Low Carb Double Chocolate Truffle Pie (With Vegan Option)



A decadent yet low carb recipe for the out-of-control chocoholic.
Oh yeah, and it’s really easy.

Ok, so this isn’t a very inventive recipe, but it sure is tasty. Basically, it’s a cookie crust filled with chocolate ganache and chilled until set. In fact, it was borne from my own laziness. How so? Because I had planned to make regular chocolate truffles but decided that I didn’t want to go through all the bother of rolling out individual, melt-in-your mouth morsels and then dusting/coating them afterward. I also didn’t want to bother with using a double boiler, tempering, or any of that other stuff serious foodies/chefs do because I’m not really that fussy.

Instead of all that, I opted to make a soft-setting ganache that I could easily spoon into a simple pie crust and just leave it at that.


The result was a rich, bittersweet dessert that tastes a lot harder to make than it really is.

To make the filling less firm than a normal truffle, I used mostly Mexican table cream (media crema) instead of 100% heavy cream. It’s available in most US grocery stores near the cans of evaporated and sweetened condensed milk and/or in the Mexican food section. I suppose you could also use half and half or all heavy cream, but media crema is thicker, creamier, and produces a more decadent-tasting treat, in my opinion.

I actually ended up loving this more than I do plain old truffles. And I have a lot of love for plain old truffles. It also really impressed a couple of foodie friends of mine who are neither grain-free nor low carb eaters, which gave me the confidence to share the recipe with y’all.

What’s more, it’s totally vegan-option friendly. Enjoy!

Easy Low-Carb Double Chocolate Truffle Pie

Filling Ingredients

8 ounces unsweetened baking chocolate, finely chopped
2/3 cup confectioners sweetener (or more to taste) like Swerve. Splenda granular will also work.
12 oz. media crema (I used Nestle brand) (see * for vegan) If you don’t have access to this, use heavy cream in its place
1/2 cup heavy cream*
2 tablespoons butter*
1 tsp vanilla extract
Dash salt

Chocolate Grain-Free Crust Ingredients

1 cup blanched almond flour
3 tablespoons melted butter*
1 tablespoon unsweetened cocoa powder
2 tablespoons “brown sugar” substitute sweetener (I used Lakanto Gold) or any granular sweetener of choice

Optional toppings: chopped nuts of your choice for topping, coarse sea salt

*Vegan subs: Use full fat coconut milk in place of cream. For butter, use Earth Balance baking sticks or coconut oil.


Finely chop the unsweetened chocolate by hand or use a food processor.


In a heavy-bottomed saucepan, mix media crema, heavy cream (or coconut milk/cream), butter (if using) and sweetener, then heat over medium low, stirring frequently. DO NOT leave the stove at any time during this step. You want to make sure that your cream does NOT burn nor get too hot. If it overheats, your ganache will separate and turn into a gloppy, oily mess. You don’t want that.


Once the cream mixture starts to steam, reduce to low heat. Stir in chopped chocolate. At first, before the chocolate has been fully incorporated, the mixture will be a dull grayish brown color, like this:


Just continue stirring and it will eventually become a deep, silky, gorgeous, ganache.


You should taste your ganache at this point to see if the sweetness is to your liking. If not, add more confectioner’s sweetener and stir well until it’s incorporated. Turn off heat and set aside.


To make the crust, preheat oven to 350°. Add all crust ingredients to a large bowl and throughly mix by hand. It should be crumbly, but easily clumped together. Press into a pie or tart pan. Prick bottom and sides with a fork and bake for 11 or 12 minutes. Let cool.


Spoon the chocolate ganache into the cooled crust. Top with chopped nuts if you’d like.
Place in fridge for a few hours until set.


Serve on its own or with whipped or coconut cream. It’s a very dense, intensely chocolatey dessert, so the fluffy cream helps balance it out. But if you love your chocolate rich and bittersweet, you’ll be happy going sans cream.



low-carb chocolate madeleines

Being borderline obsessive, I knew that the moment I decided to significantly cut my carb intake would also mark the beginning of a feverish quest — to seek out then hone low-carb recipes which best mimic their high carb counterparts. It’s been a formidable challenge, not to mention a pricey endeavor, but so worth it as my energy level has skyrocketed. And today, folks, I have stumbled upon my greatest success thus far:

Low-Carb Chocolate Madeleines

1 stick of unsalted butter (softened)
1/4 c. granulated (1 for 1) sugar substitute of your choice*
3/4 c. brown sugar substitute. I recommend Ideal Brown.*
1 egg
1 tsp vanilla
1/2 c. vanilla whey protein powder. I recommend Biochem Whey Protein Isolate
3/4 c. almond meal
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp unsweetened cocoa powder
Preheat oven to 330 F. Cream butter, Splenda and brown sugar substitute. Blend in the egg and vanilla. In a separate bowl, combine the whey protein powder,  almond meal, baking powder, baking soda, and cocoa powder. Add dry ingredients to the butter mixture and mix by hand until incorporated. Your mixture should now have the consistency of chocolate chip cookie dough. Spray your madeleine pan with non-stick coating. Spoon the batter into the madeleine cavities ’til they’re about 3/4 full, then use your fingers to pat them down flat. They’ll rise considerably when baking, but the initial puffiness will subside quickly while they cool. Bake for about 10 – 11 minutes or until the edges have browned. Enjoy with a hot beverage of your choice and a good book. I recommend tea and Proust. 🙂


