Keto cream pie recipe
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4.95 from 19 votes

Keto Cream Pie Raspberry Flavored with Chocolate Cookie Base

A delicious homemade Low-Carb Raspberry and Chocolate Cream Pie. Sugar-Free with a tasty cookie base. This is an My Keto Kitchen Original Recipe developed and made easy to cook at home by all.
Prep Time20 mins
Cook Time18 mins
Total Time1 hr 8 mins
Course: Dessert
Cuisine: American
Servings: 12 Serves
Calories: 245kcal
Author: Gerri

Ingredients

Base

Filling

Topping

  • 1 cup Heavy Cream whipped

Instructions

Base

  • Preheat fan forced oven to 160C/320F.
  • In a bowl mix together the almond meal, truvia, cocoa powder and butter.
  • Press the mixture into the base of a 9.5in pie plate and bake for 18 minutes until firm around the edges and slightly puffed in the centre.
  • Allow to cool.

Filling

  • Dissolve the jello in the boiling water and allow to cool slightly.
  • Add the softened cream cheese, truvia, vanilla extract and heavy cream to the bowl of your stand mixer and whip on medium speed until fully combined.
  • Turn the stand mixer onto low speed and slowly pour the jello mixture into the cream cheese mixture. Return the speed to medium and whip until fully combined.
  • Remove the bowl from the stand mixer and fold the sugar free chocolate chips through the jello and cream cheese mixture.
  • Pour the mixture on top of the cooled chocolate crust and spread evenly. Set in the fridge for 30 minutes.
    Low Carb Raspberry Chocolate Cream Pie Step 5

Topping

  • After setting, top the pie with freshly whipped heavy cream. Cut into 12 pieces and serve.

Notes

[nutrition-label]

Nutrition

Serving: 83g | Calories: 245kcal | Carbohydrates: 4g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 113mg | Potassium: 78mg | Fiber: 1g | Sugar: 0g | Vitamin A: 17.2% | Vitamin C: 0.2% | Calcium: 5.3% | Iron: 2.8%