An incredibly rich and decadent dessert, this chocolate cream pie is the perfect special treat! Low-carb, paleo, gluten-free, grain-free, dairy-free.
This chocolate cream pie is the perfect special treat!
I’m a big fan of super-chocolatey desserts, as you may know by now. This chocolate cream pie is not only a delicious treat, but it’s also really low in carbs and sugars, and it’s free of gluten and other grains.
What I like about this pie is how incredibly simple it is to make. I use my delicious low-carb pie crust, which I use quite often. Alternatively, you could use your favorite pie crust recipe, or buy a premade or frozen pie crust, if you prefer. That would speed this recipe up even more!
For the pie crust, if you decide to make the one I developed and love, you’ll need almond flour, tapioca flour and water. Simply mix them all together in a bowl to form a dough that can be rolled out with a rolling pin.
Transfer the dough to the pie crust, and fix any cracks and form the edges of the crust. Bake until the crust hardens, and then remove from the oven and allow to cool.
The filling is to-die-for!
Honestly, you might not even need the crust, because the filling is definitely the best part of this recipe!
The filling is easy to assemble, I promise! To make it, you’ll need gelatin, cocoa powder, a granulated sweetener of choice (I like Pyure), vanilla extract, hot water and a can of coconut cream.
Mix the gelatin, cocoa powder, sweetener and vanilla extract together in a bowl, and add in the hot water. Mix to combine, then add in the can of coconut cream.
Spoon the mixture into the cooled pie crust and top with whipped cream and chocolate chunks or shavings, if you like. Cover and place into the fridge for approximately 1 hour to harden.
I don’t like the taste of coconut, does this have a coconut flavor?
It does have a mild coconut flavor, but it is definitely subtle compared to the chocolate and sweetener. My husband also doesn’t like coconut, but he loves this pie! If you really don’t want it to taste anything like coconut, you could use heavy cream instead (approximately 1 cup), which you will need to whip to get it fluffy.
Can I use my own pie crust instead?
Yes, you certainly can! If you are following a specific diet, make sure it fits your diet (low-carb, gluten-free, etc). Also be sure to recalculate the carb count if you do.
You may also enjoy:
Chocolate Cream Pie (Low-Carb, Paleo)
- 1 batch low-carb pie crust click here for recipe
- 2 0.25 oz packets gelatin
- 6 tablespoons cocoa powder
- 1/4 to 1/3 cup granulated sweetener of choice depending on how sweet you like your desserts (48 g). I like the Pyure stevia blend
- 1/2 teaspoon vanilla extract
- 1/4 cup boiling water (2 oz)
- 1 13.66 oz can coconut cream
- chocolate shavings or whipped cream, optional
- Make one batch of low-carb pie crust. Bake in oven. Set aside to cool while you prepare the filling.
- To a bowl, add the gelatin, cocoa powder, sweetener and vanilla extract. Mix to combine. Pour in boiling water and mix. Add in the can of coconut cream. Mix, then pour into the cooled pie crust. Top with chocolate chunks or shavings, or whipped cream, if desired. Place in fridge for at least one hour. Store in fridge covered for up to 5 days.