These Keto Chocolate Pie Bars feature a shortbread cookie crust with an ultra-creamy, fluffy, dark chocolate pie filling!

Ingredients for Keto Chocolate Pie

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling. To make chocolate bars you will need:

Almond Flour: since almond flour and coconut flour do not have the same absorbency rate I do not recommend substituting coconut flour in this recipe.
Butter: I use salted butter for this recipe.
Semi-Sweet Bakers Chocolate: you will find this in the baking aisle at the grocery store, this is variety is in red and black packaging.
Egg Yolks: you will need large egg yolks for this recipe. We will be using the yolks only, you will not need egg whites at any point for this recipe.
Heavy Whipping Cream: you cannot substitute this for something else such as half and half, only the good stuff will work for this recipe.
Sweetener: I used granular monk fruit for this recipe. If you are not worried about carbs you can use regular granular sugar.
Cocoa Powder, Vanilla extract, and Sea Salt: flavor makers that take the flavor from ordinary to extraordinary.

How to Make Chocolate Pie Bars

These chocolate pie bars feature a shortbread cookie crust that is baked. The filling, however, is not baked. This is a creamy custard, mousse-style filling that is made with egg yolks, chocolate, and heavy cream. Aside from the ingredients listed above you will need an 8×8 baking pan, mixing bowls and an electric mixer.

Make the Crust

The only element of this recipe that requires cooking is the crust. To make the crust combine the almond flour, sweetener, baking powder, salt, vanilla, and melted butter. Pre-bake the crust at 350 degrees F for 20 minutes until it has browned slightly and set. Allow the crust to cool while you make the filling

Beat the Egg Yolks

Chocolate Mousse is one of those ultra-decedent desserts that is bound to impress absolutely anyone who tastes it. This rich Keto Chocolate Mousse is the perfect no-bake dessert recipe!

Separate the egg whites from the egg yolks and add the yolks to a mixing bowl and beat with an electric mixer for 1 full minute. The eggs will be slightly thick and shiny.

Add in the Sweetener

Reduce the speed of the mixer to low and slowly pour in the granular sweetener as you continue to beat the yolks. Stop the mixer and scrape down the edges, mix again on medium-high for 2 minutes. Set the bowl aside.

Heat Part of the Heavy Cream

Pour 3/4 cup of the heavy cream into a small saucepan. Heat the cream over medium-low heat, stirring occasionally until it reaches 170 degrees F. This is important, by bringing the heavy cream to a temperature above 160 degrees F will destroy any bacteria in the egg yolk allowing it to be safe to consume without cooking.

Temper the Eggs

Remove the saucepan from heat and slowly pour it into the yolk mixture while running the electric mixer on low. This tempers the egg and allows it to become stable and safe to eat.

Whip the Heavy Cream

Using an electric mixer and beat the remaining heavy cream until stiff peaks form. Your heavy cream will have tripled in volume.

Chop and Melt Chocolate

Using a large sharp knife chop the chocolate bar well. Add the chopped chocolate to a microwavable safe mixing bowl. Melt the chocolate in 30-second increments, stirring in between, until it is smooth.

Add the Melted Chocolate to Egg Yolks

Add the melted chocolate, cocoa powder, vanilla, and sea salt to the egg mixture. Beat with an electric mixer until completely smooth.

Fold in Whipped Cream

Fold in the chocolate egg mixture with the whipped cream until thoroughly combined. Spoon the filling mixture into the prepared crust and cover. Chill the bars for at least 4 hours before serving.

Serve

Place the 8×8 pan in the freezer for at least 20 minutes before slicing. To get pretty, clean slices run a very sharp knife under warm water before slicing and whip clean before slicing again. Serve the bars with whipped cream or chopped chocolate if desired.

Chocolate Pie Bars FAQ

How long do these pie bars last?

If these Chocolate Pie Bars are stored in an airtight container in the fridge they will last 4-5 days. Alternatively, you can freeze the bars and they will last up to 3 months.

Can I use a different kind of chocolate?

Yes. You will need good quality semi-sweet chocolate for this recipe.

Can I add espresso powder?

Absolutely. We love this chocolate mousse with espresso. Add 2 teaspoons of espresso powder for an amazing mocha flavor.

Why do the yolks have to be warmed through?

To safely consume egg yolks they need to reach 160 degrees F. This is why we heat the heavy cream and measure the temperature before tempering the eggs. The alternative is to heat the heavy cream, temper the eggs and add the custard mixture back to the saucepan and heat. This proves difficult because you can accidentally scramble your eggs as you reheat the mixture.

Other Keto Desserts

The Best Keto Chocolate Chip Cookies: seriously, you would never guess these are low-carb, gluten, and grain free!
Keto Cookie Dough Bites: the perfect dessert that you can throw together in 5 minutes flat!
Strawberry Cheesecake Bites: a great no-bake treat loaded with strawberry flavor.
Keto Caramel Sauce: perfect in coffee or drizzled over these chocolate bars!
Keto Skillet Cookies: what is better than a warm chocolate chip cookie in a cast iron skillet? When it is sugar-free and keto-friendly!
Cinnamon Twists: complete with cream cheese frosting dipping sauce!

Yield: 12

Keto Chocolate Pie Bars

These Keto Chocolate Pie Bars feature a shortbread cookie crust with an ultra-creamy, fluffy, dark chocolate pie filling!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

Crust Ingredients

8 tablespoons salted butter, melted
1 1/2 cups almond flour
2 tablespoons monkfruit granular sweetener
1 teaspoon vanilla extract

Chocolate Pie Filling Ingredients

1 (4 ounce) package Bakers Semi Sweet Chocolate Bar
4 large egg yolks
1/4 cup granular monk fruit sweetener
2 cups cold heavy whipping cream
2 tablespoons cocoa powder
1 teaspoon vanilla extract
pinch sea salt

Instructions

Please review the post and step-by-step photos above.

Preheat the oven to 350 degrees F. Line an 8x8 baking dish with foil or parchment paper.
To make the crust combine the almond flour, sweetener, vanilla, and a pinch of salt. Stir in the melted butter until a thick dough forms. Press the dough into the prepared greased baking dish. Bake the crust 20 minutes until lightly brown and set in the center. Allow the crust to cool.
Add the egg yolks to a medium size mixing bowl and beat with an electric mixer on medium-high speed for 1 full minute.
Reduce the speed of the mixer to low and slowly pour in the granular sweetener as you continue to beat the yolks. Stop the mixer and scrape down the edges, mix again on medium-high for 2 minutes. Set the bowl aside.
Pour 3/4 cup of the heavy cream into a small saucepan. Heat the cream over medium-low heat, occasionally stirring until it reaches 170 degrees F. This is important, by bringing the heavy cream to a temperature above 160 degrees F will destroy any bacteria in the egg yolk allowing it to be safe to consume without cooking.
Remove the saucepan from heat and slowly pour it into the yolk mixture while running the electric mixer on low.
Using an electric mixer and beat the 1 1/4 cup remaining heavy cream until stiff peaks form. Your heavy cream will have tripled in volume.
Using a large sharp knife chop the chocolate bar well. Add the chopped chocolate to a microwavable safe mixing bowl and melt the chocolate in 30-second increments, stirring in between, until it is smooth.
Add the melted chocolate, cocoa powder, vanilla, and sea salt to the egg mixture. Beat with an electric mixer until completely smooth.
Fold in the chocolate egg mixture with the whipped cream until thoroughly combined.
Add the chocolate pie filling to the cooked, cooled crust and chill for at least 4 hours before serving.