Satisfy your sweet tooth with my rich and decadent Sugar-Free Dark Chocolate Chess Pie! Perfectly indulgent, yet very healthy for you. So here is how it is baked up especially for low carb, sugar free, keto lifestyles or my everyday chocolate lovers.
Let’s start with the crust. The ingredients here are definitely keto friendly as I made it using nut flours. The sweetener is one of my favorites to use and that is with Allulose. Monk fruit is another great sugar less option to sweeten your treats with. Inside the filling I chose to use a few tablespoons of oat flour because of its texture and density, but almond flour will also work if you wish to keep it strictly keto and forego using the trace amount of a slightly higher carbohydrate flour.
Finally, let’s talk chocolate. My absolute favorite place to shop for low carb, diabetic and keto friendly chocolate as an anytime special treat for snacking, and even my Allulose sweetener and chocolate chips, for baking is at Goalz, of which I’ve linked for you here. The quality of their products are top notch and absolutely affordable. Anyway, enjoy this tasty recipe—my Sugar Free Dark Chocolate Chess Pie on an Almond and Coconut Crust! 🙂
RECIPE
Sugar Free Dark Chocolate Chess Cake
Decadent sugar free chocolate filling baked on an almond coconut crust makes this a delicious low carb dessert for diabetics, keto dieters or just everyday chocolate lovers.
Ingredients
For the Crust
- 1 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/4 tsp Salt
- 3 tbsp Allulose Sweetener or Sugar if preferred
- 1/4 cup Butter, unsalted cold and cubed
- 1/4 cup Spectrum Organic Shortening or other chilled
- 3 tbsp Cold Water
For the Chocolate Filling
- 2 large Eggs
- 1 cup Swerve Light Brown Sweetener
- 3/4 cup Allulose Sweetener by Goalz
- 4 oz Goalz Dark Chocolate (plain) melted
- 1/4 cup Condensed Oat Milk
- 1 tsp Vanilla Extract
- 3 tbsp Oat Flour or Almond only also works
- 1/3 cup Butter, unsalted melted
Instructions
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In a bowl, whisk together the flours, salt and sugar.
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Add the cold butter, shortening and cold water to the flour and work it in by hand or using a pastry cutter until crumbs form. NOTE: Do not overwork the dough as this will make for a tough crust.
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Form the dough into a flat disc and refrigerate for an hour.
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In a preheated oven at 325 degrees, bake the crust for 8 minutes, after covering with parchment paper and pie weights, to prevent the crust from puffing up during the initial baking process. NOTE: If you don’t have pie weights, then prick the crust with a fork all over.
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Remove the parchment and pie weights and bake for an additional 3 to 5 minutes. Cover the edges with foil to prevent over browning the pie edges. Allow the pie to cool for 5 to 10 minutes before adding the chocolate filling.
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On the stovetop, melt the chocolate with one tablespoon of oil or butter. Remove from stovetop and let the chocolate cool.
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In a mixing bowl, whisk the eggs, sugars, chocolate, milk, vanilla, flour and melted butter together until smooth and creamy.
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Pour the chocolate filling into the par-baked crust, again covering the pie edges with foil, and bake for 30 minutes. Allow the pie to cool before refrigerating to completely firm and set the pie filling.
Recipe Video
Recipe Notes
Whenever possible use organic ingredients.
