A decadent low carb brownie pie recipe for National Chocolate Day, with a press-in grain-free almond flour crust and a gooey brownie filling.
Today is National Chocolate Day, which makes it the absolutely best day to honour the life of Joan Hayes, the blogger behind Chocolate, Chocolate And More. Joan passed away unexpectedly last week from a heart attack, leaving behind a grieving family and three kids, CJ, Cassie, and Grace. She also left behind a grieving food blogging community. Because Joan was one of the good ones. One of the really, really good ones. One of the best ones. She was very successful, but no matter how big her blog or busy her life, she was always willing to share. She was generous with her time and her advice, she always tried to help other bloggers, and she never seemed to feel herself in competition with anyone else. She just did what she did and she did it well.
Last year, Joan’s daughter got hit by a car while on her way to school. At that time, I asked my followers and readers to send her their positive thoughts and wishes. Now I am asking you to send her daughter and her other children the same in this difficult time. But I am also asking you for more than that. See, Joan’s blog was her livelihood and it was how she supported her family. And she had made it clear to her family that in the event of her death, she wanted it to continue. So I am asking you to please click on the links to her blog. Head on over and check out her recipes. Check out a whole bunch. In fact, go back every day or every other day and check out more. There is certainly plenty to see. No, it’s not a low carb blog at all. But every view helps her ad revenue and thus helps her children. It’s not much to ask of anyone.
Chocolate, Chocolate And More
Joan and I never got to meet in person. We had several plans to do so, once at a conference before her daughter was hurt, and once again when we both happened to be in Florida for vacations. We made arrangements to meet up but we had to cancel them for some reason which I cannot recall. If I could have a do-over, I would absolutely have made a better effort to meet Joan in Florida. Because I know I would have loved her. In fact, I already did love her. She and I messaged frequently about blogging and about life and about chocolate. Especially about chocolate. We may have differed in our execution of chocolate desserts, but we both believed that chocolate is essential for a happy life. This much I know is true. #chocolateeverydamnday #chocolateforjoan
Joan Hayes. Photo credit: Shanna Schad
I can’t actually see what I am writing right now through the tears. I don’t get very personal in this space very often. But Joan was truly a shining star in the food blogging world and I was fortunate to know her in the small way that I did. I will miss her deeply.
So please, go grab yourself a piece of chocolate, whether it’s sugar-free or not. Raise it to your lips, savour it slowly, and think how lucky we are to have the lives and the loves we have. And I know Joan’s family would like for everyone to learn the signs and symptoms of heart attack in women. Heart disease is the leading cause of death for women in America and the symptoms can be very different for those of men. Please familiarize yourself with these so you can recognize them in yourself or in loved ones. Symptoms of heart attack in women.
This recipe is modelled after Joan’s Easy Brownie Pie. Mine is perhaps not as easy and takes more steps. But it’s in the spirit of Joan and Joan’s recipes. Please check out her blog, time and again, to help continue her legacy and her support of her kids.
May chocolate be with you, Joan. We miss you.
Brownie Truffle Pie
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 374 Calories from fat 305 | |
| % Daily Value | |
| Total Fat 33.91g | 52% |
| Cholesterol 97mg | 32% |
| Carbohydrate 11.45g | 4% |
| Dietary Fiber 5.71g | 23% |
| Protein 8.56g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
A decadent low carb brownie pie recipe for National Chocolate Day, with a press-in grain-free almond flour crust and a gooey brownie filling.Inspired by Easy Brownie Pie from Chocolate, Chocolate And More
Ingredients
Crust
- 1 1/4 cup almond flour
- 3 tbsp coconut flour
- 1 tbsp granulated Swerve Sweetener
- 1/4 tsp salt
- 5 tbsp butter, chilled and cut into small pieces
- 2-4 tbsp ice water
Filling
- 1/2 cup almond flour
- 6 tbsp cocoa powder
- 6 tbsp Swerve Sweetener
- 1 tsp baking powder
- 2 large eggs
- 5 tbsp water
- 1/4 cup melted butter
- 1 tbsp Sukrin Fiber Syrup (optional but helps create a more gooey center)
- 1/2 tsp vanilla extract
- 3 tbsp sugar-free chocolate chips
Topping
- 1 cup whipping cream
- 2 tbsp confectioner's Swerve Sweetener
- 1/4 tsp vanilla extract
- 1/2 ounce sugar-free dark chocolate
Instructions
Crust:
- Preheat oven to 325F and grease a glass or ceramic pie pan.
- In a large bowl, combine almond flour, coconut flour, sweetener, and salt. Cut in butter using a pastry cutter or two sharp knives until mixture resembles coarse crumbs. Add two tbsp water and mix until dough comes together. Add more water only if necessary to get dough to come together.
- Press evenly into the bottom and up the sides of prepared pie pan, crimp edges, and prick bottom all over with a fork. Bake 12 minutes.
