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  • Maria Fernanda López

Chocolate Raspberry Pies (Low Carb, Allergen Free)

So January is my birthday month so you can expect all the sprinkles and colorful treats the rest of the month! Plus it's always a good reason to celebrate the fact that it's the beginning of the month!

Do you set yourself goals for the year? Maybe each month?

If you are looking to incorporate a healthy habit or try a new lifestyle hack here a good one that I have been applying for more than 2 years now, this is adding seeds to my diet. Every single day and rotating them during my fertile cycle.

This habit is great if you are a women struggling with hormonal imbalances, or even a man! There are no rules here but it has been shown to be beneficial on treating women with hormonal imbalances, speaking from experience, it has also helped to heal my acne.

These bites are loaded with minerals and vitamins from the seed content! You can also customize these to be allergen-free friendly, just skip the almond flour for coconut flour.

You won't be using your oven here, these are extremely easy to make. And yes, they are creamy and soft, just wait a few minutes after you take them out of the freezer.

With this recipe I used low carb chocolate, melted plus some water to add some volume and with a delicious hint of raspberries. Two are rich in antioxidants, double win!

For the seeds in this recipe I also used a sugar-free seed butter that contains:

- Flaxseeds

- Hemp seeds

- Pumpkin Seeds

- Sunflower Seeds

Loaded with B vitamins, omega-3 fatty acids, magnesium, zinc among other great minerals for our bodies. Minerals are essential for our bodies, they are needed for the most simple and complex functions in our bodies.

This is why seeds are a great source to get those vitamins and minerals in! And of course, let's don't forget the fatty acids. Now, are you ready to make this simple and delicious recipe?


Check out more recipes here!


Chocolate Raspberry Pies (Low Carb, Allergen Free)

By Maria Fernanda Lopez

Serves 12


Bottom layer

- 1/2 cup of seed butter

- 1/4 cup of almond flour (or nut free substitute)

- 1/4 cup of ground flaxseeds

- 1/2 cup of coconut flour

- 1/3 cup of monk fruit (PURELYHL for discount)

- 1 scoop of vanilla collagen (I used Ancient Nutrition)

- 1/2 cup of water or nut milk (add more if needed)

Top layer

- 70g low carb chocolate or your favorite brand (melted)

- 1 cup of frozen raspberries


1. For the first layer mix all the dry ingredients well, then add the seed butter and mix again.

2. Add your liquid if it's necessary, the mix should be enough for twelve muffin cups.

3. Pour the layer into your muffin molds.

4. Melt your chocolate with a splash of water or nut milk. With a spoon add the chocolate on top of the first layer.

5. Heat the frozen raspberries and mash them with a fork and top the chocolate layer with it/

6. With a toothpick make a swirl and put them in the freezer for at least three hours.



Nutritional Information (per serving 141kcal)

Fat: 10.5g

Carbs: 7.8g

Fiber: 4.3g

Protein: 4.2g

This post contains affiliate links.

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