Yield: 20 madeleines

*UPDATE:  I originally listed Splenda as the granulated sweetener, but have since cut sucralose out of my diet. I currently use xylitol, but it seems a whole lot of people have also gotten terrific results in their sugar-free baking using Swerve (which contains erythritol), though I haven’t tried it myself. Regarding the brown sugar substitute, for whatever reason, Ideal Brown doesn’t appear to be available anymore—a shame, because it worked so well! I haven’t made these madeleines since running out of my stockpile of Ideal Brown, but I’ll probably give Just Like Sugar a go. Will update when I do!

accidental oatmeal coconut lace cookies

These cookies are actually the result of a happy accident whilst I was attempting to bake another sort of snack entirely. To my surprise, these delicate, crunchy, buttery, melt-in-your-mouth-y cookies actually turned out so amazingly tasty, I almost shed a tear. They’re quite similar to Trader Joe’s Chocolate Almond Laceys, minus the chocolate. Though, I must admit, I believe these are better. 🙂

Oatmeal Coconut Laceys

3/4 c softened unsalted butter
1/2 c granulated sugar
1/2 c flour
1/4  tsp salt
1/4 c flaked coconut
3/4 cup rolled oats
1/4 c finely chopped almonds (optional)

Cream butter and sugar. Combine flour and salt separately, then gradually add to the butter mixture. When the batter is well blended, mix in coconut, oats and almonds (if using). Spoon teaspoon-sized dollops onto ungreased baking sheet. The dough will spread very wide, so space cookies accordingly.

Bake in 350 oven for approximately 14 minutes, or until the edges are browned and crisp and the centers are golden. Cool and enjoy!

this year’s christmas goodie line-up is…

…pavlova (the Australian/New Zealand favorite shown above), “tropical” mince pies, and two types of shortbread buttercream sandwich cookies. I’m exhausted, my kitchen’s in ruins, but my sweet tooth is sated!

My husband hails from Northern Ireland and for most people far from home, the nostalgia looms large during the holidays. I try my best to recreate the Christmases he’d grown accustomed to, and this year I attempted to tackle the mince pie — a British yuletide staple…but with a twist, of course, as the called-for raisins, dates, and prunes for the mincemeat filling aren’t exactly foods that make my mouth water. I, instead, used sultanas, pineapple, mango, cranberries and substituted macadamias for almonds. The result was rather good, I must say.

And finally, a duo of shortbread sandwich cookies: one filled with lemon buttercream and another a chocolate and mint buttercream combo. I altered Nigella Lawson’s Custard Cream hearts recipe (on the fly!) for both of these. As they actually turned out quite well, I’m upset with myself for not having written down my recipe alterations while I made them and I can’t quite remember the exact proportions. Ah well. Guess I’ll just have to make another batch of both. 🙂

you too can make butter!

I made butter for the first time last week, and a few friends have jestingly accused me of being closeted Amish. Puh-leeze. I’m all about my kitchen appliances! I used a Kitchen-Aid electric stand mixer and this beautiful golden chunk of creamy heaven took about 7 minutes to make, start to finish. So easy. Just Google it, and you’ll find dozens of instructions how, either by using a stand mixer, a hand mixer, or simply shaking cream in a jar for roughly 2 years. Just kidding. Still, you’re not going to see me using that jar technique any time soon! Baked some bread to go along with it (bread machine of course) and pondered with delight on how easy it is for a modern gal to feel like a domestic goddess.

Too busy to blog! But not too busy for cookies.

Still a homebody — but a very, very busy one. 😦 On top of the full-time office gig, I’m taking two classes this term; my band is regularly rehearsing, gigging and writing music; and my husband and I are currently in the midst of purchasing our first home where I will be able to have my own permanent craft room — woot woot!!! I did, though, find a way to sneak in a sewing project on the music front. I thought it would be great to use eco-friendly, recycled, handmade packaging for our debut EP — including lined zippered pouches made from the band’s old clothing. Check them out here.

I’m looking forward for the dust to settle, allowing me to get busy again with the sewing machine and knitting needles. In the meantime, here’s a recipe for yummy pistachio shortbread (from Epicurious.com) that I made for a dinner party my husband and I attended on Saturday. Super easy and delicious!

pistachio shortbread

italian job

Another kitchen adventure today in the form of gnocchi (which, if you’ve never had them, are amazingly yummy potato dumplings) with gorgonzola sauce and peas. The peas are my own addition to the classic dish because, frankly, I can eat peas with just about anything. I admit, I didn’t make the gnocchi myself — no, the credit goes to my good friend Trader Joe — but I added some fresh herbs from the garden as well as spices from the cupboard. I like mine with extra nutmeg!

green things growing

Yes, growing…as opposed to withering!

Miraculously, the herbs I planted a while back are actually flourishing, which I can’t say about many of their unfortunate predecessors — so today I’ve decided to reap the benefits of my newly green thumbs. There’s nothing like fresh, homegrown basil and oregano sprinkled atop a pizza. Well, my stomach is gurgling, so please excuse me now as I’m off to enjoy my dinner…