This Ultimate Low Carb Chocolate Pie is my version of the old-fashioned Chocolate Meringue Pie. With its rich creamy filling, a light, and airy meringue, and a buttery pie crust, it will always bring back those great memories of those delicious pies you used to enjoy before the low carb. Nothing beats homemade pies around your holiday table!
Who’s Ready For Some Ultimate, Keto Chocolate Pie?
A couple of years ago I shared one of my favorite low-carb and sugar-free pie recipes with you. That Coconut Cream Pie recipe has been a huge hit on the blog ever since!
It really does my heart good to see it do so well because it was a low-carb remake of a famous recipe my wonderful mother always made.
Along with her Coconut Pie, she also made a killer Chocolate Meringue Pie! Her chocolate pie was always a hit at our holiday gatherings and I loved getting to learn from her how she made them each time.
It’s with those memories in my heart, that I stepped into my kitchen once again to bring you all my free and low carb version of my momma’s chocolate pie. So let’s get to that recipe now!
What Do You Need to Make a Low Carb Chocolate Pie Filling?
When it comes to making my chocolate pie filling there are a few modifications that I had to make to ensure this pie would remain in the low carb realm.
Two major changes I had to make to my mom’s recipe were the way the pie was thickened and of course replacing the white sugar with a low-carb sugar substitute. I use Pyure brand sweetener for this recipe because it is one I have most readily in my kitchen, but any erythritol and stevia blend sweetener will work.
But switching out the sweetener is pretty simple when you understand the conversion you need for your favorite. But the second thing that had to be changed was the way the pie filling was thickened.
Many pies fillings are traditionally thickened with cornstarch, my mom’s chocolate and coconut pies included, but of course, that isn’t low carb. In order to replace the cornstarch, I used a couple of things: unflavored gelatin and Xantum Gum.
Not only are both of these low-carb items work as a great combination to thicken your pie filling but inexpensive and can be found easily these days. I find both on the baking aisle at my local Walmart.
Once I had my thickener and sweetener of choice it was time to gather the rest of the ingredients and get to cooking. Take a look at all the ingredients you’ll need.
- heavy cream
- almond milk
- large eggs, separated
- unsweetened cocoa power
- unflavored gelatin
- Xanthan Gum
- almond flour
As you can see from the list of ingredients they are pretty simple and this pie is a basic recipe to follow. While there are quite a few steps to follow that are important to get it perfect, I believe anyone can have a successful go at this recipe.
You’ll be able to find find the complete list of ingredients and my step-by-step instructions below in the recipe card.
How Do You Make the Perfect Meringue?
Just like my momma’s chocolate pie, my recipe has a delicious dark chocolate filling cooked on the stove before getting topped with a fluffy baked meringue. There is just something about adding meringue to a pie. It is just so pretty!
Don’t be intimidated by the meringue. Meringue is nothing more than sweetener and egg whites. When beaten with a whisk or electric mixer, it incorporates air into the mixture. The air gets trapped, causing the egg whites to get stiff and nice and fluffy.
Here Are Some Tips for Perfect Meringues:
Don’t use fresh eggs. Yep, I said, “don’t”. This is one time when using fresh eggs isn’t better. The older eggs typically whip up much fluffier for some reason. Usually, store-bought eggs work perfectly for meringues as they are typically a bit older.
Take extra care when separating the whites from the yolks. When it is time to make the meringue, you will only need the egg whites. As you separate the eggs, if the yolk breaks and seeps into your white, you’ll need to start over with a new egg.
Unfortunately, even a little bit of the yolk can stop the egg whites from setting and fluffing up.
Don’t use cold egg whites. It is said that separating egg whites and yolks is easier done when the eggs are cold, but it is important that when you go to whip up the meringue that the egg whites be at room temperature. To make this possible I separate my eggs about 30 to 60 minutes before I start my pie, then I let them sit out on the counter until I’m ready.
Always use very clean tools. When I go to make my meringue I always use a metal bowl, usually the one that comes with my Kitchen Aid Mixer. I like using metal bowls instead of plastics because sometimes the plastic will have leftover oils or things from what was stored in them previously. Any oil or residue will prevent the whites from getting to the stiff peaks you need.
Extra insurance for stiff peaks. I like to use cream of tarter in my meringues because it gives it some extra stability to the peaks and the egg whites seem to hold the shape longer.
Add the sweetener slowly. If you prefer your meringues sweetened as I do, it is important to add in your sweetener of choice slowly. Adding the sweetener too quickly or all at once can deflate some of the air you are working hard to
Whit those simple tips you should have an easy go at whipping up your pie topping. However, if you don’t like the meringue or just if you want to skip the extra step of whipping them up and baking the pie again, you can top the pie whip cream instead. That’s a super easy and quick way to top your pie before serving it.
How do you like your pie with meringue or with whipped cream? I’d love to hear from you in the comments or over on my Instagram Page. Do you like meringue or not like meringue? Either way, my Ultimate Chocolate Pie will be a heavenly treat that can be enjoyed this holiday season.
I hope you enjoy it around your table as we do around ours!
Tips for Making A Great Chocolate Meringue Pie
- Always start with room temperature ingredients for the best results.
- Use a high-quality unsweetened cocoa powder for the richest chocolate flavor.
- Chill the pie filling overnight for the best results when it comes to firming up. Most traditional pies use a thickener like cornstarch but for this low carb filling gelatin is used and it needs a lot of time to firm up enough to be sliceable.
- When preparing the meringue for the top of the Ultimate Chocolate Pie be sure to check out all the great tips above to get the perfect stiff peaks.
- After topping with the meringue and baking the final time, let the pie cool completely and chill again for at least an hour or two to make it the perfect set texture.
- It is best to prepare this chocolate pie ahead of when you need it so that it allows for all the time the pie needs to chill and set perfectly.
- Don’t care for meringues? Swap them out of whip cream and serve!
- Store the pie in the refrigerator when not being eaten.
No matter how you choose to top your pie or which holiday to service this dessert at, I hope you enjoy it around your table as we do around ours!
A low carb and gluten free version of the classic Chocolate Cream Pie. This creamy custard filling sits in a gluten-free pie crust and is topped with toasted fluffy meringue. You'll never know it is sugar free and low carb!
Chocolate Pie Filling
- 2 c heavy whipping cream
- 1 c unsweetened almond milk
- 6 Tbsps. of THM Super Sweet (or 2/3 c Pyure Sweetener)
- 4 large eggs, separated
- 2 tsp unflavored Gelatin, I use Knox Brand
- 1/2 tsp Xanthum Gum
- 6 Tbsps. cocoa powder
- 1/3 c sugar free milk chocolate chips (optional)
- 1 1/2 c of THM Baking Blend*
- 1/4 c of Pyure Brand Sweetener
- 1/2 c melted butter
- 4 egg whites at room temperature
- 3 Tbsp of Pyure Sweetener or 1 Tbsp of THM Super Sweet
- 1/2 tsp cream of tartar
- 1/2 tsp pure vanilla
- To prepare the chocolate pie filling first separate your eggs, setting the egg whites aside for the meringue topping.
- Next add the almond milk, heavy cream, sweetener, egg yolks, and cocoa powder to a medium sauce pan. Place the pan over medium heat. Bring the milk mixture to a slow simmer, whisking very often being careful not to let it boil to hard.
- When the mixture is at a slow simmer. and the cocoa powder and sweetener have dissolved into the cream, sprinkle the gelatin into chocolate mixture while whisking continuously.
- Once the gelatin is all mixed in follow the same step to mix in the Xanthum Gum. Remember to whisk while adding both the gelatin and Xanthum to avoid large clumps.
- To finish the pie filling cook it over a medium low (I had my stove on a 4) for 8 minutes until it starts to thicken. It is important that you whisk it constantly and do not walk away so it doesn't burn.
- You will see the filling begin to set up and thinking as it is cooking, but It will not be extremely thick like a pie filling when it is finished. It will thicken a lot more as it chills in the fridge.
- Remove from the stove, and add the mixture to a medium bowl to cool slightly before placing the mixture into the fridge to set up for several hours. It works best if left overnight to set up completely. But I recommend at least 6 hours.
- To prepare the crust add the dry ingredients to a bowl and slowing pour in the butter. Mix well until the crust is moist and will stay together when pinched between your fingers. If using just almond flour start with just 1/3 cup of butter as it is less absorbent than the baking blend.
- Press the crust mixture into a deep dish pie plate and press it evenly around the bottom and up the sides.
- Bake the prepared crust at 350 degrees for 10-12 minutes. Watch the crust carefully so it doesn't burn. The crust should be golden brown. Don't over cook as the crust will become harder if over baked.
- Prepare the meringue as the crust cools by adding the egg whites you reserved from the yolks used in the filling to a mixing bowl along with the cream of tartar and beat on high until the egg whites from stiff peaks.
- Once the crust cools add the chilled chocolate pie filling and top with the fluffy meringue.
- Bake the pie in a preheated 350 degree oven just until your meringue cooked and a nice light golden brown. About 10 minutes.
- Cool the pie after browning the meringue then refrigerate your pie until chilled and serve.
Notes of sweeteners: For Swerve or Xylitol try 3/4 to 1 cup. For THM Super Sweet Blend I would not start with 6 Tbsp because Super Sweet goes a long ways, but also taste it as you go to add more if needed. The cocoa is pretty strong so make take more sweetener. I'm more familiar with Pyure as it is easier for me to get and I used that mostly.
Serving Size1 slice
Amount Per ServingCalories 210Total Fat 17gSodium 151mgCarbohydrates 11gNet Carbohydrates 3gFiber 8gSugar 0gProtein 8g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!