Sugar Free Keto Chocolate Cream Pie (Low Carb, Nut Free, Gluten Free)
This Sugar Free Keto Chocolate Cream Pie is a creamy luscious pie made without sugar and perfect for the holidays!
SUGAR FREE CHOCOLATE CREAM PIE
This is the most luscious, smooth, delicious sugar free chocolate cream pie you have ever had! Deep rich chocolate flavor and a creamy pudding like consistency makes this a heavenly keto dessert for the holidays!
“How will I ever survive without chocolate? Will I never be able to have a piece of chocolate cake for my birthday again? How can this be manageable?” These were the thoughts in my head 10 years when I first decided to try living without sugar and refined flours for 6 weeks.
6 Weeks of agony as I had to deny my sweet tooth and abstain. Utter Torture.
But then I discovered I could make the things I love without the sugar. Maybe they wouldn’t compare, but I had to try and try I did. And I kept trying and I keep trying and creating recipes for over 14 years now!
My Sugar Addiction
I can’t help myself, I have a sweet tooth, there is no denying. I have a thing for chocolate and I won’t be ashamed. I had a little relapse when I got pregnant with my 3rd child and decided I didn’t have an issue with sugar and I would just enjoy myself and then remove it after I gave birth.
He will be 16, three days after Christmas which always brings me back to that desperation I felt when I realized I was a sugar addict and I was worse than I really thought. I had no idea until I tried to remove the sugar and detox myself.
You see the first time I did it was purely to lose the baby weight from my 2nd child, I didn’t think I had a problem. I don’t think any addict realizes they have a problem until they try to stop whatever it is they are consuming and can’t get enough of.
Sugar Freedom
By the grace of God and support from a wonderful wise older mentor type mom, I was able to break free back in 2006 and have NEVER touched the white stuff since.
I remember that desperation and I never want to feel that way again. I have sugar freedom and I can still enjoy dessert and chocolate and pies as long as I make them sugar free. I can’t tell you why I ever got addicted to sugar, but it happened and it was real.
But today I live a life free from sugar addiction and I am grateful. My entire journey to keto is documented in my new cookbook, Naturally Keto . I’ve also created some sugar detox courses to help those of you who have struggled as I once did!
HOW TO MAKE SUGAR FREE CHOCOLATE CREAM PIE
INGREDIENTS
You need a fabulous low-carb pie crust, I used my Easy Keto Pie Crust for this recipe. You also need heavy cream, unsweetened cocoa powder, xanthan gum, sea salt, chocolate liquid stevia or another low-carb sweetener of choice, sugar free chocolate chips, eggs, and vanilla extract.
DIRECTIONS
Preheat the oven to 350 degrees F.
Whisk the heavy cream and cocoa powder in a sauce pan. Sprinkle and whisk in xanthan gum, salt and stevia . Bring to a boil.
Reduce to simmer for 3-4 minutes until it thickens like pudding.
Remove from heat and add chocolate chips. Stir until smooth then set aside.
Add the rest of the ingredients to a stand mixer and blend until smooth.
Pour a small amount of the chocolate mixture into the egg mixture and blend on low to temper the egg mixture. Add a little bit more at a time so you don’t cook the eggs.
Add the rest of the chocolate mixture into the stand mixer and blend until combined well.
Pour into prepared pie shell and cover the crust edges with aluminum foil so it doesn’t burn.
Bake for 25-30 minutes until center is set but still slightly jiggly.
Cool slightly then refrigerate to set for 6 hours or overnight.
Top with homemade whipped cream and chocolate shavings if desired.
CAN THE SWEETENERS BE SWAPPED?
Yes if you don’t have chocolate liquid stevia you can swap it with any low-carb sweetener you prefer.
Here is my Sweetener Guide & Conversion Chart to help you figure out how much to use to replace the chocolate stevia.
I am grateful I can still have chocolate cream pie without the desire to eat the whole thing! Stevia doesn’t make me crave and that’s what I’m sticking with. If I can do it, anyone can! Now go and enjoy some chocolate cream pie!
Other recipes you might love for Christmas this year:
Sugar Free Keto Chocolate Cream Pie
Sugar Free Chocolate Cream Pie
Ingredients
- 1 prepared low carb pie crust
- 3 1/2 cups heavy cream
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 1/2 teaspoon chocolate liquid stevia or vanilla stevia
- 1/2 cup sugar free chocolate chips like the brand Lily's
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 teaspoons chocolate liquid stevia
- Optional topping: 1 cup heavy whipped cream whipped with 1 teaspoon vanilla liquid stevia
Instructions
- Preheat oven to 350 degrees.
- Whisk the heavy cream and cocoa powder in a sauce pan. Sprinkle and whisk in xanthan gum, salt and stevia .
- Bring it to a boil.
- Reduce to simmer for 3-4 minutes until it thickens like pudding.
- Remove from heat and add chocolate chips.
- Stir until smooth. Set aside.
- Add the rest of the ingredients to a stand mixer and blend until smooth.
- Pour a small amount of the chocolate mixture into the egg mixture and blend on low to temper the egg mixture. Add a little bit more at a time so you don't cook the eggs.
- Add the rest of the chocolate mixture into the stand mixer and blend until combined well.
- Pour into prepared pie shell and cover the crust edges with aluminum foil so it doesn't burn.
- Bake for 25-30 minutes until center is set but still slightly jiggly.
- Cool slightly then refrigerate to set for 6 hours or overnight.
- Top with homemade sugar free whipped cream and chocolate shavings if desired.
Notes
- The optional whipped cream on top is not part of the nutritional information.
