Keto French Silk Pie

By December 11, 2011 November 26th, 2018 chocolate, Christmas, dairy free, estrogen, gluten free, vegetarian, Weight Loss


french silk pie

I want you all to meet Kiki. I have lifted weights with her at my local YMCA for many years. She always wore a bandana because she had alopecia and had no hair. She came into my office for a few consultations. She didn’t need to lose weight, she wanted to heal her autoimmune disorder.

I didn’t see Kiki for 5 months after our consultations because she is a professor and only came to our body pump class when she wasn’t busy teaching.

Kiki walked up to me with her bandana on with tears streaming down her face. I thought something was wrong until her face lite up with the largest smile and she took her banana off and hugged me. She had a full head of hair and had her FIRST HAIRCUT in 10 YEARS!!!

This has been one of my favorite testimonies because it stuck a strong chord with me. As women, a good hair day can really make your day and here was a woman who got to experience that in a decade.

This is just one of the powerful ways a proper and modified Ketogenic diet can heal your body!

If you or someone you know is interested in getting on the right path, CLICK HERE for a consult.


french silk pie


1 cup coconut oil or butter, room temperature
1 1/2 cup erythritol (or Swerve)
1 tsp stevia glycerite (omit if using Swerve)
4 (1 oz) squares unsweetened baking chocolate, melted and cooled
1 tsp vanilla extract
4 eggs
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup  Swerve
1 tsp stevia glycerite
1 tsp Celtic sea salt

CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. NOTE: Just Like Sugar is 96g fiber/cup; do not add to “melted” butter. This will cause it to gel up and get hard. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.

FILLING: Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell. Refrigerate at least 2 hours before serving. Makes 12 servings.

DAIRY FREE WHIP CREAM: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies(leaving the watery liquid behind), and whip it just like whipped cream. Or use coconut cream, click HERE to find.

Traditional French Silk = 478 calories, 34g fat, 4g protein, 42g carbs, 1g fiber (41g net carbs)
“Healthified” French Silk = 360 calories, 37g fat, 5.2g protein, 5.7g carbs, 3g fiber (2.7g net carbs)

french silk pie


Do you know anyone suffering from Alzheimer’s? How is your memory? Do you only eat egg whites? If you are, you are skimping on an essential mineral called CHOLINE! Egg yolks are filled with this vital mineral.

Choline is a chemical similar to the B-vitamins and serves many functions in our bodies:

1. Composes the structure of cell membranes, the flexibility and integrity depend on adequate supplies of choline.

2. Protects our livers from accumulating fat. 77% of men, 80% of postmenopausal women, and 44% of premenopausal women developed fatty liver when they ate a diet deprived of choline. (Premenopausal women were not as affected because choline can be made by our bodies from the synthesis of phosphatidyl-choline, which is regulated by estrogen from our ovaries).

3. It is the precursor molecule for the neurotransmitter acetylcholine, which I write a whole chapter on in Secrets to Controlling Your Weight Cravings and Mood. This is a neurotransmitter that carries messages from and to nerves, acetylcholine is the body’s primary chemical means of sending messages between nerves and muscles.

4. Because of rapid development in fetuses and infants, we have a great need for choline in our early lives. Human milk has high levels of choline. Studies prove that mothers who don’t consume enough choline have babies with less brain development and poorer memories after birth.

I know, I know, you are asking, “Well, how many eggs can I have in a day? What about the cholesterol in the yolks?” When most people hear “cholesterol,” they think “bad.” Like most things in life, the reality is more complex. First off, I am talking about using farm-fresh, free-range, omega-3 filled eggs. Yes, they cost more, but I don’t need to buy Choline or Omega 3 supplements…I just spend my money on quality food!:)

Cholesterol is more of our “fire-fighters” that come in to put out the inflammation going on in our body. If your cholesterol numbers are high, you have inflammation going on. What can cause inflammation?

1. Too many Omega 6 fatty acids (omega 3 imbalance)

2. Low-fat dairy products (oxidized milk solids added to skim/1%/2% milk)

3. Processed-prepackaged foods

4. Food Allergies/Sensitivities

5. Alcohol consumption

6. Too much fructose in the diet (Agave, HFCS, JUICE (even 100% natural juice)So instead of forcefully pushing cholesterol down with statin drugs, focus on what is causing the inflammation. People whose diets supplied the highest average intake of choline (egg yolks), have levels of inflammatory markers at least 20% lower than people with the lowest intakes, reports the American Journal of Clinical Nutrition (Detopoulou P, Panagiotakos DB, et al.) Chronic inflammation has been linked to a wide range of conditions including cognitive decline and Alzheimer’s, heart disease, osteoporosis, and type-2 diabetes.

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. Click here for our new Keto Courses:


  • Alchemille says:

    It’s not coniferous (pine trees) but cruciferous vegetables (broccoli..etc).

