This is rich, creamy high-protein no-bake German chocolate pie. A chocolatey crust, silky chocolate filling, and classic coconut-pecan topping — a delicious low-carb dessert that tastes just like the real thing!
Why You’ll Love This Recipe
- Beautiful layers of chocolate and coconut-pecan topping
- High protein from protein powder and almond flour
- No baking required
- Perfect make-ahead dessert
- Low carb and sugar-free
Ingredients (Serves 8)
Crust
- 1½ cups almond flour
- 3 tbsp unsweetened cocoa powder
- ⅓ cup melted butter
- 2 tbsp allulose or preferred sugar-free sweetener
- Pinch of salt
Chocolate Filling
- 1 cup heavy cream
- 1 scoop chocolate whey protein powder
- ¼ cup unsweetened cocoa powder
- ⅓ cup allulose or preferred sugar-free sweetener
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
Coconut-Pecan Topping
- 1 cup shredded unsweetened coconut
- ½ cup chopped pecans
- ¼ cup heavy cream
- 2 tbsp butter
- 3 tbsp allulose or preferred sugar-free sweetener
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the crust: Mix almond flour, cocoa powder, melted butter, sweetener, and salt until combined. Press firmly into the bottom of a 9-inch pie dish. Chill while preparing the filling.
- Make the filling: Beat cream cheese until smooth. Add heavy cream, protein powder, cocoa powder, sweetener, and vanilla. Mix until thick and creamy. Spread evenly over the crust.
- Make the topping: In a small saucepan, combine heavy cream, butter, sweetener, and salt. Bring to a gentle simmer. Stir in coconut, pecans, and vanilla. Cook 2–3 minutes until thickened. Cool slightly, then spread over the chocolate filling.
- Refrigerate the pie for at least 3–4 hours (or overnight) until fully set.
- Slice and serve chilled.
Prep Time: 20 minutes Chill Time: 4 hours Total Time: 4 hours 20 minutes
Nutrition (Per Slice)
- Calories: ~310
- Protein: 12g
- Total Carbs: 9g
- Net Carbs: 5g
- Fat: 28g
