Enjoy this rich, sugar-free grasshopper mousse pie with a chocolate almond flour crust that's filled with creamy peppermint mousse. Want a sweet treat without the guilt This low-carb, nut-free dessert is perfect for you.
Ingredients: 1 1/2 cups heavy cream. 4 oz cream cheese, softened. 1/4 cup powdered erythritol or preferred keto sweetener. 1 tsp peppermint extract. Green food coloring optional. 1 cup unsweetened whipped cream. For the crust:. 1 1/2 cups almond flour. 1/4 cup powdered erythritol or preferred keto sweetener. 1/4 cup unsweetened cocoa powder. 6 tbsp unsalted butter, melted.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the almond flour, powdered erythritol, cocoa powder, and melted butter. Stir until well combined and the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust in the preheated oven for 10-12 minutes, or until set. Remove from the oven and let it cool completely. In a large mixing bowl, beat the heavy cream until stiff peaks form. Set aside. In another mixing bowl, beat the cream cheese, powdered erythritol, peppermint extract, and green food coloring if using until smooth and creamy. Gently fold in the whipped cream until well combined. Pour the filling into the cooled crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. Before serving, garnish with additional whipped cream and grated chocolate, if desired. Enjoy this delicious sugar-free grasshopper mousse pie as a low-carb, nut-free dessert option!
Prep Time: 20 minutes
Cook Time: 12 minutes
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