🍫 Keto Mississippi Mud Pie with Allulose

Mississippi Mud Pie is the ultimate chocolate lover’s dessert: a layered masterpiece with a crisp crust, fudgy flourless cake, silky chocolate custard, and a cloud of whipped cream on top. Traditionally, this pie is loaded with sugar and carbs — but with a few clever swaps, you can enjoy this indulgence while staying keto-friendly.

By using Keystone Pantry Allulose as the primary sweetener and carefully selecting low-carb ingredients, this version delivers all the decadence without the sugar crash.

🥘 Ingredient Breakdown & Why We Use Them

Chocolate Custard Layer

• Allulose (1½ cups): A natural, zero-calorie sweetener that caramelizes and behaves like sugar without impacting blood sugar. It’s the backbone of keeping this dessert keto.

• Unsweetened Cocoa Powder (½ cup): Rich chocolate flavor without added sugar or carbs.

• Cornstarch (¼ cup): Helps thicken the custard. While it adds some carbs, the small amount used is spread across 12 servings, keeping it keto-friendly.

• Egg Yolks (4 large): Add richness, creaminess, and help thicken the custard.

• Whole Milk (2½ cups): Provides creaminess. Can be swapped for unsweetened almond milk or half heavy cream to lower carbs further.

• Butter (3 tbsp): Adds silky texture and richness.

• Unsweetened Chocolate (3 oz): Deepens the chocolate flavor without sugar.

• Vanilla Extract (2 tsp): Balances and rounds out the flavors.

Crust

• Almond Flour (swap for traditional flour): Keeps the crust low-carb while still providing structure.

• Allulose (1 tbsp): Lightly sweetens the crust without sugar.

• Salt (½ tsp): Enhances flavor.

• Butter & Shortening (7 tbsp total): Provide flakiness and structure.

• Ice Water: Helps bring the dough together without overworking it.

Flourless Chocolate Cake Layer

• Unsweetened Chocolate (4 oz): Base of the cake — intense, pure chocolate flavor.

• Allulose (¼ cup): Keeps sweetness balanced without sugar.

• Butter (½ cup): Moisture and richness.

• Eggs (3 large): Provide structure and help the cake rise.

• Honey (½ cup – swap with allulose syrup for strict keto): In the original recipe, honey adds moisture and sweetness. To keep it keto, use Keystone Pantry Allulose Syrup instead.

• Vanilla (2 tsp): Smooth flavor balance.

• Cocoa Powder (¼ cup): Doubles down on chocolate intensity.

• Espresso Powder (2 tsp): Deepens the chocolate flavor without tasting like coffee.

• Salt (½ tsp): Balances sweetness.

Whipped Cream Layer

• Heavy Whipping Cream (1¼ cups): Classic keto-friendly topping.

• Vanilla (1 tsp): Flavor enhancer.

• Honey (1 tbsp – swap with allulose syrup): Sweetness without carbs when replaced.

• Optional Chocolate Shavings: Makes the presentation irresistible without piling on sugar.

👩‍🍳 Instructions (Keto Adapted)

1. Chocolate Custard: Whisk allulose, cocoa, cornstarch, and salt in a saucepan. Add egg yolks and milk, whisk smooth. Cook until thick, then stir in butter, chocolate, and vanilla. Chill for 3+ hours.

2. Crust: Mix almond flour, allulose, salt, butter, and shortening until crumbly. Add ice water slowly until dough forms. Chill, roll, and bake at 375°F for 20 min. Cool.

3. Flourless Cake: Melt chocolate, allulose, and butter together. Whisk eggs, allulose syrup, and vanilla separately. Combine with cocoa, espresso, and salt. Pour into crust and bake 20–25 min. Cool.

4. Whipped Cream: Beat cream, allulose syrup, and vanilla until peaks form. Spread over chilled pie. Garnish with chocolate shavings.

📊 Nutrition Facts (per slice, 1 of 12)

(Values approximate with almond flour crust + allulose syrup substitutions)

• Calories: 295

• Fat: 27g

• Saturated Fat: 16g

• Net Carbs: 6g

• Fiber: 3g

• Protein: 6g

• Sugar: <1g (naturally occurring only)

❓ FAQ

1. Is this Mississippi Mud Pie really keto?
Yes! By replacing sugar with Keystone Pantry Allulose and using almond flour instead of wheat flour, this pie stays low-carb while still being indulgent.

2. Can I make the crust nut-free?
Yes — swap almond flour with sunflower seed flour for a nut-free, low-carb option.

3. Why use allulose instead of erythritol or stevia?
Allulose tastes and bakes like sugar without the cooling aftertaste of erythritol or bitterness of stevia. It also caramelizes beautifully, making it perfect for custards and cakes.

4. Can I make this ahead of time?
Definitely! This pie actually tastes better chilled. Make it up to 24 hours in advance.

5. Do I have to use espresso powder?
No, but it enhances the chocolate flavor. If you skip it, the pie will still be delicious.

6. Is cornstarch keto?
Cornstarch isn’t technically keto, but the small amount used (¼ cup for the entire pie) contributes minimal carbs per slice. For stricter keto, you can use xanthan gum or arrowroot powder.

7. Can I freeze this pie?
Yes, but it’s best enjoyed fresh. If freezing, wrap tightly and thaw overnight in the fridge before serving.