Sugar Free Chocolate Cream Pie Diabetic
Indulge guilt-free with this decadent Sugar-Free Chocolate Cream Pie, specially crafted for diabetic-friendly diets! Featuring a rich, velvety chocolate filling nestled in a no-bake crust made from sugar-free chocolate sandwich cookies, this dessert is a dream come true for chocolate lovers watching their sugar intake. Sweetened with powdered erythritol and enhanced with unsweetened cocoa, this luscious treat achieves the perfect balance of sweetness and richness without compromising on flavor. Topped with a dollop of fluffy, sugar-free whipped topping and optional chocolate shavings, it’s as stunning as it is satisfying. With just 20 minutes of prep and no added sugar, this creamy, low-carb dessert is perfect for special occasions or everyday indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 pieces Sugar-free chocolate sandwich cookies
- 4 tablespoons Unsalted butter, melted
- 1 cup Sugar-free chocolate chips
- 1.5 cups Heavy whipping cream
- 8 ounces Low-fat cream cheese, softened
- 0.5 cup Powdered erythritol
- 3 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 1 cup Whipped topping (sugar-free) for garnishing
- 2 tablespoons Shaved sugar-free chocolate (optional, for garnishing)
Instructions
Prepare the crust: Place the sugar-free chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Transfer the crumbs to a bowl and mix in the melted butter until fully combined.
Press the cookie mixture evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate the crust for at least 30 minutes to set.
Make the chocolate filling: In a microwave-safe bowl, melt the sugar-free chocolate chips in 20-second intervals, stirring in between, until smooth. Let cool slightly.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Add the powdered erythritol, unsweetened cocoa powder, vanilla extract, and melted chocolate. Mix until well combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Assemble the pie: Spoon the chocolate filling into the prepared crust and smooth the top with a spatula. Refrigerate the pie for at least 2-4 hours or until fully set.
Garnish the pie with sugar-free whipped topping and, if desired, sprinkle with shaved sugar-free chocolate.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1903 mg | 83% | |
| Total Carbohydrate | 471.9 g | 172% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 0.9 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1285 mg | 27% | |
*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.
