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.