Home » Recipes » Keto Raspberry Cream Pie Recipe (2g Carbs)
by Gerri
10
5 from 28 votes
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You won’t believe how tasty this Keto Raspberry Cream Pie recipe is with its low-carb chocolate cookie base topped with keto whipped cream is just delicious!
This is onecream pie you won’t want to throw in someone’s face!
Our original homemade Low Carb Raspberry & Chocolate Keto Cream Pie recipe makes 12 servings with only 2g net carbs per serving.
Keto Raspberry Cream Pie Ingredients
- Cream Pie Chocolate Cookie Base ingredients:
- 2.5 ounces (1/2 cup) ofAlmond Flour
- 1 ounce (1/4 cup) ofCocoa Powder, unsweetened
- 2 tablespoonsof Erythritol, granulated
- 2 ounces of Unsalted Butter, melted
- Cream Pie Raspberry Pie Filling:
- 0.3-ounce sachet of Sugar-Free Raspberry Jello
- 1/4 cup Boiling Water
- 8 ouncesof Cream Cheese
- 2/3 cupof Heavy Cream
- 2 tablespoonsof Erythritol, granulated
- 1 teaspoonof Vanilla Essence
- 3.5 ounces (1/2 cup)of Sugar-Free Dark Chocolate Chips
- Cream Pie Topping Ingredients:
- 1/2 cup of Heavy Cream
How To Make Keto Raspberry Cream Pie
- How to make the Chocolate Cookie Base
- Preheat your oven to 160C/320F.
- In a bowl, mix the almond flour, cocoa powder, erythritol, and butter.
- Press the mixture into the base of a 9-in pie dish.
- Bake for 12-15 minutes until firm around the edges and slightly puffed in the center. Set aside to cool.
- How to make the Raspberry Filling:
- Dissolve the jello crystals in the boiling water in a small bowl.
- Add the softened cream cheese, erythritol, vanilla, and heavy cream to a mixing bowl. Beat with a hand mixer until smooth.
- With your hand mixer on low speed and slowly pour the jello mixture into the cream cheese. Return the speed to medium and whip until fully combined.
- Fold thesugar-free chocolate chips through the jello mixture.
- Pour the mixture on top of the cooled chocolate crust and spread evenly. Set in the fridge for 30-60 minutes, or until set.
- Easy Cream Pie Topping:
- Once the filling has been set, whip the cream to firm peaks.
- Spread over the pie and decorated with fresh raspberries, if desired.
- Cut into 12 slices and serve!
Keto Raspberry Cream Pie Recipe (2g Carbs)
A delicious homemade Low-Carb Raspberry and Chocolate Cream Pie. Sugar-Freewith a tasty cookie base. This is an My Keto Kitchen Original Recipe developed and made easy to cook at home by all.
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5 from 28 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Total Time: 35 minutes mins
Servings: 12 Serves
Calories: 244kcal
Author: Gerri
Unit Conversion
US Customary – Metric
Ingredients
Base
- 1/2 cup Almond Flour
- 1/4 cup Unsweetened Cocoa Powder
- 2 tbsp Erythritol
- 2 oz Unsalted Butter melted
Filling
- 8 oz Cream Cheese softened
- 2/3 cup Heavy Cream
- 2 tbsp Erythritol
- 0.3 oz Sugar Free Jello raspberry
- 1/4 cup Water boiling
- 1 tsp Vanilla Essence
- 1/2 cup Sugar Free Chocolate Chips
Topping
- 1/2 cup Heavy Cream
US Customary – Metric
Instructions
How to make the Chocolate Cookie Base
Preheat your oven to 160C/320F.
In a bowl mix the almond flour, cocoa powder, erythritol, and butter.
Press the mixture into the base of a 9.5in pie plate.
Bake for 12-15 minutes until firm around the edges and slightly puffed in the center. Set aside to cool.
How to make the Raspberry Filling:
Dissolve the jello crystals in the boiling water in a small bowl.
Add the softened cream cheese, erythritol, vanilla, and heavy cream to a mixing bowl. Beat with a hand mixer until smooth.
With your hand mixer on low speed and slowly pour the jello mixture into the cream cheese. Return the speed to medium and whip until fully combined.
Fold the sugar-free chocolate chips through the jello mixture.
Pour the mixture on top of the cooled chocolate crust and spread evenly. Set in the fridge for 30-60 minutes, or until set.
Easy Cream Pie Topping:
Once the filling has set, whip the cream to firm peaks.
Spread over the pie and decorated with fresh raspberries, if desired.
Cut into 12 slices and serve!
Video
Keto Recipe – Raspberry Cream Pie with Chocolate Cookie Base (2g Carbs)
Notes
Nutrition
Serving: 1slice | Calories: 244kcal | Carbohydrates: 6g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 71mg | Potassium: 71mg | Fiber: 4g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
How To Store Raspberry Cream Pie
Raspberry Cream Pie can be stored in the fridge for up to 4 days. It is not suitable for freezing.
Looking for more delicious Keto Dessert recipes? Try our;
- Keto Raspberry Fat Bombs
- Keto Key Lime Pie
- Keto Vanilla Berry Jello Ring
- Keto No-Bake Chocolate Cheesecake
To make a larger batch of our Keto Raspberry Cream Pie recipe, just adjust the servings on the card above.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
10 thoughts on “Keto Raspberry Cream Pie Recipe (2g Carbs)”
This is one of our favourite family desserts for both keto and non keto members. Tastes amazing, freezes beautifully and is fail safe every time. LOVE it!!! Thanks for the recipe.Reply
Thank you for the kind words, Sonja. Glad you enjoyed the pie, it’s our pleasure.
Reply
Got to have it. I am going to try strawberry, because I bought so may and from them. Love it and thank you.
Reply
Strawberry sounds delicious too!
Reply
Hi Gerri,
I am not a big fan of jello.
Could I substitute the flavour by simply blending fresh or defrosted frozen raspberries into the cream cheese?
Would the texture/moisture be okay with this change?
I know it would add a few more carbs to the count though I prefer natural foods.
Thanks.Reply
Hi Pamela,
I am the complete opposite! I love, love, love jello (or jelly as we call it in Australia). There are some brands of natural jello with nothing artificial added and they are very good if you are willing to give a packaged product a try.
Just adding raspberries alone would change the texture definitely. At a rough estimation, I suggest half a cup of berries blended with 2 tsps of gelatin, and sweetener to taste should give you a pretty similar result as far as the texture and moisture content.
If you give it a try, I’d love to know how it goes!
Reply
I’ve made this many times. It’s a great low carb dessert that even co-workers like and many have requested it.Reply
That’s great to hear Neil! Thanks for stopping by.
Reply
What if I don’t have a fan forced oven?
Reply
Hi Susy,
In Australia, ovens come with two settings; regular and fan-forced. You don’t need a fan forced oven for the recipe but it does help our fellow Aussies get the best results out of their keto baked goods. I hope that helps 🙂
Reply
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