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Low Carb Chocolate Cream Pie - Rich, Silky, and Surprisingly Simple

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: Almond flour (2 cups, finely ground)
  • Unsweetened shredded coconut (optional, 2 tablespoons for texture)
  • Powdered erythritol or allulose (3 tablespoons)
  • Unsalted butter (5 tablespoons, melted)
  • Vanilla extract (1 teaspoon)
  • Pinch of salt
  • For the chocolate filling: Heavy cream (1 3/4 cups)
  • Unsweetened almond milk or coconut milk (1 cup)
  • Cocoa powder, unsweetened (1/3 cup, Dutch-process if possible)
  • Powdered erythritol or allulose (1/2 to 2/3 cup, to taste)
  • Egg yolks (4 large)
  • Unflavored gelatin (2 teaspoons) or xanthan gum (1/2 teaspoon)
  • Dark chocolate, 85–90% cacao (2 ounces), finely chopped
  • Butter (2 tablespoons)
  • Vanilla extract (2 teaspoons)
  • Pinch of salt
  • For the topping: Heavy cream (1 cup)
  • Powdered sweetener (1–2 tablespoons)
  • Vanilla extract (1/2 teaspoon)
  • Shaved dark chocolate or cocoa powder for garnish (optional)

Method
 

  1. Heat the oven and prep the pan. Set the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. Make the crust. In a bowl, mix almond flour, shredded coconut (if using), powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed.
  3. Press and bake. Firmly press the crust into the bottom and up the sides of the pie dish. Prick the bottom a few times with a fork. Bake for 10–12 minutes until lightly golden. Cool while you make the filling.
  4. Bloom the gelatin (if using). Sprinkle gelatin over 3 tablespoons cold water in a small bowl and let it stand for 5 minutes. If using xanthan gum instead, skip this step and you’ll whisk it into the hot mixture later.
  5. Heat the dairy. In a medium saucepan, whisk heavy cream and almond milk. Warm over medium heat until steaming, not boiling.
  6. Whisk the dry mix. In a separate bowl, whisk cocoa powder, powdered sweetener, and salt to break up any lumps.
  7. Temper the yolks. Whisk egg yolks in a medium bowl. Slowly pour in about 1/2 cup of the hot cream while whisking constantly, then another 1/2 cup. This prevents scrambling.
  8. Cook the custard. Pour the tempered yolk mixture back into the saucepan. Whisk in the cocoa-sweetener mix. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches about 170–175°F (it should coat the back of a spoon), 5–8 minutes. Do not boil.
  9. Thicken. Remove from heat. Stir in the bloomed gelatin until fully dissolved. If using xanthan gum, sprinkle it in gradually while whisking vigorously to avoid clumps.
  10. Add chocolate and butter. Stir in chopped dark chocolate, butter, and vanilla until smooth and glossy.
  11. Strain for silkiness. For the smoothest texture, pour the custard through a fine-mesh sieve into a bowl or large measuring cup.
  12. Fill the crust. Pour the warm filling into the cooled crust. Smooth the top with a spatula. Let it cool to room temperature, then cover and chill at least 4 hours, preferably overnight, until set.
  13. Whip the topping. Beat heavy cream, sweetener, and vanilla to soft peaks. Spread or pipe over the chilled pie.
  14. Garnish and serve. Add shaved chocolate or a dusting of cocoa if you like. Slice with a warm, dry knife for clean wedges.