What is a Grasshopper Pie?

A Grasshopper is a sweet, mint flavored after dinner drink with its green color coming from creme de menthe.

It was created in 1918 in the French Quarter of Louisiana. While this something I have never drank or want to drink, the green color and the mint flavor work perfectly for celebrating St. Patrick’s Day with a family or even Easter with the fun, light green color!

The secret ingredient for this lovely special treat for St.Patrick’s day, is using a small amount of avocado to achieve that natural green color. You won’t notice any flavor of avocado because the peppermint extract and peppermint stevia will overcome that avocado taste. 

St. Patrick’s Day was never a holiday we’d celebrate when I was growing up,  in my Italian household. My mom never made green food and I never ate Corned Beef and Cabbage until I met my husband and married. But I must be honest, I love all the traditional holiday menu items and enjoy carrying on traditions for my kids!

My children see and hear about all things green during this time of year so I feel obligated as a momma to provide them some of these traditional favorites during this time of year.

Carbs in Grasshopper Pie Recipe

According to Cronometer, the app I use daily for my keto diet, says that one piece of a 9 inch pie with chocolate crust has 47.3 g total carbs and 432 calories.

That amount of carbs is too high if you’re on a keto diet. It may work for those on a low carb diet, but if you’re watching your sugar intake because you’re diabetic or have sugar cravings, this pie has 32 grams of sugar. 

​Carbs in Keto Grasshopper Pie

Our healthier version of a traditional Grasshopper pie, has just 3 grams net carbs and 5 grams total carbs. When your sweet tooth is calling, the best thing about our keto grasshopper pie is that it won’t spike your blood sugar. 

All remaining nutritional information is below in the recipe card, bottom of this post. 

Healthy Grasshopper Pie

But this dessert has been their number 1 favorite by far! The creamy filling is creamy mint mousse has always been their favorite, just like me. So adding some mint and some green color made this a win win for the whole family to celebrate St.Patty’s day!

Drizzle on a little more Chocolate sauce right before serving for extra deliciousness!

Super light texture, but totally satisfying in every bite.

It may be hard to resist one serving so it’s best if you enjoy this for a special occasion, when you can share with others!

Left overs can be dangerous, you’ve been warned!

Traditional Chocolate Cookie Crust

You can use any pie crust you like. The nutrition info includes my own no bake crust recipe and I think chocolate is the favorite for this type of pie.

But I’ve got others if you’re not into the no bake chocolate crust. 

All my crusts are nut free since my youngest has a tree nut allergy. 

This is a baked Chocolate pie crust, or try my Easy Keto Pie Crust or the crust from this No Bake frozen Strawberry Pie.

Can I change the peppermint stevia?

If you don’t have peppermint stevia it’s not the end of the world but it adds an extra punch to that mint flavor. You can use any sweetener you enjoy, I would say just 1/2 cup.

Since this is a no bake pie, you can truly use any low carb sweetener you like and taste as you go along. I would not recommend any low carb sweetener that is granulated for this creamy mousse pie.

For example low carb erythritol,  because this is a no bake pie and therefore the granulated sweetener will not incorporate well into the pie filling. It would leave you with a grainy texture in my experience and humble opinion. I’d recommend a low carb powdered sweetener or just use liquid sweeteners like stevia or monk fruit. 

Here’s my Ultimate Low Carb Sweetener Guide to help you decide how much of another sugar substitute to use instead of the ones I used in the whole pie. 

Can I replace avocado? 

If you have an allergy to avocado and can’t use it, replace it with more cream cheese in the same amount and then use some natural food coloring to achieve the light green color. 

Can I make this a Paleo Grasshopper Pie?

If you want to make this grasshopper pie dairy free you will need to replace the cream cheese with a vegan cream cheese and replace the heavy cream with canned coconut milk or coconut cream, just the white part of the can, which is nice and thick. 

​Can I use fresh mint leaves? 

If you want to use real mint leaves instead of mint extract, you could do that. I’d recommend processing it with a small amount of water in a blender to make more of a puree that can easily be mixed in with the cream cheese and heavy whipping cream.

More Sugar Free Minty Desserts: 

• Healthier Low Carb Shamrock Shake
• Sugar-Free Mint Chocolate Chip Ice Cream
• Sugar-Free Grasshopper Milkshake

Sugar Free Keto Grasshopper Mousse Pie

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Sugar-Free Grasshopper Mousse Pie

Course Dessert

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 pieces

Calories 261kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

No Bake Chocolate Pie Crust

• 3/4 cup unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sunflower seeds raw, unsalted  (or almonds if no nut allergy)
• 4 tbsp butter room temperature
• 1/4 tsp salt
• 1/4 cup Monk Fruit Allulose Confectioners  or use Chocolate stevia or Chocolate Monk Fruit. 

Filling

• 1/2 cup water
• 1 tsp gelatin
• 5 ounces avocado mashed
• 8 ounces cream cheese softened
• 1 tsp peppermint extract
• 1 tsp peppermint liquid stevia
• pinch salt
• 1 cup heavy cream
• Optional Topping: Sugar-Free Chocolate Sauce (add some mint stevia to melted sugar-free chocolate chips and coconut oil)

Instructions

Pie Crust

• To make the pie crust, combine all ingredients into a food processor and blend just enough to combine. Don’t over blend or you will have the texture of peanut butter.
• Taste crust batter to see if you need more salt or sweetness.
• Using your fingers spread and mold crust onto the bottom and sides of pie plate. Set aside.

Pie Filling

• Pour the water into a small saucepan and sprinkle the gelatin on top.
• Turn on low heat, stirring constantly until gelatin is dissolved. Let cool.
• Place the avocado, cream cheese, peppermint extract, stevia and salt into a stand mixer and blend on high until smooth or place in a large bowl and use an electric hand mixer to blend.
• Taste and adjust sweetness if needed.
• Pour in heavy whipping cream in another mixing bowl and use an electric mixer to blend on high until soft peaks form. Fold into the cream cheese mixture.
• Gradually pour in the cooled gelatin and stir until combined.
• Pour filling into pie crust.
• Refrigerate at least 2 hours, loosely covered or up to 1 day in an airtight container.
• When ready to serve add optional chocolate drizzle if desired.

Video

Notes

3 g net carb count

12 servings for entire thing

This recipe was first published in march 2016 and updated with video in March 2019. 

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 30mg | Sodium: 147mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 1.3mg | Calcium: 29mg | Iron: 0.9mg

The post Easy No Bake Sugar Free Low Carb Keto Grasshopper Pie appeared first on Sugar-Free Mom.

Chocolate Keto Pie Crust

This Easy No Bake Low Carb Keto Chocolate Pie Crust is the ultimate press-in crust for all your favorite chocolate desserts!

Made with coconut flour, unsweetened cocoa powder, sunflower seeds, and a low-carb sweetener, this rich chocolate crust is perfect for any keto pie recipe that requires a delicious no bake chocolate pie crust.

Unlike traditional pie crusts that require rolling dough, chilling, and baking, this low carb pie crust is incredibly simple. Everything is blended in a food processor and pressed directly into a pie pan for the easiest crust you’ll ever make.

Even better, this keto chocolate pie crust is naturally gluten free, grain free, and nut free, making it a fantastic option for those avoiding almond flour or tree nuts.

And the best part? Each serving has just 1 gram net carbs, making it perfect for anyone following a keto diet, low carb lifestyle, or my Midlife Macro Method.

Why You’ll Love This Keto Chocolate Pie Crust

If you’ve ever struggled with rolling out a traditional pie crust or dealing with sticky keto dough, you’ll love this press-in chocolate pie crust.

This recipe eliminates all the fuss of traditional baking and delivers a rich chocolate flavor that pairs beautifully with creamy fillings like chocolate mousse pie, peanut butter pie, cheesecake filling, or even a low carb grasshopper mousse pie.

Here’s why this crust is so popular:

• No bake recipe – no oven required

• Press-in crust – no rolling dough needed

• Nut free option – made with sunflower seeds instead of almond flour

• Keto friendly – just 1 gram net carbs per slice

• Gluten free and grain free

• Perfect chocolate flavor from unsweetened cocoa powder

• Easy to make in a food processor

This no bake chocolate pie crust is one of the best parts of making a keto dessert, because it comes together in minutes and works with so many different fillings.

Simple Crust Ingredients 

One of the best things about this recipe is that it uses simple keto pantry ingredients you may already have on hand.

This keto pie crust recipe is made with just six ingredients:

• Sunflower seeds or sunflower seed flour

• Unsweetened cocoa powder

• Coconut flour

• Low-carb sweetener of choice

• Sea salt

• Melted butter or melted coconut oil

Blending these ingredients in a food processor creates a smooth, slightly sticky dough that presses perfectly into a 9-inch pie pan or even a springform pan.

The Best Chocolate Flavor for Keto Desserts

The rich chocolate flavor in this crust comes from unsweetened cocoa powder, which gives the crust a deep chocolate taste without adding sugar.

You can also substitute raw cacao powder if you prefer a slightly richer and more intense chocolate flavor. Both cocoa powder and cacao powder work well in low carb baking.

Because the cocoa powder is combined with coconut flour and sunflower seeds, the texture becomes firm and sliceable once chilled.

The result is a crust that holds together beautifully when cut but still has a slightly soft, brownie-like texture.

Nut Free Keto Pie Crust Option

Many keto pie crust recipes rely heavily on almond flour or almond meal, but this recipe was designed to be nut free.

Instead of almond flour, it uses sunflower seeds, which are a fantastic alternative for people with nut allergies.

When blended in a food processor, sunflower seeds create a texture similar to almond meal while remaining completely nut free.

If you do not have a nut allergy, you can also substitute:

• Almond meal

• Almond flour

• Pecan flour

However, if you are baking for someone with allergies, sunflower seeds are the safest option!

Why Coconut Flour Works Best in This Recipe

You may notice this crust includes coconut flour, which is a unique low-carb flour that behaves very differently from almond flour.

Coconut flour is extremely absorbent and helps bind the crust together when combined with butter or coconut oil.

Because of its density, coconut flour cannot be swapped directly with other flours.

For reference:

¼ cup coconut flour = about 1 cup almond flour

This means substituting coconut flour with almond flour in this recipe would completely change the structure of the crust.

The good news is that the chocolate flavor completely masks the coconut taste, so you won’t notice any coconut flavor in the finished pie.

Choosing the Best Keto Sweetener

This crust uses a powdered low-carb sweetener so the texture stays smooth.

Some great options include:

• Monk Fruit Allulose blend

• Powdered monk fruit sweetener

• Allulose sweetener

Powdered sweetener works best because it dissolves easily and prevents a gritty texture.

Granulated sweeteners can work, but they may leave a slightly crunchy texture in the crust.

If you are unsure which sweetener to use, you can refer to my Sweetener Guide & Conversion Chart, which explains the best keto sweeteners for baking.

Helpful Tips for the Perfect No Bake Chocolate Pie Crust

Use a Food Processor

A food processor makes this recipe incredibly quick and easy by grinding the sunflower seeds and mixing everything together evenly. You could also use a hand electric mixer. 

Press the Crust Firmly

When pressing the crust into the pie pan, use the bottom of a measuring cup or glass bowl to pack it tightly.

This ensures the crust holds together well when slicing.

Chill Before Filling

Allow the crust to chill in the refrigerator before adding the pie filling. This helps the butter or coconut oil solidify and keeps the crust firm.

Use Plastic Wrap for Storage

If making the crust ahead of time, cover it tightly with plastic wrap to prevent it from drying out in the refrigerator.

Can I Make This in a Springform Pan?

Yes! This crust works wonderfully in a springform pan, especially for desserts like:

• Keto cheesecakes

• Chocolate mousse cakes

• Layered no-bake desserts

A springform pan makes it easier to remove slices cleanly without damaging the crust.

Best Fillings for This Keto Chocolate Pie Crust

This versatile low carb chocolate crust works with so many different desserts.

Some of my favorite keto pie recipes that pair perfectly with this crust include:

• Keto Chocolate Peanut Butter Pie

• Low Carb Grasshopper Mousse Pie

• Chocolate Samoa Pie

• Sugar Free Chocolate Mousse Pie

• No Bake Cheesecake Filling

• Whipped Cream Chocolate Pie

The rich chocolate flavor of the crust pairs beautifully with creamy fillings like cream cheese, coconut cream, whipped cream, or chocolate mousse.

Can I swap the coconut flour?

No, it isn’t easy to swap coconut flour with other low carb keto flours because coconut flour is quite dense and requires more liquids for moisture.

