Wow, be careful with this one!

I was apprehensive with making another pie after my last crust fail, but this turned out to be the best recipe … just in time for “National Pi Day.”  Definitely saving this crust recipe for another time.

You may have most of these ingredients – no need to run out and grab Lily’s Chocolate Chips for this one!

If you’d rather a smaller dish, try our Keto Mini NY Cheesecakes or Mini Crustless Peanut Butter Cheesecakes.

Table of Contents

Ingredients

Crust

• • 1.5 cups Almond Flour
  • 1/2 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/3 cup Sugar Substitute
    Pyure Bakeable Powdered
  • 3 tablespoons Butter
  • 1 medium Egg
  • 1.5 teaspoons Vanilla Extract
  • 1 teaspoon Butter to grease dish

Filling

• • • (2) 8 oz blocks of Cream Cheese
      Philadelphia has lowest carbs.
    • 4 tablespoons Sour Cream
    • 4 tablespoons Butter
    • 1 teaspoon Vanilla Extract
    • 1/2 cup Sugar Substitute
      Pyure Bakeable Powdered
    • 1/2 cup Cocoa Powder
    • 1 cup Heavy Whipping Cream

Directions

1. Preheat oven to 375 and generously butter a 9″ pie pan.
2. Combine dry ingredients in medium bowl for crust, blend together with whisk.
3. Add butter to dry crust ingredients and “cut” butter into others with fork/whisk/pastry blender until mixture forms coarse crumbs.
4. Add egg and vanilla extract; blend until dough forms a ball.
5. Transfer dough to buttered pie pan and spread using your fingers until evenly covered bottom and sides.  Flute edges for decoration if you’d like.  Use fork and poke holes in bottom and sides to prevent bubbles and even baking.
6. Place crust in oven and bake for 11 minutes.  Remove crust and tent foil over dish to make another 6-8 minutes until crust is golden brown on top and bottom.
7. Allow crust to cool before filling – can place in fridge or freezer to speed up the process like I always do.
8. Prepare the filling – place cream cheese, sour cream, butter, vanilla extract, sugar substitute, and cocoa powder in a medium bowl.
9. Mix on low speed then increase to high speed until beaten fluffy.
10. Place heavy cream in another bowl and beat until stiff peaks.  You can add a little bit of vanilla and sugar substitute to the heavy cream if you’d like – it was sweet enough for me without adding anything.
11. Fold in heavy cream into chocolate mixture 1/3 at a time until blended.  You want to fold this in by hand, not by mixer.  You can add a little bit of vanilla and sugar substitute to the heavy cream if you’d like.
12. Scoop filling into crust and smoothen top with spoon.  Cover and refrigerate for 3 hours before serving.

Nutrition Facts

• Total Servings:  12 slices
• Serving Size:  1
• Total Carbs:  5.5g
• Net Carbs:  4g
• Fat:  33.8g
• Protein:  6.4g

If you’re looking for a low net carb cookie recipe, try our Snickerdoodle!

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks