Sugar-Free Chocolate Chip Cookie Pie is low carb, gluten free and just as incredible as the traditional toll house cookie pie!
Do you have a foodie bucket list? You know the one that might just be in your own mind, hoping to get to recipes you want to make healthier.
This list is ongoing in my head. I don't actually have a foodie bucket list on paper but it's always there, in the back of my mind.
When I see something that looks and sounds amazing, I get this urge and need to recreate it to make a healthier version.
For instance, take the classic TollHouse deep dish cookie pie as our example.
You have seen it. You may have even eaten it in the past.
But now you might be choosing to forgo sugar and carbs for a healthier way of life. And that's why you are here on my website right?
No one wants to feel left out.
No one wants to feel like just because they are choosing to live a healthier way of life means no more chocolate or pie.
How terribly sad would that existence be?
NOT.FOR.ME. and not for you either!
I never want to feel deprived.
And I don't. That's why I do what I do!
There's no cheating on my sugar free way of life because there's no need to.
I never feel even the least bit upset not to eat typical traditional sugar filled desserts.
Why?
Because I can make them just as delicious at home and so can you!
And this is the case with this pie!
I've made this recipe 3 times before posting it with you today. I plan on making it every time we have company. Even guests who don't live a sugar free lifestyle will devour this pie!
I've all ready tested it out on my 3 picky kids. My picky white sugar loving hubby and sister in law. As well as my kids friends who slept over during school vacation week.
They all at it up, even the very picky friend of my daughter who doesn't eat much in real food.
Deprivation isn't for anyone. There's no need to ever feel like you are missing out on desserts.
And that is the difference between a life style and a diet, one sticks while the other is temporary.
Sugar-Free Chocolate Chip Cookie Pie
Ingredients
- 2 eggs
- ¼ cup ground flax seed
- ¼ cup gluten free flour I used Bob's Red Mill
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup Swerve sweetener
- 12 tablespoons softened unsalted butter
- ¼ teaspoon vanilla extract
- ¼ teaspoon vanilla liquid stevia
- ¾ cup sugar free chocolate chips I use Lily's brand
Instructions
- Preheat oven to 350 degrees.
- Beat eggs until foamy.
- Whisk flax, flour, baking powder, salt and swerve together and add to mixer.
- Blend until combined.
- Blend in softened butter, vanilla extract and stevia and mix until incorporated.
- Stir in chocolate chips.
- Spread mixture into a glass pie plate.
- Bake 35 minutes or until center comes out clean with a toothpick.
Notes
Net Carbs= 11.7
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
SH
I was going to ask if it would be a good sub, glad to know it works!
Doreliz
I made this recipe last night from my husband as a cookie cake for his birthday. It didn’t turn out the way I expected. When the timer was done and I open the oven the butter was boiling and above the cookie cake. I had to drain out some of the butter because there was so much of it. I double checked all my measurements and I used 12 tablespoons of butter as the recipe called which is one and a half butter sticks. I’m just wondering where I went wrong with it. Or is that how it’s supposed to look?
Helen Guin
Homerun Brenda!
I subed 1/4 c Sukrin Gold brown sugar for part of the Swerve and added a few chopped pecans. Absolutely satisfies the Chocoate Chip Cookie cravings. Thanks! A gal above was looking for a lower carb flour and I will try Bob's Paleo Flour next it has worked well in some if your other recipes
Stephanie
YUM! This looks fabulous! Would I possibly be able to sub the gluten free flour for oat fiber? Or would that make it too dry? Thanks for sharing! 🙂
Brenda
Your guess would be as good as mine as that isn't a sub I've tried. Let me know if you do indeed try it.
Loida
Made this tonight with half the amount of Swerve. Used almond flour instead of the gluten free flour. Added a little handful of walnuts. Turned out wonderful! Will make this again for sure. Thanks!
Brenda
Thanks for sharing your adaptions!
Deidra
I made the pie however it is too sweet for me. This is the first time I've used Swerve and it left a funny sensation in my mouth. I use Stevia and Truvia do you know if I could replace the Swerve with one of them and if so how? Thank you
Brenda
Swerve is actually much less sweet than using Truvia. So I would think that if you used as much truvia as Swerve in thsi recipe it would be even more sweet than when you made it with Swerve. I would say to reduce the Truvia to half the amount of swerve and remove the stevia as well to make it less sweet. What kind of chocolate chips did you use?
Deidra
Dark Chocolate Chips (sugar free) from Nuts.com
Maria Lybrand
Hi Brenda, which Swerve is best? Powdered or grandular? Thanx
Brenda
powdered is superfine and works well in making frosting, both work well in baking, depends what you want to make.
Meg
I like your website! Thanks for taking the time to post healthier recipes for others. I love my new life style of healthier eating, especially when I find websites like these that won't make you feel like you are missing out on fond childhood recipes. I am going to make this recipe this week and use almond flour b/c that is what I have right now. I will let you know how it turns out, but I am sure it will work beautifully, I love that flour!
Louise
OMG! The only word for this pie is Heaven...
Thank you for taking the time to create these recipe's.