For example, 1/4 cup coconut flour is about equal to 1 cup almond flour. 

For this easy no bake pie crust, I promise, you won’t taste the coconut flavor since the chocolate flavor is the star. 

Can I Use Coconut Oil Instead of Butter?

Absolutely.

This recipe works with either:

• Melted butter

• Melted coconut oil

Using coconut oil makes the crust completely dairy free, while butter adds a slightly richer flavor.

Both options work perfectly in this no bake keto pie crust.

Can I use raw cacao powder instead of cocoa powder?

Yes you can swap cacao powder and cocoa powder evenly in any recipes.

Can I freeze this no bake chocolate pie recipe?

Yes you can freeze this pie crust just be sure to cover with with plastic wrap and then wrap with aluminum foil. Keeps in the freezer for up to 3 months.

How do I store this no bake keto pie crust?

Once made, you can store this covered with plastic wrap in the refrigerator for up to 3 days until you are ready to add your no bake pie filling to make any keto pie recipe you like.

Easy Keto Dessert Recipes for filling this No Bake Pie Crust

Chocolate Cream Pie

Keto Chocolate Mousse

Chocolate Pudding

Creamy Peanut Butter Filling for this cheesecake peanut butter dessert

Frozen Strawberry Cheesecake Pie

Cottage Cheese Lemon Fluff

No Bake Keto Chocolate Crust

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No Bake Keto Chocolate Pie Crust (Low Carb, Nut Free, Gluten Free)

If you’re looking for a simple, delicious, and versatile keto pie crust, this no bake chocolate pie crust is one you’ll come back to again and again.

It’s rich in chocolate flavor, incredibly easy to make, and perfect for everything from grasshopper mousse pie to chocolate peanut butter pie.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 127kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1/2 cup sunflower seeds raw, unsalted  or sunflower meal or almonds or almond meal if no nut allergy
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut flour
• 1/2 cup Monk Fruit Allulose powdered sweetener or any sweetener of choice
• 1/2 tsp salt
• 8 tbsp unsalted butter room temperature or melted coconut oil

Instructions

• Place all ingredients into a food processor and process until smooth. Grease a 9-inch pie pan.
• Press into pie pan.
• Once made, you can store this covered with plastic wrap in the refrigerator for up to 3 days until you are ready to add your no bake pie filling to make any keto pie recipe you like.
• Storage; you can freeze this pie crust just be sure to cover with with plastic wrap and then wrap with aluminum foil. Keeps in the freezer for up to 3 months.

Video

Notes

1 g net carb

This recipe was first published in Feb. 2017.

Nutrition

Serving: 1serving | Calories: 127kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 157mg | Potassium: 38mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.3mg

The post Easy No Bake Low Carb Keto Chocolate Pie Crust Recipe appeared first on Sugar-Free Mom.

Sugar-Free Coconut Cream Pie

This luscious, sugar-free coconut cream pie is heaven on a fork and not as hard as you think to make at home!  

With a low-carb flaky pie crust, a silky coconut cream filling, and just 3 grams of net carbs per serving, this is the kind of dessert that makes you forget you’re eating sugar-free. It’s a true classic dessert made for keto and sugar free.

If you’ve ever thought coconut cream pie was too complicated, let me reassure you: while there are a few steps, this recipe is absolutely doable at home—even if this is your first time making a homemade custard-style filling.

All nutritional information is at the bottom of this page on the printable recipe card.

All coconut lovers will appreciate this luscious keto coconut cream pie made with a homemade gluten-free pie crustand a rich, creamy coconut custard filling that sets perfectly in the refrigerator.

Each bite delivers that unmistakable coconut flavor you remember from grandma’s time—without the sugar overload.

Traditional coconut cream pie is loaded with sugar, refined flour, and pudding mix, making it impossible to enjoy on a low-carb or keto diet. This low-carb coconut cream pie skips all of that while still achieving the same luxurious texture using simple, real ingredients.

Using egg yolks instead of whole eggs is the secret to achieving a smooth, velvety custard filling. Egg yolks create richness and help the filling set properly without becoming rubbery or eggy.

Coconut Cream Pie vs. Coconut Custard Pie

While these two desserts are often confused, there is a clear difference between a coconut cream pie and a coconut custard pie.

• Coconut Custard Pie: The filling is poured into the crust and baked in the oven. It’s a simpler method and creates a firmer, more egg-forward texture.
• Coconut Cream Pie: The filling is cooked on the stovetop in a large saucepan over medium-low heat, thickened first, then poured into a baked pie crust and chilled until fully set.

This easy coconut cream pie recipe is a true coconut cream pie, meaning the filling is cooked, thickened, and cooled before slicing. The result is a rich custard-style filling that holds its shape beautifully.

If you’re looking for a dairy-free option, my sugar-free coconut custard pie is a great alternative since it relies solely on coconut milk and eggs.

The Keto Pie Crust Options

You have a few excellent choices when it comes to the crust part of this recipe. Each option works well depending on your dietary needs. Unlike traditional pie crust, ours does not have any wheat flour, and all options offer you a gluten-free pie crust. 

Low-Carb Flaky Pie Crust

This is my go-to keto pie crust, made with coconut flour not almond flour, coconut oil or butter, and exact measurements to ensure success. It bakes up golden brown and sturdy enough to hold the creamy filling.

​Low-Carb Chocolate Pie Crust

This is a nice complement to the coconut flavor and is also a nut free alternative for those with tree nut allergies!

Crustless Option

If you prefer, you can skip the crust entirely and serve the coconut cream filling in individual bowls or ramekins for an easy, elegant dessert.

Making the Creamy Coconut Filling

The heart of this recipe is the creamy coconut filling. Here’s what makes it work:

• Egg yolks (tempered slowly to avoid scrambling)
• Heavy cream and canned coconut milk for richness
• Unsweetened shredded coconut for texture
• Xanthan gum to help the filling set
• Vanilla extract and coconut extract for flavor depth

When cooking the filling, stir constantly with a wooden spoon, making sure to scrape the back of a spoon along the bottom of the saucepan. You’ll know the filling is ready when it thickens enough to coat the spoon.

Once thickened, pour the filling into the baked pie crust, smooth the top of the pie, and cover directly with plastic wrap to prevent a skin from forming. Chill for several hours or overnight.

Can I skip the Unsweetened Shredded Coconut?

Yes! If you’re not a fan of coconut texture, simply leave out the unsweetened shredded coconut. The result will be an ultra-smooth custard filling.

For added flexibility, you can toast unsweetened coconut flakes separately and sprinkle them over the surface just before serving. This gives guests the option to customize their slice.

Whipped Cream Topping

No low carb coconut cream pie is complete without a fluffy whipped cream topping.

Use cold heavy whipping cream and beat in a large mixing bowl until stiff peaks form. Lightly sweeten with your preferred low-carb sweetener and add a splash of vanilla extract.

Spread or pipe the whipped topping over the chilled pie, then garnish with toasted coconut flakes for a beautiful finishing touch.

You can also use my favorite whipped cream canister!

Low Carb Sweetener Swaps

There are many sugar-free sweeteners on the market today: figuring out which is the best to use for one purpose or another can be quite confusing.

Unfortunately, the product labels can be misleading, and not all sugar-free sweeteners are created equal. 

Choosing the right sugar-free sweetener makes all the difference. Over the years, I’ve tested them all—from stevia to erythritol and monk fruit to allulose.

For creamy desserts like this one, allulose or a monk fruit blend works best because they dissolve smoothly and don’t recrystallize.

When I first went sugar-free in 2004, I didn’t know any sugar-free sweeteners beyond aspartame, Splenda and stevia.

I tried several artificial sweeteners, and after two years sugar-free, my sugar cravings were still just as bad, if not worse. That was when I decided to start creating recipes with natural sugar-free sweeteners and nothing artificial.

The most natural sugar free sweeteners are stevia, Monk fruit, and Allulose, but there are some big differences when it comes to using these in your recipes.

Here’s my extensive Natural Sweetener Guide and Conversion Chart that will help you determine which sweetener to use for certain baking needs and how much to use compared to other sweeteners I might use in my recipes. 

Coconut is Not a Tree Nut

Despite common belief, coconut is not a botanical nut—it’s a fruit called a drupe. While the FDA lists coconut as a tree nut for labeling purposes, many people with tree nut allergies can safely consume coconut.

As always, if you have allergies, consult your allergist before trying new ingredients.

The American College of Allergy, Asthma and Immunology says it well: “Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

More Keto Coconut Desserts

• Coconut Lime Cheesecake
• Lime Coconut Yogurt Chocolate Cups
• Coconut Flan
• Chocolate Coconut Cookies
• Dairy Free Chocolate Coconut Popsicles

Storage Tips

• Cover the pie tightly with plastic wrap or if leftover pieces store in an airtight container in the fridge.
• Store in the refrigerator for up to 7 days
• Best served chilled

This delicious keto coconut cream pie actually tastes even better the next day, once the filling has fully set.

Need help meal planning? My weekly Midlife Macro Meal Plans are available each week using all my recipes for low-carb meals, and snacks.

If you’re following a classic keto diet, this meal plan works for both low carb, midlife and classic keto approaches, sent directly to your inbox. Easy meals each night of the week! Shopping list is done for you! Want a sample plan?  

Keto Coconut Cream Pie Recipe

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Sugar Free Keto Coconut Cream Pie

Servings 12 servings

Calories 280kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

• 1 pre-made coconut flour pie crust
• 13.5 ounces canned coconut milk
• 1/2 cup Monk Fruit Allulose Confectioners
• 1/4 teaspoon salt
• 1 teaspoon coconut extract
• 4 large egg yolks
• 2 teaspoons gelatin
• 4 ounces cream cheese
• 1 cup heavy cream
• 1/2 teaspoon coconut stevia or to taste
• 1 cup unsweetened shredded coconut divided in half (OPTIONAL)

Instructions

• In a large saucepan, over medium low heat, add the coconut milk, sweetener, salt, and extract. Stir to combine. Do not boil.
• Whisk the eggs in a small bowl. Temper the eggs by adding a small amount of the coconut mixture into the eggs a little at a time. Do this 3 times then stir in all the eggs into the sauce pan on the stove. Bring to a simmer. Sprinkle the gelatin over the coconut milk and whisk until dissolved. Continue to stir until mixture thickens and internal temperature is 175 degrees F. Remove from the heat. Allow coconut mixture to cool about 1 hour.
• Add the cream cheese to the stand mixer with the paddle attachment and blend until smooth. If you are using the optional shredded coconut, add it to a dry skillet and cook on low heat, stirring constantly, until browned. Once cream cheese is smooth, pour in half the toasted coconut and blend through. Save remaining for topping.
• Add the cooled coconut mixture to the cream cheese in the stand mixer. Blend until well combined and smooth. Taste and adjust sweetener. Pour in 1 cup heavy cream and liquid stevia, switch to the whisk attachment and whisk on medium speed for about 10 minutes to slightly thicken. Taste and adjust sweetener. Pour the batter into the pie crust.
• If using optional shredded coconut, sprinkle remaining shredded coconut over the pie and refrigerate 6 hours or overnight. Optional topping: When you are ready to serve, use a whipped cream canister to decorate crust of pie.

Video

Notes

Net Carbs 3 g (optional shredded coconut not included)

If you use optional shredded coconut, total carbs will be 8 instead of 6 and fiber will be 4, making net carbs 4 grams. 

This recipe was first published in July 2021.

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 6g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 103mg | Sodium: 185mg | Potassium: 110mg | Fiber: 3g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Easy Sugar Free Low Carb Keto Coconut Cream Pie appeared first on Sugar-Free Mom.

No Bake Sugar Free Keto Cranberry Cheesecake Pie

This delicious dessert is a no bake, low carb, keto cranberry cheesecake pie made with a creamy cheesecake filling and a vibrant tangy cranberry sauce created from fresh cranberries.

A homemade whole berry cranberry sauce is swirled into a luscious cream cheese mixture, creating a beautiful festive cranberry pie recipe that’s perfect for the holiday season or any special occasion.

This low carb cheesecake has incredible delicious flavor, requires no oven or water bath, and sets beautifully with just a slight jiggle once chilled.

Each slice contains just 6 grams of net carbs, making it ideal for anyone following low-carb recipes, a keto diet, or simply looking to reduce grams of carbohydrates while enjoying a truly delicious dessert. Printable recipe card with all nutritional information is at the bottom of the page. 

Sugar Free Cranberry Sauce (Keto-Friendly)

Even if you’re not usually a fan of homemade cranberry sauce, this keto cranberry filling recipe is a game changer.

Made with fresh cranberries, lemon juice or orange zest, and a low carb sweetener like Lakanto monk fruit, this sauce comes together quickly on the stovetop and tastes far better than store-bought versions made with regular sugar.

Low carb berries that work well on the keto diet include blackberries, strawberries, raspberries, and blueberries, so feel free to swap those in if you prefer.

The cranberry mixture is especially festive, but this easy recipe is versatile enough to enjoy year-round.

If you already have leftover cranberry sauce, you can absolutely use that here—but making this tangy cranberry sauce from scratch takes just minutes and avoids unnecessary sugar substitutes that may spike blood sugar.

Low Carb Pie Crust Options

​This creamy cranberry pie can be made with or without a pie crust, depending on your preference.

The recipe includes a simple no bake pie crust made in a food processor using sunflower seeds, unsweetened shredded coconut, and coconut flour for structure.

When time allows, you can also bake the crust for extra firmness. I simply press the crust into the pan with my fingers—no rolling pin needed—and line with parchment paper if desired.

All options pair beautifully with this light cheesecake filling.

No Bake Chocolate Coconut Flour Pie Crust

No Bake Pie Crust from my Peppermint cheesecake pie (no coconut) 

Baked Chocolate Pie Crust (no coconut)

Baked Pie Crust with sesame and sunflower flour

Baked Almond Flour Pie crust from my Pecan Pie recipe

Low-Carb Sweetener Options

For this recipe, I use a combination of Monk Fruit Allulose, liquid monk fruit, and vanilla extract to balance sweetness and eliminate aftertaste.

Using more than one sugar substitute helps create a smoother, more traditional cheesecake flavor.

Since this is a no bake cheesecake recipe with no eggs, feel free to taste the cream cheese mixture as you go. Always start with less sweetener and adjust—remember, you can add more, but you can’t take it away.

If you’re new to low carb sweeteners, preferences vary widely. Trying different options is key before deciding whether you enjoy keto cheesecake recipes. For help, refer to my Sweetener Guide & Conversion Chart.

​Can I use coconut sugar or Regular Sugar?

Coconut sugar, organic cane sugar, and other forms of regular sugar are still sugar and will spike blood sugar levels. If you’re following a low carb cheesecake or keto diet, these are not recommended.

Reducing refined sugar helps curb cravings and supports long-term success, especially if you’re working toward improved long-term health. Eliminating white sugar, cane sugar, and all forms of sugar will help you achieve that goal. 

More Keto Holiday Dessert Recipes

Pumpkin Pie

Pecan Pie

No Bake Pecan Cream Pie 

White chocolate Fudge

Pecan Crumble Brownies

Peppermint Fudge

Why You’ll Love This Keto Cranberry Cheesecake Pie

• No baking required
• Smooth, creamy filling
• Festive cranberry topping
• Easy to make ahead
• Just 6 grams of net carbs per slice
• Perfect for holidays or special occasions

This sugar-free keto cranberry cheesecake pie is proof that low-carb meals and desserts can still feel indulgent, celebratory, and satisfying.

​Low Carb Keto Sugar Free Cranberry Cream Pie

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Sugar Free Keto Cranberry Cheesecake Pie Recipe

Prep Time 20 minutes minutes

Servings 12 servings

Calories 362kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

No Bake Pie Crust

• 1 cup sunflower seeds
• 1 cup unsweetened shredded coconut
• 1/3 cup Monk Fruit Allulose confectioners
• 1/4 cup unsalted butter softened or coconut oil

Sugar Free Cranberry Sauce

• 8 ounces fresh cranberries or frozen
• 1/3 cup Allulose confectioners
• 3/4 cup water
• 1 tsp orange zest
• 1 tsp orange liquid stevia or berry or vanilla stevia

Cheesecake Filling

• 1 cup heavy cream
• 1 tsp vanilla liquid stevia
• 1 tsp vanilla extract
• 16 ounces cream cheese softened
• 1/2 cup Monk Fruit Allulose confectioners
• 2 tbsp water
• 1 scoop gelatin powder

Optional Decorations

• 1/2 cup fresh cranberries
• 1/2 cup Allulose liquid or Lakanto maple syrup
• 1/2 cup Monk fruit granulated

Instructions

No Bake Pie Crust

• All all ingredients into a food processor and process until well blended.
• Press into a 9 inch greased pie pan. Set aside.

Cranberry Sauce

• Combine cranberries, water,  Swerve, orange zest to a sauce pan.
• Boil over medium heat, stir frequently, mash cranberries if needed, for about 15 minutes.
• Remove from heat and add stevia.
• Cool slightly then taste and adjust sweetener. Set aside or chill in fridge while you make the cheesecake filling.

No Bake Cheesecake Filling

• In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
• In another bowl, combine the room temperature cream cheese with Swerve confectioners. Beat until smooth and creamy.
• Place the water and gelatin into a small microwavable bowl and cook 1 minute. Mix until completely dissolved. Set aside to cool slightly.
• Fold the whipped cream into the cream cheese mixture and stir together until combined.
• Add 3/4 of the room temperature or chilled cranberry sauce to the cheesecake mixture and swirl or mix until combined. Drizzle the cooled gelatin into the filling and spread into your pie crust.
• Use the remaining low-carb cranberry sauce to add to the center of the top of the cheesecake layer.
• Add optional "sugared" cranberries to decorate if using. Cover pie plate with plastic wrap and refrigerate for 2-3 hours or overnight.
• Storage: place leftover pieces in an airtight container and refrigerate for up 5 days.

Optional decorations

• Toss the cranberries in a small bowl with liquid Allulose until all are coated.
• In another shallow medium bowl add the monk fruit. Toss a few cranberries at a time in the granulated sweetener until coated all around.
• Decorate the edges of the pie with "sugared" cranberries and sugar free whipped cream if desired.

Notes

Net Carbs: 6g

If you use my Easy Keto Pie Crust which needs baking, bake and cool completely before filling. This pie crust will also add 2 carbs per serving. 

This recipe was first published in December 2023.

Nutrition

Serving: 1slice | Calories: 362kcal | Carbohydrates: 9g | Protein: 6g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 156mg | Potassium: 181mg | Fiber: 3g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

The post Sugar Free Low Carb Keto Cranberry Cheesecake Pie Recipe appeared first on Sugar-Free Mom.

Sugar Free No Bake Pecan Cream Pie

A Holiday Favorite with a Creamy Twist (Just 4 g Net Carbs Per Slice!) All nutritional information is at the bottom of this page on the printable recipe card. 

If you love classic pecan pie but want something lighter, creamier, and easier—without sacrificing that rich flavor, gooey texture, or the nostalgic taste of a traditional pecan pie—then this Best No Bake Sugar Free Low Carb Keto Pecan Cream Pie is about to become your new favorite holiday dessert.

This easy sugar free, low carb pecan cream pie delivers everything we love about holiday pies—sweetness, crunch, and creaminess—but without the pure maple syrup, brown sugar, or corn syrup used in classic recipes.

Instead, this keto pie recipe uses a blend of sugar free maple syrup, a brown sugar substitute, and low carb ingredients to create a luscious, creamy pecan pie filling with all the flavor and none of the sugar crash.

Even better? There’s no baking required. That means no turning on the oven, no complicated steps, and no stress—especially during the busy holiday season when parties, gatherings, and family traditions are in full swing.

One delicious piece of this keto pie recipe contains just 4 net grams of carbs, making it perfect for anyone following a keto diet, low carb diet, or simply aiming to reduce sugar intake while still enjoying their favorite holiday desserts.

Pecan Pie vs. Pecan Cream Pie: What’s the Difference?

A traditional pecan pie is undeniably scrumptious but comes with corn syrup, loads of sugar, and a very sticky, dense texture.

While you can make a fantastic low carb pecan pie recipe, this creamy variation offers:

• A lighter texture
• A cheesecake-like filling
• A more balanced sweetness
• No eggs required
• No bake simplicity

When you’re craving something special but want a shortcut to dessert bliss, this scrumptious recipe is your answer. Think silky cream cheese mixture, fluffy whipped cream folded together until pillowy, and plenty of toasted pecans mixed throughout for crunch.

Instead of the sticky syrup base you see in a regular pecan pie, this version uses sugar free maple syrup, a brown sugar substitute, and a touch of caramel stevia to replicate the warm, southern shortcut recipes we all grew up enjoying.

And because it’s no bake, you’ll avoid burning the edges of the pie, over-baking the filling mixture, or dealing with tricky oven timing during the holidays.

The No Bake Keto Pie Crust (Chocolate Flavor!)

This no bake pie crust comes together in your food processor in just a few minutes. It creates a beautiful chocolate base that complements the cream filling perfectly. It’s firm enough to slice cleanly yet soft enough to enjoy without feeling heavy.

This crust uses:

• Sunflower seed flour
• Coconut flour
• Unsweetened cocoa powder
• Melted butter
• A low carb sweetener

If you’re looking for other crust options, you could also use my coconut flour pie crust or chocolate almond flour crust, though both require baking.

For a free pie crust option (no nuts), the sunflower seed version works beautifully. But you can easily swap in:

• Almond flour
• Pumpkin seed flour
• A pre-made prepared pie crust (if not worrying about carbs)

Because this is a no bake dessert, lining your pie pan with parchment paper isn’t required. Just grease lightly and press in the crust mixture until even.

The Silky Sugar Free Pecan Cream Filling

This filling is what makes this dessert stand apart from every other low-carb pie recipe.

We start by whipping heavy whipping cream with vanilla extract and vanilla liquid stevia until it forms stiff peaks. This helps gives the pie its cloud-like, mousse-style texture.

Next, we mix the softened cream cheese with:

• A brown sugar substitute (I use Monk Fruit Allulose confectioners)
• Sugar free maple syrup
• A dash of caramel stevia
• A pinch of salt

Once the whipped cream and cream cheese mixture are combined, you get an airy, fluffy, decadent filling that tastes like a cross between pecan pie, cheesecake filling, and a creamy mousse.

Fold in your whole pecans or pecan halves, or chop them for easier slicing. You can even toast your pecans first for the best flavor and more crunch.

Spread the filling into the crust, sprinkle the top with more toasted pecans, and refrigerate until firm.

Can I Swap the Low Carb Sweeteners?

Absolutely. This recipe is forgiving and customizable. You can use:

• Allulose
• Swerve
• Stevia
• Monk Fruit blends
• Any brown sugar substitute

Taste as you go and adjust. My Sweetener Guide & Conversion Chart can help with amounts.

Can I Make This Dairy Free?

Yes! You can make delicious dairy free substitutions:

• Use coconut oil instead of butter in the crust.
• Swap heavy cream with canned coconut milk (full fat).
• Use a vegan, dairy free cream cheese alternative.

The texture won’t be identical, but still creamy and delicious.

Storage Tips

To store:

• Cover the pie with plastic wrap or foil
• Or place slices into an airtight container
• Refrigerate for up to 5 days

This makes it a wonderful holiday parties dessert since you can make it ahead and forget it.

Tools You’ll Need

Rubber spatula and mixing bowls

Food processor

Electric mixer or stand mixer

Springform pan (optional) or standard pie plate

Parchment paper (optional)

Perfect Occasions for This Pie

This Keto Pecan Cream Pie is ideal for:

• Thanksgiving
• Christmas
• Holiday brunch
• Church potlucks
• Birthday parties
• Sunday dinner
• Any time you want something sweet but not loaded with sugar

Serve it with:

A scoop of keto ice cream

Sugar free whipped cream

A drizzle of low carb caramel

More Keto Pie & Holiday Dessert Recipes

If you love this one, try:

• Keto Pumpkin Pie
• Best Sugar-Free Pecan Pie with Chocolate
• Keto Pecan Pie Balls
• No Bake Keto Cranberry Cheesecake Pie
• My holiday cookie collection for festive cookie swap parties

You can also explore my low carb apple muffins, apple cake, apple donuts, apple dump cake, and apples stuffed with cheesecake filling for a fall-inspired treat.

Sugar Free Low Carb Keto Pecan Cream Pie

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Sugar Free Low Carb Keto Pecan Cream Pie

Prep Time 20 minutes minutes

Servings 12 servings

Calories 411kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

No Bake Chocolate Pie Crust

• 1/2 cup sunflower seeds or pumpkin seeds or nuts of choice
• 1/2 cup coconut flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup Monk Fruit Allulose confectioners or 1/2 teaspoon stevia
• 8 tablespoons butter unsalted, softened
• 1/8 teaspoon salt

Pecan Cream Filling

• 1 cup heavy cream
• 1 tsp vanilla liquid stevia
• 1 tsp vanilla extract
• 16 ounces cream cheese softened
• 1/2 cup Monk fruit Allulose confectioners
• 1/4 cup Lakanto sugar free maple syrup
• 1/2 tsp Liquid caramel stevia
• 1.5 cups chopped pecans

Instructions

Chocolate Pie Crust

• Place all crust ingredients into a food processor; blend until smooth.
• Press mixture evenly into a greased 9-inch pie pan or springform pan.

Pecan Cream Filling

• In a large bowl, whip heavy cream with stevia and vanilla until stiff peaks form.
• In another bowl, blend room temperature cream cheese, sweetener, sugar free maple syrup, caramel stevia, and salt with an electric mixer until creamy.
• Fold the whipped cream into the cream cheese mixture until smooth.
• Stir in 1 cup chopped pecans. Spread filling over prepared crust.
• Sprinkle remaining pecans on top of the pie.

  Cover and refrigerate 6–8 hours or overnight for best results.
• Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
• Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.

Video

Notes

4 g net carbs

This recipe was first published in November 2022.

Nutrition

Serving: 1slice | Calories: 411kcal | Carbohydrates: 9g | Protein: 6g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 203mg | Potassium: 108mg | Fiber: 5g | Sugar: 2g | Vitamin A: 749IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.4mg

The post Best No Bake Sugar Free Low Carb Keto Pecan Cream Pie appeared first on Sugar-Free Mom.

Low-Carb Eggnog

The holiday season is a welcomed time to enjoy classic and traditional holiday deserts and favorite recipes during this time of year. 

If you’re following a low carb diet, keto diet or just looking to reduce your sugar intake, regular store-bought eggnog is out of the question as it’s full of sugar and will spike blood sugar and cause sugar cravings. 

Making your own homemade eggnog to make this no bake eggnog pie, full of perfect eggnog flavor, is the best way to ensure success on your chosen diet.

Our festive keto eggnog is an easy recipe that everyone will enjoy, even the non low carb people in your life!

Carbs in Traditional Eggnog Recipe

Store-bought eggnog has 21 grams of carbs in 1/2 cup from the Stop & Shop brand according to the Cronometer app. 

Carbs in our Low Carb Eggnog Recipe

Our low carb eggnog recipe uses a low-carb sweetener that makes for a very luscious, but low-carb recipe that tastes just as good. 

Our creamy keto eggnog recipe has just 5 total grams of carbs for 1/2 cup and tastes just like the real thing! 

Our keto-friendly eggnog recipe works well for the holidays while not spiking your blood sugar, and you may even get some converts to this way of eating when you offer this eggnog recipe or this eggnog cream pie to them!

Keto Sweeteners

Powdered sweetener is best for making keto eggnog and this eggnog cream pie so you won’t have any grainy texture.

Any erythritol blend than is granulated using monk fruit may not give you the best results for a creamy eggnog pie.

Any sugar substitute you like that has a powdered version is best here or you could process your granulated low carb sweetener in a food processor or blender to get a finer texture.

How to Make Homemade Keto Eggnog Cream Pie

Scroll to the bottom of the blog post for exact measurements, and to see nutritional information in recipe card.

Simple Ingredients needed

canned coconut milk

heavy cream

water

cinnamon stick

egg yolks-yes raw egg yolks are used, but cooked slowly on the stove for this recipe.

Monk Fruit confectioners

gelatin powder

vanilla extract

dark rum (Taste and adjust if you’d like more) or use a little rum extract

Cream Pie

Easy Keto Pie Crust baked, cooled (9-inch pie plate)

cream cheese

vanilla liquid stevia

Optional to Serve

Sugar Free whipped cream to decorate pie

Sprinkle of nutmeg or even pumpkin pie spice

Sugar Free Eggnog Recipe

Step-by-Step Instructions

Pour the coconut milk, heavy cream and water into a large or medium saucepan, add the cinnamon stick and bring to a boil. Simmer over medium heat and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.

In a large bowl, add the egg yolks and confectioners sweetener. Whisk the egg mixture together.

Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. 

Pour the tempered egg yolk mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.

Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon. Sprinkle gelatin over mixture and whisk constantly until smooth, no lumps.

Remove eggnog mixture from the heat and stir in rum and vanilla extract. Stir together until smooth. (Alternately you can also place the mixture in a blender or food processor to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.)

Taste and adjust sweetener and rum if needed, then set aside.

How to Prepare Eggnog Pie

Place the cream cheese and vanilla stevia in a stand mixer or use an electric hand mixer and blend until smooth. Taste and adjust sweetener if needed. Set aside.

Once your eggnog is ready, slowly add it to the cream cheese in the mixer and blend on low speed until incorporated and smooth.

Pour eggnog cream cheese mixture into prepared cooled crust. Place plastic wrap right over the cream mixture so it doesn’t form a skin on top. Refrigerate for 4-6 hours or overnight.

Optional to serve

Sugar-free Whipped Cream and sprinkle of nutmeg

FAQs

Does eggnog use raw eggs?

No this sugar free eggnog recipe uses egg yolks and they are cooked to a temperature which will prevent sickness from salmonella but it is important to use a thermometer to make sure you cook to that temperature.

Do I need to use dark rum?

No you can use 1-2 teaspoons rum extract if you prefer.

Can I use Monk Fruit instead of Stevia?

Yes you can use any other sweetener you prefer. Heres’ my sweetener guide and conversion chart to help you determine how much to use.

Can I use a graham cracker crust?

I do not recommend using a store bought graham cracker crust as it has sugar and is high carb.

Can I make this without a crust?

Sure!

Can I use store bought real eggnog?

I do not recommend using store-bought eggnog as it has lots of sugar and is high carb.

Can I replace heavy whipping cream with almond milk?

You could replace the heavy cream with unsweetened almond milk, but since I have not tested it, I can’t say for sure it will be as thick and creamy.

Can I make this dairy free?

Yes you could make this egg nog pie dairy free. Replace the heavy cream with more coconut milk and replace the cream cheese with vegan cream cheese.

More Keto Recipes for Special Occasions

You can still keep holiday traditions and holiday classic recipes when following a keto lifestyle. All of these holiday treats will impress the whole family!

Sugar Free Sparkling Champagne Cupcakes

Sweet Candied Bourbon Pecans

Candied Bacon Pecan Pie Bars

Peppermint Cheesecake

Gingerbread Cookies

Sugar Free Keto Eggnog Pie

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Best Sugar Free Gluten Free Low Carb Keto Eggnog Pie

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 12 servings

Calories 333kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

Eggnog

• 13.5 ounce canned coconut milk
• 1 cup heavy cream
• 1/2 cup water
• 1 cinnamon stick or 1 tsp ground cinnamon
• 4 egg yolks
• 1/2 cup Monk Fruit Allulose Confectioners
• 2 tsp gelatin powder
• 1 tsp vanilla extract
• 3 tbsp dark rum (Taste and adjust if you'd like more)

Cream Pie

• 1 Easy Keto Pie Crust baked, cooled
• 8 ounces cream cheese
• 1/2 tsp vanilla liquid stevia

Optional to Serve

• Sugar Free whipped cream to decorate pie
• Sprinkle of ground nutmeg

Instructions

Eggnog

• Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer on medium-low heat and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
• In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
• Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
• Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F using a candy thermometer and coats the back of a spoon. Sprinkle gelatin over mixture and whisk constantly until smooth, no lumps.
• Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. (Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.)
• Taste and adjust sweetener and rum if needed, then set aside.

Prepare Cream Pie

• Place the cream cheese and vanilla stevia in a stand mixer or use an electric mixer and blend until smooth. Taste and adjust sweetener if needed. Set aside.
• Once your sugar-free eggnog recipe is ready, slowly add it to the cream cheese in the mixer and blend on low speed until incorporated and smooth.
• Pour eggnog cream cheese mixture into prepared pie crust. Place plastic wrap right over the cream mixture so it doesn't form a skin on top. Refrigerate for 4-6 hours or overnight.

Optional to serve

• Sugar-free Whipped Cream and sprinkle of nutmeg

Notes

Pie makes 12 servings

Net Carbs: 4 g per slice

If you want to reduce total carbs, make 16 servings; total carbs will be 6 grams, fiber will be 3 grams, net carbs will be 3 grams. Calories will be 250. 

This recipe was first published in Dec 2022.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 8g | Protein: 5g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 84mg | Sodium: 69mg | Potassium: 117mg | Fiber: 4g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Best Sugar Free Gluten Free Low Carb Keto Eggnog Pie appeared first on Sugar-Free Mom.

Carbs in Traditional Pecan Pie

The nutritional information for a classic sugar filled with corn syrup pecan pie on Cronometer, for one piece has 527 calories, and 63.7 grams of carbs! That is more than anyone on a ketogenic diet should have in like 3 days! 

Regardless if you follow a keto lifestyle or not, this is a huge sugar load and will spike your blood glucose and definitely cause intense cravings for more. 

Instead, the next time you are craving a regular pecan pie or you are wanting to bake low carb for the holiday season, make our keto pecan pie recipe instead!

At the bottom of this post, is all my nutrition info. My printable recipe card below will show you all the details. Our low carb pecan pie with chocolate has just 5 grams net carb count and won’t spike blood sugar!

Sugar Free Pecan Pie Recipe

“This is the BEST dessert you have EVER made!!!”, says the picky hubby who still loves white sugar and white flour products.

Though it’s not the classic pecan pie because I love chocolate, it is a chocolate pecan pie made completely from scratch,  low carb and gluten free. 

How can it be possible? People do crazy things when their birthday comes around and they want a sweet treat. Mine is November 24th!

On my birthday, I didn’t want cake, I wanted a good pecan pie.

We celebrate my birthday with extended family on Thanksgiving every year since I was a baby. So although this pie might be late to the party in the grand scheme of getting Thanksgiving keto pie recipes to you on the blog, it was worth waiting for.

Holiday Keto Pie Recipe

It all began with an idea once I made the Salted Caramel Sauce. I knew it would be the most amazing filling mixture used in a keto  pie so I got experimenting. Had to make it multiple times but no one complained. 

Had to make the awesome low carb, grain free keto pie crust a few times too, but isn’t anything in life that’s extraordinary worth a little bit of hard work? I believe it is.

This keto pie makes me happy, not only because it’s my birthday, but because it was on my foodie bucket list for a very long time and I finally tackled and successfully accomplished it. I feel that victory in my soul and it thrills me to share it with you.

My Cookbooks

I wrote this keto recipe in 2014 when I turned 43 and I  shared how I finally lost those stubborn 15 pounds I gained when I wrote my first cookbook.

Since then I’ve written 3 more cookbooks: Naturally Keto, The 30-Day Sugar Elimination Diet and my new one due to release 9/23/25 called Good Better Best! 

I can’t say I feel like I’m 23 or even 33 even though I’m a faithful exerciser who strives for healthy living in not just what I eat but all I do. I love a good cardio and strength training exercise program.

I CAN say I’m a blessed and happy woman who’s grateful for everything in her life. I’m healthy and have a beautiful family and husband who loves me and I get to do what I love for a living, and that is priceless. I am grateful and don’t take anything for granted.

And maybe….just maybe…. there is a slight bit of truth to the fact that when you’re over 40 you don’t feel as worried about what others think and you just do your own thing, moving on to the next project, and enjoying life just a little bit more than when you were 20 something, maybe.

Keto Pecan Pie Filling is Indulgent

Before you freak out at the calorie count and fat, remember this one thing, IT”S CHOCOLATE PECAN PIE!! It is INDULGENT.

It is beautiful pie for a low-carb diet and wonderful to have on your dessert table for a special occasion.  It’s not an everyday kind of dessert. It was for my birthday. While low carb and healthier, it is still high in calories and fat, just saying.

Brenda’s Notes:

• If you don’t have the sweetener I used,  you can use another sugar free baking blend.
• If you don’t have liquid vanilla stevia you can eliminate it and I think this delicious keto pie would still be sweet but not as sweet as typical pecan pie.
• You could also use another flavor of liquid stevia like Cinnamon or toffee flavor. You could also use 1/4 teaspoon of pure stevia extract if you don’t have the liquid version of stevia.

Sugar-Free Low Carb Keto Chocolate Pecan Pie

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Sugar-Free Low Carb Keto Chocolate Pecan Pie

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 350kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 prepared Chocolate Pie Crust

Filling

• 3 eggs room temperature
• 1.25 cup Monk Fruit Allulose confectioners divided or brown sugar substitute
• 1/2 cup butter softened, unsalted or coconut oil
• 2 tablespoon sugar free maple syrup
• 1/2 cup heavy cream
• 1 teaspoon xanthan gum
• 1 teaspoon vanilla extract
• 1/2 teaspoon vanilla liquid stevia
• 1/4 teaspoon salt
• 1/3 cup sugar free chocolate chips Lily's brand
• 1/2 cup pecans chopped
• 1/2 cup pecans halves for decorating top

Instructions

• Preheat oven to 350 degrees.
• In a stand mixer add the eggs and 1/4 cup sweetener and blend on high until smooth. Set aside.
• Melt the butter in a sauce pan over medium heat and add the rest of the sweetener, and sugar free maple syrup. Stir constantly until melted and combined.
• Whisk in the cream and xanthan gum and bring to a boil.
• Continue to stir and simmer for 3-4 minutes until it starts to thicken.
• Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
• Stir until chocolate chips are all incorporated and melted, no lumps.
• Slowly add in some of the chocolate pecan pie filling into the egg mixture to temper it and stir well.
• Add the rest of the egg mixture into the chocolate mixture.
• Stir in the 1/2 cup of chopped pecans and pour into prepared keto crust.
• Top with remaining pecan halves to decorate top.
• Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
• Cool 2 hours then refrigerate.
• Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.
• Enjoy with some sugar free whipped cream if desired!
• Store in an airtight container in the fridge for up to 7 days.

Notes

 5 g net carbs

This recipe was first published in November 2014.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 9g | Protein: 10g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 36mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.2mg

The post Sugar Free Low Carb Keto Chocolate Pecan Pie Recipe appeared first on Sugar-Free Mom.

Low Carb Pie Crust Recipe

It may not win awards for beauty, but the taste makes up for it in every way. Think of it as the easiest press-in chocolate crust—slightly chewy, a little flaky, and just the right touch of sweetness.

Best part? You don’t need to roll anything out. Just blend the simple ingredients in your food processor, press into the pan, and bake.

Made with sunflower seed flour instead of the usual almond flour or coconut flour, this crust is a game changer for anyone living a low carb life with nut allergies. It’s also versatile: swap in melted coconut oil or vegan butter plus a flax egg for a completely dairy-free option.

Coconut Flour Chocolate Pie Crust

I’ve been trying to perfect a sugar free chocolate crust that’s both low carb and nut free for years. My youngest has severe tree nut and peanut allergies, while my oldest has peanut and soy allergies.

Combine that with my low-carb diet lifestyle and it’s been a challenge. Most keto pie recipes rely on almond flour, or sometimes coconut flour chocolate pie crusts, but those weren’t options for us.

Yes, I’ve made plenty of coconut flour desserts—from my Cream-Filled Vanilla Coconut Cupcakes to my Chocolate Coconut Mounds Pie—but my youngest just doesn’t like coconut flavor. So for years, this crust gave me angst!

Finally, I can confidently say this one is a winner. It works for any keto pie recipe like pudding pies, peanut butter pie, cheesecake mousse fillings, or chocolate fillings of all kinds. You name it—this crust holds up beautifully (though it’s not a fit for savory pies since it’s chocolate!).

Why You’ll Love This Chocolate Pie Crust

If you’ve ever struggled with a sweet tooth but needed to stay on track with your low-carb diet, this crust will be your new best friend.

It’s not overly sweet, but just enough to curb cravings without spiking your blood sugar. The combination of simple ingredients—from sunflower seed flour to a touch of sweetener and raw cacao powder—gives you that rich chocolate flavor you’d expect from a traditional dessert.

What makes this the best part is that you don’t need fancy techniques to make it. You don’t have to roll it out or chill it before baking.

Just mix the dry ingredients together, add the wet ingredients, press into your pan, and bake pie crust perfection. It’s the easiest press-in chocolate crust you’ll ever try, and it comes out with the ideal balance of chewiness and flakiness every time.

Nutritional Information

Macros will vary depending on the keto flour used, but this low carb chocolate crust is designed to help stabilize blood sugar and support balanced blood glucose levels while still fitting into your low carb eating plan.

Each slice is just a few grams net carbs—perfect for the low-carb diet lifestyle. The printable recipe card is at the bottom of this page. 

Try this crust with my chocolate filling from my Chocolate Pecan Pie or even as the base for a creamy peanut butter pie. Once you taste it, you’ll see why I call it the best texture you can get from a nut-free, low-carb crust!

Another thing I love is how versatile it is. This isn’t just a crust you’ll make once for the holidays. It works year-round for keto pie recipes of all kinds.

Think chocolate pudding pies, peanut butter mousse pies, or even a creamy keto chocolate pie made with heavy whipping cream folded into a luscious mousse filling. The chocolate base complements them all beautifully.

And while the recipe itself is nut free and gluten free, you can adapt it for your own family’s needs.

Need dairy-free? Swap the butter for melted coconut oil.

Need vegan? Use a flax egg.

No matter what, the end result is a sugar free chocolate crust that looks simple but tastes indulgent.

If you’ve been living a low carb life and are craving a reliable dessert crust, this one is a true keeper. Not only will it satisfy that chocolate craving, but it will let you enjoy pie again—without the guilt.

The low-carb eating lifestyle doesn’t have to feel restrictive, and recipes like this prove that with a little creativity, you can still enjoy your favorites while keeping your health and blood glucose in balance.

Chocolate Keto Pie Crust Recipe 

Print

Low Carb Nut Free Grain Free Chocolate Pie Crust

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 12

Calories 147kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 cups sunflower seed flour (or almond flour if no allergies)
• 1 egg (or flax egg for vegan option)
• 1/2 cup Allulose confectioners or erythritol or 1/2 teaspoon pure stevia extract or monk fruit (adjust amount of sweetener to taste, depending on your keto sweetener)
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons butter unsalted, softened (or melted coconut oil at room temperature for dairy-free)
• 1/8 teaspoon salt

Instructions

• Preheat oven to 350 degrees.
• Add all dry and wet ingredients into a food processor and blend until smooth. (An electric mixer can work too.)
• Grease a 9-inch pie plate, press mixture evenly into the pan, and smooth with the back of a spoon or cover with plastic wrap to press evenly.
• Use a fork to prick the bottom of the crust.
• Bake crust 10-12 minutes.
• Cool completely before filling with chocolate pudding, cream pie, or your favorite keto chocolate pie recipe

Notes

• If you try to make sunflower seed flour yourself, just know it won’t get as fine as the pre-ground kind you can find online. Using homemade flour will give you a chewier crust.
• Always start with unsalted, raw sunflower seeds.
• If you don’t have allergies, you can easily swap almond flour for the sunflower seed flour.
• 3 gram net carbs for 1/12th of this pie crust
• This recipe was first published in Nov. 2014

Nutrition

Serving: 1slice | Calories: 147kcal | Carbohydrates: 6g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 41mg | Potassium: 1mg | Fiber: 3g | Sugar: 1g | Vitamin A: 58IU | Calcium: 1mg | Iron: 1mg

The post Easy Low Carb Keto Nut Free Chocolate Pie Crust appeared first on Sugar-Free Mom.

Easy Keto Lemon Meringue Pie

Sometimes, the thought of making a lemon meringue pie feels a bit intimidating, especially if you’re avoiding sugar or carbs.

This easy sugar-free, low-carb keto lemon meringue pie might just become your new favorite dessert. It’s got that zingy lemon brightness, fluffy meringue cloud on top, and a buttery crust all without the carb-load. 

Plus, it’s surprisingly simple to whip up, even if you’re not usually a baking superstar. And if you’re someone who has struggled with pie crust disasters or overly sweet fillings, this recipe is your kind and tasty fix.

Why You Will Love This Recipe

Sugar-free and keto-friendly. This pie lets you indulge your sweet tooth without derailing your low-carb lifestyle or keto diet. No sugar crashes here, just the natural tartness of lemon and a creamy, satisfying texture.

Just 4 g net carbs for a slice of heaven! Nutritional information is at the bottom of this page on the printable recipe card. 

Simple yet impressive. You might think making meringue would be a kitchen adventure best avoided, but this recipe breaks it down into easy steps that anyone can follow. It’s a dessert ready for impressing guests or quiet weekends alike.

Balanced flavors and textures. The bright lemon filling contrasts beautifully with the fluffy, lightly toasted meringue topping and crispy, buttery crust. It’s like the pie version of a standing ovation for your taste buds.

Simple Ingredients and Substitutions

Keto Pie Crust

Coconut flour makes the perfect low-carb, gluten-free crust. It’s slightly sweet, flaky, and bakes into a golden base that holds up well without adding high carbs or spiking blood sugar.

You could swap it for almond flour to make a buttery almond flour crust, but be aware you’ll need to adjust quantities since coconut flour absorbs moisture differently.

Lemon Juice and Zest

Fresh lemon juice and zest are the stars here, providing that unmistakable fresh tartness that defines lemon meringue pie. Bottled lemon juice would work in a pinch, but fresh really makes all the difference in flavor.

Eggs

Eggs play a double role: the yolks help thicken the lemon filling, while the whites whip up into soft peaks to make the airy meringue topping.

If you’re hesitant about raw egg whites, it is getting cooked for the Swiss Meringue, but if you prefer, you can also purchase a carton of egg whites that are pasteurized.

Allulose or Monk Fruit Sweetener

These sugar alternatives keep the pie sweet yet low-carb. They don’t spike your blood sugar and work well in both the filling and meringue. If you’re new to these sweeteners, start slow and adjust to taste. I used powdered Allulose and liquid monk fruit sweetener. 

If you want to swap these, please stick with powdered low carb sweetener as granulated sweetener will make the filling grainy and the meringue grainy too.

Any low carb sweetener that is in the sugar alcohols family is not recommended since sugar alcohols like erythritol tend to crystalize once refrigerated. 

Cream Cheese or Butter

These add richness to the crust and filling, creating that luscious mouthfeel without extra carbs. You can use either depending on what you have handy; both work beautifully. The melted butter comes in at the end of cooking the lemon curd filling. I have not tested this with heavy cream. 

Pro Chef Tips

#1 Use room temperature eggs for meringue

When whipping egg whites, it’s much easier to achieve stiff, glossy peaks if your eggs are at room temperature. Cold eggs can slow down the process and make the meringue less stable, so plan ahead and let them sit out before you start.

#2 Gradually add sweetener to meringue

Add your low carb sweetener slowly while whipping the egg whites to help dissolve it fully and avoid gritty texture. This also makes the meringue glossy and smooth, giving you that perfect cloud-like finish.

#3 Blind bake the crust

To ensure your almond flour crust doesn’t get soggy, blind bake it first for about 10-12 minutes. This step helps maintain that crisp buttery base, which contrasts nicely with the creamy lemon filling.

#4 Zest before juicing

Always zest your lemon before you squeeze it for juice to avoid losing any flavorful zest bits that can enhance the filling. Also, zest only the yellow part to prevent bitterness from the pith.

#5 Toast meringue lightly

For an inviting golden top, use a kitchen torch or broil the meringue for just a minute or two. Keep a close eye though; meringue can go from beautifully browned to burnt faster than you think.

Equipment:

Large Mixing Bowl
Electric Mixer or Stand Mixer
Pie Dish (9-inch)
Saucepan
Spatula
Whisk
Kitchen Torch or Oven Broiler

Troubleshooting Common Problems with this Recipe

Meringue Weeps or Sheds Liquid. This can happen if the meringue isn’t whipped enough or if the pie isn’t cooled properly.

Make sure to whip your egg whites to stiff peaks.

Crust Soggy or Too Soft
Blind baking the coconut flour crust is key to preventing sogginess. Also, avoid overfilling the pie as too much moisture can weaken the crust’s crispness.

Lemon Filling Too Runny
Make sure to cook the filling long enough for it to thicken properly. Using fresh lemon juice and adding a bit of xanthan gum can help stabilize the filling if needed. I did not need any xanthan gum. 

Meringue Doesn’t Brown
If you don’t have a kitchen torch, broil the meringue under close watch for 1-2 minutes. Keep the oven rack near the top but be careful not to burn it.

Freezing & Storing Leftovers

​Freezing:

This pie freezes well if you cover it tightly with plastic wrap and foil. For best results, freeze before adding the meringue topping, then add fresh meringue when ready to serve.

Thaw the crust and filling overnight in the fridge and then whip fresh meringue before serving.

Storing:

Keep leftovers covered in the refrigerator for 3-4 days. Because meringue can soften over time, it’s best to enjoy the pie within a couple of days for that light fluffy texture.

More Like Lemon Meringue Pie Recipes with a low-carb twist

Mini Lemon Meringue Pie Tarts

Mini Lemon Curd Tarts

Lemon Cream Pie

Lemon Fluff

If you’ve been putting off making lemon meringue pie because of sugar or carbs, I hope this recipe changes your mind. It’s a gentle invitation to enjoy delicious treat that feels indulgent without the sugar rush or guilt. 

Once you get the hang of the steps, the process might even become a fun new kitchen ritual. And hey, nothing like a slice of bright, creamy lemon pie with cloud-like meringue to lift your spirits anytime you need a little sweet escape.

Sugar Free Keto Low Carb Lemon Meringue Pie

Print

Sugar Free Keto Low Carb Lemon Meringue Pie

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 10 slices

Calories 253kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

1 prepared Easy Keto Pie Crust

• 1 easy keto coconut flour pie crust my recipe

Lemon Curd Filling

• 8 large eggs yolks (save white for the meringue)
• 3/4 cup hot water
• 2 teaspoon gelatin powder
• 1 cup lemon juice fresh
• 3 teaspoons lemon zest
• 1 cup allulose powdered or see options above
• 1 pintch salt
• 2 tablespoon butter unsalted

Swiss Meringue

• 8 egg whites (use reserved from the filling)
• 1/2 tsp Monk fruit Liquid or see options above
• pinch sea salt

Instructions

Easy Keto Pie Crust

• Prepare my easy keto pie crust recipe and bake as the recipe says. Set aside to cool and make the lemon curd filling.

Lemon Curd Filling

• In a small bowl, whisk the egg yolks.

  Recipe Note: Save egg whites in the fridge for the Swiss meringue topping.
• In another small bowl whisk the hot water and gelatin with a whisk. Set aside.
• In a medium saucepan over a medium heat, add the lemon juice, lemon zest, allulose, salt, and whisked egg yolks. Allow the lemon mixture to come to a low simmer.
• Slowly whisk in the bloomed gelatin mixture into the egg yolk mixture with a whisk. Stir constantly for about 2 minutes over medium heat then add the butter and stir until melted and combined. Allow to cool slightly for a couple of minutes.
• Spoon the lemon filling into cooled pie crust. Place the pie in the fridge overnight until set.

Swiss Mernigue

• Preheat the oven to broil.
• In a stand mixer bowl, place the egg whites, sweetener and salt.  If you don't have a stand mixer, use a large bowl. 
• Bring a saucepan with a few inches of water to a simmer. Set the mixing bowl over the simmering water making sure the water doesn't touch the bottom of the bowl.
• Continuously stir the mixture until the whites are warm to the touch, about 4-5 minutes. If you're using a powdered sweetener, check by dipping your finger into the mixture and rubbing it between your fingers making sure the sweetener is completely dissolved.
• Remove the mixing bowl and bring to stand mixer base. Lock in place with the whisk attachment or use an electric hand mixer. Beat on medium speed for about 2 minutes until it's foamy.
• Gradually increase speed until the meringue has stiff peaks, about 4-5 minutes.
• Spread meringue on top of the lemon curd filling to the edges of the crust of the pie. Smooth over the top, making swirls with the back of a spoon or spatula.
• Place meringue under the broiler for about 1-2 minutes until golden brown. Careful not to burn. Option to use a blow torch if you like.

STORAGE

• Best to serve immediately once meringue has been made but leftovers can be covered with plastic wrap or airtight container in the fridge for 3 days. 

Notes

4 grams of net carbs per one slice

This pie makes 10 servings.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 8g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 155mg | Potassium: 121mg | Fiber: 4g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg

The post Easy Sugar Free Low Carb Keto Lemon Meringue Pie appeared first on Sugar-Free Mom.

​What is a Kentucky Derby Pie recipe?

​The original Kentucky derby pie was created by a man named  George Kern and included chocolate, walnuts and a splash of bourbon, baked in a pre baked pie shell.

Enjoyed during the annual Kentucky Derby horse race on the first Saturday of May.

Over the years there are different versions of this recipe some using corn syrup and pecans, instead of walnuts but, often includes a few tablespoons of bourbon. 

​It’s not exactly the same as Pecan Pie as the texture is more like an open-faced custard filling.

Since I already have a decadent bourbon chocolate pecan pie recipe I skipped using any bourbon, but feel free to add a tablespoon of straight bourbon if you wish. 

Carbs in Traditional Kentucky Derby Pie

One slice, according to the Cronometer app, has 370 calories, and 31 grams of carbs.  Way too high in sugar and carbs for anyone on a low carb diet or keto diet as this will spike blood glucose.

Everyone is different is how many carbs will spike your own blood glucose levels and that’s why testing is so important.

The bottom line though, anything with this high amount of carbs is something to avoid  if you’re watching your sugar and carb intake.

​Carbs in our Keto Kentucky Derby Pie

Our keto version of a Kentucky Pie has just 4 grams net carb count which is fabulous compared to the traditional.

All nutritional information is at the bottom of this page on the printable recipe card. 

Low Carb Pie Crust Options

​Since my youngest son has a tree nut allergy and peanut allergy, he can’t have this keto derby pie because of the pecans.

So technically I could have used another low carb pie crust that uses almond flour, but since my favorite easy press-in buttery crust is a lovely flaky pie crust recipe using coconut flour that’s what I used here.

You can swap my keto pie crust with any other low carb prepared pie crust you prefer.  I partially baked my pie crust, just for 10 minutes, then added the filling and baked another 20 minutes, then covered the whole pie so the crust wouldn’t burn and finished baking time. 

​I have this chocolate pie crust that’s also another delicious option.

​You could also not bake this in a crust if you want to reduce the total carb count. 

​Keto Topping Options

Sugar Free Vanilla Cream Topping– this delicious whipped cream can be made with an electric mixer or in this whipped cream dispenser

Sugar Free Vanilla No Churn Ice Cream– easy to prep while the entire pie is baking in the oven and a scoop of vanilla ice cream on top is quite decadent for special occasions.

Sugar Free Caramel Sauce– this  easy recipe can also be made while the pie is baking and just sit on the stove for serving or pour into a small mason jar and sit on the counter

​Sugar Free Chocolate Chip Options

​I use the Lily’s brand of sugar free dark chocolate chocolate chips which uses stevia and erythritol, but here are some other options:

ChocZero Chocolate chips made with Monk Fruit

Pascha Unsweetened chocolate chips

Easy Sugar Free Low Carb Keto Kentucky Derby Pie

Print

Easy Sugar Free Low Carb Keto Kentucky Derby Pie

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 12 servings

Calories 293kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 1 recipe Easy Low Carb Keto Pie Crust click link to my recipe
• 1/4 cup unsalted butter
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1 cup chopped pecans raw, unsalted
• 3/4 cup sugar free chocolate chips
• 1/4 cup allulose maple syrup
• 1 tsp vanilla extract
• 1 cup Monk Fruit Allulose Brown sweetener
• 5 small eggs room temperature (if using large eggs, reduce to 4)

US Customary – Metric

Instructions

• ​Prepare your pie crust and set aside.

  ​Preheat oven to 350 degrees F. 
• Place butter into a small saucepan on the stove over low heat and melt. Set aside. 
• Place all the dry ingredients-coconut flour, salt, pecan, chocolate chips, into a large bowl. Stir to combine mixture then add the sweetener and vanilla extract.

  Taste and decide if it's sweet enough for you then add in eggs and cooled butter. Stir to thoroughly combine.
• Pour filling into pie crust and bake for 20 minutes. Remove from the oven and cover with parchment paper or aluminum foil. Bake another 20-25 minutes until center is set, jiggly but not wet. Allow to rest for 15 minutes before serving. 
• Storage; Cover with plastic wrap to store in the fridge for up to 7 days or slice individually and place into an airtight container in the fridge or freezer for up to 3 months. 

Notes

4 g net carbs

Nutrition

Serving: 1slice | Calories: 293kcal | Carbohydrates: 9g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 76mg | Potassium: 61mg | Fiber: 5g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

The post Easy Sugar Free Low Carb Keto Kentucky Derby Pie appeared first on Sugar-Free Mom.

Keto Strawberry Mousse Cream Pie

No Bake recipes are the joy of the spring and summer season for me. When fresh strawberries are in season and I love to use them when they are nice and ripe and this low carb strawberry mousse recipe is the perfect summertime dessert. 

You could certainly use another low carb berry of choice like raspberry, but my whole family loves the fresh strawberry flavor of this great dessert. If you’re into blueberry, I’ve got this awesome No Bake Blueberry Cream Pie!

The next time you want to make life a little easier when you’re on a keto diet, but you don’t have time to bake and you just want to put together a pretty dessert for company or to take to a party, make this easy keto dessert recipe.

Nut Free Low Carb Keto Strawberry Pie

This pie is everything you want in a dessert. It’s mouthwatering layers of crunchy crust but it’s nut free so no almond flour here, with a smooth sweet but sugar free mousse, perfectly ripe strawberries and sweet sugar free vanilla whipped cream.

When strawberry season is here, this keto mousse pie will be one of those recipes your family will ask you to make over and over again. 

I make many of my recipes nut free using coconut flour or sesame and even sunflower, since my youngest is allergic to tree nuts and peanuts. You can definitely replace the sunflower seeds in the crust with a nut, if you prefer.

The strawberries on top of the pie, are not included in the nutritional info below as I went a little heavy on them for the pics and this would increase your carb content. Just a few will do for decoration when serving.

As long as you have a few kitchen appliances like a food processor or chopper of some sort and a KitchenAid electric mixer or hand mixer, this recipe comes together quickly.

Did you know you can even make a delicious dessert in your slow cooker? I love doing that in the summer and have this yummy Blueberry Custard Cake you might love!

Fluffy Keto Strawberry Cream Pie

I love to WOW my friends and family when I make a pie like this and everyone is shocked when they taste it because they just can’t believe it’s made without sugar, low in carbs, and nut free too!

Love that, don’t you?!

Love Strawberries? You might also like my No Bake Strawberry Cheesecake Dip or something savory like my Strawberry Salsa Shrimp Lettuce Cups. 

Can I use a baked pie crust?

Yes if you want to use a low carb pie crust instead of the no bake crust ingredients in the recipe card, you can do that.

Just bake it then allow the crust to cool then add the strawberry puree mousse filling into your crust. 

Low Carb Keto Strawberry Cream Pie

Print

Low Carb No Bake Strawberry Cream Pie

Servings 12 people

Calories 322kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust (First Layer)

• 1 cup sunflower seeds raw, unsalted
• 1 cup coconut shredded unsweetened
• 1/4 tsp salt
• 1/4 cup butter softened

Filling (Second Layer)

• 1/4 tsp Berry liquid stevia or Vanilla or clear or liquid Monk Fruit
• 1 tsp gelatin
• 4 oz strawberries
• 8 oz cream cheese softened
• 1 tbsp lemon juice
• 2 tbsp water
• 1/2 cup heavy cream
• 4 ounces sliced strawberries over filling (optional)

Topping

• 1/2 tsp Vanilla liquid stevia
• 2 cups heavy cream

OPTIONAL Topping

• 8 oz strawberries chopped

Instructions

• Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
• Place the cold water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
• Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth.

  Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped to stiff peaks. Slowly blend in the cooled gelatin for another minute.

  Spread this strawberry mixture onto the crust. Lay optional sliced strawberries over the filling if using.
• For the topping, pour the heavy cream into a stand mixer with Vanilla Sweet Drops and blend until whipped.

  Taste and adjust Sweetener as needed. Smooth this over the top. Refrigerate for 2 – 3 hours or overnight. When serving add chopped optional strawberries if desired.
• Storage: This pie should stay covered in the fridge or an airtight container, for up to 3-4 days. 

Video

Notes

 3 g net carbs

Nutritional information does not includes optional strawberries.

This recipe was first published in July 2018.

Nutrition

Serving: 1slice | Calories: 322kcal | Carbohydrates: 4g | Protein: 2g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 142mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 0.3mg

The post Best Low Carb Keto No Bake Strawberry Mousse Pie appeared first on Sugar-Free Mom.

Easy Keto Pie Crust Recipe

Have you struggled to find a healthy, nut free, keto, low carb pie crust you can literally use for anything?

Don’t you wish there was just one type of pie crust that was fool proof and picky family approved?

SEARCH NO FURTHER!! The Struggle is OVER! I bring you the BEST Keto Low Carb Pie Crust for your favorite pie recipe, sweet or savory, using coconut flour for a wonderfully flaky texture like regular pie crust!

