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You won’t believe the taste of this Keto Cream Pie recipe. It’s raspberry flavored with a chocolate cookie base and it’s sugar-free!

This is one cream pie that you won’t want to throw in someone’s face!

Our original homemade Low Carb Raspberry & Chocolate Keto Cream Pie recipe has only 2g of net carbs per serve.

Ingredients for Keto Cream Pie Recipe

Cream Pie Chocolate Cookie Base ingredients:

Cream Pie Raspberry Pie Filling

Cream Pie Topping Ingredients

1 cup of Heavy Whipping Cream

How To Make Keto Cream Pie

How to make the Chocolate Cookie Base

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

How to make the Raspberry 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. 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.

Easy Cream Pie Topping:

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

We are certain that our Keto Cream Pie will be a hit as a keto dessert with your friends and family.

If you like Raspberry flavored treats try our Raspberry and Cream fats bombs.

Keto Raspberry Cream Pie 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. 5 from 20 votes Print Pin Prep Time: 20 minutes Cook Time: 18 minutes Total Time: 1 hour 8 minutes Servings: 12 Serves Calories: 245 kcal Author: Gerri Ingredients Base 1/2 cup almond meal

1/4 cup Cocoa Powder

2 tbsp Truvia

2 oz Butter melted Filling 8 oz Cream Cheese softened

2/3 cup Heavy Cream

2 tbsp Truvia

0.3 oz Sugar Free Jello raspberry

1/4 cup water boiling

1 tsp vanilla extract

1/2 cup Sugar Free Chocolate Chips 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. Topping After setting, top the pie with freshly whipped heavy cream. Cut into 12 pieces and serve. Notes Nutrition Serving: 83 g | Calories: 245 kcal | Carbohydrates: 4 g | Protein: 3 g | Fat: 25 g | Saturated Fat: 13 g | Cholesterol: 76 mg | Sodium: 113 mg | Potassium: 78 mg | Fiber: 1 g | Sugar: 0 g | Vitamin A: 860 IU | Vitamin C: 0.2 mg | Calcium: 53 mg | Iron: 0.5 mg

To make a larger batch of our Keto Cream Pie recipe just adjust the servings in the card above.

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