Decadent Low Carb Chocolate Pie Recipe
Gather around, fellow foodies! Today, I am excited to share with you my mouth-watering low carb chocolate pie recipe. This dessert is perfect for satisfying your sweet tooth without having to worry about consuming too many carbs or gluten. Plus, it’s completely sugar-free!
Many people think that following a low-carb diet means saying goodbye to desserts forever, but not with this delicious chocolate pie recipe. It’s made with wholesome ingredients like almond flour, unsweetened chocolate squares, and heavy cream to create a rich and creamy filling that will make your taste buds dance with joy.
But wait, there’s more! If you’re following a ketogenic diet or simply want to reduce your carb intake, this decadent dessert is just what you need. It contains only 3-5 grams of net carbs per slice, making it the perfect keto-friendly treat to enjoy after a meal or for an afternoon snack.
So let’s put on our aprons and start baking this indulgent low carb chocolate pie together! Get ready to impress your friends and family with this delicious gluten-free dessert that looks as good as it tastes.
Why You’ll Love This Recipe
Are you craving a rich, chocolaty dessert but worried about the carbs and sugar? If the answer is yes, then you have come to the right place. I present to you a recipe for a delicious, low carb chocolate pie that is free of both sugar and gluten.
What makes this recipe so special? First off, it is keto-friendly and low in net carbs, making it an ideal dessert for those on a low carb diet. Second, this chocolate pie boasts a rich and creamy texture that will satisfy even the most discerning sweet tooth. It uses baker’s unsweetened chocolate squares, cocoa powder, and dark chocolate chips to create an intense chocolate flavor that is sure to impress.
So what are the ingredients that make up this delicious treat? The crust is made with almond flour and butter, which provides nutty goodness and a satisfying crunch without the gluten. The pie filling calls for cream cheese, heavy cream, vanilla extract, and artificial sweetener to create a rich and airy base for the chocolate. Finally, the filling includes baker’s unsweetened chocolate squares and dark chocolate chips melted together with some heavy cream to create a velvety-smooth finish.
But that’s not all! This recipe also allows for variations and substitutions based on your preferences. You can add in pecans or coconut flakes to the crust or swap out dark chocolate chips for sugar-free white chocolate.
Overall, this low carb chocolate pie recipe is perfect if you want to indulge in something sweet without compromising on taste or your health goals. Trust me; once you try it out, you’ll love every bite.
Ingredient List
Here are the ingredients you will need to make this delicious low carb chocolate pie:
- For the pie crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 2 tbsp artificial sweetener
- ¼ tsp salt
-
¼ cup butter, melted
-
For the chocolate pie filling:
- 1 cup heavy cream
- 8 oz Baker’s unsweetened chocolate squares, chopped
- ¾ cup artificial sweetener
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 tbsp butter
Note: You can also use a pre-made pie crust if you prefer. Just make sure it’s low carb and gluten-free.
Optional topping: Whipped cream or shaved sugar-free chocolate.
Note on measuring: All measurements are United States customary and are approximate (not weight).
The Recipe How-To
Now that you have the ingredient list, let’s dive into how to make this delicious Low Carb Chocolate Pie. Follow the step-by-step instructions below to prepare a rich, creamy and heavenly dessert.
Step 1: Pie Crust
- Preheat your oven to 350°F.
- Combine 1 ½ cups of almond flour and 2 tbsp of cocoa powder in a mixing bowl.
- Add 2 tbsp of artificial sweetener and ¼ tsp of salt.
- Mix thoroughly.
- Melt ¼ cup of butter and pour it into the mixture.
- Work it with a fork until a crumbly mass is formed. Then, press it down and spread it out evenly on the bottom and sides of a pie dish.
- Bake for about 10 minutes or until the crust turns golden.
Step 2: Chocolate Filling
Part A: Pudding
- In a medium saucepan, whisk together these 6 ingredients and bring them to boil over medium heat.
- 3 cups of heavy cream
- 1 cup of unsweetened almond milk
- 4 eggs (lightly beaten)
- ¾ cup of artificial sweetener
- 4 ounces of sugar-free dark chocolate
- 1 teaspoon of vanilla extract
- Remove from heat once boiling. Add in gradually whisking it smoothly until mixed:
- A slurry made from combining:
- 3-5 tablespoons of water
- 2 teaspoons cornstarch or xanthan gum
- A slurry made from combining:
- Let it keep cooking for another minute. It will continue thickening as it cools down. Pour the pudding into your baked crust.
Part B: Chocolate Cream
- In another saucepan, melt with low heat:
- 4 ounces of baker’s unsweetened chocolate squares
- ½ cup of heavy cream
- Step up the heat to medium, add in & whisk these 2 ingredients quickly to emulsify:
- 8 ounces of cream cheese (softened at room temperature)
- ¾ cup of artificial sweetener
- When they are fully mixed and warm, pour in the saucepan contents and mix all together. Then, pour over your pudding layer.
