Tag Archives: low carb pudding recipes

Desserts, Recipes

Satisfy Your Chocolate Craving With This Low-Carb Pie

Mile High Chocolate Pie image

I often use Cool Whip for a topper on desserts, so I’ve seen this recipe for this fudge brownie pie many times. I decided to try a low carb version of it. This pie is rich and sooo delicious! It tastes decadent. But it is a challenge for a low carb lifestyle.

First off, if you want to stay really low for dessert, you can’t eat even 1/10th of this pie without getting into the 15 net carb range. But 1/12th gets you close to the 10 net carb (11.9 NC) mark while using Cool Whip. If you make your own whipped cream, it lowers that carb expenditure down to 6.2 net carbs per slice. And the smaller piece is super rich and satisfying, so you have more pieces to enjoy.

My slightly revised recipe uses the sugar-free Instant Chocolate Pudding in the larger size that usually asks for 3 cups of milk, but you only use 2 cups. I also changed the bake time as my brownie came out a little too done. The recipe uses Cool Whip or heavy whipped cream, so note the changes for the whipped cream which are in italics.

Low Carb Mile High Fudge Brownie Pie

Based on the Cool Whip Mile High Fudge Brownie Pie recipe
Adapted by Rene Averett

For the Brownie
1 pkg (4 oz.) Baker’s unsweetened Chocolate
1/2 cup Butter
3/4 cup Sugar Substitute of choice
2 Eggs
1teaspoon Vanilla
1/2 cup Low Carb Flour

For the Filling
1 large pkg Sugar-free Chocolate Instant Pudding
2 cups Half and Half Cream
1 tub (8 oz) Whipped Topping or
(Substitute for whipped topping)
1 cup Heavy Whipping Cream
1/2 cup Sugar Substitute
1/2 teaspoon Vanilla Extract

Heat oven to 350 degrees F.

Melt chocolate and butter in a large microwaveable bowl on high for about 2 minutes or until butter is melted. Stir until the chocolate melts and combines with the butter. Add sugar substitute and stir. Add eggs and vanilla and mix until blended together. Stir in flour.

Spray a pie tin with baking spray and pour the chocolate mixture into it. Use a spoon or spatula to spread the batter evenly.

Bake 20 to 25 minutes. Use a toothpick inserted into the center of the brownie to check for doneness. If it comes out clean, the brownie is done. Cool completely. With a spoon, scoop out the brownie’s center, leaving a thin layer on the bottom and a 1/2″ thick rim around the edges. Put scooped out brownie aside and break into smaller pieces. Set 1/2 cup aside to use later. Do not snack on it. Okay, maybe one bite for quality control.

If you are making your whipped cream, make it now. Add the heavy cream to a chilled bowl and whip until frothy. Add sugar substitute and vanilla, then continue whipping until it is firm and peaks form when you lift the mixer beaters. Set aside for now.

Beat the pudding mix and half-and-half milk in a larger bowl with a mixer or a whisk for about two minutes. The pudding will begin to thicken. Stir in half the whipped topping or whipped cream and the reserved brownie pieces except for the 1/2 cup you set aside. Spoon the pudding mixture into the brownie crust. Top with the rest of the whipped topping or whipped cream. I put it around the edges rather than filling in the whole pie, which uses a little less of the whipped cream. Sprinkle the reserved brownie pieces over the top.

Refrigerate for at least two hours. If you refrigerate overnight or for several hours, it firms up more and is easier to lift from the pan.

Makes 12 servings.

