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.
Preheat the oven to 325ºF and lightly grease a 9x9 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.
Notes
Storage information: 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.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.