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–+ servings

Keto Mississippi Mud Pie

This low carb and keto friendly Mississippi mud pie is rich, chocolatey, and totally indulgent. Perfect for satisfying your sweet tooth guilt free.
Keto Mississippi Mud Pie
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 422 kcal
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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

Equipment

  • 9-inch pie dish
  • double boiler

Instructions
 

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

Nutrition

Serving: 1servingCalories: 422kcalCarbohydrates: 7gProtein: 6gFat: 42g
Keyword keto dessert, keto pie, low carb, sugar free chocolate
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