It’s taken me plenty of time but it’s been worth it experimenting because I FINALLY can share this perfect pie crust dough I’ve been using for years from everything sweet to savory.

My family never gets sick of it. It’s a perfectly flaky delicious low carb pie crust recipe!

Carbs in Traditional Pie Crust

Most traditional pie crusts that you purchase at your local grocery store often contain all purpose flour, wheat flour or graham crackers.

According to the app Cronometer, a single layer refrigerated pie crust has 14.5 grams of carbs and that’s just for the pie shell, not the filled pie. That’s a bit too high for anyone on a keto diet who usually has under 25 grams of carbs in a whole day. 

​I think my keto version is a good pie crust that everyone will love as I’ve tested it with all my family and friends who are not on a keto or low carb diet.

Once slice of our keto pie crust has just 2 g net carb. All nutritional information is in the printable recipe card at the bottom of this post. 

Since my youngest sone has a tree nut and peanut allergy I didn’t want to make an almond flour pie crust recipe because then he wouldn’t be able to enjoy my pie recipe.

I try to avoid as much as possible using nut flours and stick with sesame flour, sunflower seed meal or coconut flour.  

Basic INGREDIENTS FOR KETO NUT FREE PIE CRUST

The simple ingredients are eggs, extra virgin olive oil, salt coconut flour, and butter. I did not use any xanthan gum in this recipe as it doesn’t need it. 

For Sweet Pies: add vanilla extract and low-carb sweetener

For Savory recipes: add any spices you like, onion powder, garlic powder, etc.

Someone in your family doesn’t like coconut? No worries because I have tested this with the worst coconut detector of all, my youngest child.

You know the one with the tree nut allergy I’m always making recipes for? Yep. He’s eaten this 3 times and still has no idea it’s made with coconut flour!

Here is my Coconut Cream Pie! 

HOW TO MAKE KETO PIE CRUST

Preheat your oven to 350 degrees F. Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.

In another bowl whisk the remaining ingredients together until combined.

Pour the dry into the wet mixture into a food processor.

Add the cold cubed butter and process and pulse until it looks like crumbles.

Allow it to start pulling away from the sides of the food processor and form a ball of dough.

Spray a pie plate with cooking spray and place in pie plate. 

Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.

Using a fork randomly make holes into the bottom of the crust.

Bake the crust 10 minutes or until golden.

Cover the crust edges with aluminum foil or silicone crust cover, if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.

CAN THIS KETO CRUST BE MADE AHEAD?

Yes you can certainly prepare this pie, cover it with plastic wrap and refrigerate for up to 3 days prior to baking. You can also freeze the crust for up to one month.

CAN I SWAP COCONUT FLOUR WITH ALMOND?

I know there are many of you who hate coconut flour. It’s taken me a long time to learn how to work with coconut flour. I’ve had a love hate relationship with it forever. I think we are finally beloved friends!

Although my youngest has a tree nut and peanut allergy, he also really hates the taste of coconut.

Disguising it, hiding it, whatever I can do I do, but I must use it as I am so limited on making low carb recipes without it.  I do also use sunflower seeds, pumpkin seeds and sesame, but the coconut flour color is the perfect one for a flaky pie crust.

For this keto pie crust you can not swap coconut flour for almond flour or almond meal as they just need too many changes to make it work well.

I have plenty of other pie crusts as well, not using coconut flour as the main ingredient:

Sunflower seed pie crust

Grain Free Chocolate Pie Crust

No Bake Chocolate Pie Crust

Cream Cheese No Roll Pie Crust

I do love those no bake crusts, but still right now this pie crust is our favorite!

Here is my Lemon Cream Pie!

 Quick TIPS FOR THE BEST FLAKY KETO PIE CRUST

Cold Butter- Cold butter is a must for this recipe. This will help create that nice flaky pie crust we want.

Room Temperature Eggs-I always use room temperature eggs since I have chickens in my backyard. If they are too cold, it makes it more difficult to incorporate as well with the either ingredients.

Glass Pie pan- I find that glass pie dishes work best for baking the pie crust evenly as opposed to metal.

Silicone Crust Cover- A Silicone crust cover will prevent any burning of your pie crust, especially helpful if you are making a filling like my pumpkin pie and the crust has already been pre-baked or sometimes referred to as blind baking.

BEST FILLINGS FOR KETO PIE CRUST

When my Italian mother who is NOT low carb told me my low-carb pie crust and this Lemon Cream Pie  was phenomenal and perfectly flaky, I knew it was a winner!

Recipes I’ve made with this crust so far:

Sugar-Free Chocolate Cream Pie

Keto Coconut Cream Pie

Savory Cheesy Sausage Quiche

Keto Chocolate Chess Pie

Keto Pumpkin Pie

Keto Cheesecake

EASY KETO LOW CARB PIE CRUST

Print

Low Carb Coconut Flour Pie Crust

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 129kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 large eggs
• 1 tbsp extra virgin olive oil or room temperature coconut oil or avocado oil
• 1 tsp vanilla extract eliminate for savory pies
• 1/4 cup Monk Fruit Allulose sweetener -eliminate for savory pies
• pinch of salt
• 1 cup coconut flour
• 1/2 cup unsalted butter cold cut into cubes

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
• In another bowl whisk the remaining dry ingredients together until combined.
• Pour the dry into wet mixture into a food processor.
• Add the cold, cubed butter.
• Process by pulsing until it looks like crumbles.
• Spray a pie plate with cooking spray and place in pie pan. 
• Press with hands to form dough right in the pie pan. Alternately you can also use a rolling pin and roll out dough between two sheets of parchment paper and flip over into a 9 inch pie plate.
• Using a fork randomly make holes into the bottom of the crust. You can also cover crust with a piece of parchment paper, add some pie weights and blind bake.
• Bake the crust 10-15 minutes or until golden brown.
• Cover the edges of the pie crust with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
• Once cooled out of the oven, add your favorite pie filling.

Video

Notes

Serving size is 1/12th

2 g net carbs

Brenda’s Notes:

• I’ve also used softened butter instead of cold butter the first time I made this.  I found the cold butter and food processor method worked better and provided a less crumbly dough to place in the pie plate.
• The third time I made this I added the oil simply because, even with the butter I felt the coconut flour can be so absorbent and dry that little bit of oil really helps.
• My youngest HATES all things coconut and never noticed it any of the times I’ve made this crust! I never told him either!
• This pie crust recipe was first published in March of 2016 and updated in 2018 with a video.

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 10mg | Fiber: 3g | Vitamin A: 275IU | Calcium: 6mg | Iron: 0.1mg

The post Easy Flaky Gluten Free Low Carb Keto Pie Crust Recipe appeared first on Sugar-Free Mom.

WHAT ARE Fruit HAND PIES ?

Hand pies are perfect little individual pies that you can easily hold in your hand and enjoy. Sometimes called turn overs, they can be made with a sweet or a savory filling.

Using fathead dough as the pastry dough for these delicious hand pies makes them a winner for everyone on a low carb or keto diet. 

Like little pockets of pure heaven this blueberry hand pies recipe is great for entertaining even non low carb guests.

This easy dessert recipe can also be frozen in an airtight container, thawed and eaten cold from the fridge or at room temperature. If you prefer them warm, place onto a piece of parchment paper on a baking sheet pan and warm in the oven at 350 degrees F. 

The fresh blueberries are like little taste bomb explosions of blueberry flavor popping in your mouth and when paired with keto ice cream, yogurt or whipped cream, they are the ultimate in comfort food keto sweet treats.

Carbs in Traditional Hand Pies

According to the Cronometer app I use, Trader Joe’s Blueberry hand pies are about 120 grams with 50 grams of carbs!! Way to high to be enjoyed on a low carb diet or keto diet.

​Our Healthy Low Carb Blueberry Hand Pies have 6 grams total carbs or 4 g net carbs if you follow net instead of total.

Either way, much better in comparison and won’t kick you out of ketosis! The rest of the nutritional information is at the bottom of the blog post on the recipe card.

Can I use any berry?

Yes, if you’re not a fan of blueberries or it’s not fresh blueberry season, you can use any fresh berries you like. Strawberries, raspberries or blackberries would be good, low carb options. 

Can I use frozen berries?

Yes, either fresh or frozen berries will be fine to use, just weigh the same amount as the fresh used.  As the cooked berries and flaky pie crust get baked in the oven, these mini blueberry hand pies form a scrumptious berry sauce inside!

HOW TO SERVE Blueberry HAND PIE Recipe

If you don’t manage to make the circles uniform in shape, don’t sweat it, just fold them over into a parcel like package, so long as they’re sealed, you’re all good! 

Think of these as little mini blueberry pies so making them even more delicious when they are hot out of the oven is a great idea! 

On top of each pie, you can add one of these delicious options; my keto blackberry gelato,  vanilla bean ice cream or my butter pecan ice cream or just top with sugar free whipped cream and you will be in heaven! 

KETO NUT FREE FAT HEAD DOUGH

If you have a nut allergy in the family, you can make this recipe using my nut free fathead dough instead that uses coconut flour and will work equally as well. Enjoy!

HOW TO SWAP KETO SWEETENERS

There are many sugar-free sweeteners on the market today: figuring out which is the best to use for one purpose or another can be quite confusing. Unfortunately, the product labels can be misleading, and not all sugar-free sweeteners are created equal. 

When I first went sugar-free in 2004, I didn’t know any sugar-free sweeteners beyond aspartame, Splenda and stevia. I tried several artificial sweeteners, and after two years sugar-free, my sugar cravings were still just as bad, if not worse. 

That was when I decided to start creating recipes with natural sugar-free sweeteners and nothing artificial. 

The most natural sugar free sweeteners are stevia, Monk fruit, erythritol, xylitol and Allulose, but there are some big differences when it comes to using these in your recipes.

Here’s my extensiveNatural Sweetener Guide and Conversion Chart that will help you determine which sweetener to use for certain baking needs and how much to use compared to other sweeteners I might use in my recipes. 

NATURALLY KETO COOKBOOK

Even if you’re not actually on a keto diet, you will love the recipes in this cookbook! Real meals for families, nothing too complicated and flavor filled and satisfying! 

I worked to put together my very best recipes that my family and I absolutely love and request often, and now they are compiled all in one beautiful cookbook.

My favorite part, there are pictures for every single recipe! Not an easy task but I know how worth it is for even me, to be able to see a final product of a written recipe and I wanted to make that happen for this cookbook. When you buy  this cookbook, you are guaranteed the lowest discounted price that Amazon offers.

LOW CARB KETO BLUEBERRY HAND PIES

Print

Low Carb Blueberry Hand Pies

Prep Time 15 minutes minutes

1 hour hour 30 minutes minutes

Servings 6 @ 1/2 hand pie

Calories 184kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

Dough

• 1.5 cups shredded mozzarella or 6 ounces
• 1 tablespoon cream cheese or mascarpone
• 2/3 cup almond flour or 2.4 ounces or sunflower seed meal for nut free
• 1 large egg
• 1 tablespoon Allulose confectioners sweetener optional
• 1/2 teaspoon vanilla extract

Filling

• 2 ounces blueberries fresh or frozen (60 grams)
• 1/4 cup lemon juice and lemon zest
• 1-2 tablespoons Monk Fruit brown sugar sweetener or Lakanto golden

Instructions

• Preheat the oven to 350F.
• Make the filling first. Mix the blueberries, lemon juice, zest and sweetener together in a small bowl. Place to one side.
• Make the dough: Add the mozzarella and cream cheese to a heatproof glass large bowl. Heat in microwave for 60 seconds, stir and then heat for further 30 seconds until fully melted. Mix well with a spatula.
• Add the almond flour, egg, sweetener and optional vanilla. Mix well until combined. Use your hands to kneed into a ball. Wrap in plastic wrap and place in the fridge to chill for 30 minutes.
• Split the dough in two. Using a rolling pin, roll one piece of dough out between two sheets of parchment paper or a silicone mat and a sheet of parchment paper, about 3mm thick.
• Use a 7.5 inch pan lid to score a circle and cut round with a knife. Repeat with the second piece of dough and re-roll the scraps to make the third circle. You should have 3 circles on 3 pieces of parchment paper and place onto a baking tray pan. If you don’t quite get enough for a circle for the third one it doesn’t matter as you can just fold it up following the steps below.
• Place the circles of dough on the parchment back on baking pan, back in the fridge for about 30 minutes. Once chilled, loosen the circles from the parchment using a palate knife and divide the blueberry mix between the circles, placing them in the center.
• Fold the outer edges of the dough over the blueberries sealing in the middle by pressing together and turn over using a palate knife so the seal is on the bottom of the pan.
• Cut two small steam holes in the top with a sharp knife. Not too big or the contents will flow out! Sprinkle with 1 teaspoon of sweetener.
• Bake for 25 minutes or until golden brown on top. Allow to cool a little before serving with ice cream, frozen yogurt, whipped cream or coconut cream.

