Chocolate Cookie Pudding Pie (Gluten-Free, Sugar-Free, Low-Carb)

Low Carb Chocolate Pudding Pie collage

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This pie is inspired by the Joy of Cooking chocolate cream pie that I made many times when I was young. It took me awhile to figure out to make it successfully (that and the coconut cream gave me grief with their cooked pudding fillings) but once I did they were my two favorite pies for a long time. The clash of textures, flavors, and temperatures in a good cream pie is hard to beat. This one is no exception.

low carb chocolate fudge cookie pie

The filling is prepared liked a cooked pudding, with eggs and non-dairy milk (in this case, cashew) and sweetener cooked together until thickened. I added Neufchatel cheese, melted chocolate, and cottage cheese – all blended together – after the fact for body and a cheesecake-like consistency. The result is everything I wanted it to be and would be delicious on its own if you don’t have time to fiddle with a crust.

low carb chocolate fudge pudding pie

The crust, however, is worth it – it really is a cookie crust, since it’s simply half a batch of my Low-Carb Chocolate Chocolate Chip Cookies. It comes together easily in the food processor and gets pressed by hand into the pan, baked off, and cooled prior to filling. You could split the steps between two days if that works better for your schedule.

Chocolate pudding pie low carb

This pie would be a lovely addition to a holiday party, a family dinner, or a lazy Saturday afternoon that calls for a baking project.  It’s sugar-free (sweetened with stevia), gluten-free (utilizing almond flour), and  high protein (thanks to the eggs, cottage cheese, and Neufchatel). And it tastes a lot like that Joy of Cooking pie.

Low carb chocolate cookie pudding pie 2

Chocolate Cookie Pudding Pie (Gluten-Free, Sugar-Free, Low-Carb)

Prep Time: 30 minutes

Cook Time: 10 minutes

40 minutes

Yield: 8 slices

Serving Size: 1 slice

This decadent pie features a crust made out of chocolate cookie dough and a silky filling made with chocolate, low fat cream cheese, and cottage cheese. The result is a sugar-free and gluten-free chocolate lover's dream. If you want to use other brands or types of sweeteners, the sweetener in the crust has the equivalent sweetness of 1/2 cup of sugar and the sweetener in the filling has the equivalent sweetness of 1 cup of sugar.


    For the crust:
  • 3/4 cup almond flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup Pyure Organic Stevia Blend
  • 1/4 cup cold butter, cut into small pieces
  • 1 egg
  • 2 ounces unsweetened chocolate, melted and slightly cooled
  • For the filling:
  • 8 ounces Neufchatel cheese, at room temperature
  • 4 ounces unsweetened chocolate, melted and slightly cooled
  • 1/2 cup low-fat cottage cheese
  • 1 cup unsweetened vanilla cashew milk
  • 1/3 cup Pyure Organic Stevia Blend
  • 2 eggs
  • 1/2 teaspoon Stevita liquid stevia
  • Sugar free canned whipped cream, for serving


    Make the crust:
  1. Preheat oven to 350º F and spray a 9" pie pan with coconut oil baking spray.
  2. Pulse almond flour, cocoa powder, baking soda, salt, and Pyure together in food processor until blended. Add butter and pulse until mixture forms fine crumbs. Add egg and chocolate and pulse until a shaggy dough comes together.
  3. Press dough into pan, shaping it evenly up the sides to form a crust. Bake for 12 minutes, or until set and puffed slightly. Cool completely on a wire rack. If you like, you can scrape some crumbs from the bottom of the crust to use for topping the pie later.
  4. Make the filling:
  5. In food processor, blend together Neufchatel, chocolate, and cottage cheese until they form a smooth creamy mixture.
  6. Beat eggs together in a medium bowl and set aside.
  7. Heat cashew milk and Pyure in a small saucepan over medium heat until sweetener dissolves and mixture has reached a near simmer. Pour cashew milk mixture slowly over eggs, whisking constantly, to temper eggs. Return mixture to saucepan and cook, whisking constantly and scraping pan with a spatula periodically, until mixture thickens.
  8. Turn off heat and add Neufchatel mixture to saucepan, mixing initially with a fork and then switching to a whisk and beating until filling is smooth. Pour into cooled crust, press plastic wrap directly onto filling, and chill pie for at least four hours or ideally overnight.
  9. Serve pie topped with whipped cream and cookie crumbs, if desired. Store for up to a week in the refrigerator.

Add peppermint essential oil for a peppermint pudding pie. This would also be delicious topped with fresh raspberries or strawberries.

Nutrition Facts Per Slice:

Screenshot 2015-12-17 12.10.27

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