In my pre-THM days, I used to make a brown sugar, baked, fudge creation that we absolutely loved. It had 4 eggs, cinnamon and lots of butter! It was a decadent thing that was always fudgey and never cakey and we could eat it raw straight out of the bowl and be just as happy as if it was baked. Normally, chocolate is not a go to over here, but that dish was just our dietary kryptonite. This pie fills the void that was left by that little sweetie when I kissed sugar goodbye! Thanks to a Facebook THMer for posting a sugary recipe that needed to be tweaked a couple of years ago and for all the other chocoholics that just kept bumping that recipe up till I found it. I’m moving this recipe for Sugar Free Hot Fudge Pie over from my old blogspot blog now and I’ve truly enjoyed making and eating it again. If you’d like to make this pie with a crust I can really recommend my Pecan Tassie Crust.
I tweaked on this recipe for a full month trying to get a really special pie for Christmas 2014 and made it probably 5 times before I was finally able to declare it perfect! It always comes out of the pan perfectly and I have had it fail me only very rarely. On those occasions it was usually because I over mixed it, tried to use a 9″ plate instead of an 8″ pie plate or was trying to sub ingredients that I hadn’t used in the original recipe. I never got this to work with baking blend or gentle sweet; not because of the quality of these fantastic ingredients but because the textures just don’t jive for this pie. The fudgeyness you see in the picture is usually good for a few hours and then this recipe transforms itself into a dense fudge type creation. I also like to make it in an 8×8 square pan with walnuts and it makes one of the best low carb brownies! I hope to post pictures for that creation soon, so if you get to try it first let me know what you think.
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These are the conditions under which you too can achieve a fudgey, non-bitter, gooey wonderful pie that is THM friendly and low carb, though possibly a little rich for everyday consumption for some Trim Healthy Mama’s like myself. It fits into the category that I call Special Occasion Goodies, but it is worth the wait!
1. Get the brown sugar edge by adding the teaspoon of black strap molasses that is allowed in this amount for THM. If you use Gentle Sweet alone it will be sweet, but lacking the extra dimension of rich flavor that the brown sugar gives to this chocolate.
2. Using either sweeteners like truvia or Pyure alone will give it a slight stevia flavor, because of the chocolate/stevia thing. I know because I tried it. Still good, especially if you’re used to these just not so much like “the real deal”. I can’t recommend Super Sweet here because this pie needs more bulk but if you like Swerve it measures just like sugar so just double the amount of sweetener called for in this recipe.
3. Don’t overcook this! Set the timer for 17 minutes at 350 degrees and then reset the timer for another 3 minutes if is not set. It will still be wet looking once it reaches the fudgey perfection. Mine jiggles in the middle 1/3 of the pie when I remove it from the oven, but sits up fine and comes out of the pan after cooling slightly with no problems. If you want it even fudgier go ahead and cook it a little less, I have never had this pie fall apart even when a little under done.
4. You can get this perfect the FIRST time if you watch the timing closely. My oven is taking about 22 minutes. I set the timer for 17 minutes and check it, then usually cook it for 2 or 3 more minutes.
The middle should look wet and it will still have a little jiggle when it is JUST done. The good news is it tastes GREAT even if it turns out firm it will remind you of a chocolate custard pie. I even took one of my less than fully fudged trials to a Thanksgiving get together and a couple of people asked me to bring it next time, and everybody liked it. But I was going for fudgey perfection, so I trudged on….for my family, for THM, for YOU….and of course, for me!
5. You really need an 8 inch glass pie pan for this dish if at all possible. I increased the volume of the original recipe so it would be thicker and would set up fudgier (newword?) due to the added thickness. The standard 9 inch plate will take away from that somewhat….since we are after perfection here.
I love to add a flavored whipped cream to this! The whipped cream in the picture had been whipped and setting in my fridge for 2 days and the texture was still fantastic! The secret is beating in 1 tablespoon of cream cheese as you whip the cream and it stabilizes it for a few days (a tip I got off pinterest years ago). If you like you can add a tiny amount of good quality peppermint extract to each serving of cream. I mean tiny because I wanted to just compliment and not over power. The peppermint REALLY goes well with this pie, so if you have it put a little in, but if you don’t it is still “All Good”!
Sugar Free Hot Fudge Pie
The sweet, fudgey, gooey, pie that chocolate dreams are made of and this one is low carb, sugar free and THM friendly.
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- Preheat oven to 350 degrees
- 1 1/2 sticks of butter, softened (3/4 cup)
- *3/4 cup xylitol or combination xylitol and erythritol See notes for alternatives
- 1/3 teaspoon stevia
- 1 teaspoon molasses
- 4 eggs
- 1 1/2 tsp vanilla
- 2 pinches cinnamon
- 5 Tbsp cocoa powder (see cocoa recommendation at bottom of this post)
- 1/2 tsp salt
- 6 Tbsp. almond flour
- 1 tablespoon coconut flour
- 1 1/2 tablespoon THM plain on plan protein powder
- Melt butter and add the gentle sweet and molasses. Add eggs and vanilla and mix well-using a fork or hand mixer to make sure it is creamed-ish but don't overdo. Then stir in cocoa powder, salt and almond and coconut flour plus the protein powder and mix until well combined (mine shows tiny lumps of butter when thoroughly mixed and that is fine. Grease an 8 inch pie plate with butter or cooking spray and pour mixture into the plate.. Bake 18 minutes until center is set. Will still be a little damp but set. I check mine at 17 minutes and usually leave it in for a couple more minutes and the timing is super important on this pie. It must still be jiggly in the middle if you want it to be gooey.
- I increased the volume of the original sugary recipe so it would be thicker and would set up fudgier (newword?) due to the added thickness.
- *You really need an 8 inch glass pie pan for this dish if at all possible. The standard 9" doesn't work near as well you need a thicker volume for fudgey-ness.
- Sweetener alternatives--(I wanted Gentle Sweet to work but the powdered sweetener changed the texture- I tried 3 times and gave up you need granulated for this) You can sub 6-8 tablespoons Pyure or Truvia but this is a higher stevia combo so not ideal but will work.
- *Flavored whipped cream--I just whipped up some cream for topping. If you like you can add a tiny amount of good quality peppermint extract to each serving of cream. I mean tiny because I wanted to just compliment and not over power. The peppermint REALLY goes well with this pie, so if you have it put a little in, but if you don't it is still "All Good"!
Adapted from Hot Fudge Pie
Adapted from Hot Fudge Pie
Nana's Little Kitchen http://nanaslittlekitchen.com/