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    Home / Recipes / Pies

    Sugar Free Keto Chocolate Pie Recipe

    By Lisa MarcAurele · Jul 5, 2020 · 20 Comments

    7.5K shares
    Jump to Recipe
    low carb keto chocolate pie

    This decadent sugar free keto chocolate pie is the perfect way to indulge without the guilt! One bite of the flaky almond flour crust, smooth chocolate, and sweet whipped cream topping is sure to satisfy even the most demanding sweet tooth.

    sugar free keto chocolate pie recipe
    Article Index
    • Make ahead crust
    • How to make a sugar free keto chocolate pie
    • How many carbs in sugar free chocolate pie
    • Substitutions for a dairy free
    • The perfect sugar free chocolate pie
    • Other low carb pie recipes
    • Recipe

    Looking for a treat to share with friends and family this holiday season? Or simply craving a dreamy chocolate dessert? Then you absolutely have to try this keto chocolate pie.

    Treat yourself to smooth, creamy chocolate topped with sweetened whipped cream on an almond flour crust. I promise, you’ll be glad you did. And if you plan to share, your friends and family will be too!

    The chocolate layer is adapted from my Creamy Keto Chocolate Pudding Recipe. The modified pudding makes the pie wonderfully rich. To keep it from feeling too heavy, the chocolate layer is then topped with a fluffy whipped cream.

    Gelatin is used to help stabilize the cream layer. I found the topping to be similar to meringue rather than a soft whipped cream that I’ve used on other pies. It really balances the chocolate layer.

    You can also choose to make this low carb chocolate pie with or without dairy. It’s up to you based on your dietary preferences. Both versions are delicious!

    This pie is perfect to share during the holidays. It’s also a simple treat you can enjoy year round. 

    Take it from me, someone who doesn’t have much of a sweet tooth. I loved this pie so much, I plan to make it regularly!

    keto pie crust

    Make ahead crust

    To simplify the preparation, you have the option to make the crust ahead of time. 

    The crust is the only part of the pie that needs to bake. Everything else will chill in the refrigerator to set.

    To make the crust ahead of time, simply allow the pie crust to cool after baking and then freeze. You can keep the crust in the freezer for up to three months until you’re ready to use.

    This crust is very versatile, so don’t hesitate to make and freeze a few. It’s never a bad thing to have extras ready! Especially if you know you’ll be making multiple pies throughout the holidays. Save yourself some time and bake the crusts ahead of time.

    If you prefer a crust that uses both almond and coconut flour, I recommend the crust from my sugar free coconut cream pie.

    crust ingredients in food processor

    How to make a sugar free keto chocolate pie

    To make the crust, pour your almond flour, salt, coconut oil, and dissolved gelatin in a food processor. You can choose to add low carb sweetener if desired. Pulse all the ingredients together until dough forms.

    forming crust from dough

    Form the dough into a ball, then flatten on a piece of parchment paper. Cover with plastic wrap and roll out to fit a 9-10” pie plate. Press into pie plate, then bake at 350°F for 12-15 minutes or until lightly browned.

    Crust can be stored in the freezer for up to 3 months until needed.

    cooking chocolate pudding

    To make the chocolate layer, heat heavy whipping cream and add in egg yolks to thicken. Stir in low carb sweetener, xanthan gum, and baking chocolate. Once the chocolate is melted, remove the mixture from heat and stir in vanilla extract and salt.

    Spoon the chocolate mixture into a medium bowl, cover with plastic wrap, and allow to chill in the refrigerator for at least 4 hours.

    chilled and set pudding

    Lastly, you’ll create the cream layer. In a chilled mixing bowl, whip heavy whipping cream until fluffy. Slowly add dissolved gelatin water, stevia and vanilla extract to the cream. Continue whipping until soft peaks form.

    When you’re ready to assemble your pie, spread the custard layer into the cooled crust and then cover evenly with the whipped cream mixture.

    Serve chilled and enjoy!

    whipped cream topping

    How many carbs in sugar free chocolate pie

    I calculated my nutritional information based on cutting this pie into 10 even slices. Each slice came out to be 11 total carbs with 5 grams of fiber. So a single serving has a total of 6 net carbs.

    Please note that carb count will always depend on the exact ingredients you use. If you want the exact nutrition for your pie, you’ll want to enter the ingredients into a macro counter like MyFitnessPal.

    If you calculate your own macros, remember to subtract sugar alcohols when adding your low carb sweeteners. Otherwise, your carb count will look much higher than it really is. Because sugar alcohols do not impact blood sugar, we do not need to count them in our total carbs.

    Slice of dairy free low carb chocolate pie

    Substitutions for a dairy free

    Looking for a diary free keto chocolate cream pie? 

    I personally avoid dairy since it can aggravate autoimmune conditions like my Graves disease. In fact, I originally developed this recipe to be dairy free. 

    To make the switch, simply use canned coconut cream instead of heavy whipping cream in both layers. The pie still turns out incredibly rich, creamy, and all-around delicious. In fact, I doubt you’ll be able to tell the difference! 

