Best Low Carb Chocolate Pie Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.9/5
(2138 reviews)
Best Low Carb Chocolate Pie
Zylo Recipes

Description

Indulge in the exquisite delight of this double chocolate pie, a symphony of rich, dark chocolate flavors and textures. The experience begins with a deeply satisfying chocolate crust, offering a subtle yet firm foundation that perfectly complements the creamy, decadent filling. Imagine slicing through the pie, revealing a luscious chocolate cream, its smooth and velvety texture promising pure indulgence with every bite.

Once chilled to perfection, the pie transforms into a cool, refreshing treat, its flavors deepening and melding together. A delicate chocolate buttercream, piped artfully around the pie's edge, adds a touch of elegance and an extra layer of chocolate intensity. Each slice is a work of art, a testament to the simple pleasure of well-crafted chocolate dessert.

This chocolate pie is more than just a dessert; it's an experience. It's the perfect ending to a satisfying meal, a sweet reward after a long day, or simply a delightful afternoon treat enjoyed with a steaming cup of coffee or tea. The rich chocolate notes pair beautifully with the warmth of the beverage, creating a moment of pure bliss.

For the best chocolate flavor, consider using a Dutch-processed cocoa powder. Its deep, dark color and intense chocolate notes elevate the pie to new heights of indulgence. However, regular cocoa powder will work just fine.

Whether you're a chocolate aficionado or simply someone who appreciates a well-made dessert, this chocolate cream pie is sure to please. Its balanced sweetness, decadent chocolate flavor, and creamy texture make it an irresistible treat for any occasion.

Preparation Time

Prep Time
30 min
Cook Time
15 min
Total Time
45 min

Nutrition Information

Per 1 slice serving
C
Calories
409 Kcal

C
Carbs
12 g
Fi
Fiber
5 g
Sugar
3 g

P
Protein
6 g

C
Fats
38 g
Saturated Fats 23 g
Unsaturated Fats 11 g

Cholestrol 165 mg
Sodium 229 mg
Potassium 149 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    1 cup
    2.
    Coconut flour
    Coconut flour
    5 tbsp
    3.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.25 cup
    4.
    Cocoa powder, unsweetened
    Cocoa powder, unsweetened
    3 tbsp
    5.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    0.5 tsp
    6.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.5 tsp
    7.
    Butter
    Butter
    4 oz
    8.
    Canned coconut milk
    Canned coconut milk
    13.5 fl oz
    9.
    Chocolate chips, sugar free
    Chocolate chips, sugar free
    4 oz
    10.
    Cocoa powder, unsweetened
    Cocoa powder, unsweetened
    3 tbsp
    11.
    Vanilla extract
    Vanilla extract
    1 tsp
    12.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.25 cup
    13.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.25 cup
    14.
    Butter
    Butter
    4 oz
    15.
    Cocoa powder, unsweetened
    Cocoa powder, unsweetened
    3 tbsp
    16.
    Vanilla extract
    Vanilla extract
    1 tsp
    17.
    Almond milk
    Almond milk
    1 tbsp

Instructions

    1.
    Preheat the oven to 350 F (180 C). Combine the ingredients for the pie crust, including the almond flour, coconut flour, 1/4 cup powdered erythritol, 3 tbsp cocoa powder, xanthan gum, and kosher salt. Add in the melted butter and stir to moisten all dry ingredients.
    2.
    Press the pie crust into a pie dish. Make sure to press the crust up the sides of the pie dish. Then bake the crust for 10-12 minutes or until the crust is slightly puffed and cooked through. Allow the crust to cool completely before filling. To speed up the process, allow the crust to cool at room temperature for 10 minutes or so before placing it into the refrigerator.
    3.
    While the crust is cooling, combine the ingredients to make the filling. Start a small pot of boiling water on a stove. Then combine the canned coconut milk and sugar-free chocolate chips in a heatproof bowl. Place the bowl over the boiling water. Stir until the chocolate is completely melted. Then add 2 tablespoons of cocoa powder, 1 teaspoon of vanilla extract, and ½ cup powdered erythritol. Whisk well to combine.
    4.
    Then pour the filling into the chilled crust. Allow the pie to chill overnight in the refrigerator. Doing so will ensure that the filling is firm enough to slice.
    5.
    The next day, make the chocolate buttercream. Beat ½ cup powdered erythritol, ½ stick of room temperature butter, 2 tablespoons of cocoa powder, ½ teaspoon of vanilla extract, and 1 tablespoon of almond milk together until light and fluffy. It is best to do this in the bowl of a stand mixer, making sure to scrape down the sides several times.
    6.
    Fill a piping bag fitted with a star tip (#823) with the chocolate buttercream. Pipe 8 dollops around the edges of the pie. Do so in a way that when you cut the pie, each slice will have a bit of frosting on it. Cut the pie and serve chilled!