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KETO GRASSHOPPER PIE

Jun 12, 2016

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KETO GRASSHOPPER PIE

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Ingredients Method

Ingredients
  

For the chocolate crust:
  • 7 Tbsp melted butter
  • 2 Cups superfine Blanched almond flour
  • 1 Tbsp Hershey’s Special Dark cocoa
  • 1/3 cup sweetener of choice I used Xylitol
For the filling:
  • 1 cup of milk I used grass fed whole, but almond, hemp, or even coconut works well
  • 2 tsp grass fed gelatin
  • 2 Tsp peppermint extract
  • Natural Green Food Coloring
  • 1 1/4 cup heavy whipping cream I use my grass fed raw
  • 1/4 cup confectioners sweetener of choice I used xylitol but Swerve, allulose, monk fruit sweeter,or sugar will do) I put mu xylitol in a spice grinder to make it work.
  • 1 tsp good vanilla extract
  • 4 ounces of Lily's dark chocolate chips

Method
 

For the crust
  1. Preheat the oven to 350 F
  2. Combine the melted butter, almond flour, sweetener and cocoa powder in a medium bowl. Mix with a fork until pretty combined.
  3. Transfer into a 9” pie plate. Press the crust firmly into the bottom and side of the pie plate.
  4. Bake for 10 minutes, remove from oven and refrigerate
For the filling
  1. pour the cold milk of choice into a bowl and sprinkle the surface with the gelatin. Let it bloom for a few minutes until dissolved
  2. whisk in the peppermint extract and enough green food coloring for a light green color.
  3. In a large bowl combine the whipping cream with the powdered sweetener, vanilla extract and a bit more green food coloring. Beat until stiff peaks form.
  4. Add the cooled gelatin mixture and beat on low until well combined. Pour into the cooled crust and refrigerate until set – about 3 hours
For the topping
  1. In a microwave or souble boiler melt the Lily’s chocolate and drizzle over the pie
Garnish
  1. Drizzle with chocolate syrup or pipe whipped cream on top. Add a few cookies or cookie crumbs, as desired.

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