Decadent low carb chocolate mint ganache in a gluten-free chocolate cookie crust. An ooey, gooey holiday dessert that’s easy to make and even easier to eat!
I just want to point out that this recipe deserves a special place in history, but it’s not what you might think. Yes, okay so it’s a ridiculously gooey, delicious low carb holiday treat that will blow the minds of any of your friends. Especially those who are not sold on a low carb diet. A single bite will make them gasp and say “this can’t possibly be low carb and gluten-free!”. And they will ask for the recipe and it will become a family favorite and you will have won over even the strongest low carb opponent. They will realize just how amazing the low carb lifestyle can be and they will swear off sugar for the rest of their lives. They will dedicate their lives to eradicating sugar from the world and start lobbying the government to label sugar as a dangerous substance. And YOU will be the agent of that amazing change, simply by serving them this rich chocolate peppermint ganache pie.
Okay, so that’s pretty cool and all, but that’s not why this pie deserves a place in history. Really, this pie is pretty special because it’s the first recipe I created as a West Coast food blogger. And it’s the first recipe I photographed that was NOT in my nice airy, light house in Massachusetts. I know that might not mean much to you, but it sure does to me. Let me point out that I also made this recipe in a kitchen devoid of utensils, with no bakeware and zero food styling props. See that pretty red fabric in the background? That’s my daughter’s shirt. Notice the tinfoil pie plate? Courtesy of the pumpkin pie we got from Whole Foods at Thanksgiving. And if you have a discerning eye, you might also note the deep shadows in some of the photos; that’s me trying to figure out how best to use the light in this dark little house in the rainy Pacific Northwest. So this recipe will go down in the annals of history, if only because I had to work so hard to make it, bake it and take photos of it!
So I am pretty pleased with the darn thing and the fact that it tasted like chocolate peppermint heaven and could win over even the most diehard carboholic is pretty much just icing on the cake. I decided I had to make it, functional kitchen or not, after I saw this lovely Peppermint Ganache Pie on Crazy for Crust. Dorothy is a lovely food blogger who I have had the great fortune to meet in person. She creates some of the most decadent-looking desserts and I eyeball them with great frequency. And then I scheme as to how I can make them palatable for my low carb tastes buds. This one was a piece of cake. Er, a piece of pie. I just needed a chocolate crust, which I’ve done before many times. Then I made my best low carb chocolate ganache and added some peppermint extract. I garnished mine with just a little bit of crushed candy canes for dramatic effect. I actually used Hammond’s All Natural (just about 1/4 of a cane) because it’s all I could find in my short time frame, but there are some decent sugar-free peppermint candies out there if you’d prefer to use those.
Ready to make a mind-blowing low carb holiday dessert?
Chocolate Peppermint Ganache Pie
- 1 cup almond flour
- 1/4 cup dark cocoa powder
- 1/3 cup Swerve Sweetener
- 1/4 tsp salt
- 1 large egg white
- 2 tbsp butter, melted
- 1/2 tsp vanilla extract
Peppermint Ganache Filling
- 1 & 1/2 cup heavy cream
- 1/2 cup powdered Swerve Sweetener
- 1 tsp peppermint extract
- 1/4 to 1/2 tsp liquid stevia extract (depending on how sweet you like it)
- 6 ounces quality unsweetened chocolate, finely chopped
- 3 crushed peppermint candies for garnish (optional) - you can use sugar-free peppermints. I used just a little of Hammond's All Natural Candy Canes**.
- Preheat oven to 325F.
- In a large bowl, stir together the almond flour, cocoa powder, sweetener, and salt. Stir in egg white, melted butter and vanilla extract until dough comes together.
- Press dough into bottom and up sides of a 9-inch pie plate. Crimp edges in a decorative fashion. Bake about 12 minutes, until firm. Remove and let cool.
- In a medium saucepan over medium heat, whisk together the cream and powdered sweetener until combined. Bring to just a boil, then remove from heat. Stir in the peppermint extract and stevia extract.
- Add chopped chocolate and let sit 5 minutes until chocolate is completely melted. Whisk until smooth. Pour into cooled crust and refrigerate until set, at least 2 hours.
- Sprinkle with crushed peppermint candies if using.
Serves 10. Each serving has 9.77 g of carbs and 4.74 g of fiber. Total NET CARBS = 5.03 g.
**Sugar-free peppermint candies will add about .5 g of carbs per serving. All Natural Candy Canes will add about 1 g of carbs per serving if you use 1/4 of the cane as I did.
Food energy: 299kcal Saturated fatty acids: 15.76g Total fat: 29.06g Calories from fat: 261 Cholesterol: 55mg Carbohydrate: 9.77g Total dietary fiber: 4.74g Protein: 6.13g Sodium: 105mg