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WW Light German Chocolate No-Bake Pie (Low-Point Makeover!)

WW Light German Chocolate No-Bake Pie (Low-Point Makeover!)

When I first made this pie, my husband thought I’d slipped off plan because it looked way too rich to be WW-friendly. That silky chocolate filling, the toasted coconut-pecan topping… it feels like something you only serve on holidays. But nope — this version keeps the same beautiful layers and textures while cutting the points down dramatically. And since it’s no-bake, it’s one of those desserts that saves you on “I want something GOOD” days. 🍫🥥✨

⭐ Ingredients (WW Slimmed-Down Version)

Makes 10 slices

Crust

  • 1 ½ cups almond flour — 0 points
  • 2 tbsp unsweetened cocoa powder — 1 point total
  • 2 tbsp light butter (instead of regular) — 5 points
  • 2 tbsp powdered erythritol — 0 points

Chocolate Filling

  • 6 oz reduced-fat cream cheese (instead of full-fat) — 10 points
  • ¼ cup powdered erythritol — 0 points
  • ½ cup unsweetened almond milk (instead of heavy cream) — 0 points
  • 3 oz unsweetened baking chocolate — 8 points
  • 1 tsp vanilla extract — 0 points

Coconut–Pecan Topping

  • ¼ cup unsweetened shredded coconut — 3 points
  • ¼ cup chopped pecans — 5 points
  • 2 tbsp unsweetened almond milk (instead of heavy cream) — 0 points
  • 1 tbsp light butter — 3 points
  • 2 tbsp powdered erythritol — 0 points

🔢 WW Point Breakdown

Total points (entire pie): ~35 points
Per slice (10 slices): ~3–4 points each

(Compared to the original keto version, this is a HUGE reduction.)

👩‍🍳 Instructions (Same look, lighter ingredients!)

1. Make the Crust

Mix almond flour, cocoa powder, light butter, and erythritol until it resembles wet sand.
Press firmly into a pie pan.
Chill while you prepare the filling.

2. Prepare the Filling

Beat softened reduced-fat cream cheese with erythritol until smooth.
Melt the chocolate gently and let it cool slightly.
Add melted chocolate, vanilla, and almond milk.
Beat until creamy and fluffy.
Spread over the chilled crust.

3. Make the Topping

In a small pan, melt light butter with almond milk.
Add shredded coconut, pecans, and erythritol.
Stir until everything is well coated.
Spoon the mixture evenly over the chocolate layer.

4. Chill

Refrigerate at least 2 hours so the filling fully firms.
Slice into 10 pieces and enjoy!

🍽 Serving Suggestions

  • Add a dollop of zero-point whipped topping
  • Serve with strawberries or raspberries
  • Shave some sugar-free chocolate on top