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    Home >> Holidays

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

    Published: Oct 30, 2018 · Modified: Nov 15, 2021 by Emily · This post may contain affiliate links · 33 Comments

    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) PrettyPies.com

    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) PrettyPies.com

    FAMILY APPROVED Desserts

    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) PrettyPies.com

    EASY AS PIE

    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) PrettyPies.com

    YOU DESERVE HEALTH

    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) PrettyPies.com

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

    A crowd-pleaser dessert with no regrets! Luscious chocolate - no sugar!
    4.75 from 4 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 10 slices
    Author: Emily

    Ingredients

    US Customary - Metric

    Crust

    • 1 ½ cups almond flour
    • 2 Tbs avocado oil
    • 2 Tbs ground flaxseed + ¼ cup water
    • 2 Tbs granulated monk fruit - or coconut sugar
    • ⅛ teaspoon salt

    Filling

    • 1 ¼ cups coconut cream - from a can of coconut milk (part coconut water is ok)
    • 1 3 oz bar dark chocolate - sugar-free for keto
    • ¼ cup natural almond butter
    • 2 Tbs granulated monk fruit - or coconut sugar
    • 2 Tbs cacao powder
    • 1 teaspoon vanilla
    • Pinch of salt

    Instructions

    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!

    Notes

    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 23g Carbohydrate 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 teaspoon vanilla, optional). Whip with a hand mixer for about 20 seconds until fluffy.
    Tried this recipe?Tag @emily.likes.food #prettypies!
    « Low-Carb Dairy-Free Pumpkin Pie (Keto, Egg-Free)
    Pecan Pie Tarts (Dairy-Free, Low-Carb) »

    Filed Under: Holidays, Low-Carb, Pie Tagged With: almond flour, chocolate, coconut cream, holidays, low carb, monkfruit, pie

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Debbie

      November 05, 2018 at 8:46 pm

      does this taste like coconut or just chocolate??

      Reply
      • Emily

        November 05, 2018 at 8:50 pm

        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.

        Reply
        • Kim

          December 01, 2020 at 2:41 pm

          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.

          Reply
          • Emily

            December 01, 2020 at 2:55 pm

            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 🙂

            Reply
    2. Kari

      November 07, 2018 at 2:31 pm

      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.

      Reply
      • Emily

        November 07, 2018 at 2:37 pm

        Thanks!
        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!

        Reply
        • Kari

          November 17, 2018 at 5:52 pm

          That’s a small slice:) I’ll see what I can figure out

          Does the coconut cream need to be refrigerated prior?

          Reply
          • Emily

            November 17, 2018 at 6:08 pm

            Yes refrigerate prior (especially if you are using a can of coconut milk and not just coconut cream, so the cream separates)
            Hope you enjoy!

            Reply
    3. Erica Glenny

      November 14, 2018 at 8:28 pm

      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!

      Reply
      • Emily

        November 14, 2018 at 8:35 pm

        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.

        Reply
    4. Sherry

      November 29, 2018 at 2:19 pm

      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!

      Reply
      • Emily

        November 29, 2018 at 2:21 pm

        Yay So happy to hear!! Love the individual pie idea! You are so welcome.

        Reply
    5. Kirstin

      January 11, 2019 at 8:46 pm

      I am allergic to coconut. Can you recommend a substitute for your recipes? I do eat butter. Thanks.

      Reply
      • Emily

        January 11, 2019 at 8:59 pm

        Whipping cream should work fine for coconut milk. 🙂 Butter is a good sub for coconut oil.
        If you make it, let me know how it turns out!

        Reply
    6. michele fleitas

      April 18, 2019 at 1:38 pm

      Can I substitute and egg for the flaxseed?

      Reply
      • Emily

        April 18, 2019 at 1:41 pm

        Yes, that should work. Replace the egg and 3 Tbs water with 1 egg (keeping 1 Tbs water.)
        Add a little extra water as needed if it’s too dry or almond flour if it’s too wet/sticky. 🙂

        Reply
        • Jennifer W

          December 16, 2022 at 7:16 pm

          What size pie pan is recommended?

          Reply
          • Emily

            December 16, 2022 at 7:50 pm

            A standard 9” 🙂

            Reply
    7. Angie

      October 11, 2019 at 1:31 pm

      Can you substitute Swerve for the sweetener instead of mink fruit?

      Reply
      • Emily

        October 11, 2019 at 1:45 pm

        Yes 🙂 That should work fine (the powdered version may dissolve better), Always taste and adjust as needed. Hope you enjoy!

        Reply
    8. Toni

      November 19, 2020 at 10:06 pm

      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

      Reply
      • Emily

        November 20, 2020 at 8:35 am

        Yay! So glad it was loved! Thanks for taking the time to leave a review

        Reply
        • Sarah

          November 16, 2021 at 5:52 pm

          What sugar free dark chocolate do you recommend for this recipe?

          Reply
          • Emily

            November 16, 2021 at 5:56 pm

            I like Lakanto brand chocolate which is sweetened with monkfruit and erythritol. There’s no weird aftertaste. It’s usually available on their website Lakanto.com. Use my discount code PRETTYPIES for 20% off 🙂

            Reply
    9. Amy O'Day

      November 25, 2020 at 11:53 am

      Should I melt and cool the 3oz bar of chocolate before adding? Or do I chop it up? TIA!

      Reply
      • Emily

        November 25, 2020 at 12:03 pm

        Melt it 🙂 I chop up the bar first and add to a double boiler to melt or just do 30-sec microwave intervals.

        Reply
        • Amy O'Day

          November 25, 2020 at 1:24 pm

          Thank you!!!

          Reply
    10. Sophia Chapman

      December 03, 2020 at 2:39 pm

      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!

      Reply
      • Emily

        December 03, 2020 at 2:50 pm

        Hi! I think that’s the same size pie plate I used here. It’s a standard size 🙂

        Reply
    11. Lauren

      March 04, 2022 at 11:31 am

      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!!

      Reply
      • Emily

        March 04, 2022 at 1:30 pm

        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! 🙂

        Reply
    12. Christine

      November 13, 2022 at 6:10 pm

      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!)

      Reply
      • Emily

        November 13, 2022 at 6:21 pm

        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.

        Reply

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