Low Carb Chocolate Cream Pie

Low Carb Chocolate Cream Pie

Low Carb Chocolate Cream Pie

I thought I’d try another pie recipe using a basic low carb nut based pie crust. Unfortunately, I lost most of the photos I took while making this low carb chocolate cream pie. For some reason, my memory card became unreadable and had to be reformatted. This pie was okay. I was looking for a way to use up some unblanched almond flour. I didn’t really care for the crust, but it wasn’t terrible. The whipped cream topping was perfect and it stayed that way for over over a week. Adding gelatin to regular whipped heavy cream is a great substitute for cool whip which has ingredients I prefer to avoid. For this chocolate cream pie recipe, the total carbs in each 1/8 pie slice is about 6 grams.

Low Carb Chocolate Pie with Nut Crust and Whipped Cream Topping

Low Carb Chocolate Pie with Nut Crust and Whipped Cream Topping

Low Carb Chocolate Cream Pie

Low Carb Chocolate Cream Pie

A delicious low carb chocolate cream pie sweetened with erythritol and stevia. The crust is made from ground almonds and the top is a meringue.



  1. Preheat oven to 350F. Grease pie pan.
  2. Mix the almonds with the melted butter, erythritol, stevia, and vanilla extract until well combined.
  3. Whip the egg whites and xanthan gum until frothy, beginning on low speed, slowly working up to the highest speed. Add the nut mixture to the egg whites and mix on low setting until thoroughly blended.
  4. Press mixture into a pie pan. Bake at 350F for 15 minutes. Allow to cool before filling.
  6. Place cream, coconut milk and egg yolks in saucepan and mix well. Add xylitol, stevia, salt, and gelatin. Stir in chocolate. Slowly add the xanthan gum while whisking constantly over medium low heat. Bring to a boil and let boil one minute. Remove from heat. Stir in butter and vanilla. Let cool to room temperature. Pour into prepared pie shell.
  8. Soften gelatin in cold water for 5 minutes. Dissolve gelatin by placing it over a small pot of simmering water.
  9. Whip the cream until barely stiff. Add the melted gelatin, stevia and vanilla extract to the cream. Continue whipping until soft peaks form.


* NOTE: Xylitol has been shown to be toxic to pets so keep it away from animals if you have them

Makes 8 servings

Carbs per serving crust: about 1 g

Carbs per serving filling: about 4.2 g

Carbs per serving cream topping: about 0.8 g


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  1. Hope says

    One more quick questions… will xylosweet work with the stevia or should I leave stevia out? I got confused when it said on the bag a cup for cup measurement in sugar. Thank you for all your help!

    • says

      You’re welcome. I had forgotten about the crystallizing, but recently made some chocolate mousse with Swerve and it was crunchy. I think I may have added too much. Adding too much Swerve can also result in crystallizing. It’s kind of a trial and error to get the right mixture of stevia and Swerve so it is sweet enough without getting gritty. And the powdered Swerve seems to crystallize less.

    • says

      Swerve can be substituted one for one in place of erythritol and xylitol. I do not recommend too much erythritol or Swerve in the filling as it tends to crystallize in chocolate, but powdered Swerve may work. If using all Swerve, the crust would be about 2 tablespoons, a little over a cup for filling and about 1/4 cup for topping.

    • says

      Powdered erythritol can be used, but I find it can crystallize in this recipe so I don’t recommend using anything with erythritol. About 3/4 teaspoon of stevia extract powder should be okay but I haven’t tested it in this filling recipe.

  2. says

    Gelatin is optional. I’ve made it both ways and prefer it without. It will be very firm if you include one package (about 2 teaspoons) gelatin.

  3. sharon says

    In the pie filling ingredients list, no mention of gelatin, but in the instructions there is. So would like to know…is there or isn’t there gelatin in the filling.

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