SUGAR FREE CHOCOLATE PIE

This sugar free chocolate pie is rich, creamy and chocolatey! This no-bake dessert comes together easily and is the perfect way to delight your sweet tooth while sticking to your health goals!

I was recently at a gathering and on the table was a rich and creamy, delicious looking chocolate mousse pie. I’ve always loved chocolate and so I was sooo tempted to dig into a piece. Instead I started to brainstorm on how I could create a decadent keto chocolate mousse pie that would be diabetic friendly, easy, and delicious… not too much to ask right?? Could I create something perfect to satisfy my chocolate cravings?

I already knew that I could use my keto graham cracker crust, but I needed to figure out how to make a filling that would be thick, rich and creamy without loading on carbs and sugar. So I decided that sugar free pudding would be a great place to start. I love shortcuts that make things easier, and I knew that since sugar free pudding is delicious on it’s own it would create the perfect base for this pie.

• New Posts You Might Have Missed
• Pumpkin Spice Rice Krispie Treats
• 2 Ingredient Pumpkin Muffins
• Buffalo Chicken Pasta Salad

So I used my keto friendly crust, filled with a rich and creamy sugar free chocolate pie filling, and a low carb whipped cream topping. Nothing is missing from this delicious pie!

This pie is made super creamy with the use of heavy whipping cream, it creates a thick rich filling that is also lower in carbs, however it is not low in calories. This pie isn’t perfect for every diet it is low sugar, and lower carb, but not low calorie. (See below for substitutions)

This sugar free chocolate pie is the perfect dessert for a family dinner if you have guests that follow a low sugar diet they can enjoy it, and everyone else loves it too!

Ingredient Checklist

You can find the exact ingredient amounts and instructions in the printable recipe card at the bottom of this post

Almond Flour– This gives the crust a nice texture and crunch similar to graham cracker crumbs.

Pecans– These add a little more texture and crunch to the crust while adding another layer of flavor.

Powdered Swerve Sweetener– This used in the crust and whipped topping, it dissolves easily and whips up nicely. You can use other brands of powdered erythritol if you have another brand you prefer.

Butter– I like to use salted butter for this recipe, but you can use unsalted. You’ll be melting it so no need to have it room temperature

Sugar Free Chocolate Pudding– You’ll need 2 of the small boxes, any brand is fine. Make sure to get the instant pudding on the cook and serve kind.

Heavy Whipping Cream– You’ll use this for the pie and the whipped topping, make sure it is chilled up until you use it.

Sugar Free Cool Whip– This helps to create a light and fluffy texture, any brand will work. Make sure it is thawed before using.

Cream Cheese– This helps stabilize the whipped topping and make it nice and creamy.

Vanilla– Make sure you have real vanilla extract, imitation doesn’t taste near as good!

First we’re to to make the crust. You’ll need to finely chop pecans, you want to make sure there are no large pieces. You can also chop them in the food processor.

Now we’re going to toast the pecans and the almond flour, this creates a nice crunchy texture and nutty taste.

 Place the chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden. Toasting the almond flour and pecans prevents us from having to bake the crust making this a true no-bake dessert!

Melt butter and place in a medium bowl stir in powdered sweetener and the toasted almond flour mixture and mix until well blended.

Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the pie filling.

In a large mixing bowl, using an electric stand mixer or hand mixer mix chocolate pudding mix, and whipping cream on low until smooth and creamy. This creates a thick mixture so mixing it by hand would be very difficult.

Next add in the cool whip and continue mixing until well incorporated.

Spread the chocolate filling mixture evenly into the pie crust.

Carefully cover with plastic wrap and place in the refrigerator for an hour.

I like to make the whipped topping right before I serve this pie, but it will hold up for a couple of days in the fridge so you can make it and top your pie in advance or wait until you are ready to serve.

Place your mixing bowl in the freezer for about 15 minutes before making the whipped topping, and make sure your cold ingredients are chilled.

With an electric mixer whip the cream cheese until light and fluffy. Add in powdered sweetener and vanilla and mix until creamy and soft peaks form.

With the mixer on low slowly pour in the whipping cream mixing to combine and then gradually increase the speed to high and whip until stiff peaks form.

You can spread the whipped cream mixture across the top of the pie, pipe it around the edges, or just serve each piece with a dollop on top!

Garnish the pie with chocolate shavings if desired. I like to use a sugar free chocolate bar (Lily’s is a delicious brand) and use a vegetable peeler to create chocolate curls.

Keep covered and refrigerated and serve cold.

Tips, Swaps & FAQ

Add chocolate chips– Sugar-free chocolate chips make a delicious addition to this recipe! I recommend using mini chocolate chips if you’re going to mix them into the pie, and they make a cute and tasty garnish on top!

Make a chocolate crust – Want another layer of chocolate in your pie? Make the crust chocolate by adding 2 teaspoons of unsweetened cocoa powder when you combine the crust ingredients.

Can I use milk instead of heavy cream? Like I mentioned earlier while this recipe is low carb the heavy cream does add a lot of calories! If you want a lower calorie option you can swap out the cream for whole milk in the pie filling. It won’t be as rich and creamy, and it will add to the overall carb count (Milk has more carbs than heavy cream) Another option is an ultra pasteurized milk like Fairlife, it has less sugar and carbs than normal milk. For best results I would NOT use fat-free milk. There is no subsitiution for heavy cream in the whipped topping but you can substitute cool whip if you’d like.

Can I use a different flavor of pudding? This recipe is a pretty good base for other flavors if you’d like to experiment. Any flavor of instant sugar free pudding can be used in this recipe, and if you start with vanilla you can always add berries to make even more flavors. Depending on what you add it may change the texture a bit so make sure not to add anything with too much liquid.

The post Sugar Free Chocolate Pie appeared first on Far From Normal.

2022-10-13T17:33:37Z dg43tfdfdgfd