- While the carbs are a bit higher, this isn't an every day kind of dessert but perfect for a special day like Christmas!
- This recipe was first published in December of 2014 and updated with video in December 2019.
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.
So I made the chocolate cream pie and while it was good I found it to be a bit bitter. I even put way more sweetener in then recommended. I was wondering if I put less coca in it next time if it will come out a bit more like a milk chocolate? Also I couldn’t find the liquid chocolate sweetener so I went with a vanilla one I found at Whole Foods. Any tips would be appreciated thanks!
Maybe the bitterness was from the chocolate chips you used?
Breanna – try using sugar free chocolate cook and serve for the pudding. I have a similar recipe I make for my diabetic husband, but its coconut cream pie. I can no longer find the vanilla sugar free cook and serve, but they do have chocolate. I did add chocolate cook and serve to his pie once and called it chocolate, coconut cream pie. He loves this pie. So just eliminate all the ingredients to make the pudding and add this. It is definitely not bitter.
Really like the recipe. The only thing I didn’t like was the pie was too bitter. I used high quality sugar free choc chips, (dark) and I will use milk chocolate next time. When I want chocolate cream pie I want a lighter chocolate taste. The pie is very decadent and dense similar to cheesecake. Brenda, are you sure that 1/12 of the pie has 429 calories? Seems like a lot for that teeny sliver. I see why I gained weight over the years! My pie slices have always been way bigger! Oops. Ha Ha!
Thanks for the recipes! Keep ‘em coming! Hugs!
Can you please when you republice a recipe again please put the metric button in it. I would ne so helpful
I KNOW I am addicted to sugar. My main relapses have been with oatmeal raisin cookies and vanilla ice cream. I can resist all the old addictions like Oreos, but Krpger makes an oatmeal raisin cookie that is soooo good and vanilla ice cream is the only flavor I have a problem with. I swear I will only eat one cookie a day (jumps my sugar to over 200 for 2) or 1/2 cup ice cream. doesn’t work. One bite and I am sunk. I need a recipe for both.
I follow your page. I have a Grandson that is type 1 diabetic we are always looking for stuff to fix for the Holidays. This sounds good for him. We have to look at the carbohydrates per serving. My question is, is this 9 cabs for one slice.
Yes one slice.
This is GOOD! I have to say though that it’s makes more crust than needed, awfully thick crust so next time I make it I’m going to cut it by a third and leave it even with the rim of the pie pan, rather than crimping it above. The crust is very good as long as you have some filling with each bite of it, but alone it has a not so good flavor. Also, making it thinner and not having it above the filling cuts down on carbs a little, so another benefit. I am amazed at how good it is though, first chocolate cream pie recipe I’ve made (sugar free, low carb) that is better than sugar varieties, the flavor is incredible! It’s easy to make too, I was careful to add a thin, slow stream of hot filling to the egg mixture with the mixer running to temper the eggs and not cook them, I think that’s something that should be done different than how it was done in the video – if you just dump some in it’ll cook the eggs even if you only put a small amount in, gotta keep those eggs in motion.
Thanks for your comments, though in my video and as I’ve made it many times since and before the video, it worked well and do not cook the eggs.
Made it! Love it! Rave reviews from those who shared as well! Thank you! Xoxo
Need to find out if heavy whipping cream is the same as heavy cream. I’ve had a hard trying to find heavy cream mostly heavy whipping cream on the shelves. Found it at local store but only in the half pint size. Also, I have Lily’s milk and semisweet chocolate chips, does it matter which one I use in recipe. I also only have BetterStevia dark chocolate at my local store, will it be too much chocolate flavoring for pie? Sorry for all the questions just starting out trying some of the recipes.
thank you
Either cream will work for this recipe.
What can I use in place of stevia?
What size pie plate do I need?
Mine is a 9 inch
I made this for Thanksgiving. It was delicious! Even my brother-in-law (who loves sugar) liked it and couldn’t tell it was sugar-free. I will definitely make this again!
This looks amazing and can’t wait to try…I know someone else asked but didn’t see a response…I have to make this diary free…can coconut milk be substituted for the heavy cream?? Thanks in advance 😀
Sorry I’ve not tried it myself but I do think you could do that swap.
Hi I made this pie a couple years ago and I really liked the original crust recipe. Where can I find it please?
It was this one:https://www.sugarfreemom.com/recipes/sugar-free-grain-free-nut-free-pie-crust/
I made this for Xmas dinner dessert, and it was absolutely delicious. I made it with a keto coconut crust. Everyone loved it. I will say that I had to make one modification. When I took it out of the oven at 25 minutes, it was still super jiggly. Not even the edges were firm. I left it another 5 minutes. Same thing. Super wiggly jiggly. I left it another 5 minutes, for a total of 35 minutes. It was a little more set, but not much. Is this how it’s supposed to be? I refrigerated it for 24 hours, and it was perfectly set then. I was worried the chocolate would taste burnt because of the extra cooking time, but it was perfect. I topped it with keto whipped cream and shaved Lily’s chocolate. This pie will become a family tradition.
Can’t wait to make this for a dinner party with a few friends. Do you think the chocolate pie crust would be overkill?
If so, what can I sub for the almond flour, or should I just use the sugar free, nut free, gluten free crust? We have a lot of nutritional issues among us!
Yeah I would use the coconut flour crust for this instead of chocolate.
I’m diabetic, and luckily I have found some sugar free stevia leaf products. I can’t use Splenda it really makes me sick yuck ?. This pie sounds delicious, I always made chocolate cream pie from scratch for my husband’s birthday because he loved it more than cake.