Low Carb Chocolate Cream Pie
Indulge in a decadent dessert without the guilt with this Low Carb Chocolate Cream Pie! Featuring a rich almond flour crust lightly sweetened with a hint of cocoa, and a luscious, velvety filling made with sugar-free chocolate and whipped cream, this recipe is the perfect treat for keto enthusiasts and chocolate lovers alike. With just 25 minutes of prep time, this no-bake filling comes together effortlessly, offering a creamy, mousse-like texture that pairs beautifully with the crisp crust. Garnished with optional dark chocolate shavings, it’s a show-stopping dessert that’s both low carb and completely crave-worthy. Perfect for special occasions or whenever you’re in need of a sweet yet guilt-free indulgence.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter (melted)
- 3 tablespoons Granular sweetener (erythritol or monk fruit)
- 2 tablespoons Unsweetened cocoa powder
- 1.25 cups Heavy whipping cream
- 4 ounces Cream cheese (softened)
- 0.5 cup Sugar-free chocolate chips (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sweetener (erythritol or monk fruit)
- 2 tablespoons Dark chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
For the crust, mix together almond flour, melted butter, granular sweetener, and cocoa powder in a medium bowl until combined and crumbly.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until set. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the heavy whipping cream using an electric mixer until stiff peaks form. Set aside.
In another bowl, mix the softened cream cheese, melted sugar-free chocolate chips, vanilla extract, and powdered sweetener until smooth and creamy.
Gently fold the whipped cream into the chocolate mixture until fully incorporated. Be careful not to deflate the whipped cream.
Pour the filling into the cooled crust and smooth out the top with a spatula.
Refrigerate the pie for at least 4 hours, or until firm.
Before serving, garnish with dark chocolate shavings if desired.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
