully set for at least 24 hours.
Springform pans are useful for a dessert like this because you can easily slip off the sides without disturbing the layers. However, you can also make this in a pie plate. I recommend greasing the plate and pressing the crust all the way up the sides to help hold it together.
Sure! Use coconut oil in place of the butter and coconut cream in place of the whipped cream. For the topping, you can chill a can of coconut milk and beat the thick white portion until it resembles whipped cream.
Yes, that should be fine but I highly recommend baking it in a springform pan if you do.
Store the keto Mississippi mud pie in the fridge at all times, tightly wrapped up. It will last for up to 5 days.
I have not tried freezing this recipe although I think it may work. Let me know if you try!
More delicious keto pie recipes
- Keto Key Lime Pie
- The Best Keto Coconut Cream Pie
- Sugar-Free Keto Pecan Pie
- Keto Kentucky Derby Pie
- Lemon Sour Cream Pie
- Macadamia Nut White Chocolate Pie
Keto Mississippi Mud Pie
Chocolate Pudding Layer
- Preheat the oven to 350ºF and lightly grease a 9-inch springform pan.
- In a medium bowl, whisk together the sunflower seed flour, sweetener, and cocoa powder. Stir in the butter until the mixture begins to clump together.
- Press firmly into the bottom and about an inch up the sides of the pan. Bake 10 minutes, then remove and let cool at least 20 minutes to firm up.
- In a large bowl, whisk together the melted butter and the sweetener until well combined. Whisk in the eggs and vanilla extract.
- Add the sunflower seed flour, cocoa powder, baking powder, and salt and stir until well combined. Pour into the cooled crust and bake another 15 to 20 minutes, until just barely firm to the touch.
- Remove and let cool completely.
Chocolate Pudding Layer
- In a medium saucepan over medium heat, combine the cream, hemp milk, and Swerve. Bring to a simmer, stirring occasionally.
- In a medium bowl, whisk the egg yolks until smooth. Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.
- Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce the heat to medium low and sprinkle with the glucomannan, whisking continuously. Stir in the cocoa powder and cook until the mixture thickens, about 3 minutes.
- Remove from heat and stir in the butter and vanilla extract until smooth. Pour over the cooled brownie layer and refrigerate at least 2 hours.
Whipped Cream Topping
- In a large bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Spread over the chilled pudding layer. Chill at least 1 more hour.
- Sprinkle with the chocolate sprinkles, if desired.
- Run a sharp knife around the inside of the pan to loosen, then carefully remove the pan sides.