These mini keto chocolate cream pies are a fabulous no-bake dessert. Rich and creamy, with no added sugar and an easy brownie crust, these little desserts are fun and easy to make. And a hit with chocolate lovers!
Looking for an easy keto chocolate dessert that tastes like heaven? These individual servings of chocolate cream pie are just the thing. A no bake brownie crust, creamy sugar free chocolate pudding, and an airy whipped cream topping – what more could you ask for?
I’ve been wanting to make keto chocolate cream pie for a while now. But as I already have a luscious full-size keto chocolate mousse pie, I decided I needed a bit of a different approach. Mousse and pudding aren’t exactly the same, but they are certainly closely related.
So why not little mini no bake pies in dessert cups? Easy and fun to make, and built-in portion control!
Mini Cream Pie Inspiration
Let’s face it, mini desserts like this are da bomb for so many reasons. They’re cute and appealing to kids and adults alike, and they’re often easier to make. Plus they’re perfectly proportioned and easy to serve.
Many people on keto want exact serving sizes and that’s hard to do with full size pies and keto cakes. I am terrible at cutting even slices sometimes and I know I am not alone.
I spotted these mason jar cream pies from Girl Inspired and they looked like the perfect solution to my pie dilemma. Sweet mini jars full of keto chocolate cream pie are perfect – no baking required. Yum!
How to make mini keto cream pies
This is such a fun and delicious recipe, you’re going to want to make them again and again. Here are my best tips for getting it right:
The crust
- The crust consists of crushed keto brownie bites and some melted butter. Stir these together and then divide between 6 dessert cups. Press firmly into the bottom to create a no-bake crust.
- I realize that the HighKey Cookies that I used are not available everywhere so you have some options. Any keto chocolate cookie would work, including the chocolate wafers from my Keto Oreos (you’d only need about 1/4 of the recipe).
- You can also simply whisk some almond flour, cocoa powder, powdered sweetener, and butter together, similar to the crust from Keto Peanut Butter Pie (only make a half recipe).
The chocolate filling
- The filling for chocolate cream pie is simply a rich chocolate pudding. In this recipe, I adapted my coconut milk pudding for dairy. You could really do either version here.
- Pudding from scratch requires properly tempered egg yolks. You don’t want to dump the yolks right into the hot cream or they will cook too quickly and your filling will curdle and be lumpy. So be sure to slowly add some of the hot cream to the yolks to help bring up their temperature more gradually.
- Divvy up the filling into the cups while it’s still warm, then refrigerate the cups until the pudding is set.
The topping
- Beat the cream with the powdered sweetener until it holds stiff peaks.
- I like how the pies look with the topping piped on decoratively. But they will still be delicious if you simply spoon it over.
Frequently Asked Questions
Sure! You will need to double all of the ingredients for a pie that serves 10 to 12.
You bet. Check out the How To section for the best alternatives for the crust.
For dairy free chocolate pies, you can use my chocolate coconut milk pudding for the filling and coconut whipped cream for the topping. The brownie bites do contain dairy so you will want to make your crust from scratch.
Keep the pies in the refrigerator until ready to serve. You can make them ahead by a day or two but plan on consuming them within 4 days. This is not a recipe that will freeze well.
Curious about the little chocolate curls I put on top? It’s actually really easy and fun. Instructions below! But you can also simply shave a little bit of sugar free dark chocolate over the tops of the mini pies.
How to make sugar free chocolate curls
These little chocolate garnishes are fun and easy to make. They do add a bit of carbs to your recipe so keep that in mind and use sparingly. This makes too many for the pudding but it’s hard to work with smaller amounts.
- In a small bowl, melt 1 ounce sugar free dark chocolate (such as ChocZero or Lily’s) with 1 teaspoon butter or coconut oil. You can double or triple this if you want a lot of curls.
- Turn a metal baking sheet upside down and spread the mixture over it very thinly.
- Place the baking sheet in the freezer for a few minutes to firm up a bit. It should be just barely set, but not rock hard.
- Use a sharp knife to scrape the chocolate from the pan. If it’s the right temp, it will curl up. If it’s too hard and breaks, leave it out for a few minutes. If it’s too soft, return to the freezer for a minute or two.
- Place the finished curls on a plate and freeze until firm. Store in the freezer and use as garnish on your favorite keto desserts!
More keto chocolate dessert recipes
- French Style Keto Chocolate Mousse
- Keto Chocolate Truffles
- Death by Chocolate Ice Cream
- Mini Keto Chocolate Cheesecake
- Keto Sex in a Pan
- French Silk Pie for Two
Keto No Bake Chocolate Cream Pies
Ingredients
Crust
- 1 bag HighKey brownie bites
- 1 tbsp butter, melted
Filling
- 1 1/4 cups heavy whipping cream
- 1/2 cup unsweetened almond or hemp milk
- 1/3 cup powdered Swerve Sweetener
- 3 large egg yolks
- 1/4 tsp glucomannan, (or xanthan gum)
- 1/3 cup cocoa powder
- 3 tbsp butter
- 1/2 tsp vanilla extract
Topping
- 1/3 cup heavy whipping cream
- 2 tbsp powdered Swerve Sweetener
Instructions
Crust
- Take a rolling pin or a meat mallet and crush the brownie bites until they are coarse crumbs. Pour into a bowl and stir in the melted butter.
- Divide the mixture among 6 small dessert dishes (each about 4 oz capacity). Press firmly into the bottom.
Cream Filling
- 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 1/2 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 to 4 minutes.
- Remove from heat and stir in the butter and vanilla extract until smooth. Divide between the 6 dessert cups and refrigerate until set, 2 to 3 hours.
Topping
- Whip the cream with the powdered sweetener until it holds stiff peaks. Spoon or pipe over the filling once it sets.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I used Besti powdered sugar for this. It needed about twice as much sugar. It makes a pie that is fairly solid compared to a pudding pie.
The sweetener you used may be the issue.
What size are the mason jars pictured?
Also, I not a different ‘container’ in a picture…what is that and do you have a link to it?
Thanks, I can hardly wait to make these!!
The mason jars are half cup (4 ounces). The little dessert glasses are the same size. I got them at a local kitchen store so I don’t have a link!
1st, let me say I love your site, your commentary and your recipes. Thank you for all that you do. If you don’t mind my asking, what do you think about the studies that have come out lately about sugar alcohols causing blood clots and potential heart problems?
These were DELISH! I couldn’t find the High Key cookies, but the suggested crust recipe was perfect. Pretty easy to make & they look so cute in the individual jars. Thank you!
I absolutely love this recipe! I made them without the crusts because I didn’t care so much about using it. I am going to make it in a pie crust for my family this Christmas.
Glad you enjoy it!
Thank you for posting this on your Facebook page today. I made your keto biscuits and had three yolks left over. The filling in this uses exactly three yolks. Exactly what I was looking for. 🙂
Carolyn,
Your recipes are always an inspiration and delicious and I expect this one to be no different. I know why the egg yolks are required but I’m at a loss at what to do with the egg whites so I simply don’t try any recipes that call for yolks only. Thoughts on what to do with the whites?
Thanks for all that you do! Your site is a game-changer for us.
Valerie
I have tons of recipes that use whites! https://alldayidreamaboutfood.com/egg-white-recipes/