No-bake Brownie Bottom Chocolate Spoon Pie

The holidays are here!

The holidays are here!

Aka- time to make allllllll the low carb, no sugar, ketogenic friendly, HOLIDAY TREATS!

Last year I had a blast whipping up some delicious low carb snacks, appetizers, and desserts to support my new low carb lifestyle, and I never once felt deprived! 

This year I’ll be bringing you some new recipes that are still in line with this way of eating (since I am never turning back to my old ways!) and I’m so excited to start with THIS concoction! 

This is THE perfect plate to bring to your next holiday party, your Thanksgiving table, or for eating with family and friends in your pajamas watching holiday movies. It’s SO easy to make, and you won’t need to turn on your oven!

If you are a chocolate fan looking to satisfy your low carb, sugar free chocolate craving, I’ve got you covered with this dish! The base is a no-bake chewy, fudgey, and rich chocolate brownie. The middle layer is a rich milk chocolate pudding. And it’s finished with fresh vanilla whipped heavy cream. It is decadent! 

Here is the recipe! Go make this TODAY!

Low carb, no-bake brownie bottom spoon pie
Serves 12
Pudding recipe for the middle layer adapted from https://lowcarbyum.com/creamy-milk-chocolate-pudding/
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Prep Time
20 min
Prep Time
20 min
For the brownie bottom
  1. 1/2 cup (1 stick) of unsalted butter
  2. 1/4 cup Swerve brand powdered sweetener (Publix and Sprouts carries it)
  3. 1 tbsp. vanilla extract
  4. 1/3 cup unsweetened cocoa powder
  5. 1 cup blanched almond flour
  6. 1/4 tsp. salt
  7. 1/4 cup chopped roasted pecans or walnuts (optional)
  8. For the pudding: Recipe from https://lowcarbyum.com/creamy-milk-chocolate-pudding/
  9. 1/3 cup Swerve brand powdered sweetener
  10. 1/4 cup unsweetened cocoa powder
  11. 2 cups unsweetened coconut milk
  12. 1/4 cup heavy cream
  13. 1 tsp. xanthan gum
  14. 2 tbsp. unsalted butter
  15. 1 tsp. vanilla extract
  16. 1/4 tsp. salt
For the whipped topping
  1. 1.5 cups of heavy whipping cream
  2. 1/4 cup Swerve brand powdered sweetener
  3. 1 tsp. vanilla extract
  4. 1/4 tsp. salt
For the brownie bottom
  1. Melt butter in a microwave safe bowl.
  2. Whisk in sweetener, cocoa powder, vanilla extract, and salt to the butter until well combined.
  3. Stir in almond flour and nuts (optional) until a doughy paste forms.
  4. Press the dough mixture into a lightly greased casserole dish and set into the fridge to firm.
For the pudding
  1. Whisk together the Swerve, cocoa, and stevia in medium saucepan.
  2. Gradually stir in coconut milk and heavy cream.
  3. Cook and stir over medium heat until mixture starts to boil. Boil and stir for another minute. Remove from heat.
  4. Sprinkle in xanthan gum, stirring to completely mix in.
  5. Stir in butter and vanilla extract until incorporated.
  6. Pour pudding mixture over the cooled brownie layer and place plastic wrap directly on surface to prevent skin from forming.
  7. Chill in refrigerator for several hours until thickened.
  8. Top with whipped cream and serve cold!