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No Bake Minty Grasshopper Pie
Macros per serving:
• 358 Calories
• 36g of Fat
• 6g of Protein
• 4g of Net Carbs
Servings Prep Time
10slices 15minutes
Cook Time
15minutes
Servings Prep Time
10slices 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Whisk together the almond flour, cocoa powder, and granular erythritol in a medium bowl.
  2. 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.
  3. Warm 1 ½ cups of the cream and the mint in a medium saucepan over medium heat.
  4. When steaming, remove from heat and cover – let steep for 30 minutes.
  5. Strain the mixture into a large bowl, discard the mint and set the infused cream aside.
  6. Combine the water and gelatin in another saucepan and let stand for 1 minute.
  7. Stir in the cream mixture and heat over medium heat, whisking until the gelatin is fully dissolved and the mixture is hot.
  8. In a medium bowl, whisk the egg yolks and powdered erythritol.
  9. 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.
  10. Remove from heat then stir in the food coloring and chill until it reaches a pudding-like consistency.
  11. Beat the remaining cream to stiff peaks then fold into the mint mixture.
  12. Spoon the filling into the crust and chill for at least 3 hours before slicing to serve.