Low Carb Chocolate Cream Pie

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“Low Carb Chocolate Cream Pie - Recipe from Sharon's friend.”
READY IN:
25mins
SERVES:
20
YIELD:
20 mini muffin sized pies
UNITS:
US

Ingredients Nutrition

Directions

  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!

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