Low-Carb Chocolate Pizza (Vegan, Keto, Paleo) PrettyPies.com
Print Recipe
0 from 0 votes

Low-Carb Chocolate Pizza

Double chocolate cookie crust covered in chocolate sauce, whipped cream and strawberries --with zero added sugar, dairy or gluten!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Keyword: almond flour, baked
Servings: 10 slices
Author: Emily


Chocolate Cookie Pizza Crust

Chocolate Sauce

  • heaping 3/4 cup chocolate chunks melted, 4.4 oz
  • 1-2 Tbs avocado oil or extra light olive oil

Pizza Toppings

  • 1 13.6 oz coconut milk
  • 12 drops stevia
  • 1 tsp vanilla
  • 1 cup strawberry halves or other berries
  • nut butter for drizzle optional


Chocolate Cookie Crust:

  • Preheat oven to 375. Line a large cookie sheet with parchment.
  • In a large mixing bowl, whisk together flour, cacao and salt.
  • In a small bowl, stir together flax and milk and let sit for 2 minutes to thicken. Whisk together remaining wet ingredients and pour over the flour mixture. Stir well. Taste and adjust for sweetness. Fold in chocolate chunks.
  • Press/roll dough onto pan, spreading it into a 10" diameter circle, about 1/4" thick. Smooth any jagged edges with your fingers.
  • Bake for 10 -12 min until set. Allow to cool.

Chocolate Sauce:

  • Chop chocolate and place in a glass bowl. Gently melt in the microwave (about 60 seconds on med-high OR use a double boiler). Stir in oil and whisk smooth.
  • Pour sauce over the crust and spread out, leaving a 1/2" border for the crust.

Whipped Coconut Cream:

  • {Use a can of Thai Kitchen coconut milk that has been refrigerated overnight} Carefully scoop out the solid cream into a mixing bowl (save the leftover water for a smoothie!).
  • Add stevia and vanilla and whip with a hand mixer for about 30 seconds until fluffy and smooth.
  • Add dollops of whipped cream all over the pizza. Garnish with strawberries. Slice and add a generous drizzle of peanut butter (or any kind of nut/seed butter). Enjoy!


Disclosure: Pretty Pies is a member of the Amazon Associates program and purchases made through affiliate links may result in a small commission earned at no additional cost to you.
What I used:
Almond Flour
Raw Cacao Powder
Sweet Leaf Stevia
Pure Stevia Powder
Thai Kitchen Coconut Milk
Pink Salt
Sweetener Swap: Instead of stevia, you can replace 3 Tbs milk in the crust with maple syrup (or sugar-free syrup) and proceed with the recipe. If it needs extra sweetness, add a little dry sweetener, such as coconut sugar. Use regular dark chocolate instead of Lily's if you're not low-carb.
Sauce Tip: Add extra oil to make the sauce stay drippy, since it firms up when refrigerated. Do *not* use coconut oil in the chocolate sauce unless you want it to harden extra hard.
To store: keep refrigerated for up to 1 week. Crust may be frozen separately without the toppings, tightly wrapped for 1 month.