  • Anonymous says:

    Can you sub the eggs out? I’m a nurse and I just can’t bring myself to eat raw eggs. Even buying farm fresh eggs, the fear is just too engrained.

  • Thanks for your help with the pasteurizing egg info!

    Alchemille- First off, I love your name! Second, you could add 8 ounces of cream cheese instead, but it would be a little different taste…still awesome though!

    Happy eating!

  • Anonymous says:

    I have Polycystic ovaries. My testosterone is sky high. My Dr. Said that is why i am loosing my hair. He suggested metformin but it has too many side effects. I am so sad my hair is falling out I am 25.

  • I have been losing my hair like crazy ever since I started having children. How much of each item listed above do I need daily? I’m desperate to have my healthy hair back!

  • Stacy says:

    1) Chris and Hilary – have you had your thyroid checked? Maria may know better, but after having kids, I also lost some hair, and it turned out my thyroid was off. Just a thought.

    Maria, for the filling, could you use a combination of erythritol and “just like sugar?” I wonder if it would turn out ok? Thank you so much.

  • I have been taking synthroid and cytomel for my thyroid since 2007. I have my levels checked every six months and they have been in the healthy range for the past year, but it hasn’t stopped the hair loss. 🙁

  • It is hard to give a general guideline for supplements…it is so individualized.

    I would love to help with a consult though!

  • mole removal says:

    Hair loss is such a frustration. I have suffered it for long time. These nutritions are really helpful to get rid of it.

  • Anonymous says:

    HI!! I was wondering if you had any tips or advice for me hair loss wise? I was just diagnosed with PCOS and I don’t want to end up with a hair loss problem.

  • Thank Anonymous!

    To help further, I would need to do a consult. I have lots of options: email, phone, in-person.

    Have a great day!

  • RB says:

    Thanks for this recipe! – my mom said it “Made my Christmas!” She has a lot of sensitivities and everyone in my family has different dietary needs so I made this and everyone LOVED even my step-grandfather who is a Snicker -a-Day kind of guy.

  • Thanks RB!

    I really appreciate your kind words;)))

  • Julie says:

    Mine seized and separated after the third egg. I think I didn’t beat it long enough between eggs. Maybe?

  • Justin says:

    This pie was wonderful! I added some homemade sugar free whipped cream on top and took it to a family get-together. No one even noticed it didn’t have sugar! Thank yo!

  • Jill Soniker says:

    I loved the texture and chocolatiness of it, but it seemed way too sweet and a little grainy for me, I did use just swerve instead of erythritol/stevia glycerite or Truvia. I will definitely try this, but have the sweetener next time since it had great potential!

  • Audrey says:

    I made this from the recipe out of your new cookbook, using Swerve for the sweetener as recommended, and it was tasty; however, even after a full hour of beating the filling, it was still extremely grainy and crunchy. The Swerve didn’t seem to dissolve at all. Have you had this problem? If so, how did you get around it? Thank you!

  • Anonymous says:

    Hi, I wanted to enter your giveaway of Chocoperfection bars. I absolutely love your books and recipes. Just purchased “Nutritious and Delicious ” and my favorite recipe so far ( too many to try yet 🙂 ) is Bacon,Egg,Avocado and Tomato Salad. We made it 2 nights in a row, my husband, who doesn’t like avocados, really liked this. I wish I lived closer so I could come to your Open House. But I would love to purchase your new book, the Art of Healthy Living,Can I order it from you ? Thanks for all the good health advice and recipes. Debbie G.

  • Amy says:

    This pie is amazing! All my guests raved about it. Thanks!

  • Bri says:

    When I do the carb breakdown on this it comes up LOTS higher than what you are stating. Especially from doing it based on the use of Truvia. For just the filling I’m coming up with almost 21 carbs per serving (for 16 servings) and that is JUST the filling. Can you tell me if I’m doing something wrong in my calculations or what figures you actually used for your count?

    • Truvia and other Erythritol based sweeteners have carbs but no calories because the carbs are from sugar alcohols which are not digestible. I just omit them as they don’t count (not digestible). Thanks! 🙂

  • Marcela says:

    Hi Maria,

    I have a little problem with eating raw eggs… Could I put the pie in the oven or it would ruin it?

    Thank you so much!
    Marcela from Brazil

    • Hi, As long as the eggs are fresh, there shouldn’t be any issue. If you heat it, I am not sure if the filling will have the same texture, but you could try it. 🙂

  • karen says:

    I just read your hair loss above and got a bit freaked out with the flax seeds! I had no idea they were a phytoestrogen. Just googled and read they are higher than soy. I avoid all soy because of estrogen dominance and both mom and sister had breast cancer. I was just bought flaxseeds and will take back to store, I going to make your Ruben on Rye bread, what can I substitute for the flax?

