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This decadent, creamy Keto Grasshopper Mousse Pie is made without sugar, low carb, gluten free and nut free as well!
Grasshopper
A Grasshopper is a sweet, mint flavored after dinner drink with its green color coming from creme de menthe. It was created in 1918 in the French Quarter of Louisiana. While this something I have never drank or want to drink, the green color and the mint flavor work perfectly for celebrating St.Patrick’s Day with a family or even Easter with the fun light green color!
St.Patricks Day was never a holiday we’d celebrate when I was growing up, in my Italian household. My mom never made green food and I never ate Corned Beef and Cabbage until I met my husband and married 19 years ago!
BUT my children see and hear about all things green during this time of year so I feel obligated as a momma to provide them some of these traditional favorites during this time of year.
Some of the treats they love:
- Healthier Low Carb Shamrock Shake
- Sugar-Free Mint Chocolate Chip Ice Cream
- Sugar-Free Grasshopper Milkshake
Mousse Pie
But this dessert has been their number 1 favorite by far! Mousse has always been their favorite, just like me. So adding some mint and some green color made this a win win for the whole family to celebrate St.Patty’s day!
Drizzle on a little more Chocolate sauce right before serving for extra deliciousness!
Super light texture, but totally satisfying in every bite.
It may be hard to resist one serving so it’s best if you enjoy this for a special occasion, when you can share with others!
Left overs can be dangerous, you’ve been warned!
Brenda’s Notes:
- You can use any pie crust you like. The nutrition info includes my own no bake crust recipe and I think chocolate is the favorite for this type of pie. But I’ve got others if you’re not into the no bake chocolate crust. All my crusts are nut free since my youngest has a tree nut allergy. Grain Free Pie Crust, Grain Free Chocolate pie crust, Cream cheese No Roll Pie Crust, or the crust from this No Bake frozen Strawberry Pie.
If you don’t have peppermint stevia it’s not the end of the world but it adds an extra punch to that mint flavor. You can use any sweetener you enjoy, I would say just 1/2 cup.
Meal Planning
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Sugar Free Grasshopper Mousse Pie
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Sugar-Free Grasshopper Mousse Pie
Ingredients
No Bake Chocolate Pie Crust
- 3/4 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sunflower seeds raw, unsalted
- 4 tbsp butter softened
- 1/4 tsp salt
- 1/4 cup Swerve confectioners
Filling
- 1/2 cup water
- 1 tsp gelatin
- 5 ounces avocado mashed
- 8 ounces cream cheese softened
- 1 tsp peppermint extract
- 1 tsp peppermint liquid stevia
- pinch salt
- 1 cup heavy cream
- Optional Topping: Sugar-Free Chocolate Sauce
Instructions
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To make the pie crust, combine all ingredients into a food processor and blend just enough to combine. Don't over blend or you will have the texture of peanut butter.
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Taste crust to see if you need more salt or sweetness.
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Using your fingers spread and mold crust onto bottom and sides of pie plate. Set aside.
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To make filling:
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Pour the water into a small saucepan and sprinkle the gelatin on top.
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Turn on low heat, stirring constantly until gelatin is dissolved. Let cool.
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Place the avocado, cream cheese, peppermint extract, stevia and salt into a stand mixer and blend on high until smooth.
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Taste and adjust sweetness if needed.
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Pour in heavy cream in another bowl and use an electric mixer to blend on high until soft peaks form. Fold into the cream cheese mixture.
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Gradually pour in the cooled gelatin and stir until combined.
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Pour filling into pie crust.
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Refrigerate at least 2 hours, loosely covered or up to 1 day.
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When ready to serve add optional chocolate drizzle if desired.
Recipe Notes
Net Carbs: 3g
This recipe was first published in march 2016 and updated with video in March 2019.
I never grew up celebrating St. Patrick’s day either! I guess it’s party of growing up Italian 🙂 Love this pie and the lovely color!
Your recipes are so creative – I’m always amazed that they are sugar free! This looks awesome!
I absolutely love this pie! We do corned beef and cabbage and I do some green foods (naturally green of course 😉 ) but this looks like something I’d make all year long!
Your crust sounds fantastic with the raw pumpkin seeds! How nice that it has avocados in the mousse. Such a lovely idea for this time of year!!
Growing up Italian we never celebrated St. Patricks day…
Did you know St. Patrick was actually Italian?
I love the pumpkin seeds in the crust, I’ve got to give that a try! The pie looks and sounds awesome!
Whoa. The pie sure is pretty, but that crust really sounds fantastic!
What a tasty pie! I love the combination of mint and chocolate!
We never celebrated St. Patrick’s Day either; it wasn’t until I was in college that I was exposed to some of the fun traditions! This pie is to die for, Brenda! And that chocolate sauce? Yum!! The crust sounds wonderful, too. I mostly do no-bake stuff so this recipe is going on the list!
Thanks Rose!
Oooh. This looks light and fluffy and I love that little touch of mint along with the chocolate drizzle.
What a nice pie for celebrating St. Patrick’s day.
What a delicious looking pie! I love that light mousse texture and all the mint flavor 🙂 Plus what a fun way to use avocados!
Cant wait to try this out
Thanks! Hope you love it like we did!
If I just have regular stevia, not peppermint, would you suggest just adding a tiny bit more peppermint oil in addition to the regular stevia?
I think that would be fine.
I’m concerned that the avocados will turn brown if I make this a day ahead as suggested. If not, what keeps the avocados from turning brown? Also can the gelatin be dissolved in cream-de-menthe? I know that would add a little sugar but it would give the pie a pretty color and I would probably omit the peppermint oil. I’m just starting to try to cook low carb so I have very little experience with the sugar substitutes, but I really dislike the taste of Stevia.
When I made it the following next two days it was still perfect, no browning.
Hi, I have a few questions that I would love if you could answer since St. Patrick’s Day is coming up very soon and I’d also love if you could answer all my questions but totally understand if you can’t. Do you measure the 5 ounces of avocado while it’s still in the skin or after you scoop it out? How much peppermint oil could I use instead of peppermint extract & peppermint stevia? Is there something I could use to give it a more vibrant green color? I once tried making an avocado chocolate pudding but it was very avocado-y so what I’m wondering is does the amount of mint in this make the avocado taste disappear? Also lastly does this keep better out on the counter, in the fridge, or does it not affect how long the avocado lasts where ever you put it?
After you’ve cleaned, pitted the avocado then measure it. I don’t know how strong peppermint oil is compared to the extract and stevia I used sorry. To give it more vibrant color you could add natural food coloring. Yes the avocado flavor is masked by the mint. Best if kept in the fridge.
Roughly how many days can it be kept in the fridge?
At least 5.
Looks delicious. I have to be dairy free, do you think that whipped coconut milk would sub for the shipping cream? Thanks,
Could I use Almond flour instead of the sunflower seeds? Also I am not sugar free, but could I use confectioners sugar for the Swerve and regular sugar for the peppermint stevia, if I do that what amount of sugar would I use?
I would love to make this for Saturday night, we have a family gathering.
I think swapping almond for the sunflower seeds would be fine. Yes you could swap the Swerve with regular confectioners sugar but Swerve is only 70% the sweetness compared to regular sugar, and as far as the stevia in the pie, just add a small amount of whatever you use to sweeten desserts then taste and adjust it as needed.
for dairy free…..do you think coconut cream whipped, could be subbed for the whipping cream? Thanks
Yes I think that would work.
What size pie plate did you use?
What can I use in place of swerve? It’s way too expensive for my budget (I live in Canada). I would rather avoid regular confectioner’s sugar.
Monk fruit sweetener also has a confectioners that is great!