Imagine sinking your fork into a decadent, silky-smooth chocolate dessert that's not only mind-blowingly delicious but also completely keto-friendly! These Keto French Silk Pie Bars are the ultimate game-changer for anyone craving a luxurious sweet treat without breaking their low-carb lifestyle. With a rich, buttery almond flour crust and a cloud-like chocolate filling, these bars will make you forget you're even on a diet. Get ready to transform your dessert game with a recipe that's so good, you won't believe it's actually healthy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Keto
Serves: 12 bars
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine almond flour, unsweetened cocoa powder, and erythritol. Whisk together until well blended and free of lumps.
- Melt the unsalted butter and pour into the dry ingredient mixture. Mix thoroughly until a crumbly, consistent dough forms.
- Press the crust mixture evenly into the prepared baking pan, using the back of a spoon or spatula to create a compact, smooth base.
- Bake the crust for 10-12 minutes until it appears slightly firm and edges are lightly golden. Remove from oven and let cool completely.
- For the silk filling, separate egg yolks from whites. Whisk egg yolks in a heatproof bowl until smooth.
- Create a double boiler by placing the bowl with egg yolks over a pot of simmering water. Continuously whisk the yolks for 3-4 minutes to gently cook and prevent bacterial risk.
- Remove egg yolk mixture from heat and let cool to room temperature, whisking occasionally to prevent skin formation.
- In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form.
- Gently fold the cooled egg yolk mixture into the whipped cream, creating a light and airy silk filling.
- Spread the silk filling evenly over the cooled crust, ensuring a smooth top surface.
- Refrigerate the pie bars for at least 4 hours or overnight to allow filling to set completely.
- Before serving, lift the bars out of the pan using parchment paper edges and cut into 12 even squares.
- Optional: Garnish with a light dusting of cocoa powder or sugar-free chocolate shavings before serving.
Tips
- Temperature is key when working with eggs: Use a digital thermometer to ensure your egg yolks reach 160°F to safely cook them while creating a smooth texture.
- For the fluffiest filling, make sure your heavy cream is very cold before whipping, and use a chilled bowl to help it form stiff peaks faster.
- Allow your crust to cool completely before adding the filling to prevent separation and ensure a perfect layered texture.
- Use a sharp knife dipped in hot water and wiped clean between cuts to get perfectly smooth, clean-edged bars.
- For extra richness, you can add a few drops of sugar-free chocolate extract to the filling.
- Store bars in an airtight container in the refrigerator for up to 5 days - if they last that long!
- For best texture, let the bars sit at room temperature for 5-10 minutes before serving to soften slightly.
Nutrition Facts
Calories: 275kcal
Carbohydrates: 4g
Protein: 6g
Fat: 26g
Saturated Fat: 13g
Cholesterol: 95mg
