Healthier Low Carb Chocolate Pie

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Gotta keep this post short and sweet. Finals are underway! I cannot always respond to comments on old posts due to time constraints, so please email me with your recipe questions on older posts. I love hearing from you, and am happy to address any of your recipe “issues”

Now let’s talk about this pie. I know what you’re thinking–MORE chocolate? More chocolate pie?! Now hold on a minute. This is magical, no bake crustless chocolate pie! Instant gratification. Listening now?

It’s low carb, sugar-free, and gluten-free as usual. It was inspired by a happy turn of events–I found some ricotta cheese on sale for $1.50 at Kroger, and grabbed the three containers left. No, it’s not organic (and it’s LOW FAT, ick!) but a girl on a college budget has to work with what’s available. The ingredients read “whey, sea salt” so I feel pretty good about that. Ricotta cheese is low carb and packed with protein. It does not have the tang and gummy mouthfeel of cream cheese, which I really appreciate. Whole Foods sells a delicious RBGH-free brand of ricotta called Calabro, so pick that up if you can find it. I remember it being more wet than most types of ricotta, so cut back on the heavy cream by two tablespoons if you use Calabro.

And the photos… honestly, I’m almost embarrassed to post these. With the limited resources in my dorm room in terms of serving dishes and decor, these will have to do! I still haven’t bought a new grater since my baking supplies were stolen, so you’ll just have to imagine this pie topped with chocolate shavings. The rich, cool chocolate with a smooth and fudgy texture will win you over if these photos don’t! I mean, just look at that fluffy organic cream topping (a.k.a. nourishing saturated fat!).

Blend, chill, eat. Be healthy. This takes all of 10 minutes to throw together and consume. It’s downright dangerous. Dessert doesn’t get more simple that!

That there’s real whipped cream, folks.
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Quick n’ Dirty Chocolate Pie

Serves 8-10

Ingredients:
2-4 tablespoons organic heavy cream
1/3-1/2 cup erythritol, powdered, OR 3 tablespoons honey
2 cups ricotta cheese
1 teaspoon pure vanilla extract
1/8 teaspoon good tasting pure stevia extract
3 ounces unsweetened chocolate, chopped
1/4 teaspoon coarse sea salt

Preparation:
Powder erythritol (if using) in coffee grinder or Magic Bullet. Add heavy cream, honey (or erythritol), salt, ricotta, stevia, and vanilla to food processor. Blend for a couple minutes, until perfectly smooth. No lumps! Melt unsweetened chocolate on HIGH in microwave for 40 seconds. Stir, and melt chocolate in 15 second intervals until liquefied. Scrape chocolate into food processor and blend until thoroughly incorporated, with no streaks of chocolate visible. Taste filling, and add more stevia if necessary. Spread filling into a pie plate lined with plastic wrap. Chill until firm. Remove from pie plate using plastic wrap, and invert onto a flat surface. Invert again on to serving platter. Top with stevia-sweetened fresh whipped cream (3/4 cup), piped from a zip top bag with the corner cut. Grate 85% cacao chocolate over whipped cream if desired.

~4g net carbs per 1/8th of a recipe (with erythritol)
~10g net carbs per 1/8th of a recipe (with honey)


Taking a bite of chocolate fudgy goodness!

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45 Comments on Healthier Low Carb Chocolate Pie

  1. Meagan
    April 18, 2009 at 8:08 pm (6 years ago)

    Good luck on your finals Lauren! I know the feeling… mine are in a month! This protein packed pie no doubt helped to strengthen you for some serious studying! I love the ease of this recipe. Good job and don’t worry about the photos.. I actually liked the change of pace seeing the cute metal tin pie plate!

    Reply
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    April 18, 2009 at 8:31 pm (6 years ago)

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  3. ms. v
    April 19, 2009 at 2:55 am (6 years ago)

    I just used my ricotta in noodle-less lasagna! d’oh! this looks awesome.

    and good luck with your finals! :)

    Reply
  4. Anonymous
    April 19, 2009 at 8:27 am (6 years ago)

    Lauren, the pie looks amazing! You create the most wonderful confections in your dorm room; I don’t know how you do it.

    I am tempted to try this tonight because I happen to have some ricotta cheese, however I don’t have any heavy cream. Oh well . . .

    Good luck on your finals!

    Reply
  5. Jackie
    April 19, 2009 at 11:07 am (6 years ago)

    Have just made some low carb vanilla ice cream and am thinking a little bit of chocolate pie might be the finishing touch!

    Good luck with your finals!

    Jackie

    Reply
  6. Alisa - Frugal Foodie
    April 19, 2009 at 4:05 pm (6 years ago)

    The texture of that pie looks perfect, and I love the way you decorated it with the whipped cream!

    Reply
  7. Sherry
    April 19, 2009 at 5:03 pm (6 years ago)

    No bake?? Suweet! Just in time for the warm weather here – love the simplicity of this dish!

