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This is like chocolate fudge and very rich and super decadent just like chocolate fudge, so I made the servings smaller.  Trust me it is so satisfying that you won’t be able to sit down to a huge slice in any case. If you are looking for a really chocolaty dessert, this one won’t disappoint. My husband is a huge fan of chocolate desserts, so he kept most of this pie for himself.


I think I would skip the pie crust next time as the filling was wonderful on its own, in order to cut down on calories. The filling is not baked and if you decide to use the pie crust, you don’t actually have to bake it either, as it will set up in the fridge due to the good amount of butter in the pie crust.

​Many chocolate fudge pies are actually made with cocoa and butter.  I think I will try another chocolate fudge pie with that combination instead of chocolate chips, as that would be cheaper; however, if you are looking for a super chocolaty dessert, this pie will not disappoint.

​Whipped cream is used; however, you can substitute heavy cream.  I used a 9-inch pie dish; however, technically, if you are going to skip the pie crust, then you could pour the filling into a 9-inch square glass dish and cut smaller pieces to enjoy, as this is so rich.  


This was a favorite of my husband.  He zooms when he has chocolate and gets all kinds of work done, so keep that in mind, ladies! I used salted butter in this pie; however, I think unsalted butter would have been even better, or maybe a mix of salted and unsalted butter.  

If you want an even deeper chocolate flavor, replace some of the chocolate with Baker's chocolate or a fancy Ghirardelli chocolate, 70% cocoa Lindt chocolate, etc.


Chocolate desserts are delicious and as I said my husband really appreciates them.  I have a number of chocolate pie desserts, so I will link to them below for your perusal.  Hope you find one that you like!

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

Some more recipes you may enjoy:

Cheesecake-stuffed Chocolate Chip Cookie Pie

Chocolate Cream Pie

Copycat Toll-House Chocolate Chip Walnut Pie

Chocolate Mousse Pie

Rich Chocolate Pie




Chocolate Crust (optional):

11/3 cups Gluten-Free Bake Mix 2, OR (325 mL)

  Keto Bake Mix, OR almond flour

2 tbsp cocoa (30 mL)

1/2 cup butter, melted (125 mL)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

1/2 tsp vanilla extract (2 mL)

Chocolate Fudge Filling:

8 oz cream cheese (250 g)

1 cup unsalted butter, softened (250 mL)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

1/4 cup whipping cream (60 mL)

1 tsp vanilla extract (5 mL)

21/4 cups sugar-free chocolate chips, OR this one (500 mL)

2 tbsp whipping cream (30 mL)


Preheat the oven to 350°F (180°C), if baking the crust.



Chocolate Crust (optional): In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix and cocoa.  In another bowl, combine butter, liquid sweetener and vanilla extract.  Stir into dry ingredients.  Press in 9-inch (23 cm) glass pie dish.  Bake 10 minutes.  If desired, you can skip baking the crust altogether and make this a no-bake pie.  The butter in the crust will help the crust set up in the fridge.  I actually prefer it unbaked.


Chocolate Fudge Filling:  In food processor or in bowl with mixer, process cream cheese, butter, liquid sweetener, whipping cream and vanilla extract.


In double boiler or in saucepan over very low heat (stir constantly), melt chocolate and whipping cream together.  Add to cream cheese mixture and process until smooth.  Pour over crust, cover dish with cling wrap, and refrigerate.

Yield:  12 servings

1 serving/without crust

492.1/366.3 calories

5.7/3.4 g protein

43.2/31.5 g fat

0.4/0.0 g fiber

4.1/2.2 g net carbs

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