Low Carb Chocolate Cream Pie

Total Time
Prep 10 mins
Cook 15 mins

Low Carb Chocolate Cream Pie - Recipe from Sharon's friend.

Ingredients Nutrition


  1. Crust.
  2. Melt coconut oil or butter, add sweetener, vanilla and butter extract, salt and almond meal in a bowl. Take mixture and press into a deep dish pie pan. Bake at 350* for about 15 to 20 minutes. Cool crust.
  3. Filling.
  4. Whip heavy whipping cream till it forms a peak (about 5 minutes). Add brick of cream cheese that is at room temperature (really clumpy if added cold). **Can add some Truvia if you want a little more sweetness, Joe prefers no added sweetness**. Add both boxes of pudding mix. Mixture will be very thick, add water as needed to make mixture smooth not thick. Pour into cooled crust and refrigerate for about 1 hour.
  5. I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!
Most Helpful

5 5

My husband and I both loved this pie. It reminded me of a frozen chocolate cream pie that my mom used to buy for us when I was a kid. I think the brand was Morton if I remember correctly and if not then possibly Banquet. I used to love those pies. It was great to have a low carb version of that pie. My husband gave it 5.5 stars and that's the highest rating from him because he rarely rates anything above 4 stars. Thanks for the easy and delicious recipe.