Step 3: Bake and Chill
Part A: Bake
- Bake your pie at 350°F for about 20 minutes.
- Let it cool down until the surface is hardened and becomes slightly jiggly.
Part B: Chill
- Let it completely chill for a few hours.
- Decorate it with some whipped cream or chocolate chips before serving.
Enjoy this delicious Low Carb Chocolate Pie with your loved ones, perfect
Substitutions and Variations
There are many ways to make this low carb chocolate pie your own. Here are a few substitution and variation ideas to get you started:
– Almond Flour Pie Crust: If you don’t like the taste of almond flour, you can try substituting it with coconut flour or another low carb flour of your choice. The texture may be different, so experiment to see what you prefer.
– Different Sweeteners: If you don’t like the taste of an artificial sweetener, try using a natural one like stevia or monk fruit. Be aware that this may affect the texture and sweetness level of the final product.
– French Silk Pie: To make a French silk pie instead of a chocolate cream pie, simply whip together 1 cup of heavy cream with 1/4 cup of powdered sugar or sweetener until it forms soft peaks. Fold in 6 ounces of melted bakers unsweetened chocolate squares and spoon into the pie crust.
– Chocolate Pecan Pie: To make a chocolate pecan pie, add 1/2 cup of chopped pecans to the chocolate filling before pouring it into the crust. Bake as directed.
– Coconut Milk: Instead of heavy cream, try using coconut cream or milk for a dairy-free version.
No matter what substitutions or variations you choose, make sure to keep an eye on the net carbs and adjust accordingly. Experimenting with low carb desserts can be fun and delicious!
Serving and Pairing
Now that you have mastered making this delectable low carb chocolate pie, it’s time to serve and enjoy it. Sit back, relax, and indulge in every bite of this rich and creamy dessert. The pie is best served chilled, so I recommend letting it sit in the fridge for at least 2 hours before serving.
This pie is so decadent on its own that it doesn’t need any fancy accompaniments. However, if you must pair it with something, try serving it with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream. The creamy vanilla flavor pairs perfectly with the rich chocolatey taste of the pie. If you’re feeling adventurous and want to add a little crunch to your dessert, sprinkle some chopped nuts on top before serving.
If you’re having a gathering or dinner party, the low carb chocolate pie is sure to be a crowd-pleaser. Pair it with a nice cup of coffee or tea after dinner for a perfect end to your meal.
One thing to note about serving and pairing this recipe is the portion control. While this pie may be low in carbs, it’s still high in calories due to its filling ingredients such as heavy cream and butter. A small slice will satisfy your sweet tooth without feeling guilty.
I hope these serving and pairing tips are helpful as well as inspiring! Enjoy your low carb chocolate pie!
Make-Ahead, Storing and Reheating
One of the best things about this low-carb chocolate pie recipe is that it can be made in advance, which makes it perfect for planning ahead for dinner parties or events. You can prepare the pie crust and filling the day before and store them separately in the fridge. Then, when you are ready to serve, simply pour the filling into the crust and bake.
Storing this delicious pie is simple, just cover it with plastic wrap or aluminum foil and store it in the refrigerator. The chocolate cream pie will last up to four days in the refrigerator if stored correctly.
If you want to reheat your keto chocolate cream pie, preheat your oven to 350°F (180°C) and bake for 10-15 minutes until warmed through. Alternatively, you can microwave slices on a microwave-safe plate or container for 20-30 seconds until heated.
Additionally, since this chocolate cream pie has a rich creamy texture, it pairs beautifully with whipped cream or ice cream. You can serve it chilled or at room temperature.
Pro tip: To keep your almond flour crust from getting soaked, avoid covering it tightly with plastic wrap or foil as moisture will build up and soften the crust. Instead, cover it loosely and refrigerate until serving time.
Tips for Perfect Results
To ensure that your low carb chocolate pie turns out perfectly every time, I’ve compiled some tips and tricks that you can use in the kitchen.
Firstly, when making the crust, make sure to refrigerate the dough before rolling it out. This will prevent the crust from becoming too thin and cracking in the oven. Also, don’t forget to prick the bottom of the crust with a fork before baking it to avoid it from puffing up.
Secondly, when making the filling, melt the chocolate and butter together slowly over a double boiler until completely smooth. This will prevent the chocolate from seizing and forming clumps in your pie filling.
Thirdly, if you’re using an artificial sweetener for this recipe, keep in mind that some brands are sweeter than others. Therefore, it’s essential to adjust the sweetness level to your preference by tasting and adding more or less accordingly.
Fourthly, for a richer and creamier pie filling, add some heavy cream or coconut cream to your chocolate mixture before pouring it into your baked crust. This will give your pie a luxurious texture that everyone will love.
Fifthly, for an extra crunch in your chocolate pie, consider adding chopped nuts such as pecans or almonds on top of the filling before baking it. You can also sprinkle some unsweetened cocoa powder for an additional chocolatey flavor.
