Cookie Dough Cream Pie Recipe Low Carb Vegan

Cookie Dough Cream Pie Recipe Low Carb Vegan

Nothing is better than low carb cream pie. This vegan cookie dough cheesecake recipe is perfect for breakfast, snacks, and dessert. Additionally it’s a Vegan Keto cheesecake recipe. Keep scrolling for this Cookie Dough Cream Pie Recipe!

When I make this vegan cookie dough cheesecake recipe everyone in my family can eat it. My husband and toddler munch on it in the morning. Cream pies are easy to make and feed the family for days at a time.

This cream pie is also like vegan cheesecake. It’s totally gluten free and low carb. Cookie dough cream pie is easy to make also.

You only need 4 ingredients for the plant based crust. All you need is almond flour, almond butter, chocolate chips, and optional butter extract. The pie filling is also simple.

For the cream pie filling you need is 5 ingredients. You are going to need coconut cream, sweetener, and almond butter. Also chocolate chips and butter extract.

I have included links to vegan brands of butter extract. Butter extract really amps up the cookie dough flavor of this gluten free vegan cookie dough cheesecake!

There are many brands of Butter flavor extract . If you need help finding butter flavored extract scroll past the recipe. I’ve provided links to vegan brand extract at the bottom.

This no bake vegan vegan cookie dough cheesecake is really easy to make. Start by combining all crust ingredients in your cake pan. Manually kneed together until combined. Use your hands to mold the crust.

Store the crust and pan inside the freezer while making your cream pie filling. Make sure you refrigerate the canned coconut milk for at least 4 hours. The longer the better!

It’s best to store the canned coconut milk overnight. This really helps thicken the cream for vegan cookie dough cheesecake. The clear liquid will separate from the cream. Scoop the cream out with a spoon.

Coconut cream is delicious in this vegan cookie dough cheesecake!

Throw out the clear liquid, you don’t need it for this Vegan Keto cheesecake recipe. Then combine all pie ingredients in a large mixing bowl. Beat on high with electric mixer until fluffy and thoroughly combined.

Lastly add chocolate chips and stir/fold them into cream with large spoon or spatula. Scoop cookie dough cream into crust and smooth the top. Set back in the freezer for about 1-2 hours so Pie is cold and firm but not rock solid.

Sucralose for baking is created to equal sugar in ratio. This zero calorie sweetener is generic for stevia. It’s less expensive but you can use either one.

That’s why it is perfect for low carb Keto cake recipes. Other awesome Keto sweeteners include Erythritol, Xylitol, Monk Fruit Sweetener, And Yacon Syrup.

This dessert recipe is great for low carb weight loss too!

5 from 3 votes
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Cookie Dough Cream Pie Recipe Low Carb Vegan

This creamy sugar free cream pie is easy and delicious.

Course Dessert, low carb
Cuisine American
Keyword agar, cream, dessert, gluten free, keto, low carb, no bake, pie, vegan
Prep Time 30 minutes
Cook Time 0 minutes
Freeze time 3 hours
Total Time 3 hours 30 minutes
Servings 9 Slices
Calories 380 kcal
Author admin

Ingredients

For The Crust

  • 1 cup almond flour
  • 1/2 cup almond butter
  • 1/2 cup unsweetened dark chocolate chip dairy free
  • 1/2 tsp butter flavored extract link for vegan brand below, can sub vanilla extract if desired
  • 1 tbsp granulated sucralose for baking or sweetener of your choice

For The Pie

  • 3 13 oz can coconut milk full fat
  • 1 cup granulated sucralose for baking or sweetener of your choice equivalent to 1 cup regular granulated sugar
  • 1/2 cup almond butter
  • 1 tsp butter flavored extract link to vegan brand below
  • 1 cup unsweetened dark chocolate chips dairy free

Instructions

For The Crust

  1. Combine all ingredients (other than chocolate chips) in the bottom of your cake pan

  2. Start mixing and kneading together with your hands like dough

  3. Mold into crust with your hands

  4. Insert chocolate chips use your fingers to press and flatten into crust

  5. Store in freezer to harden While preparing the pie

For The Pie

  1. *Refrigerate full fat canned coconut milk overnight, large mixing bowl, and beater sticks before hand for optimal thick creamy results

  2. The coconut cream will separate from the clear liquid once refrigerated scoop the cream out and discard the clear liquid

  3. Combine coconut cream and remaining pie ingredients (other than chocolate chips!) in a large mixing bowl

  4. Beat on high with electric mixer until fluffy and thoroughly combined

  5. Lastly add chocolate chips and stir/fold them into cream with large spoon

  6. Scoop cookie dough cream into crust and smooth the top

  7. Set back in the freezer for about 1-2 hours so Pie is cold and firm but not rock solid

  8. It can later be stored in refrigerator.

Recipe Video

Links to butter flavor extract and granulated Sucralose for baking found here.

This Keto vegan cream pie recipe is gluten free and requires no baking!
admin

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