    Reply
  8. amritac
    April 20, 2009 at 6:02 am (6 years ago)

    OMG…that looks sooo creamy! I’m so trying this out….I’m on a flourless cake spree…

    Reply
  9. Sophie
    April 21, 2009 at 2:49 am (6 years ago)

    What the heck are you talking about, the photos look lovely! And I would never guess that someone on a budget made this, your desserts always come out stellar :). Good luck with finals!

    Reply
  10. Justin Schwartz
    April 22, 2009 at 12:57 am (6 years ago)

    yum! wait, how can this be healthy and look so good? I need to try this.

    Reply
  11. Lindsey
    April 22, 2009 at 7:26 pm (6 years ago)

    Hey – Love your blog. Just started reading and working on my sugar consumption.

    When I first saw the pic I thought it was melted marshmallows on top. LOL. Looks yummy!

    What do you think about trying a sugar free angel food cake?? I just made the cake from
    http://glutenfreemommy.com/angel-food-cake/ and it was yummmmmmy, but 1 1/2 cups of sugar. It was too sweet, so it could be cut a little bit, but I’m not sure about switching to the alt. sugars.
    BTW, I did use 1/4 c brown rice flour, 1/4 c sweet rice flour, 1/4 c coconut flour, and 1/4 c tapioca starch. Wanna help me out with makin it healthier??

    Reply
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  13. Katie
    April 30, 2009 at 12:17 pm (6 years ago)

    I LOVE your blog and the great recipes!!! I have been looking for something like this for a LOOOONG time, and if you put together a cookbook, I’d be an instant buyer! I made one of your brownie recipes last week and it was awesome. Can’t wait to try this pie.

    Wishing you well on your finals!

    Reply
  14. Anonymous
    May 5, 2009 at 11:35 pm (6 years ago)

    I made this pie and my DH and I really emjoyed it. We ate it with pureed strawberries and whipped cream-yummy. Thanks, Anne

    Reply
  15. Hannah
    May 9, 2009 at 9:31 pm (6 years ago)

    Man, does that ever look tempting! Those pictures alone have me drooling.

    Reply
  16. Chef Rachel
    May 24, 2009 at 1:18 am (6 years ago)

    I can’t believe you apologized for the picture of the no-bake chocolate pie. I think it looks utterly delicious, even without chocolate shavings or coca nibs on top. Really! You have excellent lighting and the pictures really look appetizing. I can’t believe you make this in a dorm! Just think what you can do when you have your own fully equipped kitchen!

    Do you do twitter? People on twitter would love to know about your low carb recipes! I know it takes time to do all this internet stuff.

    Reply
  17. onno david
    June 20, 2009 at 1:15 pm (6 years ago)

    This Chocolate Pie might be heart healthy but it sure sounds delicious. I eat healthy but my desserts are usually decadent. Thanks for a healthier, yet still yummy, chocolate pie recipe. thank you for posting and sharing it.

    Reply
  18. Anonymous
    September 5, 2009 at 2:59 am (6 years ago)

    This is the BEST chocolate pie I ever ate. Oh my god, the texture is just perfect. Even my sweet-toothed grandma was impressed.

    Reply
  19. Jessy
    October 16, 2009 at 6:17 pm (6 years ago)

    Hey Lauren, I did this chocolate pie today and I never got the consistency of the pie nor the color that you did. (Nothing from the recepy was missing) Did you perhaps add a bit of gelatin and cocoa powder to the recepy without mentioning it? With only 3 ounces of chocolate, (almost 1dl) that type of color that your cake has, is just impossible to get!

    I wonder if it all went wrong when I added the warm chocolate to the mixed ricotta/erythritol? I added it in slowly, but it never incorporated in it…Such a shame.

    Reply
  20. Lauren
    October 16, 2009 at 8:54 pm (6 years ago)

    Hi Jessy,

    I did not add gelatin, and am wondering what could have gone amiss with yours! I used Mozzarella Fresca brand Ricotta cheese, which is dry and almost chalky in consistency. With a little warm cream and melted chocolate, it blends perfectly smooth. Did you use a food processor? You may have needed to heat the ricotta if you pulled it straight from the fridge, so the chocolate doesn't immediately solidify without forming a smooth emulsion. It's a soft firm consistency, which just holds up to slicing. Thank you for your feedback, Jessy!

    Reply
  21. Jessy
    October 17, 2009 at 2:13 pm (6 years ago)

    Hi Lauren, thanks for replying! I used soft ricotta, since the recipe didn't mention what kind of ricotta to use. The pie tastes delicious though! Next time I'll buy some dry ricotta and take it out of the fridge a few hours before doing anything.:)

    Today I added a bit of gelating to the pie and it's now firm, so that works out too!

    Reply
  22. Lauren
    October 20, 2009 at 10:24 am (6 years ago)

    Thanks for sharing that tip with the gelatin, Jessy! Glad you rescued the pie. :)

    Reply
  23. Anonymous
    April 5, 2010 at 3:15 am (5 years ago)

    I just made a half recipe of this using cream cheese instead of ricotta and it turned out great! I didn't bother to put it in a pie tin or anything, or even let it set; I'm just treating it like a mousse, since it ended up with a smooth, firm whipped consistency. Using cream cheese, though, even a half recipe needed two full tablespoons of cream.

