Chocolate Pie (Low-Carb, Paleo, Vegan)

Low-Carb Chocolate Pie (Dairy-Free, Keto, Vegan)

Luscious chocolate pie with NO REGRETS. You don’t have to give in to conventional desserts around the holidays when you can make your OWN much healthier pie. No gluten, dairy, or SUGAR. (Low-Carb/Keto, Vegan & Paleo)  Jump to Recipe
Chocolate Pie (Low-Carb, Paleo, Vegan)

No Need for a Cheat Day

Let’s get real here. The holidays are upon us. Thanksgiving, Christmas, they’re coming and they’re bringing ALL THE SUGAR. So many parties. So much food. What are we gonna do? Have a “cheat”?? NO, we’re not!

Treats with No Regrets

I know you still wanna enjoy some delicious treats around the holidays, but you *don’t* wanna regret it afterward.

To me, the conventional desserts filled with So. Much. SUGAR are just not worth it anymore. Been there, done that. My stomach will be hurting for days if I eat a bunch of white sugar. Ughhh. I hate it.

If you’ve committed to a healthier lifestyle or a low-carb diet, you don’t have to give in just because you’re tempted. There’s a way out! And I’ve got a solution.

Instead of planning on “cheating” and living with the misery and discomfort (and disappointment in myself), or simply foregoing dessert altogether (noooo, I can’t) I’m making my OWN fully compliant (and much healthier) treats. Problem solved.

Chocolate Pie (Low-Carb, Paleo, Vegan)


Pie for me, pie for you, pie for all.

I TOTALLY get it. If it’s Thanksgiving dinner and you’re in charge of bringing a pie, you want it to be GOOD. Impressive even. Same for me.

Don’t fret. We’ve got a winner here.

I’ve tested this pie on my (sugar/gluten/dairy-eating) kids and hubs with rave reviews, so I’m betting it will be a hit with your family, too.

It tastes just as good as a sugar-laden pie, so they probably wouldn’t even know the difference.

No one has to know it’s gluten-free, dairy-free, sugar-free unless they need to 😉 Shhhhh it’s our little secret. Hahahha.

Chocolate Pie (Low-Carb, Paleo, Vegan)


Gluten-free baking is *not* for the faint of heart. Especially when it’s ALSO grain-free, egg-free and sugar-free on top of that! It’s quite a challenge, friends.

So I want to make this as EASY as possible for ya. My gluten-free crust has:

  • no cutting in butter
  • no chilling the dough
  • no waiting
  • no rolling
  • no skills needed!

It’s so simple!! Just mix together the ingredients and press into a pie plate.

And the result? A strikingly similar crust to the “real deal”.. it’s buttery, crisp, a little savory, and is the perfect complement to the sweet chocolate filling.

A Dairy-Free Chocolate Dream

How do you make chocolate cream without any dairy or eggs? My favorite solution is COCONUT CREAM.

If you’ve never used it, it’s found in a can of coconut milk. Chill the can 24-48 hrs and the cream rises to the top. It doesn’t taste coconut-ty to me, but then again I do LOVE coconut.

If you’re ok with dairy, by all means, just use heavy whipping cream. They’re interchangeable here.

I amped up the richness here by adding in a good bit of creamy ALMOND BUTTER. Mmmm. It has a neutral flavor that perfectly blends into the chocolate, and really makes the chocolate nice and thick.

Chocolate Pie (Low-Carb, Paleo, Vegan)


SO, don’t be that girl that gives into eating JUNK just because it’s staring you down. Stand strong. Weight-loss goals, a commitment to a better lifestyle, a commitment to your health and a promise to YOURSELF. I’m about to preach up in here. Gettin’ fired up! lol Listen, sister. Those momentary pleasures of eating the garbage are NOT WORTH IT.

Resist the temptation, but also don’t deprive yourself of enjoying some delicious treats.

Make your own pie that’s MUCH healthier than the SAD pies everyone else is eating. And join me in eating pie that doesn’t destroy your health and well being. Let’s eat pretty pies with no regrets 😀


Chocolate Pie (Low-Carb, Paleo, Vegan)

Cheat-Free Chocolate Pie (Low-Carb, Gluten/Dairy-Free)

A crowd-pleaser dessert with no regrets! Luscious chocolate - no sugar!
4.60 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10 slices
Author: Emily





To make the crust:

  • Preheat oven to 375. Grease a pie dish with oil. Set aside.
  • In a small bowl, mix flax & water and set aside to thicken. Stir in oil.
  • In a large mixing bowl, whisk together almond flour, salt, and monk fruit.
  • Pour wet mixture over dry and mix well with a fork until a dough forms. Add a small splash of water if it's too crumbly.
  • Press dough evenly into pie dish. Prick all over with a fork to prevent bubbling.
  • Bake for about 20 minutes until lightly golden. Allow to cool on a wire rack for 15 minutes before filling.

To make the filling:

  • Add all ingredients except chocolate to a mixing bowl and whip with a hand mixer until silky smooth.
  • Melt chocolate and gently fold into whipped cream mixture by hand (do not overmix)
  • Taste and adjust with a little more cacao, salt or sweetener.
  • Spread filling over crust. Cover and chill pie until set (at least 4 hours)
  • Garnish with whipped coconut cream (see notes for recipe)
  • Enjoy!


Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
What I used:
Granulated Monk Fruit Click here (Use code PRETTYPIES at checkout for 20% off)
Coconut Milk here on Amazon
Almond Flour here on Amazon
Organic Cacao Powder from Amazon 
To store: Keep refrigerated for up to 4 days (crust will soften slightly over time). Best within 1-2 days. May be frozen (tightly wrapped) 1-2 months)
Macros using SF chocolate (without whip): calories 253 Fat 23Carbohydrate 16g Fiber 4 g Sugar Alcohol 6.5g Net Carbs 4.4 Protein 6 g
Coconut Whipped Cream: Use a can of coconut milk that has been refrigerated 24-48 hours. Carefully scoop out only the solid cream into a mixing bowl (save the water for a smoothie!) Add 6 drops of vanilla-flavored liquid monkfruit or 10 drops of vanilla stevia or 1-2 Tbs of your favorite powdered sweetener (add 2 tsp vanilla, optional). Whip with a hand mixer for about 20 seconds until fluffy.
Tried this recipe?Tag #prettypies!


    • Emily

      Doesn’t taste like coconut to me, but I do love coconut. You can add a tsp of espresso powder and/or almond extract to bring out the chocolate flavor if you like.

      • Kim

        Do you have any substitute for the coconut? Maybe avocado? I know someone with an allergy to coconut, gluten and dairy so trying to find a fun holiday dessert.

        • Emily

          For the coconut milk? Yes I think avocado should work. I’d puree it in a food processor with the other ingredients (except the chocolate) and fold in the melted chocolate. You may need to thin it out a little bit with a nut milk of some kind. Let me know how it goes 🙂

  • Kari

    This looks amazing! Do you have a way to cut down on some calories in the crust? I follow THM, but I still have to count my calories or I gain.

    • Emily

      Well, I’m not sure how to cut it down and still have the same outcome. You could replace the oil with water to cut calories, but it will not be as crisp.

      However… Each slice is only 179 cal as is (according to myfitnesspal) 🙂 That’s quite low, imo.

      Hope that helps!

  • Erica Glenny

    I made this… my first experience with monk fruit (used the brand you recommended) and I am beyond impressed! I’ll proudly make it again next week for Thanksgiving! I’m vegan, my Mother in Law is low carb and a relative is gluten free. I didn’t think it was possible to make one thing we could all eat but this is it! Even without the whip it’s very rich tasting and chocolate forward, not coconutty like a lot of vegan desserts. Thank you, thank you, thank you!

    • Emily

      Ahh I’m so glad! Doing a happy dance over here So thrilled it worked for all your family. You are welcome!

      Isn’t that monk fruit so good?? I can’t get over the taste!

      Thanks for taking the time to comment, Erica.

  • Sherry

    This pie is WONDERFUL! I have made it twice; both times it was PERFECT.
    The only variations from the recipe were that I use regular white sugar and I have tried it using muffin papers and a muffin pan for individual pies for Thanksgiving–these were a total hit! I found that the muffin-sized crusts still needed the full time to bake.
    I know that I’ll be making this at least once during Advent. This recipe has quickly become a favorite. Thank you!

  • Toni

    Made this for an early Thanksgiving & everyone loved it that tried it! (Some won’t try what I bring because they know I only make healthy desserts – their loss!)

    Thank you – Blessings

  • Sophia Chapman

    Hiya! Just wondering what size pie dish you used here? Mine is 22cm across & about 5cm deep (so roughly 9 by 2 inches I think? haha) – just wanted to check whether 1x this recipe will be enough to make a good size pie in it, or if I need to scale it up a little!

  • Lauren

    4 stars
    I love the flavor of this pie! How did you get your pie to be so creamy though? My coconut cream was cold because I had to refrigerate it to separate it from the liquid. When I added the melted chocolate to my whipped coconut cream the chocolate seized up (because cream was cold, chocolate warm). The texture of my pie is really lumpy now. Is there a way to make it smoother next time and prevent the chocolate from seizing? Thank you!!

    • Emily

      Sorry it turned out lumpy. Hmm. I whipped my cream smooth first and gently folded in the melted chocolate. Whipping the cream should make it nice and soft with no lumps Make sure you’re not putting any coconut water in with the chocolate- that causes seizing.
      Also be sure not to over-mix.
      The chocolate should be melted but not extremely hot. Stir it and let it sit for a minute. Then fold in.

      Sometimes you can just melt everything together in a saucepan on a very low heat on the stovetop after mixing if it’s just too lumpy to try and salvage it.
      I hope that helps! 🙂

  • Christine

    5 stars
    Hi Emily! This recipe is a family favorite! I was just asked if we could take it to Thanksgiving dinner, but there’s someone there with a nut allergy. Have your or anyone else ever experimented with a different crust, or replacing the almond flour in this one?? (but I’m still feeding someone who’s paleo and allergic to eggs too!)

    • Emily

      Oh yay I’m so glad it’s a family fave!
      For nut-free, I would do pumpkin seed flour for the crust and sunbutter for the filling. I haven’t tried it in this specific recipe, but it works in my chocolate cupcakes! It does alter the flavor slightly, but I like it. I got the pumpkin seed flour on Amazon. Sunflower seed flour is another option but Ive never experimented with it.

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