Chocolate Cream Pie with Almond Crust
SERVINGS: 8 SLICES
Silky, rich chocolate filling meets a buttery almond crust in this decadent, diabetic-friendly take on a classic chocolate cream pie. It’s creamy, cool, and perfect for holidays or anytime indulgence—without the sugar.
Ingredients:
Almond Crust
1 ½ cups almond flour
3 tbsp butter, melted
1 tbsp monk fruit sweetener
Chocolate Filling
1 cup heavy cream
½ cup unsweetened almond milk
1 tsp vanilla extract
⅓ cup powdered monk fruit sweetener
3 oz sugar-free dark chocolate, chopped
2 tbsp unsweetened cocoa powder
2 tbsp chia seeds or 1 tsp gelatin powder (to thicken)
Pinch of salt
Optional Topping
Sugar-free whipped cream
Shaved sugar-free chocolate
Instructions
1. Make the Crust: Combine almond flour, butter, and sweetener in a bowl. Press into a pie dish. Chill in the fridge while preparing the filling.
2. Heat: In a saucepan, heat cream, almond milk, and sweetener over medium heat until hot but not boiling.
3. Whisk: Remove from heat. Add chopped chocolate, cocoa powder, vanilla, chia or gelatin, and salt. Whisk until smooth.
4. Cool: Let cool slightly, then pour into prepared crust. Smooth the top and refrigerate for 3–4 hours, or until firm.
5. Top: Top with whipped cream and chocolate shavings before serving, if desired.
NUTRITION Per Serving % of Daily Value
Calories 255 —
Total Fat 23.4g —
Saturated Fat 10.5g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 6.8g —
Trans Fat 0g —
Cholesterol 48mg —
Sodium 70mg ~3%
Total Carbohydrates 6.3g —
Dietary Fiber 3.1g —
Total Sugars 1.2g —
Protein 4.1g —
Vitamin A 160mcg ~18%
Vitamin C 0mg —
Vitamin D 0.3mcg ~2%
Potassium 160mg ~3%
Calcium 65mg ~5%
Iron 1.2mg ~7%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
