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!
Ingredient Notes
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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.
Expert Tips
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
Ingredients
Crust
- 4.5 ounces HighKey brownie bites (see Expert Tips for alternatives)
- ¼ cup butter melted
Filling
- 1 cup unsweetened almond milk (hemp milk or another low carb milk is fine).
- 2 teaspoon grass-fed gelatin
- 2 teaspoon peppermint extract
- Natural green food coloring
- 1¼ cup heavy whipping cream
- ½ cup Swerve Confectioners or other powdered sweetener
- ½ teaspoon vanilla extract
Garnish
- Sugar Free Chocolate Syrup
- Additional whipped cream
- Additional chocolate cookies
Instructions
Crust
- 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.
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.
Garnish
- Drizzle with chocolate syrup or pipe whipped cream on top. Add a few cookies or cookie crumbs, as desired.
Aie says
How long can I keep it in the fridge? I need to make it several days before the event.
Carolyn says
I wouldn’t make it more than 2 days in advance.
Amy says
Can I use erythritol instead of Swerve? Does this change the measurements at all?
Carolyn says
You can but plain erythritol is less sweet than Swerve so you may need to increase it. Also you really want powdered for this recipe. Do you have powdered erythritol?
Jasmine says
Could I use coconut cream rather than regular cream?
Carolyn says
I haven’t tried it but I think it would work.
Robin says
When you say “cream” is this heavy whipping cream?
Carolyn says
Yep!
Amber says
Can I replace coconut flour or peanut flour for the crust? I am allergic to nuts.
Carolyn says
Both of those are too powdery. Try grinding sunflower seeds.
Sarah says
Any chance there is a way to make this egg-free?!
Carolyn says
I suppose you could use more gelatin.
Ryan says
This looks awesome! Quick question though.
In the picture, I see the added shaved chocolate and something else that is off white in color. Is that some of the heavy whipping cream? Ready Whip?
Carolyn says
Whipped cream made from heavy whipping cream, yes. I don’t use Readi Whip.
Noelle says
Mint is a favorite of mine but the mint I used (from the store – my mint plant froze already) to infuse the cream left the pie with a grassy, herby undertone. We ate it all anyway, but decided that it would be completely perfect by skipping the mint leaves step and just using mint extract. I’m thinking that almond extract and a little Amaretto would be really good too instead of mint. As a side note, I lost track of time while cooling the mixture in the fridge and it did clump up on me. I just pushed it thru a sieve and it turned out silky. Thanks for the recipe – this one will become a favorite in our house.
Carolyn says
Mint extract is good…the fresh mint I used didn’t give it a grassy flavour but it’s good to know that some might.
Kay says
Could mint extract be used instead? How much?
Carolyn says
Sure. Depends on how minty you like it. I’d do at least 1 tsp, if not 1 1/2.
Kay says
Thanks!!
Elizabeth says
Thanks! I was just going to ask that!
Ania says
I just made your pie last night… sneaked out of bed at midnight to try the first slice… couldn’t wait 🙂 It is truly delicious and super rich… I had a dream that night that I served it to people at a party and most of them hated it and I was devastated… what a nightmare 😉 but it shows the impression the pie had on me… it even penetrated my dreams…
Anyway… a couple of questions: the crust is good but when you eat it the swerve granules crunch under your teeth… kind of weird… maybe I should have used powdered swerve for that? It is not a biggie but I want my pie to be perfect! 😉
Also, do you know how long it will keep in the fridge? it is so rich so a small piece goes a long way and we are not expecting any guests this weekend….
Could I freeze a half?
ps. Loving your recipes :)))
Carolyn says
I think powdered would be fine in the crust and I think this would freeze pretty well.
Andy says
This is the best dessert recipe that I’ve made from Carolyn’s blogs. It’s delicious, light, has a wonderful texture, and it’s quite simple to make too. Absolutely brilliant!
Carolyn says
Thanks, Andy!
Sheila says
I can’t wait to make this, but don’t have Swerve and it isn’t available locally. Could I substitute Splenda or another sweetner? Would I have to change anything else in the recipe if I did that? Thanks!
Carolyn says
What kind sweetener is available? Can you get Truvia? I just can’t speak to how Splenda will work, I don’t use it at all.
Sheila says
I can easily use Truvia. Would there be any recipe changes? Thanks for the help!
Carolyn says
If you can find a way to grind it finer so that it’s more powdery, that would be good. Otherwise, just make sure it dissolves well into the hot cream mixture.
janet says
I decided to make this cause I have an over abundance of mint in the garden and this seemed a great dessert. I must admit it was not a favorite of mine, but that’s okay because my hubby, loved it. Said it was second only to your Tiramisu recipe!
So congrats again on a big hit, you are the queen of low-carb!
Thanks for making my life easier, and making it possible for my diabetic husband to have desserts.
Carolyn says
Glad your hubby liked it. It’s not my top dessert either, but my kids adored it!
sweetashoneynz says
Hi Carolyn, What a lovely discovery to read your blog and to see that you are also a diabetic foodblogger! I was following you for a while on pinterest but I did know your story. I really love your blog, amazing recipes!
Jeanette | Jeanette's Healthy Living says
I’ve never had grasshopper pie but it sounds really refreshing!
S M says
Could creme de menthe liqueur be substituted for the mint leaves and peppermint extract?
Carolyn says
Yes, it absolutely can. About 3 tbsp. I didn’t have any and it’s going to increase your carb count (I don’t know by how much).
S M says
Great! In case anyone is curious: based on internet research, that amount is approx. 21g of carbs.
Linda @ Fit Fed and Happy says
Hmm, what do you mean by divided cream?
Carolyn says
It means “divided use”. You use 1 1/2 cups in one part and the other 1 cup in another part. It’s pretty standard recipe terminology.
Mark says
Hi Carolyn,
Thank you for all of your great keto desserts. I wanted to confirm that we are supposed to steep 2 1/2 of the cream with the mint leaves first and then use 1 cup of the mixture to temper the yolks? In the directions it says to steep 1 1/2 cups of cream but doesn’t say what to do with the other cup.
Thank you for all that you do for the keto world????
Carolyn says
Sorry I missed this! But it does say what to do with the remaining cream a few steps later… you whip it until it holds stiff peaks and fold it in.
Thalia @ butter and brioche says
this looks so delicious.. love that its no bake and relativley guilt free! thanks for sharing the awesome recipe!
kwan says
I have a really stupid question but what does this taste like? I’ve never heard of grasshopper pie.
Is it minty? Is it like a creme pie or…?
Carolyn says
It’s minty and creamy. If you like chocolate and mint together, you will like it.
Christine at Cook the Story says
I love how much healthier this is!