    Thank you so much for this blog. I've lost 30 pounds since last December and I don't think I could have stuck to it for so long without your recipes.

    Reply
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    September 3, 2010 at 10:42 pm (5 years ago)

    That chocolate pie looks so nice that I would never dare to eat it. Besides, there's no sugar on it! Where's my sugar?! It's not the same without it!

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  30. Realta
    January 2, 2011 at 6:22 pm (5 years ago)

    HI Lauren – Thanks so much for all of this and the time you put into it. I am on Atkins and these treats are brill ideas!!

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  33. Lisa
    February 23, 2011 at 6:42 pm (4 years ago)

    Hi Lauren…this chocolate pie was amazing as all of the recipes i've tried on this website!! My question is: I use erythritol and i do powder it in my coffee grinder, the thing is with all of my recipes i make there's still that crunchy bite from the crystals, it doesn't bother me but it does my family, could you tell me if i'm doing something wrong!! Thanks…LOVE this blog!!!

    Reply
  34. Lisa, in NZ
    April 9, 2011 at 8:44 am (4 years ago)

    Just made this tonight, no sweetners but honey and stevia, nearly made myself sick it was sooooo yummy!
    Thanks for such a great recipe.

    Reply
  35. Shannon & John Frederick
    July 9, 2011 at 2:46 pm (4 years ago)

    I just made this, and it is delicious! Mine turned out a lighter shade of brown and was a little thin at first. I whipped it a little longer in the blender hoping to whip the heavy cream enough to make it firmer. I poured it all into a bowl just in case it never set. Well, it totally set in the bowl; I shouldn't have worried. So, I will just scoop it out and serve it with whipped cream. Can't wait for dessert tonight! Thank you, lauren!!

    Reply
  36. Shannon & John Frederick
    July 9, 2011 at 2:46 pm (4 years ago)

    I just made this, and it is delicious! Mine turned out a lighter shade of brown and was a little thin at first. I whipped it a little longer in the blender hoping to whip the heavy cream enough to make it firmer. I poured it all into a bowl just in case it never set. Well, it totally set in the bowl; I shouldn't have worried. So, I will just scoop it out and serve it with whipped cream. Can't wait for dessert tonight! Thank you, lauren!!

    Reply
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  38. Kristenita
    May 26, 2012 at 9:59 pm (3 years ago)

    I made this chocolate pie for a dinner occasion, and everyone loved it! I am the only one in my house avoiding sugar and carbs, but even the sugar-eaters (as I call them) loved this pie. I feel like keeping my fridge stocked with this filling!

    Absolutely delicious and highly recommended. Perfect chocolate fix.

    Reply
  39. Kristenita
    May 26, 2012 at 9:59 pm (3 years ago)

    I made this chocolate pie for a dinner occasion, and everyone loved it! I am the only one in my house avoiding sugar and carbs, but even the sugar-eaters (as I call them) loved this pie. I feel like keeping my fridge stocked with this filling!

    Absolutely delicious and highly recommended. Perfect chocolate fix.

    Reply
  40. Lauren
    June 16, 2012 at 10:27 pm (3 years ago)

    Kristenita – Glad you and the sugar-eaters (haha!) enjoyed the chocolate pie. :)

    Reply
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  42. cabezuda
    January 6, 2013 at 2:22 pm (3 years ago)

    just made the cake and it’s amazing! having an lc-brownie with it! :) thank you for the recipe!

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  43. dusanmal
    December 31, 2014 at 8:36 pm (7 months ago)

    Just made it and is excellent. Only two minor changes in recipe, one important for people who do not use Stevia:
    1) I used 4oz of Baker’s Unsweetened baking chocolate 100% cacao. It comes in 4oz packages, so convenient to use it all and I am on a “never too much chocolate” side.
    2) Instead of stevia I used 1/3 cup of granulated form of Splenda sugar substitute. In this form, for recipes, Splenda by volume is used in identical amount as if granulated sugar is used in recipe (this is not form of Splenda you find in small packets, this is one typically sold in 9-10oz bags).
    Another useful observation: when made, amount of filling is just right for a typical 9 inch pie-plate dish.
    PS where I live, of sugar substitutes, saccharine is sold but labeled similarly as tobacco as cancer-causing; Equal/NutraSweet is sold but with health-warning label that it may cause brain-function-related health problems when consumed in amount larger than 8 packets a day; Splenda is the only substitute without current warning label and Stevia… is banned and not on sale (reason for the ban was claimed acute impact on cardio-vascular system).

    Reply
    • Lauren Benning
      January 13, 2015 at 1:27 pm (7 months ago)

      Dusanmanl, thanks for sharing your experience making the pie. I’m glad it worked well with Splenda as the substitute! Equal/Nutrasweet have received negative press in the U.S. as well for side effects. It’s interesting to hear they have a warning label where you are!

      Reply
  44. Nan
    April 6, 2015 at 10:50 pm (4 months ago)

    I wish I had read the reviews before trying. Mine is a light-colored chocolate and is a pudding texture. I will try the suggestions you gave above about incorporating the chocolate, so it will mix better. Thanks for the recipe.

    Reply

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