A delicious dairy free low carb chocolate pie topped with sweetened whipped coconut cream that’s been stabilized. The crust is almond flour based.
I thought I’d try a dairy free pie recipe using a basic egg free almond flour pie crust. Egg whites and milk based products can aggravate autoimmune conditions like my Graves disease.
It’s been hard for me to give up dairy so I’ve been working on more recipes without it. The problem is that dairy is highly inflammatory mainly due to the A1 casein. That’s why A2 casein based milk is becoming more popular.
This dairy free low carb chocolate pie came out much better than expected. The filling was a little soft, but I wanted it to remain creamy so I didn’t add any gelatin which may have made it too firm.
I did add in grass-fed gelatin to the topping. It made the coconut cream stiffer and more like a meringue.
How to make a diary free chocolate pie
You’ll want to make a low carb pie crust first. I opted to use almond flour, but you can use a mix of almond and coconut flour like the one used for my sugar free coconut cream pie.
A cooked chocolate custard is then made for the filling. And stabilized coconut cream is used for the topping.
Making a low carb chocolate pie filling
To make the chocolate filling, canned coconut cream is heated. (photo 1) Then, egg yolks are added to thicken it. (photos 2, 3, and 4)
Granulated low carb sweetener and xanthan gum are then stirred in. (photos 5 and 6) Unsweetened baking chocolate is melted in next. (photos 7 and 8)
After the chocolate is melted, the pot is removed from the heat. Vanilla extract and a small amount of salt are then added. (photo 9)
The hot filling is then poured into a medium bowl, covered with plastic wrap and chilled in the refrigerator for at least 4 hours. (photos 10 and 11)
Once set, the chilled chocolate filling is spread into the cooled pie crust. (photos 12 and 13)
Making a dairy free whipped cream topping
You’ll want to chill a can of coconut cream and a mixing bowl overnight in the refrigerator before starting. If you can’t find unsweetened canned coconut cream, you can use the solid part of chilled coconut milk instead.
Then, pour the chilled coconut cream into the chilled mixing bowl. (photo 14) It’s then whipped with a little dissolved grass-fed gelatin to keep it from getting flat. (photos 15 and 16)
The whipped coconut cream is then spread evenly over the filling to complete the dairy free low carb chocolate pie. (photos 17 and 18) To dress it up, I like to sprinkle on some shaving baking chocolate.
The non-dairy whipped cream topping was perfect and it stayed that way for over a week. Adding gelatin to the whipped coconut cream helps to stabilize it so it doesn’t go flat.
I found the topping to be similar to meringue rather than a soft whipped cream that I’ve used on other pies.
Inspiration for the recipe
My creamy keto chocolate pudding recipe was used as the inspiration for the pie filling. I tested a few filling recipes and found that xanthan gum resulted in a creamier filling than those thickened with gelatin.
I thought about using glucomannan powder instead, but my experience with the konjac root thickener shows it to also make things too firm. So, that’s why I opted to use xanthan gum as the thickener.
Since egg whites bother me, it wasn’t an issue to add just the yolks to the filling for this dairy free chocolate pie. Yolks are where all the nutrients are anyway. I just toss the whites as I’m sensitive to them.
The perfect sugar free chocolate pie
This delicious dairy free low carb chocolate pie recipe is perfect to share during the holidays. But it’s also a simple treat that can be enjoyed year round.
And it’s perfect for anyone avoiding gluten, dairy, and egg whites which are some of the top inflammatory foods to avoid!
I loved this pie so much, I’ll be making it regularly. If you make this recipe, I’d love to know what you think in the comments.
Dairy Free Low Carb Chocolate Pie Recipe
Dairy Free Low Carb Chocolate Pie Topped - Sugar Free
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.
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 1/4 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.
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.
Spread chilled chocolate pie filling into crust.
Cover filling evenly with whipped coconut cream mixture.
Nutritional data is based on cutting pie into 10 even slices with each slice having about 6g net carbs.
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.