Low Carb Sugar Free Chocolate Cream Pie

3 Comments
3 minutes
August 18, 2021
Carole Jones
 “First time I say it, you obey it.”
 
I have repeated those words over and over (and over) in an attempt to teach my children a lifelong lesson.  However, it didn’t seem to be setting in and my attempt to teach was getting nowhere.
 
We’ve been working hard to recognize the positive choices our kids make, instead of just the negative.  So last week, we began giving positive reinforcement for immediate obedience to a parent.
 
When they obey the first time, they get a simple check mark on a chart.  A full chart results in an age appropriate reward.  You would think something as simple as a check on a chart would fail miserably as an incentive, but I have the 6 most obedient children in the world right now 🙂  Even my teens are jumping off the couch at the sound of my voice!!!
 
Low Carb Sugar Free Chocolate Cream Pie
 
 
I know the “newness” of this will wear off eventually, but it has been positive reinforcement for us as parents.  We need to find more ways to praise our children along with loving correction.  Correction alone isn’t enough.
 

This pie is my dietary form of loving correction and praise all wrapped together in one 🙂  After indulging a bit too much after Christmas, my body was really craving something sweet and indulgent.  I wanted to stay on my diet, so I created this decadent dessert.  I could have eaten the whole thing in one sitting, but I limited myself to one piece.

Low Carb Sugar Free Chocolate Cream Pie

While I won’t be eating it everyday, I will reward myself with this crazy-good treat as positive reinforcement when I obey my dietary rules 🙂

 

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Low Carb Sugar Free Chocolate Cream Pie

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Ingredients

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  • 1 recipe almond crust, baked golden brown in pie pan
  • 1 small package sugar free instant chocolate pudding
  • 1 C skim milk
  • 1 C heavy whipping cream

Instructions

  1. Bake crust according to directions and allow to cool completely
  2. Using an electric mixer, beat together the pudding, milk and whip cream until thick.  Spread into the cooled crust and refrigerate for 1 hour.
  • Author: Carole

Nutrition

  • Serving Size: 1/10th
  • Calories: 299
  • Sugar: 3g
  • Sodium: 139mg
  • Fat: 28g
  • Saturated Fat: 11g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 48mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

3 comments

Mary
1 year ago

Is the pudding and whipping cream supposed to be prepared before combining everything?

Carole Jones
1 year ago

Hey Mary! No, you add the heavy cream in with the pudding mix and milk. Then beat it all together until it is light and fluffy!

Ann
8 months ago

Thank you for this easy recipe. My crust I hope holds up well.

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