For the crust and cookie crumbles:
- 6 oz (170 g) fine almond flour
- 1 1/2 oz (43 g) granulated sweetener (I used Allulose)
- 3/4 oz (22 g) unsweetened dark cocoa powder (I used Hershey’s)
- 1/2 tsp vanilla extract
- 15 drops chocolate flavored liquid stevia
- 6 tbsp (3 oz/85 g) salted butter, melted
For the filling:
- 10 oz (283 g) cream cheese, softened
- 6 oz (170 g) powdered sweetener (I used Swerve Confectioner’s), sifted to remove any lumps
- 2 tbsp vanilla extract
- 1 1/2 c (12 fl oz/355 ml) heavy cream, very cold
- 1/4 c (2 fl oz/59 ml) water
- 1 envelope (1/4 oz/7 g) plain granulated gelatin (I used Knox brand)
Make the crust:
- Preheat oven to 350° F and prepare a deep dish, heavy-bottomed pie plate.
- In a bowl, combine the almond flour, sweetener, and dark cocoa powder and mix until well combined.
- Add the liquid stevia, vanilla extract, and melted butter and stir to form a very rough crust dough. It will be fairly crumbly. That’s OK.
- Separate the dough into 3 equal portions.
- Put two portions of crust dough in the pie plate and press evenly into the bottom and up the sides. Set the third portion of crust aside.
- Bake the formed pie crust at 350° F for 10-12 minutes, or until set. Watch it fairly closely, as the edges can burn very quickly. (Note: if you don’t have a heavy-bottomed pie plate and need to use a thinner one, that’s fine. Just be aware you may need to reduce bake time by a few minutes to compensate.)
- Remove crust from oven and let stand to cool completely.
Make the cookie crumbles:
- Press the remaining crust dough to about 1/8” thickness on a piece of parchment. It doesn’t have to be any specific shape, nor perfectly evenly pressed, as you will be crumbling it later and a little variety in texture is desirable here.
- Transfer the parchment onto a baking sheet and bake at 350° F for 3-5 minutes, or until set. Again, watch carefully so the edges don’t burn.
- Remove from the oven and let it stand to cool completely.
- Once it’s totally cool to the touch, roughly crumble to make cookie crumbs, being sure to leave some larger chunks for texture.
- Set aside.
Make the creamy vanilla filling:
- In a small bowl, add the water and sprinkle it with the gelatin. Give it a slight stir to make sure it’s all wet and will bloom.
- Let the gelatin stand for 5 min.
- Microwave the gelatin mixture in 10 second increments until it is just liquid, then set aside to cool off while you make the rest of the filling. You want it to be liquid but cool to the touch when you use it later.
- In a large bowl, beat the softened cream cheese with the vanilla until light and fluffy.
- Add the sifted powdered sweetener, a few spoonfuls at a time, and beat well in between to combine.
- Beat until smooth then set aside.
- In a separate bowl, with clean beaters, whip the cold heavy cream until it’s very thick and just starting to reach soft peak stage.
- Slowly drizzle in the liquified gelatin while continuing to whip the cream.
- Whip the cream and gelatin mixture to stiff peaks.
- Add 1/3 of the whipped cream to the cream cheese mixture and mix well by hand to loosen and smooth out the filling. You don’t need to be gentle here.
- Once the filling is smooth again, add the rest of the whipped cream to the cream cheese mixture and gently fold in until well combined.
- Gently fold in all but a few tbsp of the cookie crumbles, reserving the last bits as garnish.
- Spread the filling over the cooled pie crust, then sprinkle the top with the remaining cookie crumbles.
- Cover with plastic wrap and refrigerate for 4 hours, or overnight (the latter is preferable).
- Cut into 12 slices, serve and enjoy!
Per slice (1/12 pie): 332 cal, 6 g protein, 32.4 g fat, 24 g carbs, 1.3 g fiber, 17.7 g sugar alcohols and/or Allulose, 5 g NET carbs
- Serving Size: 1/12 pie
Keywords: Chocolate, cookies, cookies & cream, cookies n cream, dessert, low bake, no bake, easy, vanilla, holidays, summer