In our opinion, one of the greatest combinations of all times is - chocolate and peppermint! This pie takes our chocolate mousse recipe to a whole other level of goodness. The white chocolate drizzle on top would make a great peppermint bark too. (scroll down to the bottom for that recipe).
Basic Keto Pie Crust
1 1/4c fine almond flour
1T fine coconut flour (we use Republic of Coconut)
2T butter, softened
2T cold water
1. Preheat oven 350°. In a small mixing bowl, combine flours and butter until it resembles crumbs. Add water and stir until dough forms a ball.
2. Press into a greased pie pan or 7" springform pan. Bake for 10-12 minutes, or until golden brown.
3. Let the crust cool completely before adding the filling.
Keto Chocolate Peppermint Pie Filling
2c heavy whipping cream
2T cocoa powder (we use Hershey's)
1/2c powdered sweetener (we use Swerve)
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1/8 tsp peppermint extract or 2 drops peppermint essential oil (we use dōTERRA)
1. Whip cream until soft peaks form.
2. Add remaining ingredients and whip until stiff peaks form. Be careful not to over beat or it will separate.
3. Spread evenly over cooled pie crust.
Peppermint Topping
1/2c sugar free white chocolate chips (we use Let's Bake Believe)
1 tsp cacao butter (we use 1 Terra Soul Cacao Butter Wafers) optional
1/8 tsp peppermint extract or 1 drops peppermint essential oil (we use dōTERRA)
6 sugar free peppermint candies, crushed
1. In a saucepan on low heat, melt the chocolate. If it's begins to seize up or is not thinning out add the cacao butter.
2. Once completely melted, add the peppermint extract or oil. Drizzle over the top of your chocolate pie and sprinkle with crushed candies.
4. Refrigerate pie for 4-6 hours. Serves 10-12.
Alternately, you could simply top this fresh whipped cream and crushed candies.
Bonus Recipe - White Chocolate Peppermint Bark
Not feeling like pie? Just make the peppermint topping but triple the recipe (1.5c chips, 1T cacao butter, 3 drops peppermint oil and 18 candies). Instead, of pouring over a pie, pour onto a parchment lined baking dish, sprinkle with crushed candies and refrigerate for one hour. Once chilled, break into pieces and enjoy!
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