Chocolate Pudding Pie

The only thing better than chocolate pudding is Chocolate Pudding Pie! This keto dessert recipe layers sugar free chocolate pudding on a gluten free crust. It’s so easy to make with impressive results!

We love lightened up versions of our favorite childhood desserts! After getting your fill of this sugar free chocolate pudding pie, try our keto version of classic criss-cross Peanut Butter Cookies.

Why Sugar Free Pie is Best

Everyone deserves to indulge in the sweet, chocolatey desserts they love.

After whipping up our favorite chocolate pudding, we went to the itchen and decided it was time to make a pudding pie!

Whether you’re avoiding sugar altogether or just looking to cut back where you can, you’ll love this easy Sugar Free Chocolate Pudding Pie!

• All the satisfaction, none of the sugar crash!
• Made with natural ingredients.
• Creamy chocolate pudding filling.
• Keto approved and gluten free so everyone can enjoy it!

Ingredient Notes

• Super fine almond flour – Not to be confused with almond meal (which is much coarser) this fine gluten free flour creates a crust with the perfect light crumb.
• Monk fruit sweetener – A naturally occurring sugar alternative, this sweetener is calorie free and leaves none of the chemical aftertaste of common artificial sugar substitutes.
• Heavy cream – Beating cream into stiff peaks makes fluffy homemade whipped cream that, when blended with chocolate, butter and eggs, makes the pudding thick enough to stand up on your spoon while staying light and airy.
• Unsweetened Chocolate – We use baking squares for the chocolate flavor in this pudding. Make sure to check the ingredient label to ensure the brand you use contains no added flours or sugars.

Easy Instructions

Make the pie crust:

• Combine all the ingredients for the pie crust in a bowl. Once the pie crust reaches a crumbly texture, press it into the bottom and sides of a pie plate.
• Bake the crust until golden brown and let cool completely.

Chocolate Pudding Filling:

• Start by beating the heavy whipping cream until stiff peaks form. Let the whipped cream chill in the refrigerator while you prepare the rest of the pie filling.
• For the chocolate pudding, whisk together the eggs and sweetener in a sauce pan. Bring the egg mixture to heat on the stove, then whisk in chocolate and butter until melted and combined.
• Let the mixture cool slightly before blending in the chilled whipped cream.

Assembly:

• Pour the pudding mixture into the cooled pie crust.
• Let the Chocolate Pudding Pie chill until firm (at least 2 hours or up to overnight).

Tips and Tricks

• Serving suggestions: Top each slice of pie with a dollop of homemade sugar free whipped cream. A few shavings from an unsweetened chocolate bar add a nice flourish too!
• Storing: Keep chocolate pudding pie covered in the refrigerator until you’re ready to enjoy it! It stays good for up to 3 days.
• Mini pies: For individual miniature pies, divide the crust into oven safe ramekins or even a muffin pan before baking.

Recipe FAQs

More Sugar Free Desserts

• Almond Flour Brownies
• One Ingredient Ice Cream
• Keto Coconut Cookies
• Keto Lemon Bars
• Keto Chocolate Cheesecake

Continue to Content

Chocolate Pudding Pie

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

The only thing better than chocolate pudding is Chocolate Pudding Pie! This keto dessert recipe layers sugar free chocolate pudding on a gluten free crust. It's so easy to make with impressive results!

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Ingredients

For the pie crust:

• 1 cup fine almond flour
• 2 Tablespoons powdered Monk Fruit Sweetener
• 4 Tablespoons unsalted butter, melted

For the pudding:

• 1 cup heavy cream
• 2 large eggs
• ¾ cup powdered Monk Fruit Sweetener
• 4 ounces unsweetened chocolate squares
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

For the pie crust:

1. Preheat the oven 400ºF.
2. In a medium bowl combine the almond flour, melted butter and sweetener and whisk until well combined. The mixture should have a crumbly texture.
3. Transfer the mixture to a pie dish (9-inch). Pat it evenly into the bottom and up the sides of the pie dish. 
4. Bake for 8-10 minutes or until the crust is golden brown. 
5. Cool the crust on a wire rack for at least 30 minutes before filling.

For the pudding:

1. In a large mixing bowl, beat the heavy cream with a hand mixer until stiff peaks form, 5-7 minutes. Cover the whipped cream with plastic wrap and place in the refrigerator.
2. In a small saucepan, over medium low heat, whisk the eggs and sweetener until well blended. Add the chocolate and butter to the saucepan. 
3. Cook the mixture, whisking frequently, until the chocolate and butter are melted. Continue to cook whisking frequently for 5 minutes or until the mixture coats the back of a spoon. Remove from heat and allow to cool for 5 minutes.
4. Once the mixture has cooled slightly, mix it into the whipped cream until it’s well blended.
5. Pour the mixture into the cooled pie crust and refrigerate until firm, about 2 hours. 
6. Serve with our homemade sugar free whipped cream and some chocolate shavings from an unsweetened chocolate bar.

Notes

• Serving suggestions: Top each slice of pie with a dollop of homemade sugar free whipped cream. A few shavings from an unsweetened chocolate bar add a nice flourish too!
• Storing: Keep chocolate pudding pie covered in the refrigerator until you're ready to enjoy it! It stays good for up to 3 days.
• Mini pies: For individual miniature pies, divide the crust into oven safe ramekins or even a muffin pan before baking.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 325Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 89mgSodium: 25mgCarbohydrates: 9gFiber: 4gSugar: 3gProtein: 6g

Easy, impressive and downright scrumptious, Sugar Free Chocolate Pudding Pie is a new family favorite! Everyone at the table can indulge in a decadent chocolate dessert with this keto-friendly recipe.