Sugar Free, Low Carb Chocolate Coconut Meringue Pie

Sugar Free, Low Carb Chocolate Coconut Meringue Pie
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Recipe for Sugar Free Low Carb Chocolate Coconut Meringue Pie. This is another fabulous recipe from April S. Fields, author of 101 Low-Carb & Sugar-free Dessert Recipes.


  • Meringue:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon Stevia
  • 1/2 cup powdered Maltitol
  • Filling:
  • whites of 4 large fresh eggs, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup Maltitol (add 15 carbs if using Granulated Splenda®)
  • Filling:
  • 1 packet unflavored gelatin
  • 1 cup Chocolate Sugarfree syrup (such as Torani or Da Vinci brands)
  • 1 tablespoon cocoa
  • 1 scoop of Carbolite® Chocolate Bake Mix
  • 2 tablespoons butter
  • 4 egg yolks
  • 1/2 cup heavy cream
  • 3/8 teaspoon Stevia
  • 1/2 cup unsweetened coconut
  • 1 teaspoon vanilla
  • 1 egg white
  • 1/4 teaspoon cream of tartar


  1. Sprinkle gelatin over Chocolate Sugarfree syrup to soften. In the top of a double boiler, add the gelatin/syrup mixture, the Stevia, cocoa, and Carbolite® mix and butter. Whisk this over medium heat just to boiling. Remove from heat. Allow to cool to just warm.
  2. Whisk egg yolks, add cream. Slowly add this mixture to the Chocolate sauce, Whisking vigorously until it is completely blended. Add the coconut and vanilla. Heat this again and then set aside to cool. Hasten the cooling by placing the double boiler over a pan of cold water.
  3. Whip the remaining egg white with the cream of tarter until stiff peaks form. Gently fold the egg white into the Chocolate mixture. Stir carefully until well mixed. Pour into cooled meringue shell. Refrigerate. Dust with coconut powder. Serve chilled with Whipped cream.
  4. Total carbs: 16 Per Serving: 2 carbs