Chocolate Almond Butter Pie (Low Carb and Dairy Free)
Now that my Whole30 is over, I decided to indulge a little and make some treats for Valentine’s Day. Today I’m sharing my Chocolate Almond Butter Pie recipe. The creamy almond butter filling goes perfectly with the chocolate crust. The pie can be made with your favorite nut butter and can be made either dairy free or with dairy. I served this recipe at a party and it was a big hit! It’s so easy to throw together and makes a perfect Valentine’s Day treat.
What is your favorite Valentine’s Day treat? I’d love to hear about it in the comments below. 
Enjoy!
~Karen
Ingredients
- Crust:
- 1 1/2 cups almond flour
- 2 Tbsp cocoa powder
- 2 Tbsp equivalent sweetener
- 1/4 cup coconut oil, melted
- 1/4 tsp baking soda
- Pinch of salt
- Filling:
- 1/2 cup almond butter (or any nut butter)
- 1 cup almond cream (or 8 oz cream cheese if you eat dairy)
- 1 cup + 3 Tbsp equivalent powdered sweetener, divided
- 2 Tbsp coconut oil, melted
- 1 cup of coconut cream* (or whipping cream if you eat dairy)
Instructions
- Preheat oven to 300 F.
- Combine all of the ingredients for the crust and press into the bottom and up the sides of a 9" pie dish.
- Bake for 12-15 minutes or until golden brown.
- Allow to cool.
- In a mixing bowl, mix the almond cream, almond butter, 1 cup sweetener, and coconut oil until combined.
- In a separate bowl, whip the coconut cream and 3 Tbsp sweetener until light and fluffy.
- Fold in 1/3 of the whipped coconut cream into the almond butter mixture to lighten the filling.
- Fold in the reaming whipped coconut cream and pour into the pie shell.
- Refrigerated for 1-2 hours or until set.
- *For coconut cream, place one can of coconut milk (may take two cans to make 1 cup of cream) in the refrigerator overnight. Open the can and scoop out the cream that has risen to the top. Save the coconut water for smoothies or other recipes.
Notes
Net Carb Count*: Chocolate Almond Butter Pie: 9 net carbs (per serving--serves 8)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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i just wanted to say thank you for creating this blog. i have been having a hard time finding tasty recipes that are so low in carbs. i just recently found out that i have type one diabetes and can only eat so many carbs. one again, thank you!
I’m so glad to hear my recipe are useful to you! I know it’s quite an adjustment to cut carbs, so good luck to you.
Hi, great recipe! I may make it this week for Valentines day! I just need to find some nut butter…..
Hope you like it!
If you have a Trader Joe’s, Sprout’s, Whole Foods you can get nut butters. Our regular grocery stores also carry them
Can I use Xylitol for the sweetener? What do you use? Looks delicious!
Xylitol would work if you powder it in a spice/coffee grinder first. I use Swerve Sweetener-Confectioners Style.
this is far from low carb .. if you go to http://caloriecount.about.com/cc/recipe_analysis.php put in the recipe you will see that the carb count is well over 30grams and the calories alone .. nope not a low anything ..
Judi, I’m sorry this recipe is not low enough in carbs for you. The carb count listed is the NET carb count based on the Atkins diet and it is accurate as listed. If the net carb count does not work for you then by all means do what is best for you. Also, the blog is in no way a low calorie blog so there were no claims that the food would be low in calories.