    For the cream layer, you’ll want to chill one can of coconut cream plus a mixing bowl in the refrigerator overnight. This helps the cream whip easier. 

    If you can’t find unsweetened canned coconut cream, you can use canned coconut milk instead. Chilling the can will cause the milk to separate into liquid and cream. Discard the liquid and scoop out the cream.

    Bite of dairy free low carb chocolate pie

    The perfect sugar free chocolate pie

    I am so pleased with how this pie turned out. I plan to make this recipe year round, not just for the holiday season.

    And it’s perfect for anyone avoiding gluten, dairy, and egg whites, which are some of the top inflammatory foods to avoid!

    This low carb chocolate cream pie will stay fresh for about a week in the fridge. The gelatin stabilizes the cream layer, so you don’t have to worry about it going flat. Prep this pie ahead of time for a party, or simply store it in the fridge to enjoy throughout the week.

    If you are bringing it to a party, you’re welcome to dress it up! I like to sprinkle on some shaved baking chocolate for a decorative touch. No one ever minds a little extra chocolate.

    If you try this recipe, I’d love to hear what you think in the comments!

    Other low carb pie recipes

    Can’t get enough low carb pies? I don’t blame you! Here are a few other favorites to check out:

    • Keto Low Carb Pecan Pie features a gooey pecan filling on a light, flaky crust for an irresistible holiday treat!
    • Almond Milk Pumpkin Pie has the perfect spice blend for a traditional flavor without all the excess carbs.
    • Easy Chocolate Mousse Pie With Peanut Crust is pairs sugar free dark chocolate mousse with heavy whipping cream for a rich dessert.
    • Chayote Squash Mock Apple Pie has a taste and texture very close to the real thing, but without the carbs!
    • Easy Lemon Coconut Custard Pie With Coconut Milk is an easy custard pie with coconut and lemon flavors that’s low in carbs and crust-free!
    • Keto Strawberry Pie is made with a modified fat head dough that's filled with a sweet strawberry filling.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Simple dairy free low carb chocolate pie

    Sugar Free Keto Chocolate Pie

    4.67 from 3 votes
    A delicious sugar free chocolate cream pie. The crust is made with almond flour and the top is a stabilized cream. Easily made dairy-free too!
    Prep Time:15 minutes mins
    Cook Time:25 minutes mins
    Total Time:40 minutes mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 10 people
    Calories: 431

    Video

    Ingredients

    CRUST:

    • 2 cups almond flour finely ground
    • ½ teaspoon sea salt
    • 2 Tablespoons coconut oil
    • 1 tablespoon grass-fed gelatin
    • 1 tablespoon lukewarm water
    • 2 tablespoons hot water
    • 2 tablespoons low carb sugar substitute optional

    FILLING:

    • 13 ounces canned coconut cream or heavy cream
    • 3 egg yolks
    • ½ cup low carb sugar substitute
    • 1 - 2 teaspoons xanthan gum start with 1 teaspoons and add more if needed to thicken
    • 2 ounces unsweetened baking chocolate
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon sea salt

    CREAM TOPPING:

    • 13 ounces canned coconut cream (chilled) or heavy cream
    • 1 teaspoon grass-fed gelatin
    • 1 tablespoon lukewarm water
    • 1 tablespoon hot water
    • 30 drops liquid stevia or 2 tablespoons low carb sweetener
    • 1 teaspoon vanilla extract
    US Customary - Metric

    Instructions

    CRUST

    • In food processor, pour in almond flour, salt, and coconut oil. A couple tablespoons of low carb sweetener can be added if desired, but I usually leave it out.
    • In small bowl, soften gelatin in lukewarm water. Then whisk in hot water to dissolve gelatin completely.
    • Pour gelatin into food processor with other ingredients. Pulse all ingredients together until dough forms.
    • With hands, form dough into a ball and then flatten on a piece of parchment paper.
    • Cover top of dough disc with plastic wrap and then roll out into a pie crust circle to fit a 9 to 10 inch pie plate.
    • Bake at 350°F for 12-15 minutes or until lightly browned.

    FILLING:

    • Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with fork until blended.
    • When coconut milk is hot, slowly add about ¼ cup to egg yolks, whisking quickly with the fork.
    • Pour yolk mixture slowly into hot coconut milk.
    • Reduce heat to low then sprinkle in low carb sweetener and xanthan gum.
    • Add baking chocolate and stir until melted. Remove from heat then stir in vanilla extract and salt.
    • Spoon into medium bowl and cover with plastic wrap to prevent a skin forming. Place in refrigerator for at least 4 hours.

    CREAM TOPPING:

    • Soften gelatin in lukewarm water. Whisk in hot water until gelatin is completely dissolved.
    • In chilled mixing bowl, whip the chilled coconut cream until fluffy. Slowly add the gelatin water, stevia and vanilla extract to the cream. Continue whipping until soft peaks form.

    ASSEMBLY:

    • Spread chilled chocolate pie filling into crust. 
    • Cover filling evenly with whipped coconut cream mixture.

