Description
A deliciously creamy and minty keto dessert that is perfect for the holidays.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup erythritol
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon peppermint extract
- 1/4 cup powdered erythritol
- 1/2 cup dark chocolate chips, sugar-free
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine almond flour, cocoa powder, erythritol, melted butter, and salt.
- Press the mixture into a pie pan to form the crust.
- Bake the crust for 10-12 minutes, then let it cool.
- In another bowl, whip heavy cream until stiff peaks form.
- In a separate bowl, beat cream cheese, peppermint extract, and powdered erythritol until smooth.
- Fold the whipped cream into the cream cheese mixture.
- Pour the filling into the cooled crust and chill for at least 2 hours.
- Melt dark chocolate chips and drizzle over the top before serving.
- Garnish with additional whipped cream and peppermint if desired.
Notes
- For a stronger mint flavor, add more peppermint extract to taste.
- Make sure the cream cheese is softened for easier mixing.
- This pie can be made a day in advance and kept in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg