This is the chocolate pie from the old church cookbooks: a thick, dense chocolate custard cooked on the stove, poured into a thin crust and chilled until it slices cleanly. This sugar-free chocolate pie keeps that deep chocolate filling and swaps the sugar for allulose.
The custard is egg yolks, almond milk, cocoa and allulose, set with a little gelatin and enriched with Neufchâtel and Greek yogurt. The crust is a thin press-in almond-flour crust, and each of the 8 slices has about 154 calories and 4g net carbs.
It is not a mousse. The filling is cooked to 165°F (74°C) and chilled for at least 4 hours, so it cuts into firm, neat wedges.
Why You’ll Love This Sugar-Free Chocolate Pie
- Thick, dense filling. A cooked custard gives the classic old-fashioned texture, not an airy whip.
- Thin crust. The press-in almond-flour crust stays thin so the chocolate is the star.
- 4g net carbs per slice. Each of the 8 wedges has about 154 calories and 8g protein.
- Clean slices. Gelatin and a full chill let the pie hold a sharp wedge.
Ingredient Notes
Crust. Half a cup of super-fine almond flour, 1 tablespoon plus 1 teaspoon of coconut flour, melted butter and a tablespoon of cold water make a dough you press thinly into the plate.
Chocolate custard. Two egg yolks, ¾ cup of unsweetened almond milk, ¼ cup of unsweetened cocoa powder and ⅓ cup plus 1 tablespoon of pure allulose are cooked together. Unflavored gelatin bloomed in cold water is stirred in off the heat.
Neufchâtel and Greek yogurt. Five ounces of Philadelphia Neufchâtel and ¾ cup of FAGE Total 0% Greek yogurt make the filling creamy and add protein. The yogurt goes in only after the chocolate has cooled to lukewarm.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like cocoa powder, almond milk and Greek yogurt yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Chocolate Pie
You need a 6-inch round pie plate about 1½ inches deep, a saucepan, a whisk, a thermometer and a mixer. Prep takes about 25 minutes, the crust bakes for 12 to 15 minutes, and the pie chills for at least 4 hours.
Bake the crust
Step 1. Preheat the oven to 325°F (163°C).
Step 2. Mix the almond flour, coconut flour, butter and 15g of water.
Step 3. Press the dough thinly across the bottom and sides of the pie plate.
Step 4. Bake for 12 to 15 minutes, until lightly golden, then cool completely.
Cook the chocolate custard
Step 5. Sprinkle the gelatin over 30g of cold water and let it bloom for 5 minutes.
Step 6. Whisk the yolks, almond milk, cocoa and allulose in a saucepan.
Step 7. Cook over medium-low heat, whisking constantly, until it reaches 165°F (74°C) and begins to thicken.
Step 8. Remove from the heat and stir in the bloomed gelatin until dissolved.
Finish the filling and chill
Step 9. Beat the Neufchâtel separately until smooth.
Step 10. Gradually blend the warm custard into the Neufchâtel.
Step 11. Cool until lukewarm, then gradually blend in the yogurt.
Step 12. Pour the filling into the crust and smooth the surface.
Step 13. Refrigerate for at least 4 hours, until fully set.
Step 14. Slice the sugar-free chocolate pie into 8 wedges.
Success Tips for Sugar-Free Chocolate Pie
Keep the crust thin. Press the dough as thinly as you can. A thin crust and a thick filling is what makes this an old-fashioned chocolate pie.
Do not boil the custard. Whisk constantly over medium-low heat and take it off as soon as it reaches 165°F (74°C). A thermometer takes the guesswork out of it.
Add the yogurt last. Wait until the chocolate mixture is lukewarm before blending in the yogurt, so it stays smooth and creamy.
Chill completely. Give the pie the full 4 hours. That is what lets you cut clean slices.
More Sugar-Free Chocolate Pies
If you prefer a light, whipped chocolate filling, my sugar-free French silk pie is airy and mousse-like. For chocolate with coffee, try the sugar-free mocha cream pie.
And for chocolate with a cool, fresh twist, the sugar-free mint chocolate cream pie is a favorite.
Storage
Keep the pie in the refrigerator and slice it cold. The recipe does not give a storage time.
Sugar-Free Chocolate Pie FAQ
Is this a mousse or a custard?
It is a cooked chocolate custard. The filling is dense and thick, not light and whipped like a French silk pie.
Why do I need a thermometer?
The custard is cooked to 165°F (74°C) without boiling. A thermometer tells you exactly when to take it off the heat.
Why add the yogurt after the custard cools?
The recipe adds the yogurt only once the chocolate mixture is lukewarm. That keeps the filling smooth and creamy.
What size pie plate does this sugar-free chocolate pie need?
Use a 6-inch round pie plate about 1½ inches deep. The sugar-free chocolate pie is cut into 8 wedges.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Dense, dark and silky on a thin golden crust, this sugar-free chocolate pie is the old-fashioned kind that disappears one wedge at a time.
Sugar-Free Old-Fashioned Chocolate Pie
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C).
- Mix almond flour, coconut flour, butter and 15g water.
- Press thinly across the bottom and sides of the pie plate.
- Bake 12–15 minutes until lightly golden. Cool completely.
- Sprinkle gelatin over 30g cold water. Bloom 5 minutes.
- Whisk yolks, almond milk, cocoa and allulose in a saucepan.
- Cook over medium-low heat, whisking constantly, until 165°F (74°C) and beginning to thicken.
- Remove from heat. Stir in bloomed gelatin until dissolved.
- Beat Neufchâtel separately until smooth.
- Gradually blend warm custard into Neufchâtel.
- Cool until lukewarm, then gradually blend in yogurt.
- Pour into crust and smooth the surface.
- Refrigerate at least 4 hours until fully set.
- Slice into 8 wedges.
Notes
- Keep crust thin and chocolate filling thick.
- Do not boil custard.
- Add yogurt only after chocolate mixture cools.
- Chill completely for clean slices.