High-Protein Chocolate Cream Pie
High-Protein Chocolate Cream Pie
No-bake chocolate cream pie with a rich chocolate topping — low-carb, sugar-free, and ready in 4 hours
This high-protein chocolate cream pie has a dark chocolate crust, a thick vanilla-protein cream filling, and a glossy chocolate ganache on top. It sets in the refrigerator with no baking required. Every serving delivers 14 g of protein and only 4 g net carbs.
Low-carb, sugar-free, and perfect for a make-ahead dessert.
Why you’ll love this pie
- 14g protein per serving — a high-protein dessert
- Only 4g net carbs and fully sugar-free
- No-bake and make-ahead friendly
- Creamy filling with a rich chocolate top
- Looks bakery-perfect in a simple pan
- Great for parties or weekend treats
Health notes
- High protein: Protein powder and cream cheese boost every slice.
- Low carb: Almond-flour crust and sugar-free chocolate keep net carbs low.
- Sugar-free: Powdered sweetener and sugar-free chocolate throughout.
- No-bake: Chill to set — no oven required.
Key element — chill fully before slicing
Give the pie the full 4 hours (or overnight) so the cream layer firms up and the slices stay clean.
Ingredients
Chocolate crust
- 1½ cups almond flour
- 3 Tbsp cocoa powder
- 3 Tbsp powdered sugar-free sweetener
- 4 Tbsp melted butter
- Pinch of salt
Cream filling
- 8 oz (225g) cream cheese, softened
- 1 scoop vanilla protein powder
- ⅓ cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to soft peaks
Chocolate topping
- ¾ cup sugar-free chocolate chips
- ⅓ cup heavy cream
- 1 tsp butter (optional, for shine)
Swaps
- Higher protein: Add an extra half scoop of protein powder to the filling.
- Dairy-free: Use dairy-free cream cheese and coconut cream.
- Nut-free crust: Use a seed-based flour blend if needed.
- Mocha: Add 1 tsp instant coffee to the chocolate topping.
Instructions
| 1 | Make the crust. Mix almond flour, cocoa, sweetener, melted butter, and salt until the mixture holds together. Press firmly into the bottom of an 8×8-inch pan. Chill while you prepare the filling. |
| 2 | Beat the filling base. Beat the softened cream cheese, protein powder, sweetener, and vanilla until smooth and creamy. |
| 3 | Fold in the cream. Gently fold the whipped cream into the cream-cheese mixture until light and uniform. Spread evenly over the crust. |
| 4 | Make the topping. Heat the heavy cream until hot (not boiling). Pour over the chocolate chips, let sit 1 minute, then stir until smooth. Add the butter if using. Pour the ganache over the cream layer and smooth the top. |
| 5 | Chill and slice. Refrigerate at least 4 hours (or overnight) until fully set. Slice into 9 squares and serve cold. |
Pro tips
- Press the crust firmly so it holds together when sliced.
- Softened cream cheese blends without lumps.
- Fold the whipped cream gently to keep the filling light.
- Let the ganache cool a few minutes before pouring so it doesn’t melt the cream layer.
- A warm knife makes cleaner cuts.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 310 |
| Protein | 14g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 26g |
| Sodium | 140mg |
Estimates based on almond flour, cream cheese, protein powder, and sugar-free chocolate. Exact numbers vary with brands and portion size.
Variations
Peanut butter swirl
Swirl a few spoonfuls of natural peanut butter into the cream layer before adding the ganache.
Mint chocolate
Add a drop of peppermint extract to the filling.
Espresso chocolate
Stir 1 tsp instant espresso into the ganache.
Individual cups
Layer the crust, filling, and ganache in small jars for single servings.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Keep covered |
| Freezer | Up to 1 month | Thaw in the refrigerator before serving |
| Room temperature | Not recommended | The cream layer softens quickly |
FAQ
Test your knowledge
5 quick questions about this high-protein chocolate cream pie
1. Protein per serving?
2. Net carbs per serving?
3. Why chill the pie fully?
4. Is this pie no-bake?
5. Best way to store leftovers?
