Classic Grasshopper Pie Made Keto
Many of us are fans of the classic dessert called grasshopper pie. While the pie itself is green, it has no other reason to be called “grasshopper”. After all, there are no real grasshoppers in the recipe! So where and when did this delicious, chocolatey, minty dessert begin? Well, the history is a little foggy as well…
The first mention of grasshopper pie dates back to 1904 when there was a recipe called grasshopper pie in the New York Times newspaper. However, this pie was actually made with grasshoppers. After that, there are no real recipes with this name until the 1950’s. A recipe for grasshopper pie appeared in a cookbook called the American Century Cookbook and it was developed by the Knox gelatin company in conjunction with the Heublein Cordial company.
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At the time, a grasshopper was a popular mint drink that was made with cream, crème de menthe and white crème de cocoa. When combined, the drink was a bright yet pale green which was similar to the color of grasshoppers (also a very popular color in the 1950’s). The trendy drink was the inspiration for the pie made by the gelatin company which also features mint, chocolate and cream. Of course, it had to bear the same name and was simply called “grasshopper pie”! Once the recipe was out, it became an instant classic.
We had to make a low carb version of this timeless dessert and it turned out pretty amazing. Rather than use a traditional chocolate cookie crust, we created an almond flour and cocoa powder blend that is mixed with sweet, no carb erythritol and pure, delicious butter. The crust does not need to be baked (another awesome fact about this entire pie- no oven required!), but just chilled.
We used fresh mint in our recipe rather than opting for mint extract. Using real mint not only gives you a few added nutritional benefits (it can help with indigestion, for example) but it also adds a flavor that is unmatched. You can clearly taste the pungent flavor of fresh mint leaves!
Heavy cream is always our friend when on a keto diet and is also an ingredient that was part of the original grasshopper pie. The cream will make the pie silky and rich so do not substitute it for another kind of milk. Gelatin is another ingredient that need not be changed in order make a low carb dish and, we want to stay true to the original Knox recipe!
All of these great low carb ingredients come together and make a fantastic version of grasshopper pie. We think the recipe would make anyone from the 1950’s drool and then make them ask for our secret recipe! Give it a try and enjoy every bite, it is completely within your diet!
Looking for more no-bake recipes? Try this keto gelatin from Primal Edge Health! It’s a delicious and healthy jello alternative that you and your family are going to love!
| Servings: slices |
- 1 1/4 cup almond flour
- 6 tablespoons unsweetened cocoa powder
- 5 tablespoons So Nourished granular erythritol
- 4 tablespoons melted butter
- 2 1/2 cups heavy cream (divided)
- 1/2 cup fresh chopped mint
- 3 tablespoons water
- 2 teaspoons unflavored gelatin powder
- 4 large egg yolks
- 1/2 cup So Nourished powdered erythritol sweetener
- 1 to 2 drops green food coloring
- 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.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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