Video

 

Notes

4 g net carbs

If you’d like to eat the whole large hand pie it is 12 total carbs and 4 fiber, making the net carbs 8 grams.

This recipe was published first in September 2019 and updated with video in 2021.

Nutrition

Serving: 1serving @ 1/2 pocket | Calories: 184kcal | Carbohydrates: 6g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 183mg | Potassium: 43mg | Fiber: 2g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 171mg | Iron: 1mg

The post Gluten Free Low Carb Keto Blueberry Hand Pies Dessert appeared first on Sugar-Free Mom.

Low Carb Peanut Butter Cheesecake Mousse Pie

When you hear no bake recipe does it make you excited? I’m all about less heating up the kitchen in the warmer months so my mission has been to create luscious no bake recipes with simple ingredients lately.  

If you’re a peanut butter lover, this peanut butter mousse recipe will be your new favorite no bake pie! 

This recipe was first published in July 2014 and updated with video in August 2019.

Ever since I made my no bake raspberry cheesecake mousse and before that my pumpkin cheesecake mousse, and a mint chocolate cheesecake mousse, I knew a peanut butter one was a must have for the summer.

The best part about having guests for a party is that I make new recipes for them, and quite honestly having this incredible no bake dessert pie around for too long in my house would have been too much of a temptation for me and the hubby.  

Keto Chocolate Peanut Butter Pie

If you saw my recipe of Sparkling Basil Lemonade  then you know why everyone was coming over for a party. If not you can check it over now and come back here for the review from my friends about this keto friendly peanut butter pie!

The lovely friends who joined me for the party were my guinea pigs and all tried a piece to offer their opinions. I love honest opinions, but I was pretty confident this peanut butter mousse recipe was gonna rock their world.

Many who attended are not accustomed to eating sugar-free desserts and none of them are following a keto diet or low carb diet, so I knew it had to be good to prove to them desserts without sugar can be just as delicious and helpful for those who have a sweet tooth.

I mean seriously, does it look any different or less delicious knowing it’s made sugar free? I think not!

Can I Replace the Peanut Butter?

If you have an allergy or just not a fan of peanut butter, you can swap it with sunflower seed butter, almond butter, macadamia nut butter or cashew butter if you prefer.  

Can I Swap the Stevia?

You can use powdered Allulose in the filling, but the liquid is best when blended because granulated sweetener will make a grainy texture.

If you don’t have the vanilla liquid stevia, plain will work as well as hazelnut or English toffee flavor.

If you want a sweeter filling, increase the liquid vanilla stevia to another 1/2 teaspoon. You could also add 1/4 cup powdered Swerve to the filling instead of increase the vanilla stevia.

You can use whatever sweetener you like in the chocolate syrup. Just start with a small amount, taste and adjust.

Can I Make this No Bake Peanut Butter Pie Dairy Free? 

You could make the pie filling dairy free by replacing the heavy cream with coconut cream and replacing the cream cheese with dairy free vegan cream cheese. 

Sugar Free Keto Chocolate Syrup

The chocolate syrup is a fantastic creation that can be made for any dessert or over ice cream or served to dip with fresh fruit.

I made more than needed for the pie so it’s not included in the recipe nutrition data because I’m not sure how much everyone topped their pie with. I also had quite a bit left over.

This is not a low calorie or low fat type pie. My goal has always been  and remains the same, removing the sugar in recipes.

This is certainly not an every day kind of dessert. When you want to wow some friends or for any special party this is a winning recipe. Since this is low in carbs, it’s a perfect treat for a diabetic.

The verdict at the party:

Out of 10 people, 2 felt it could be sweeter. 8 said it was sweet enough for them, in fact it was just PERFECT! BUT even those who said it could be a bit sweeter, ATE the entire piece given them!

More Easy Keto Desserts

Keto Chocolate Mousse

No Bake Chocolate Crust

Lemon Cream Keto Pie Recipe

Individual Cheesecake Peanut Butter Dessert 

Strawberry Cheesecake Keto Mousse Jars

No Bake Peanut Butter Cups Cheesecake

No Bake Keto Peanut Butter Pie Recipe

Print

No Bake Sugar- Free Peanut Butter Cheesecake Mousse Pie

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 pieces

Calories 281kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

• 3/4 cup unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sunflower seeds raw, unsalted or use almond flour if no nut allergies
• 4 tablespoons butter room temperature
• 1/4 teaspoon salt
• 1/4 cup sugar free granulated sweetener  (I used Monk Fruit & Allulose blend)

Filling

• 2 cups heavy cream or see notes above to make dairy free
• 8 ounces cream cheese softened
• 1/2 cup unsweetened peanut butter or see notes above for swapping
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see notes above

Chocolate Syrup Topping

• 1/2 cup unsweetened cocoa powder
• 4 tablespoons coconut oil softened or melted butter
• 3 tablespoons monk fruit allulose confectioners or any sweetener you like to taste

Instructions

• Combine all crust ingredients in a food processor and blend until incorporated to a fine crumb. You could also combine all ingredients in a large bowl if you are using almond flour and not sunflower seeds which need to be ground. 
• Spread crust mixture into the bottom and sides of an 8 inch pie plate. Set aside.
• In a stand mixer with the whisk attachment, blend the cream cheese until smooth then add the peanut butter, vanilla extract and stevia until combined well, no lumps.
• Pour in the heavy whipping cream into a large mixing bowl and use an electric mixer to blend on high until stiff peaks. Fold the whipped cream into the peanut butter mixture. 
• Taste and adjust sweetener if needed.
• Spread creamy peanut butter filling mixture into the chocolate cookie crust and refrigerate 2 hours.
• When ready to serve, whisk together the chocolate syrup ingredients until smooth. Heat coconut oil slightly to make syrup liquidy when pouring over pie.
• Serve additional syrup on the side for extra on individual pieces if desired.
• Keep pie refrigerated and covered with plastic wrap or store individual pieces in an airtight container. Chocolate syrup does not need refrigeration. 

Video

Notes

4 g net carbs

The chocolate syrup is not included in the nutritional information.

This recipe was first published in July 2014 and updated with video in August 2019.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 7g | Protein: 5g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 94mg | Fiber: 3g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg

The post No Bake Sugar Free Keto Peanut Butter Mousse Pie appeared first on Sugar-Free Mom.

WHAT IS FROZEN CHEESECAKE PIE?

A keto frozen cheesecake pie is a cross between a creamy ice cream and a decadent low carb cheesecake!

It’s the ultimate in keto desserts that taste sinful, but it’s anything but! It’s sugar free, low carb, gluten free, and guilt free!

Swap out any delicious berry you like if you’re not a fan of fresh strawberries or it’s not strawberry season in your area.

If you need a non- frozen type pie, but one just as easy to make, this Strawberry Mousse Pie is pretty awesome ,as is this Peanut Butter Cheesecake Pie! 

NO BAKE EASY KETO STRAWBERRY DESSERT

So what makes a really good frozen pie suitable for a keto diet or low carb diet? Is it that it won’t spike your blood sugar and even has 5 g protein?

Is it the fact that no baking time is involved? Is it the fact that anything frozen is just a fabulous great recipe?

Or is it the fact, that you can prepare it ahead of time and bring it to any party on a hot summer day and it will be finished off before you can blink?

I think it might be ALL of those reasons!

Whatever your ambition for an easy pie and decadent low carb strawberry cheesecake, making this will win over anyone to using a sugar free sweetener of choice, as they will honestly have NO idea since they certainly won’t taste any difference.

NUT FREE KETO PIE CRUST

I brought this pie over to my extended families house for Father’s Day and what a hit!

Since we have nut allergies in our family, the keto nut free crust I came up with has an incredible nutty flavor without added nuts.

You could also try my Keto Nut Free Coconut Flour Pie Crust with this frozen cheesecake pie. 

No baking is needed for the crust either which is helpful. Just grind in your food processor and spread into the pie dish. Easy peasy decadent cheesecake pie!

I had only 4 hours of freezing time which was just enough before it was served at my sister in laws. It was out on the deck and with the heat, it was just soft enough to cut through and slice.

HOW TO PREP AHEAD FROZEN CHEESECAKE PIE

If you do prepare this scrumptious keto strawberry cheesecake pie the day before and freeze overnight, you will need more time on the counter to defrost before serving.

I tried it again and it took a good 30-40 minutes before I could slice through it easily with a sharp knife.

BEST TIPS FOR PERFECT FROZEN LOW CARB STRAWBERRY PIE  

You don’t have to use erythritol in the crust, stevia is fine too or leave out the sweetener all together if you prefer. It won’t change the nutritional information.

You can sub the butter in the crust for coconut oil if you prefer.

You can replace the strawberries for another berry.

You could also change the liquid stevia to powdered if that’s all you have, here’s my Sweetener Guide and Conversion Chart.

To add some color into the pink filling, I sliced 2 more strawberries and inserted them inside the pie so when you cut into it you see a few pieces of strawberries here and there.

You could swap sunflower seeds with almonds or pecans if you don’t have tree nut allergies. 

More Strawberry No Bake Cheesecake Recipes

Strawberry Fat Bombs

Strawberry Whipped Cream

Strawberry Cream Pies

Cheesecake Strawberry Ice Cream

Strawberry Cheesecake Jars

Strawberry Cheesecake Dip

Even frozen you can still taste the creamy cheesecake texture in this great dessert! Top with a dollop of more sugar free whipped cream and a strawberry to each slice before serving.

BEST TIPS FOR FROZEN STRAWBERRY PIE  

You don’t have to use erythritol in the crust, stevia is fine too or leave out the sweetener all together if you prefer. It won’t change the nutritional information.

You can sub the butter in the crust for coconut oil if you prefer.

You can replace the strawberries for another berry.

You could also change the liquid stevia to powdered if that’s all you have, here’s my Sweetener Guide and Conversion Chart.

To add some color into the pink filling I sliced 2 more strawberries and inserted them inside the pie so when you cut into it you see a few pieces of strawberries here and there.

You could swap sunflower seeds with almonds or pecans if you don’t have tree nut allergies. 

SUGAR FREE FROZEN STRAWBERRY CHEESECAKE PIE

Print

Sugar-Free Frozen Strawberry Cheesecake Pie

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 316kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

• 3/4 cup sunflower seeds if no tree nut allergies you can replace with almond flour
• 3/4 cup unsweetened shredded coconut
• 1/4 teaspoon salt
• 1/4 cup Swerve confectioners sweetener or another sugar free powdered sweetener
• 6 tablespoons butter melted

Filling

• 2 cups fresh strawberries sliced, or frozen can be used
• 1-1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1 teaspoon liquid lemon stevia or replace with vanilla extract if you prefer
• 16 ounces full-fat cream cheese softened
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla liquid stevia

Instructions

• In a food processor grind the sunflower seeds, coconut, erythritol or stevia and salt together until fine crumbs.
• Slowly pour in melted butter and process until combined.
• Press mixture into the bottom and up sides of a 9 inch pie plate then set aside.
• In a blender, add strawberries, lemon juice, salt and liquid stevia.
• Blend until pureed. Taste and adjust strawberry puree and add more sweetener if needed. Set aside.
• In a stand mixer, or large bowl using an electric hand mixer, whip cream cheese until smooth with no clumps.
• Pour in heavy cream and vanilla stevia and blend on high until stiff peaks and nicely whipped.
• Pour the pureed strawberries into the whipped cream cheese filling mixture and blend until incorporated well.
• Pour strawberry mixture into pie crust, cover and freeze for 4 hours or overnight.

Video

 

Notes

This recipe was first published in 2014 and updated in 2021.

Nutritional Info is with Crust and Net Carbs: 5 g

If you remove the crust; 

• Calories: 204
• Carbs: 4g
• Protein: 2g
• Fat: 20g
• Fiber: 1g
• Net Carbs:  3g

Nutrition

Serving: 1slice | Calories: 316kcal | Carbohydrates: 7g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 246mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 602IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1mg

The post Easy Low Carb Keto Frozen Strawberry Cheesecake Pie appeared first on Sugar-Free Mom.