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 ¼ 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
Ingredients
Crust:
- 1 cup almond flour
- ¼ cup dark cocoa powder
- ⅓ cup Swerve Sweetener
- ¼ teaspoon salt
- 1 large egg white
- 2 tablespoon butter melted
- ½ teaspoon vanilla extract
Peppermint Ganache Filling:
- 1 & ½ cup heavy cream
- ½ cup powdered Swerve Sweetener
- 1 teaspoon peppermint extract
- ¼ to ½ teaspoon liquid stevia extract depending on how sweet you like it
- 6 ounces 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**)
Instructions
Crust:
- 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.
Filling:
- 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.
Notes
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
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Dani says
Ok, made it with heavy cream. Worked perfectly and set up fine.
If anyone is using 18% cream, freezing it makes like a fudge type frozen treat that EVERYONE loved!! It’s a bit hard to cut it up though, be careful with the knife.
I had to use Truvia baking blend because of no Swerve locally but I’ve ordered some Swerve to cut the net carbs down from 19g per 1/10th to 6g per 1/10th. Still 19g of net carbs is still allot lower than a donut!!
Carolyn says
Glad it worked with the full cream! We use so many terms for cream and it can be confusing.
Dani says
After researching on the intenet about Ganache’s, I think I found my problem. I was so eager to try this out that I put it in the fridge immediately after I poured it into the crust. Here’s what I found elsewhere:
“Sending your ganache straight to the refrigerator after mixing can also cause it to separate. The process of cooling the ganache slowly helps the molecules from the chocolate and cream to bond more securely, giving it a nice shine. It’s best to allow it to cool at room temperature before transferring it to the fridge.”
Carolyn says
Actually, I’d say the likely culprit is the cream. Heavy whipping cream is 35% milk fat, not 18%. You were using Light cream. It’s not going to set, it’s not thick enough.
Dani says
Hmmm, I forgot to grind up the sweetener to make it a powder. Mine never set up though, still was runny. Could my cream (not heavy enough) – I used 18% – caused that? Or not “powdering” the sweetener? Will freeze the rest to make a frozen dessert. Thx tho!
sonaly says
PEPPERMINT CHOCOLATE This is pure delight for your taste buds. A great flavor combination
Barbara says
Omg. This was delicious. I took it to our family Christmas dinner and everyone loved it. For NY eve I made it again and made 1 1/2 times the filling. Also spread with peppermint flavored whipped cream. Talk about rich. Wow. We fought over the last piece. Lol. Thanks so much for this winning recipe.
Carolyn says
Glad to hear it was such a hit!
Susan says
Made this. Loved this. So quick to put together! Shared this at a potluck dinner party where I am the only person who is grain free/sugar free. Didn’t say anything, no one noticed a thing! Everyone gobbled up every last crumb! My pie crust did stick a bit, so maybe next time I will grease up the pie pan a bit!
I saw that someone asked about freezing this pie? I “accidentally” partially froze mine, by putting in a particular spot in my fridge that tends to be colder than others. I got some “ice crystal” effects on the chocolate, and they were still there when thawed. It didn’t affect the taste on bit 🙂
Mary Anna says
Gorgeous! And I’m so impressed – the pictures are incredible despite the challenges. Can’t wait to make this. 🙂
Taste of Beirut says
This looks beautiful! Everyone loves peppermint and chocolate during the holidays! Great job on the presentation, despite the difficulties you faced. I can relate; I just spent a few months in Dallas away from all of my props and equipment!
Hope says
I realize I’ve been making your recipes for quite a while now and that this question is long overdue, but… I use Wholesome Sweeteners brand erythritol that I can buy locally and generally turn the granulated into powdered in my mini processor or blender. It doesn’t usually come out as fine as regular confectioners sugar, so I’m what I’m wondering is, how fine is the powdered Swerve? Should I order it and if I do, should I order granular Swerve to use in the recipes that use both types?
Carolyn says
The confectioner’s swerve is so fine that it’s powdery dust and poofs up when you turn your mixer on! That’s how fine it is so I recommend purchasing some for recipes that really need it. Ganache really needs it.
Hope says
Thanks!
Monica says
Would coconut milk or one of it’s variants be a dairy free option?
Carolyn says
I think another reader has used coconut milk for my ganache so I would venture to say yes. If it doesn’t thicken quite enough, consider adding a little xanthan gum if necessary.
Deborah says
I just made it using coconut cream and it came out great – no need for xantham.
Amber says
Yay … you’re here! Glad you made it safely and welcome! Hang in there with the rain (as will I). Here in Corvallis, Ore, everything is one large mud pitt (thanks, kids and dogs!). But, oh, our summers! Glorious! 🙂 That pie looks amazing … I’ll add it to my must make ‘list’. Our family has appreciated you and your recipes this past year! Thanks for sharing!
~Amber
Carolyn says
Thanks, Amber!
Janet says
Oh Man! that looks great, I don’t think we would have known any difference in the photos if you hadn’t said. It’s my favorite flavors too, will have to try this one for Christmas. Everyone coming is on low carb and gluten free, so I will need all the help I can get! Keep up the good work and have a exciting holiday in a brand new place.
Melanie says
This looks amazing. I have a question – for the crust, you instruct to use Swerve Sweetener and then in the filling you instruct to use powdered Swerve Sweetener – are these two different products? I am new to Swerve and want to make sure I am purchasing the correct product. Thanks for all of your posts – – I really look forward to them ! Keep up the good work !
Carolyn says
Yep, two different ones. The regular is granulated, like sugar. The powdered (Confectioner’s) is as powdery as icing sugar. Hope that helps!
Lynda says
What type of chocolate did you use? Would sugar free chocolate chips work?
Carolyn says
I used Ghirardelli unsweetened. I wouldn’t do the chocolate chips, i would be afraid they would seize.
Pam says
Good job! A great flavor combination, don’t know if I will share with the non believers. Thanks for taking the time and energy in creating this pie, you are amazing.
Caroline says
Well done Carolyn! It looks stunning. Hope you feel at home soon.
Meg Magee says
I think you just made my son’s Christmas. He was diagnosed with T1D in August and I have been looking for a holiday dessert. This one is definitely a keeper!
Thank you!
Carolyn says
Hope everyone loves it!
Monica says
I think you did a great job with what you have. Tinfoil pie plate looks great, shows off the crust. 🙂 Hope everything is going as well as it can in the new house.
Sarah G says
Thanks for the laugh about styling the picture! I needed it with dealing with sick kids. I’m even inspired to try photographing my own food…because I have plenty of kid shirts I could use. 🙂
And of course, it looks amazing!
Linda says
Would this pie freeze well do you think? It looks absolutely amazing! The combo of chocolate and mint is probably number 1 on my favorite taste list.
Carolyn says
If you freeze it, you need to wrap it really tightly in plastic first as the chocolate can “bloom” easily. Make sure the plastic is flush to the surface of the ganache.