Keto Grasshopper Pie combines a sugar free chocolate crust with a creamy mint mousse filling. This delectable no bake keto pie will have everyone coming back for more!
I love going back and updating some of my older recipes, making them better than ever. This Keto Grasshopper Pie was much deserving of such an update. And I couldn’t wait to tell you how good the new version is!
This easy no bake keto pie recipe is everything you want a summer recipe to be. It’s creamy and full of chocolate mint flavor, and yet impossibly light and airy at the same time. It just comes together so perfectly!
I often give away large amounts of my baked goods. But my husband and I took one bite and agreed we needed to keep this one all for ourselves!
If mint chocolate is your thing, you should also try Keto Peppermint Patties and my delicious Keto Chocolate Mint Bars.
Why you will love this recipe
I first posted a recipe for keto grasshopper pie back in 2014 and it was delicious. But I made it overly complicated, with too many unnecessary steps.
Since then, I have become increasingly adept at making easy keto desserts, so I decided to take a new approach. Instead of a heavier custard filling, I turned it into a light mint-flavored mousse. I used recipes like Keto Strawberry Cream Pie as a guideline.
I also used some pre-made keto cookies to make a super easy no-bake chocolate crust. I just ground them up, added some butter, and pressed them into the pan.
The resulting pie is a Chocolate Mint masterpiece, if I do say so myself. And it clocks in at only 1.5g net carbs per slice. What a perfect keto indulgence!
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- Keto chocolate cookies: I like using pre-made keto cookies like the HighKey brownie bites to make this pie even easier. You can also use the wafers from my Keto Thin Mints. And I’ve provided even more ideas in the Expert Tips section.
- Almond milk: You need some sort of creamy liquid to bloom the gelatin. And rather than more cream, which makes the dessert heftier, I choose almond milk. You could use hemp milk or another low carb milk.
- Gelatin: You need gelatin to set the filling properly. You can use one envelope of Knox gelatin in place of the grass-fed version.
- Peppermint extract: I love the oil based peppermint flavor from Frontier, as it combines well with other ingredients.
- Food coloring: Be forewarned that it can take a lot of natural food coloring to get a decent minty green color. If you use artificial colors, you can get a more vibrant color. As you can see, my pie was a light pastel green.
- Whipping cream: The filling is a light and airy mint mousse, so whipped cream provided the proper structure and consistency.
- Sweetener: Because this is a no bake recipe, you need a powdered sweetener like Swerve Confectioners to avoid grittiness.
- Kitchen staples: Butter, vanilla extract.
Step by Step Directions
1. Grind the cookies: Place the chocolate cookies in a food processor and process until they resemble fine crumbs. Transfer to a 9 inch pie plate and stir in the melted butter until well combined.
2. Prepare the crust: Press firmly into the bottom and up the sides of the pan. If it’s a deep dish pie pan, only go about two thirds of the way up. Freeze the crust while preparing the filling.
3. Bloom the gelatin: Pour the almond milk into a small saucepan and sprinkle the surface with the gelatin. Let bloom for a few minutes, then set over medium heat and whisk until almost simmering and the gelatin is dissolved. Remove from heat and whisk in the peppermint extract and enough green food coloring for a light green color. Let cool for 20 minutes.
4. Whip the cream: In a large bowl, combine the whipping cream with the powdered sweetener, vanilla extract, and a bit more green food coloring. Beat until it holds stiff peaks.
5. Assemble the pie: Add the cooled gelatin mixture and beat on low until well combined. Pour into the chilled crust and refrigerate until firm, about 3 hours.
6. Garnish: Drizzle with chocolate syrup or pipe whipped cream on top. Add a few cookies or cookie crumbs, as desired.
For the filling: The almond milk in this recipe is simply to use a lighter liquid to bloom the gelatin, so you have options here. You could use another nut milk or hemp milk, but you could also do whole milk, a mixture of cream and water, or half and half.
For the crust: I love using the HighKey Mini Cookies, as they are a perfect replacement for the Oreos that are usually in Grasshopper Pie. If you want to grab some for this recipe, use code FOODDREAMER to get 10% off.
You have plenty of other options for the crust, though. You can use any crisp keto chocolate cookies, homemade or store-bought. You can also simply make the crust with almond flour and cocoa powder, just like the one in Keto Peanut Butter Pie.
Sweetener Options: The filling sets because of the gelatin so you can use other sweeteners in this keto pie recipe. Just make sure to choose a powdered sweetener to avoid grittiness. Allulose may cause the filling to be softer and take longer to set.
Frequently Asked Questions
This classic pie takes its name from the Grasshopper Cocktail, a minty concoction that includes creme de menthe and creme de cacao. The pie often takes marshmallows or marshmallow fluff. However, this Keto Grasshopper Pie uses gelatin, almond milk, and heavy whipping cream for a lighter mousse-like filling.
One serving of this low carb grasshopper pie has 2.8g of carbs and 1.2g of fiber. So it has a net carb count of 1.6g per slice.
Store the pie, tightly covered, in the fridge for up to 5 days. You can also freeze the pie for several months.
Other popular mint desserts
Keto Thin Mints
Keto Thin Mints are crispy keto cookies with a sugar-free mint chocolate coating. They’re the perfect way to indulge in Girl Scout cookies without all the sugar and carbs.
Keto Peppermint Oreo Truffles
Delicious keto peppermint truffles that taste like Oreo cookies! These easy sugar-free cookie dough balls are a healthy nut-free holiday treat.
Keto Grasshopper Pie
- 4.5 ounces HighKey brownie bites (see Expert Tips for alternatives)
- ¼ cup butter melted
- Sugar Free Chocolate Syrup
- Additional whipped cream
- Additional chocolate cookies
- Place the chocolate cookies in a food processor and process until they resemble fine crumbs. Transfer to a 9 inch pie plate and stir in the melted butter until well combined.
- Press firmly into the bottom and up the sides of the pan. If it's a deep dish pie pan, only go about two thirds of the way up. Freeze the crust while preparing the filling.
- Pour the almond milk into a small saucepan and sprinkle the surface with the gelatin. Let bloom for a few minutes, then set over medium heat and whisk until almost simmering and the gelatin is dissolved.
- Remove from heat and whisk in the peppermint extract and enough green food coloring for a light green color. Let cool for 20 minutes.
- In a large bowl, combine the whipping cream with the powdered sweetener, vanilla extract, and a bit more green food coloring. Beat until it holds stiff peaks.
- Add the cooled gelatin mixture and beat on low until well combined. Pour into the chilled crust and refrigerate until firm, about 3 hours.
- Drizzle with chocolate syrup or pipe whipped cream on top. Add a few cookies or cookie crumbs, as desired.