Lastly, don’t be afraid to experiment with different variations or substitutions on this recipe! For instance, for a keto-friendly option, swap out almond flour pie crust for a cocoa powder low carb chocolate crust!
Follow these tips and tricks for perfect results every time you bake this delicious low carb chocolate cream pie!
FAQ
Now that you have all the details on this delicious low-carb chocolate pie recipe, you might have some questions about ingredients or the preparation process. Therefore, in this FAQ section, I will address some of the most common questions about making sugar-free and gluten-free chocolate pie to ensure that you enjoy a perfect result every time you make it. Keep reading to find out more!
How many carbs are in sugar free chocolate pie?
This recipe contains 190.2 calories and provides 23.1 mg of potassium. The total carbohydrate content is 21.1 g with 0.9 g of dietary fiber and 8.1 g of sugars.
Can you have sugar free chocolate on keto?
When following a keto diet, you can still indulge in chocolate as long as it meets certain criteria. It should be sugar-free and contain at least 70% cocoa to be considered keto-friendly. Opting for this type of chocolate can provide as little as 1 g net carb per serving. In addition to traditional dark chocolate, there are other keto-friendly chocolate products that you can also enjoy while on a low-carb diet.
Is sugar free pudding low carb?
When it comes to sugar-free pudding, it’s important to note that it still contains carbohydrates. For a serving size of 3.5 ounces or less than 1/2 cup, the carb content can vary from 4 to 14 grams depending on the brand. In comparison, traditional pudding has much higher carb content with 20 to 25 grams per serving.
How many carbs are in a chocolate pie?
One serving of Chocolate cream pie, which consists of a single crust and 1/8 of a 9″ pie, has roughly 50.7g carbohydrates in total, 48.3g net carbs, 22.7g fat, 7.6g protein, and 437 calories.
Bottom Line
In conclusion, this low carb and gluten-free Chocolate Pie recipe is a must-try dessert for those looking to cut down on carbs and sugar without giving up on their sweet indulgences. With its rich and creamy chocolate filling and crunchy almond flour crust, this easy-to-make pie is perfect for satisfying your sweet tooth while keeping your diet on track. And best of all, it’s versatile enough to suit a variety of dietary restrictions, making it an ideal dessert option for almost everyone.
So why not give this delectable Chocolate Pie recipe a try? Not only will it help you stay on track with your fitness goals, but it will also make you realize that being healthy doesn’t have to be boring or tasteless. With just a few simple ingredients, you can create a decadent dessert that is sure to impress even the pickiest eaters.
Remember to experiment with different variations and substitutions as per your preferences and needs. Whether served at your next family gathering or enjoyed as a special treat for yourself, this Chocolate Pie recipe is a delicious way to kick back and enjoy the sweeter things in life without compromising on health benefits.
Delicious Low Carb Chocolate Pie (Sugar Free and Gluten Free) Recipe
Ingredients
- 2 cups almond meal
- 3 egg yolks
- 2 tablespoons butter, softened
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 (1 ounce) squares baker's unsweetened chocolate squares
- 7 tablespoons truvia artificial sweetener
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3 egg yolks (lightly beaten)
- 1 tablespoon butter
- 1 1/2 teaspoons vanilla
Instructions
- For the Crust: Mix together first 6 ingredients until well incorporated.
- Press into a 9" glass pie plate.
- Bake at 350 degrees for about 20 minutes or until browned and crispy, let cool.
- Pie filling: Mix together chocolate, truvia, corn starch, salt, milk and cream in a saucepan over medium heat until boiling, boil 2 minutes stirring constantly.
- Add 1/2 of pudding mixture to beaten egg yolks, mix lightly then return to heat and boil 2 additional minutes.
- Remove from heat, add butter and vanilla, mix.
- Pour into pie shell.
- Let sit until cooled, then place plastic wrap over the pie and refrigerate several hours or overnight. The pie need to be completely cooled to set, and tastes much better and has the best texture straight from the fridge.
- Whip up some heavy cream with truvia to top the pie if you like (YUM!) Enjoy.
- **NOTES: You can use all heavy cream instead of half milk if you want the carbs to be even lower. I used half milk because it makes the pie about 1200 calories less and for only about 1.5g carbs more. If you dont worry at all about calories, then by all means use full heavy cream in place of the milk.
- ** My mom told me to put plastic wrap over the pie and place it directly in the fridge to keep it from forming a skin, however i found that the plastic wrap over the pie while it was still hot cause major condensation and my pie to become wet. So i ended up letting it sit on the counter uncovered until it was only slightly warm, then i wrapped it and refrigerated it overnight. It turned out great. If you do have a problems with the condensation, just place a paper towel or two on the pie to soak it up.
- ** Cook time includes chilling. Add up nutritional info yourself for correct amounts. I get 6.1g-7.6g carbs per slice depending on cream/milk used.
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