Nutrition Information (Cool Whip) Calories 253 | Fat 20g | Cholesterol 90 mg | Sodium 279 mg | Potassium 133 mg | Carbohydrates 14 g | Fiber 2.1 g | Sugar 5.3 g | Net Carbs 11.9 g

Nutrition Information (Heavy Cream) Calories 282 | Fat 24g | Cholesterol 112 mg | Sodium 291 mg | Potassium 144 mg | Carbohydrates 8.8 g | Fiber 2.6 g | Sugar 1.6 g | Net Carbs 6.2 g

Desserts, Recipes

Pistachio Cream Cheese Pudding Dish is a Delight

I was recently reminded of a wonderful dessert that Toni Kelly, PK’s mom, used to make using a cookie base, a layer of cream cheese and a layer of chocolate pudding covered with whipped cream.  PK and I used to make it with several different puddings, including pistachio, which is the recipe that recently made its way through Facebook.  Recalling the absolutely heavenly taste of this dessert, I decided to convert it to a low carb version. The taste is still heavenly although the portions are a little smaller, but it’s a wonderful treat.

This can also be made into little tarts by making them in flexible silicone molds and I’ve included the instructions for those as well.  The 1/2 cup servings help control the portions and you’re not as tempted to sneak another spoonful as you would be from a whole pan of it.

Mom Kelly’s Pistachio Cream Cheese Delight

For the Pie crust:
3 tablespoons Butter, softened
1/3 cup Carbquick or Almond Flour
1/3 cup chopped Pecans
3 tablespoons Granulated Sugar Substitute

For the Cream Cheese layer:
1/3 cup Powdered Sugar Substitute
4 oz Cream Cheese
1/2 cup Cool Whip or Whipped Cream

For the pudding layer:
1 regular sized pkg Sugar Free Instant Pistachio Pudding mix
1 1/2 cups cold Unsweetened Almond Milk or Unsweetened Coconut Milk or
6 oz. Heavy Cream and 6 oz. cold Water

Topping:
1/2 cup Cool Whip or Whipped Cream
1/4 cup chopped Pistachios

Spray an 8×8 pan with cooking spray.  Preheat your oven to 350 degress (F).

In a small bowl, mix butter, flour, sugar substitute and nuts together to make a crumbly dough; press into 8×8 inch pan.

Bake for 15 to 20 min.  Set aside to cool.

In another bowl, mix powdered sugar substitute*, cream cheese and cool whip and spread on cooled crust.

Using a whisk or an electric mixer. beat pudding mix and cold milk until thick.   Cover the pudding with plastic and place in the refrigerator and let set for 5 to 10 minutes until it thickens.  Spread on cream cheese layer and top with a layer of cool whip and chopped nuts.  Refrigerate for two to three hours before serving.

* If you can’t find powdered sugar substitute, you can make it by putting granulated sugar substitute, like Splenda or Ideal Sugar Substitute, into a food processor and pulsing until it turns into a fine powder.  Failing that, just use the granulated sugar and mix it in well.

To make as individual tarts:

Mix the crust as above. Prepare 12 tart pans (silicone ones are easier to peel the dessert out) and lightly spray with a cooking spray.

Put 1 tablespoon of crust mix into each tart pan and press it down to cover the bottom. Put all the molds on a baking sheet and bake for about 15 minutes. Let cool completely.

Molds filled with baked cookie crust and cream cheese mix.

Mix the cream cheese as above, then put about 1 1/2 teaspoons of mixture into each mold. Spread with the back of the spoon. If it doesn’t spread easily or sticks to the spoon, wet the back of the teaspoon and do about three before wetting it again.

Mix the pudding as above and let set until partially firm. Spoon 2 tablespoons of pudding into each mold. Put pan in the refrigerator to cool and set up more.

Once they are set pretty firmly, put the tarts, still in the molds, into the freezer for 45 minutes to an hour to get mostly solid.  Remove from the mold (silicone ones will peel back) and wrap in plastic wrap.

About 30 minutes before serving, remove the tart from the plastic wrap and set on serving plate to thaw.  Spread Cool Whip or whipped cream on top of each tart and sprinkle nuts on top.

Frozen tarts will keep for several days.

Makes 12 servings
Nutrition Info per serving
Calories: 129.4 Fat: 11.4 g Net Carbs: 4.5 g Protein: 2.1 g