This Frozen Mint Chip Pie is the creamy dessert of your low carb dreams! It’s easy to put together, and the entire family will love it!
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My kids are obsessed with mint ice cream. It’s their go-to treat of choice. And I’ve found over time that they complain a lot less about eating a low carb diet when it includes their favorite treats!
This pie is so creamy and delicious you can totally serve it it people who aren’t on a low carb diet and they won’t suspect a thing.
Ingredient Substitutions
- Chocolate Pie Crust – You can substitute with any other chocolate pie crust that you like. You can also get away without using the egg white in the pie crust recipe I listed below, but I find that it helps make the crust a little sturdier.
- Feel free to make this a crustless pie as well by simply omitting the crust altogether.
- Neufchatel Cream Cheese – You can substitute the Neufchatel cream cheese for traditional cream cheese. I opted to use the reduced fat version to cut down on the calories a bit but either will work fine.
- Erythritol – You can substitute the erythritol with any sweetener you like. I do recommend sticking with either a liquid sweetener or a confectioners sweetener.
- If you are substituting the erythritol for a different sweetener, be sure to check out THIS conversion chart to figure out how much sweetener to use.
- Low Carb Chocolate – I almost always use Lily’s Chocolate Chips, but in this recipe, I actually prefer to use a super dark chocolate bar (72% or higher). If you finely chop the chocolate it integrates really well into the filling and ensures that each bite has some chocolate. If you can’t find this, you can use Lily’s or any other low carb chocolate that you like.
- Green Food Coloring – I usually try to avoid food dye and when I am making this for my family I generally just leave out the food coloring. You can leave it out or try mixing in a teeny bit of matcha powder or some spirulina.
- Xanthan Gum – I like to use this to stabilize homemade whipped cream. If you don’t have it, you can leave it out.
Kitchen equipment and tools:
- Pie Plate – You will need a 9″ pie plate, or a 10″ springform pan. If you decide to use a springform pan, just press the crust into the bottom of the pan and not up against the sides.
- Electric Mixer – If you are really dedicated and have some serious upper body endurance, you can make this using a whisk. But, an electric mixer will make it SO much easier. I use a kitchen aid hand mixer and I absolutely love it.
Not eating keto? No problem!
If you aren’t counting carbs, you can make this recipe by subbing the crust for a store bought chocolate crust (usually available with the graham cracker crusts). You can also use regular powdered sugar and chocolate chips in the pie filling.
Be sure to check out these other great recipes from This Mom’s Menu:
Frozen Mint Chocolate Chip Pie | Keto, Gluten Free
Ingredients
For the Crust:
- 1 1/4 cups Almond Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Confectioners Erythritol
- 1/4 cup Butter melted
- 1 Egg White
For Pie Filling:
- 4 oz Neufchatel Cream Cheese softened
- 1/2 cup Confectioners Erythritol or to taste
- 1 tsp Peppermint Extract or to taste
- 1/4 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream
- 4-5 drops Green Food Coloring optional
- 1/4 cup Low Carb Chocolate Chopped, divided
Optional Whipped Cream Topping:
- 1/3 cup Heavy Whipping Cream
- 2 tbsp Confectioners Erythritol
- 1 tsp Vanilla Extract
- 1/4 tsp Xanthan Gum
Instructions
- Preheat the oven to 400 degrees F and grease a 9″ pie plate.
- Combine all the ingredients for the crust in a large bowl and mix well.
- Place the pie crust mixture into the prepared pie plate and press into an even layer on the bottom and up the sides of the plate. I find it easiest to use the flat bottom of a measuring cup.
- Bake in the preheated oven for 10 minutes, remove from oven and allow it to completely cool before filling.
Prepare the filling::
- Add the Neufchatel cream cheese, erythritol, peppermint extract, and vanilla extract to a large bowl. Mix it using an electric mixer until light and fluffy.
- Add the Heavy whipping cream and 4-5 drops of green food coloring. Beat with the electric mixer until the mixture has thickened and nearly doubled in volume.
- Gently fold in 3 tbsp of the chopped chocolate.
- Transfer this mixture to the cooled pie crust.
For the whipped cream topping:
- Combine the heavy whipping cream, erythritol, vanilla and xanthan gum in a medium bowl. Beat with an electric mixer until it is light and fluffy and has nearly doubled in volume.
- Spread the whipped cream on top of the pie and top with the remaining 1 tbsp of chocolate.
- Freeze for at least 4 hours before serving and enjoy!
Notes
Delicious simply in the fridge! Family approuved! 😊 We will definetely do this recipe again! Thank you!