  • Kati says:

    Hi Maria,
    How many net carbs are in this pie? I’m trying to go ketogenic and think this may be a good lunch here and there. Thank you!

  • Cary says:


    I am interested in talking with you re: hiring your services to help me with hair loss I am experiencing.
    I don’t think it’s Alopecia but I am peri-menopausal (49 yrs) and it’s just falling out everywhere.

    Please contact me at your convenience at

    Thank You Sincerely,

    Cary Martin~

    • cemmerich says:

      Hi, you can see a list of my services by clicking on “My Services” above. Make sure to get one with a health assessment. 🙂

  • Paulette says:

    Can this be made ahead and put in freeze for a couple of days? Thanks.

  • Do I not need to cook it once I put the eggs in? I just compared it to the printed version in the kids book & neither mention baking after adding eggs.

  • Paulette says:

    I really like this….Yummm. And I don’t have to feel guilty for eating something high carb!!!!I used Zsweet and it was a bit grainy so will put though coffee grinder next time I make it.

  • Brenda McNeil says:

    I made this this past weekend for a family get together. It was way too sweet and the Swerve was grainy. What did I do wrong? Even used a little less than called for.

    • cemmerich says:

      Try using confectioners Swerve. It has a finer grain. Also, just use less sweetener next time (my taste buds tend to be a bit sweeter than average). 🙂

  • Tara says:

    Question about the niacin… I take it at night to help raise my HDL, but I want to start talking the 400mg of magnesium you suggest at night too. Will they conflict?

  • Allison says:

    My husband just made the filling to have as mousse with our Valentine’s dinner tonight. It is AMAZING! It’s so chocolatey and sweet. I had a couple bites to sample and I told him that I couldn’t believe that it wasn’t bad for us. This recipe will become a staple in our house. Thank you so much!!

  • Aubrey says:

    I’m a little scared with using raw eggs. I do buy organic brown eggs. I was also wondering if you could just use egg whites out of the carton since that is pasteurized. Please let me know if that would work! Thank you so much. I can’t wait to try this tomorrow!

    • cemmerich says:

      That should work.

      • Aubrey says:

        Do the egg yolks help thicken the recipe? Would i need to sub something in for that to make sure its a little thicker or will the whites take care of that?

  • Heidi says:

    I just tried to pre bake the crust and it all melted into the bottom of the pie pan! I used coconut oil……what could I have done wrong?

    • Heidi says:

      Your pecan pie, pie crust recipe includes an egg…… is that what’s needed? and just accidentally left off of the recipe in the book (I have) and the blog recipe?

    • Maria Emmerich says:

      Hmm, not sure. Some brands of coconut flour absorb more moisture than others. That could have contributed.

      • Heidi says:

        Thanks for responding 🙂 I used an egg and it worked great. Also, the finished pie was sooooo good! I used less sweetener than called for and it was perfect. Even my 14 year old son, who has been resistant to the no sugar idea, enjoyed 2 helpings!

  • Chocolate Rose says:

    I’m making this tonight for guests tomorrow, but I’m confused. You state to use a spring form pan, but later say “pie pan”. Your photos are of a pie pan. Which should I use?
    Also, for the crust, there is no mention of melting the butter, but you say not to add melted butter to Just Like Sugar. I will be using Swerve. I’m thinking that the butter should be melted, but wanted to check before doing so.

  • Chocolate Rose says:

    Thank you!! So glad I waited for your response. I’m making it this morning for tonight.

  • Chocolate Rose says:

    For the crust, it still doesn’t say if the butter should be melted or not or room temp…

  • Chocolate Rose says:

    Thanks. Too late for this time. I ended up having to use a different crust. The filling is awesome, though!!

  • Gypsie says:

    My crust turned out perfect. 1/2 cup melted butter. But I’m resistant to using raw eggs. Even though I know they are fine. I’ve got a picking so boarding a plane tomorrow morning. I’m thinking of popping this in the oven for a few minutes so I won’t be worrying all night. He already had a fit because some of my eggs were not refrigerated. He’s a city boy!

  • Gypsie says:

    Perfect crust but way too sweet filling. My mouth is burning. Guess I’m not use to such intense sweetner any more. And the swerve was gritting. I’m thinking I will recycle this. Plan on scooping out the filling adding whipping cream or a block of cream cheese and cooking it into a pudding. Maybe freeze it for fat bombs and eat it slowly. I will gobble up the crust or incorporate it into fat bombs. Thanks for the recipe though. I read through the comments too late to see I could have put the swerve in my coffee grinder. Perhaps you could edit the original recipe to say that for future bakers.

    • Maria Emmerich says:

      So sorry. You could make another batch of filling without the sweetener then combine the fillings.