    Notes

    A little xanthan gum goes a long way. Start with 1 teaspoon then gradually add more, up to 1 tablespoon, as needed to reach desired thickness.
    Nutritional data is based on using coconut cream and cutting pie into 10 even slices with each slice having about 6g net carbs. Carb count will be lower if using heavy cream.
    If you can't find unsweetened coconut cream, you can chill a can of coconut milk to separate the coconut cream from the liquid. The solid part of the chilled coconut milk is the cream that can be whipped. Or heavy cream can be used instead if dairy-free isn't needed.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 431 | Carbohydrates: 11g | Protein: 9g | Fat: 42g | Saturated Fat: 27g | Cholesterol: 3mg | Sodium: 169mg | Potassium: 286mg | Fiber: 5g | Sugar: 0g | Vitamin C: 2.1mg | Calcium: 61mg | Iron: 3.5mg

    Additional Info

    Net Carbs: 6 g | % Carbs: 5.5 % | % Protein: 8.2 % | % Fat: 86.3 % | SmartPoints: 20
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 431
        [carbohydrates] => 11
        [protein] => 9
        [fat] => 42
        [saturated_fat] => 27
        [cholesterol] => 3
        [sodium] => 169
        [potassium] => 286
        [fiber] => 5
        [sugar] => 0
        [vitamin_c] => 2.1
        [calcium] => 61
        [iron] => 3.5
        [serving_unit] => slice
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    Last Updated: 13 Nov 2019
    « Flourless Paleo Almond Butter Bread (Keto)
    Easy Vegan Chili Slow Cooker Recipe »

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    Reader Interactions

    Comments

    1. JDL

      April 18, 2021 at 6:36 pm

      I found 2 tsp of xantham gum made the filling for too gelatinous and not silky like a firm mousse. I would use 1 tsp max.

      Reply
      • Lisa MarcAurele

        April 19, 2021 at 10:26 am

        Thanks. I'll add that to the recipe card.

        Reply
    2. Candice

      September 27, 2019 at 6:22 am

      Can you make this crust and feeze it for later? Also, what are sugar substitutes? Are they things like honey or maple syrup?

      Reply
      • Lisa MarcAurele

        September 27, 2019 at 8:56 am

        The crust can be made ahead and frozen until needed (up to 3 months) if you'd like. You can use any sweetener you like with proper conversion.

        Reply
      • Luana Dawn Alger

        December 25, 2023 at 1:50 am

        5 stars
        This looks absolutely luscious. I'm going to try it, but will use granular allulose instead, since it doesn't crystallize and it's better for baking. I will certainly let you know how it turns out.

        Reply
    3. Emily Kemp

      July 05, 2018 at 6:26 am

      5 stars
      This sounds absolutely delicious!

      Reply
    4. Tiffany

      January 23, 2017 at 10:14 am

      I made this and it thickened beautifully, but I found it to be oily and the chocolate filling wasnt smooth. Also, it wasnt very sweet. My whipped cream was sweeter than the filling. If you are looking for that classicly smooth french silk type filling, this comes close but I think it might need some tweaking. While I can appreciate all of the "Wow, this looks good" comments, I really prefer to hear from the people who actually made it to compare notes. Did anyone else have this experience?

      Reply
      • Lisa

        January 23, 2017 at 5:26 pm

        I do have some ideas on getting it smoother, but it may not hold up as well. Likely, the gelatin needs to be reduced or incorporated differently.

        Reply
    5. Hope

      November 25, 2014 at 6:13 pm

      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!

      Reply
      • Lisa

        November 25, 2014 at 6:43 pm

        Xylosweet works well with stevia. You may want to start light on the sweeteners and taste test to get right amount.

        Reply
    6. Hope

      November 24, 2014 at 3:28 pm

      Thank you! I have noticed swerve crystalizing when I put things in the fridge. This look so good!

      Reply
      • Lisa

        November 24, 2014 at 4:58 pm

        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.

        Reply
    7. Hope

      November 23, 2014 at 9:49 pm

      I am planning on making this for thanksgiving, do you know the measurements for sweetener if your using swerve?

      Reply
      • Lisa

        November 24, 2014 at 12:35 am

        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.

        Reply
    8. Pam

      October 20, 2011 at 4:53 pm

      This pie looks amazing! Mmmmmm, I love chocolate!

      Reply
    9. Philip

      February 22, 2011 at 1:12 pm

      Is it necessary to use powdered xylitol for the filling? Is powdered erythritol okay?

      Best regards

      Reply
      • Lisa

        February 23, 2011 at 12:36 am

        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.

        Reply
    10. Lisa

      December 26, 2010 at 3:01 pm

      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.

      Reply
    11. sharon

      December 26, 2010 at 1:00 am

      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.
      thanks......

      Reply
    12. elra

      October 25, 2010 at 5:48 pm

      Low carbs sounds good to me !

      Reply
    4.67 from 3 votes (1 rating without comment)

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