This low carb chocolate pie does not taste low carb at all. It is creamy and chocolatey and sweet. And, it is a perfectly chilled summer dessert. Oh, yeah, this low carb chocolate pie is on constant rotation in my house.
Looks delicious, right? Because I have to count calories, the calorie count is a bit high for me, but I have a fix for that. Scroll down to Tip Time if you want to cut the calories, carbs, and fat grams.
Ingredients for low carb chocolate pie filling
- 3 egg yokes
- 1 tbsp butter, melted
- 1 tbsp vanilla
- 2 cups heavy whipping cream
- 1/2 cup unsweetened cocoa powder
- 1/2 cup baking Stevia
Directions for low carb chocolate pie filling:
- Mix all ingredients until well-combined.
- Over medium heat, continuously whisk filling for 2-3 minutes until thickened.
- Remove from heat and cool to room temperature.
- Pour into pie pan and refrigerate.
For the crust, check out this low carb pecan crust:
Ingredients for low carb pecan crust:
- 2 1/2 C Pecan halves, ground in food processor (same as 1-10 oz. bag)
- 4 TBSP Butter, Melted
- 1/2 tsp. Ground Cinnamon
- 1/3 C Splenda
Directions for low carb pecan crust:
- Combine ground pecans, Splenda, and Cinnamon in a medium bowl.
- Add butter and mix until dough forms into balls and sticks together.
- Press into a 9 1/2 inch deep dish pie pan bottom and up the sides.
- Chill in the refrigerator for 30 to 45 minutes.
- For unbaked pies bake at 350 for 12 to 15 minutes or until very slightly browned. DO NOT over bake, nut crusts taste burned before they look burned.
- For a baked pie, do not pre bake crust. Add ingredients and bake on middle rack or higher according to degrees and time for the pie being baked.
Nutritional information: Pie serves 8
- Calories: 385
- Fat: 42 grams
- Net Carbs: 8 grams
- Protein: 12 grams
Tip #1: To reduce the calorie and carb counts, forgo the crust and serve in dessert cups. Without the crust, a serving of this yummy chocolate treat comes in at only 231 calories, 24 grams of fat, and 3 net carbs!
Tip #2: Use a silicone whisk when thickening the filling. Compared to a wire whisk, a silicone whisk won’t damage your saucepan or make that awful scraping noise as it hits the bottom of the pan over and again.
You’ve got the ingredients list, you’ve got the directions, not get yourself a chocolatey, low carb treat!
Happy eating, my friends!