No Bake Minty Grasshopper Pie

• 358 Calories
• 36g of Fat
• 6g of Protein
• 4g of Net Carbs

CourseDessert

KeywordKeto, Low-carb

Servings10 slices

Prep Time15 minutes

Cook Time15 minutes

Ingredients

1 1/4cup

almond flour

6tablespoons

unsweetened cocoa powder

5tablespoons

So Nourished granular erythritol

4tablespoons

melted butter

2 1/2cups

heavy cream(divided)

1/2cup

fresh chopped mint

3tablespoons

water

2teaspoons

unflavored gelatin powder

4large

egg yolks

1/2 cup

So Nourished powdered erythritol sweetener

1 to 2drops

green food coloring

Instructions

Whisk together the almond flour, cocoa powder, and granular erythritol in a medium bowl.

Stir in the butter then press the mixture into the bottom and up the sides of a pie plate – chill until the filling is ready.

Warm 1 ½ cups of the cream and the mint in a medium saucepan over medium heat.

When steaming, remove from heat and cover – let steep for 30 minutes.

Strain the mixture into a large bowl, discard the mint and set the infused cream aside.

Combine the water and gelatin in another saucepan and let stand for 1 minute.

Stir in the cream mixture and heat over medium heat, whisking until the gelatin is fully dissolved and the mixture is hot.

In a medium bowl, whisk the egg yolks and powdered erythritol.

Slowly whisk in 1 cup of the hot cream then pour the mixture from the bowl back into the saucepan and whisk until it thickens.

Remove from heat then stir in the food coloring and chill until it reaches a pudding-like consistency.

Beat the remaining cream to stiff peaks then fold into the mint mixture.

Spoon the filling into the crust and chill for at least 3 hours before slicing to serve.