Cheat-Free Chocolate Pie (Low-Carb, Gluten & Dairy-Free)
A crowd-pleaser dessert with no regrets! Luscious chocolate – no sugar!
Servings Prep Time
10slices 15minutes
Cook Time Passive Time
20minutes 0minutes
Servings Prep Time
10slices 15minutes
Cook Time Passive Time
20minutes 0minutes
  • 1 1/2cups almond flour
  • 2Tbs avocado oil
  • 2Tbs ground flaxseed + 1/4 cup water
  • 2Tbs granulated monk fruitor coconut sugar
  • 1/8tsp salt
  • 1 1/4cups coconut cream from a can of coconut milkpart coconut water is ok
  • 1 3oz bar dark chocolatesugar-free for keto
  • 1/4cup natural almond butter
  • 2Tbs granulated monk fruitor coconut sugar
  • 2Tbs cacao powder
  • 1tsp vanilla
  • Pinch of salt
To make the crust:
  1. Preheat oven to 375. Grease a pie dish with oil. Set aside.
  2. In a small bowl, mix flax & water and set aside to thicken. Stir in oil.
  3. In a large mixing bowl, whisk together almond flour, salt, and monk fruit.
  4. 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.
  5. Press dough evenly into pie dish. Prick all over with a fork to prevent bubbling.
  6. Bake for about 20 minutes until lightly golden. Allow to cool on a wire rack for 15 minutes before filling.
To make the filling:
  1. Add all ingredients except chocolate to a mixing bowl and whip with a hand mixer until silky smooth.
  2. Melt chocolate and gently fold into whipped cream mixture by hand (do not overmix)
  3. Taste and adjust with a little more cacao, salt or sweetener.
  4. Spread filling over crust. Cover and chill pie until set (at least 4 hours)
  5. Garnish with whipped coconut cream (see notes for recipe)
  6. Enjoy!
Recipe Notes

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What I used:

Lakanto Monkfruit Granulated Sweetener

Granulated Monk Fruit Click here (Use code PRETTYPIES at checkout for 20% off)

Coconut Milk

Almond Flour

Organic Cacao Powder

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 (without whip): calories 179 Fat 17Carbohydrate 8 g Fiber 4 g Net Carbs 4 (does not include sugar alcohol) Protein 3 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.

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