Filling:
- In a large bowl, whisk together the almond flour, cocoa powder, sweetener, and baking powder. Stir in eggs, water, melted butter, and vanilla extract until well combined. Stir in chocolate chips.
- Pour batter into crust and bake 30 minutes, covering with foil about halfway through. Remove and let cool 10 minutes, then refrigerate half an hour until cool.
Topping:
- Combine cream, sweetener, and vanilla extract in a large bowl. Beat until cream holds stiff peaks. Spread over cooled filling.
- Shave dark chocolate over top. Chill another hour or two until completely set.
Recipe Notes
Serves 10. Each serving has 11.45 g of carbs and 5.71 g of fiber. Total NET CARBS = 5.74 g.
Food energy: 374kcal Total fat: 33.91g Calories from fat: 305 Cholesterol: 97mg Carbohydrate: 11.45g Total dietary fiber: 5.71g Protein: 8.56g
This pie looks incredible Carolyn. Joan would have loved it. I am so sad that she is gone, she was one in a million. Beautiful post. XO
What a gorgeous slice of pie in honor of a gorgeous person. Joan was a special lady and will be deeply missed!!
Such a sweet tribute! I met Joan last year at Click Retreat and she was so incredibly generous with her knowledge and experience. She will truly be missed and I feel so sad for her family and children, but hope this comforts them in some way.
You wrote this perfectly, through all the tears, Joan was truly an amazing friend. She’d have loved this gorgeous version of her pie as well.
I’ve been able to hold it together today – up until now. Now I have tears running down my face. This is such a beautiful post and I think Joan would have been so honored at your low-carb recreation.
Prayers for your friend and her family. 🙁 I clicked over to her site.
Thank you, Sarah. So much appreciated.
You have me in tears all over again. So lovely.
Sending lots of love to Joan’s children and family. Had I found her blog in my sugar eating days, I think I would have made every recipe on there!
Me too!
Such a beautiful tribute to Joan. She touched so many of us—all these posts are confirming what a wonderful, generous friend she was. She would love your gorgeous pie. xo
This looks great! I’ll make it today! I visited your friend Joan’s site already a couple times & am drooling over her delicious looking recipes! I’m sharing the link with my non low carb friends & family..(maybe I’ll sneak some of what they bake!)
Such a wonderful post, Carolyn. I’m sorry I never got to know Joan.
This is such a beautiful post. I agree that Joan was one of the very very good ones. The thing that never ceased to amaze me about her was her helpful spirit.
What a lovely testament to your friend. I’m so sorry for your loss.
I visited Joan’s blog and can guarantee I’ll revisit often! Her recipes look sooo delicious, and I think many can be easily adapted.
With everything I’ve learned from reading your posts, I plan to make a low-carb version of her coffee cake in a mug this weekend.
Wonderful! Thanks for your support.
I am so sorry about your friend!! HUGS <3
I made this pie tonight for friends coming over, but i had to use vegan butter and coconut whip cream because of a dairy allergy, it was a HIT!! the whole thing is gone between 4 kids and 4 adults! so so good! I also used 100% unsweetened dark chocolate baking bar vs sugar free chips. i zapped the bar in my ninja, it was amazing. Thank you for this recipe, i can't believe how good the crust was. <3
So glad to hear it worked with your changes!
What a special dessert. And a special post. Truly a chocolate, chocolate dessert. And I’ll have fun making it – thanks for all the careful testing I can tell you did! (:
I made this one and wanted to give some feedback.
One initial change I did make, was using an 8″ square pan instead of a pie pan. Based on the calories, I wanted to try for 16 portions, and I thought the square pan might be easier for that. I did not make any adjustments to the baking time, since an 8″ square pan is similar area to a 9″ pie pan. I didn’t take the crust up the side of the pan like you did on the pie pan; but just pressed it into the bottom of the pan.
Speaking of the crust… Wow! That is so much like a real crust made from flour. I can’t wait to try that with a pumpkin pie. That’s a keeper.
I didn’t have the fiber syrup. The brownie layer tastes great, but it is a little dry. If I make it again, I think I would increase the butter to a full 1/2 cup. What do you think? Would that help?
Overall though, it’s wonderful. I love that you honored your friend and fellow blogger this way.
What a BEAUTIFUL post!! I clicked over to her blog and man her recipes look amazing! I am loving all the guest posts to keep her blog alive, such a wonderful community of bloggers!
Thank you for the recipe! I used the pie crust in this recipe for my thanksgiving pumpkin pie, and received all thumbs up from my family. It tastes just like (or better than) regular pie crust. I am thankful for your passion and creativity for experimenting and creating many tasty recipes on this blog.
So glad to hear it!
Carolyn, what can be substituted for the fiber syrup?
When I made this that wasn’t on the recipe and it came out amazing. My guests didn’t even know it was low carb. I’d just leave it out.
This was delicious! Even my teenagers who do not eat low carb loved it! Thanks for another great recipe, Carolyn. (I did not use the fiber syrup.)