Raspberry-Topped Chocolate Silk Pie

by | Updated: December 4th, 2016

Your mission is to create a high-protein, low-carb French silk pie that’s rich, chocolaty and melt-in-your-mouth smooth. You may only use good-for-you ingredients like protein powder, coconut butter, cacao and erythritol, and it is essential that the pie is topped with vanilla cream icing, chocolate chips and fresh berries. You have thirty minutes to prepare the dessert. Impossible? Not with this quick, easy-to-follow recipe. Consider this mission accomplished.

Slice of French chocolate silk pie with raspberries and icing #healthydesserts www.vitacost.com/blog

Raspberry-Topped Chocolate Silk Pie

Serves 8
Macros per serving: 164 calories | 8.6 g net carbs | 13.5 g protein


1 scoop Quest Chocolate Milkshake Protein Powder
½ cup Swerve Granular Erythritol
½ cup cacao or cocoa powder
1 tsp. baking powder
1/8 tsp. cinnamon
12.3 oz. extra firm tofu
1 jumbo egg
8 oz. fat-free cream cheese, softened
1 Tbsp. Sweet Spreads Chocolate Brownie Coconut Butter, melted
1/8 tsp. vanilla


1 Tbsp. Swerve Confectioner’s Style Erythritol
2 Tbsp. sour cream
1 Tbsp. Sweet Spreads Vanilla Cupcake Coconut Butter, melted


6 oz. fresh raspberries
1 Tbsp. Lily’s Dark Chocolate Chips


  1. Preheat oven to 350 degrees F. Grease a spring form pan with non-stick spray.
  2. In a large mixing bowl, combine protein powder, granular erythritol, cacao, baking powder and cinnamon. Add in tofu, egg, cream cheese, chocolate coconut butter and vanilla. With a handheld mixer, mix until fully incorporated and smooth.
  3. Pour batter into prepared pan and smooth top. Bake for 15-20 minutes.
  4. Meanwhile, prepare icing. In a small bowl, mix together icing ingredients and transfer to a small plastic bag. When ready to frost, cut off the corner of a the bag.
  5. When pie has finished baking and cooled, drizzle icing over top and sprinkle with chocolate chips and raspberries.