In the old days, I made a brown sugar, fudge creation that was very similar to this Sugar Free Hot Fudge Pie and we loved it!
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.
Update! I’ve recently tweaked and updated this recipe and added nuts too for a Fudge Pecan Pie THM S, Low Carb.
The fudginess you see in the picture is usually good for a few hours and then this recipe transforms itself into a dense fudge type creation.
These are the conditions under which you too can achieve a fudgy, non-bitter, gooey wonderful pie that is THM friendly and low carb, though possibly a little rich for everyday consumption for some Trim Healthy Mamas like myself.
This Sugar Free Hot Fudge Pie fits into the category that I call Special Occasion Goodies, but it is worth the wait!
- Get the brown sugar edge by adding the teaspoon of blackstrap molasses that is allowed in this amount for THM. If you use the on plan sweeteners alone it will be sweet, but lacking the extra dimension of rich flavor that the brown sugar gives to this chocolate.
- Like fudge brownies this pie needs to be undercooked! 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 fudgy perfection. Mine jiggles in the middle 1/3 of the pie when I remove it from the oven, but sets 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 underdone it will just need to set up a little longer if it’s undercooked too much.
- You can get this perfect the FIRST time if you watch the timing closely. My electric oven is taking about 22 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 fudgy perfection, so I trudged on….for my family, for THM, for YOU….and of course, for me!
- 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 due to the added thickness. The standard 9-inch plate will take away from that somewhat….since we are after perfection here.
- Please remember that these instructions are based on my experience with an electric oven!
Get the latest updates from my social sites where I’m sharing recipes, tips, roundups and more every day! Follow me on:
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
8-inch glass pie plates can be a bit of a challenge to find. I have an old Fire King plate that I use exclusively and really treasure. If I were looking for one now though I would definitely check this one out!
Sugar Free Hot Fudge Pie
- Preheat oven to 350 degrees
- 1 stick butter, softened (1/2 cup) NOT melted (it'll affect the texture)
- *3/4 cup xylitol or combination xylitol and erythritol See notes for alternatives
- 1/3 teaspoon stevia
- 1 teaspoon blackstrap 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 or other on plan protein powder*
- Soften the butter and add the sweetener 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" 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.
- 8 tablespoons of baking blend can be subbed for all the almond flour + coconut flour + protein powder
- 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.)
- Be sure and only soften the butter don't melt it for best texture once baked. Mix it well in a mixer and the tiny bits of unmelted butter in the batter will melt into the pie nicely when it's baked.
- 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"!