Low-Carb Chocolate Pie

Yes, it’s possible to have a low-carb chocolate pie on Pi Day or any (every?) other day!


  1. Low-Carb Chocolate

  2. Cocoa-Nut Pie Crust

  3. Low-Carb Chocolate Pie Filling


  1. Make the chocolate recipe - it has to cool the longest.

  2. Make the crust recipe and let it cool.

  3. Make the filling using the chocolate and pour into the crust. Refrigerate for 2+ hours.

  4. Slice into eight pieces with a sharp knife and serve. Try to believe it’s sugar free and low-carb!

↓ This recipe has multiple parts that are combined together. ↓

Low-Carb Chocolate


  • 4 oz, by weight, baking chocolate

  • 1/4 cup coconut oil

  • 1/4 cup Kidsweet™

  • 1 oz water


  1. combine ingredients into bowl.

  2. Microwave 2 minutes on high.

  3. Stir to blend, then place in refrigerator to cool, stirring occasionally.

  4. when the chocolate has cooled to 60 degrees, microwave again for 30 seconds. Stir and set aside.

Cocoa-Nut Pie Crust


  • 1 c slivered blanched almonds

  • 1 c coconut flour

  • 1/2 c blended cocoa

  • 1 t baking soda

  • 1/4 c Kidsweet™

  • 1/2 c coconut oil

  • 1 t vanilla extract

  • 1/4 c water

  • 2 eggs


  1. preheat oven to 350F.

  2. pulverize almonds in blender/food processor

  3. add other powders. Mix.

  4. Add eggs, oil, and liquids and blend.

  5. Press evenly into 9″ pie dish. If there is excess don’t overload your pie dish. Clean up top edge so it doesn’t burn on the edges. Blind-bake for 20 minutes, then cool.

Low-Carb Chocolate Pie Filling


  • 12oz package extra-firm tofu (for a similar density to cheesecake - use silken tofu if you want a pie more like chocolate silk)

  • 1 batch chocolate, as above

  • 1 T Kidsweet™

  • 1 t vanilla extract

  • 1/2 t almond extract (or 1 t instant coffee for a flavor that isn’t quite mocha but makes the chocolate seem more intense)

  • 1/3 c water


  1. combine all ingredients in blender/food processor, for about 1 minute.

tags: Low carb, Sugar free, Keto friendly, Desserts,