Keto Mississippi Mud Pie

If you’ve been missing mud pie since going keto, this one’s for you. This keto mississippi mud pie is rich, chocolatey, and completely low carb friendly.

It has a chocolate almond flour crust on the bottom, a thick and silky chocolate custard in the middle, and a generous layer of whipped cream on top. Every layer is sugar free.

The filling is the real star here. It’s made with sugar-free dark chocolate and heavy cream, so it tastes incredibly indulgent without the carbs.

This is one of those desserts that people won’t believe is keto. It looks and tastes like something from a bakery, but it fits right into your low carb lifestyle.

It does need a few hours in the fridge to set, so plan ahead. But the actual hands-on time is pretty short and the steps are simple.

Why You’ll Love This Recipe

It Tastes Like the Real Thing – This keto mud pie is so rich and chocolatey that no one will believe it is actually low carb.

Deep Layered Chocolate Flavor – Between the cocoa crust and the dark chocolate custard you get a serious triple chocolate experience in every bite.

Silky Custard Filling – The egg yolk and cream based filling sets into a smooth velvety custard that rivals any high sugar bakery pie.

Perfect Make-Ahead Dessert – You can prep it hours or even a full day before serving so it is ideal for dinner parties or holidays.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Melted Butter
• 2 tbsp Powdered Erythritol
• 1/4 tsp Salt

For the Chocolate Custard Filling

• 4 oz Sugar-Free Dark Chocolate, chopped
• 1/4 cup Butter
• 3 Large Egg Yolks
• 1/3 cup Granulated Erythritol
• 1 cup Heavy Whipping Cream
• 1/4 tsp Xanthan Gum
• 1 tsp Vanilla Extract

For the Whipped Cream Topping

• 1 1/2 cups Heavy Whipping Cream
• 3 tbsp Powdered Erythritol
• 1 tsp Vanilla Extract

For Garnish

• 1/4 cup Chopped Pecans, toasted
• Unsweetened Cocoa Powder for dusting
• Sugar-Free Chocolate Shavings

How To Make

Step 1

Preheat your oven to 350F. Stir together the almond flour, cocoa powder, powdered erythritol, and salt. Mix in the melted butter until well combined. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 to 12 minutes until set. Let cool completely.

Step 2

Melt the sugar-free dark chocolate and butter together in a heatproof bowl set over barely simmering water, stirring until smooth. Remove from heat.

Step 3

In a medium saucepan, whisk together the egg yolks, granulated erythritol, heavy whipping cream, and xanthan gum. Cook over medium-low heat, stirring constantly, for 6 to 8 minutes until the mixture thickens noticeably and coats the back of a spoon.

Remove from heat and whisk in the melted chocolate mixture and vanilla extract until completely smooth and glossy.

Step 4

Pour the chocolate custard filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface and refrigerate for at least 3 hours until completely set.

Step 5

When the filling is set, whip the heavy whipping cream, powdered erythritol, and vanilla extract together until stiff peaks form. Pile the whipped cream generously on top of the pie.

Step 6

Scatter the toasted chopped pecans over the whipped cream, add chocolate shavings, and dust lightly with cocoa powder. Keep refrigerated until serving and slice with a warm spatula.

Tips

Press the Crust Firmly and Evenly

Almond flour crusts don’t have gluten to hold them together, so if you don’t pack the mixture tightly enough it will crumble apart when you try to slice the pie. Use the flat bottom of a measuring cup to press it down firmly and evenly across the bottom and up the sides.

When it comes out of the oven, it might look a little soft and puffy. That’s normal. Let it cool completely and it will firm up into a solid crust that holds together nicely.

Keep the Heat Low for the Custard

The custard filling needs to be cooked on medium-low heat, not medium or higher. If the heat is too high, the egg yolks will scramble and you’ll end up with tiny lumps in your filling instead of a smooth, silky texture.

Stir constantly the entire time with a whisk or silicone spatula. When the custard is thick enough to coat the back of a spoon and you can draw a line through it with your finger without it running, it’s ready.

If you do notice a few small lumps forming, pour the custard through a fine mesh strainer before adding the melted chocolate. That will catch any bits and save the filling.

Sprinkle the Xanthan Gum Slowly

Xanthan gum clumps instantly if you dump it all in at once. Sprinkle it in a little at a time while whisking the cream and egg mixture before you even turn on the heat. This gives it time to dissolve evenly.

A quarter teaspoon doesn’t sound like much, but it makes a big difference in how the custard sets. Don’t be tempted to add more or the filling will turn gummy and have a weird texture.

More Recipes

• Keto Chocolate Ganache Tart
• Keto Brownies
• Keto Triple Chocolate Cake
• Low Carb Chocolate Lava Cakes
• Low Carb Pecan Pie Bars

Frequently Asked Questions

Can I use coconut flour instead of almond flour for the crust?

Coconut flour is not a good 1:1 swap here because it absorbs way more liquid than almond flour. If you tried using the same amount, the crust would be dry and crumbly and basically fall apart.

If almond flour isn’t an option, you could try a mix of coconut flour (about 1/3 cup) with a bit more melted butter to compensate. That said, almond flour really gives the best texture for this chocolate crust, so stick with it if you can.