Take your protein game up a notch with a super decadent whipped chocolate pie! Use this recipe to make one large pie for potlucks or split it into muffin tins to help with portion control. Either way, these are an excellent macro-friendly way to indulge in some chocolate. And yes, they're keto!

While this is an excellent recipe for parties, I particularly enjoy making for a post-workout indulgent snack. This will fit in 1 8" pie dish OR a silicone 6ct large muffin mold. The silicone helped me to get the pies out easier also.

I included some garnish suggestions in the ingredients, but I did not include those in the nutritional information. I like to make these without toppings and store them in the fridge. When I want one, I take it out and top it with whatever I'm feeling like having. These last in the fridge up to 5 days.

Recipe Notes

For the pie crust recipe, please visit Carolyn Ketchum's Keto Chocolate Mousse Pie recipe. It's one I got out of her Keto Baking cook book, and I'm so happy it's online so I can share it with you guys! I don't share the recipe on my website because she deserves all the credit 🙂 

For the protein, I used 310 Nutrition's Chocolate Protein Powder. It's a plant-based powder, and it's sweetened with only the good stuff. I'll be posting a review of their products soon, so if you're interested in seeing that, please stay tuned! I highly recommend it for this recipe, because it's the perfect balance of sweet to complement the salt in the crust. If you don't have this brand, that's ok, you should be able to substitute any other protein powder. Each scoop of 310 Nutrition protein is 28.7g by weight, so try to find a powder that's similar to that so the density will match up. I can't guarantee the recipe ratio for powders that aren't similar in density.

All of that aside, I hope you try these and love them! Let me know in the comments if you try out this recipe and tag me on social media @restingketoface if you post a pic!

Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Pie Crust
 1 Chocolate Pie Crust from "All Day I Dream About Food" (Link below)
Pie Filling
 1.50 cups Heavy Cream
 2 Scoops Chocolate Protein Powder (See notes)
 ¼ tsp Xantham Gum
Garnishes (optional)
 6 Large strawberries, sliced
 Sugar Free Cappuccino Powder
 Sugar Free Maple Syrup
Tools Needed
 Whisk or hand mixer
 Silicone baking cups
 Cling wrap

Directions
1

Line a pie dish or silicone muffin pan with cling wrap. You can also use muffin cups, but note that the protein whip will stick to the sides of it. It was much easier for me to use the cling wrap in this case.

2

Make the chocolate pie crust recipe. While you can use melted butter here, I like to use softened butter instead so it's easier to work with.

3

Place your pie crust at the bottom of your pie dish OR divide evenly into lined muffin cups.

4

In a medium mixing bowl, use a whisk attachment to whip cream halfway. Add in protein powder and dust mixture with xantham gum. Continue to whip until filling has stiff peaks. Don't over whip, or it'll turn into butter! You'll know it's done when you can scoop some p with a spoon and turn it upside down and it doesn't fall out of the spoon.

5

Scoop pie filling on top of crust. Top with an additional layer of cling wrap.

6

Refrigerate at least 60 mins to allow crust and filling to set, though I prefer to leave mine overnight. These are best served chilled. Enjoy!

Ingredients

Pie Crust
 1 Chocolate Pie Crust from "All Day I Dream About Food" (Link below)
Pie Filling
 1.50 cups Heavy Cream
 2 Scoops Chocolate Protein Powder (See notes)
 ¼ tsp Xantham Gum
Garnishes (optional)
 6 Large strawberries, sliced
 Sugar Free Cappuccino Powder
 Sugar Free Maple Syrup
Tools Needed
 Whisk or hand mixer
 Silicone baking cups
 Cling wrap

Directions

Directions
1

Line a pie dish or silicone muffin pan with cling wrap. You can also use muffin cups, but note that the protein whip will stick to the sides of it. It was much easier for me to use the cling wrap in this case.

2

Make the chocolate pie crust recipe. While you can use melted butter here, I like to use softened butter instead so it's easier to work with.

3

Place your pie crust at the bottom of your pie dish OR divide evenly into lined muffin cups.

4

In a medium mixing bowl, use a whisk attachment to whip cream halfway. Add in protein powder and dust mixture with xantham gum. Continue to whip until filling has stiff peaks. Don't over whip, or it'll turn into butter! You'll know it's done when you can scoop some p with a spoon and turn it upside down and it doesn't fall out of the spoon.

5

Scoop pie filling on top of crust. Top with an additional layer of cling wrap.

6

Refrigerate at least 60 mins to allow crust and filling to set, though I prefer to leave mine overnight. These are best served chilled. Enjoy!

Whipped Protein Chocolate Pies