What is a Grasshopper Pie?

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!

The secret ingredient for this lovely special treat for St.Patrick’s day, is using a small amount of avocado to achieve that natural green color. You won’t notice any flavor of avocado because the peppermint extract and peppermint stevia will overcome that avocado taste. 

St. Patrick’s 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. But I must be honest, I love all the traditional holiday menu items and enjoy carrying on traditions for my kids!

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.

Carbs in Grasshopper Pie Recipe

According to Cronometer, the app I use daily for my keto diet, says that one piece of a 9 inch pie with chocolate crust has 47.3 g total carbs and 432 calories.

That amount of carbs is too high if you’re on a keto diet. It may work for those on a low carb diet, but if you’re watching your sugar intake because you’re diabetic or have sugar cravings, this pie has 32 grams of sugar. 

​Carbs in Keto Grasshopper Pie

Our healthier version of a traditional Grasshopper pie, has just 3 grams net carbs and 5 grams total carbs. When your sweet tooth is calling, the best thing about our keto grasshopper pie is that it won’t spike your blood sugar. 

All remaining nutritional information is below in the recipe card, bottom of this post. 

Healthy Grasshopper Pie

But this dessert has been their number 1 favorite by far! The creamy filling is creamy mint 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!

Traditional Chocolate Cookie Crust

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. 

This is a baked Chocolate pie crust, or try my Easy Keto Pie Crust or the crust from this No Bake frozen Strawberry Pie.

Can I change the peppermint stevia?

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.

Since this is a no bake pie, you can truly use any low carb sweetener you like and taste as you go along. I would not recommend any low carb sweetener that is granulated for this creamy mousse pie.

For example low carb erythritol,  because this is a no bake pie and therefore the granulated sweetener will not incorporate well into the pie filling. It would leave you with a grainy texture in my experience and humble opinion. I’d recommend a low carb powdered sweetener or just use liquid sweeteners like stevia or monk fruit. 

Here’s my Ultimate Low Carb Sweetener Guide to help you decide how much of another sugar substitute to use instead of the ones I used in the whole pie. 

Can I replace avocado? 

If you have an allergy to avocado and can’t use it, replace it with more cream cheese in the same amount and then use some natural food coloring to achieve the light green color. 

Can I make this a Paleo Grasshopper Pie?

If you want to make this grasshopper pie dairy free you will need to replace the cream cheese with a vegan cream cheese and replace the heavy cream with canned coconut milk or coconut cream, just the white part of the can, which is nice and thick. 

​Can I use fresh mint leaves? 

If you want to use real mint leaves instead of mint extract, you could do that. I’d recommend processing it with a small amount of water in a blender to make more of a puree that can easily be mixed in with the cream cheese and heavy whipping cream.

More Sugar Free Minty Desserts: 

• Healthier Low Carb Shamrock Shake
• Sugar-Free Mint Chocolate Chip Ice Cream
• Sugar-Free Grasshopper Milkshake

Sugar Free Keto Grasshopper Mousse Pie

Print

Sugar-Free Grasshopper Mousse Pie

Course Dessert

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 pieces

Calories 261kcal

Author Brenda Bennett | Sugar-Free Mom

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  (or almonds if no nut allergy)
• 4 tbsp butter room temperature
• 1/4 tsp salt
• 1/4 cup Monk Fruit Allulose Confectioners  or use Chocolate stevia or Chocolate Monk Fruit. 

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 (add some mint stevia to melted sugar-free chocolate chips and coconut oil)

Instructions

Pie Crust

• 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.
• Taste crust batter to see if you need more salt or sweetness.
• Using your fingers spread and mold crust onto the bottom and sides of pie plate. Set aside.

Pie Filling

• Pour the water into a small saucepan and sprinkle the gelatin on top.
• Turn on low heat, stirring constantly until gelatin is dissolved. Let cool.
• Place the avocado, cream cheese, peppermint extract, stevia and salt into a stand mixer and blend on high until smooth or place in a large bowl and use an electric hand mixer to blend.
• Taste and adjust sweetness if needed.
• Pour in heavy whipping cream in another mixing bowl and use an electric mixer to blend on high until soft peaks form. Fold into the cream cheese mixture.
• Gradually pour in the cooled gelatin and stir until combined.
• Pour filling into pie crust.
• Refrigerate at least 2 hours, loosely covered or up to 1 day in an airtight container.
• When ready to serve add optional chocolate drizzle if desired.

Video

Notes

3 g net carb count

12 servings for entire thing

This recipe was first published in march 2016 and updated with video in March 2019. 

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 30mg | Sodium: 147mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 1.3mg | Calcium: 29mg | Iron: 0.9mg

The post Easy No Bake Sugar Free Low Carb Keto Grasshopper Pie appeared first on Sugar-Free Mom.

Sugar Free Lemon Cream Pie

Lemon lovers will adore this scrumptious pie! With a fabulous, flaky crust that is also low carb and grain free, even if you’re not quite into lemon you might just find yourself needing to try a piece!

I’m a lemon lover all the way so I have a few recipes besides this one that might tickle your fancy to make. If you don’t want a large pie like this in the house perhaps my Lemon Mug Cake would be best as it’s just a single serving.

If you’re into creamy custards try my Blueberry Lemon Custard Cake made in the Crock Pot, or my newest recipe without the need for a pie crust, Lemon Custard Pie!  I’ve also got an easy creamy, lemon cheesecake mousse you might love!

Who is Sugar Free Mom?

If you’ve been following my blog for a while now, you know a little about my family. For those who are new around here, these are the facts:

• I’ve been sugar-free for 18 years, gluten free and low carb for the last 11 and keto for the last 7. You can see my before/after pics and read my low carb keto journey here.
• Hubby was not sugar-free and low carb and we’ve been able to let our food differences not hinder our happy marriage of 25 years. In 2018 he finally went keto, hooray!
• I grew up in an Italian household where carbs were the main source of a meal.
• My dad is from Sicily and a very old fashioned Italian who still asks me if I want a sugar filled dessert when I come over or bread. This is been ongoing for the last 12 years. I doubt he will ever stop asking, but he’s my dad so I just let it go.
• My kids love everything I make, for the most part. They usually aren’t AS picky as the husband.

Sugar Free Easter Pie

As Easter is soon approaching this will be the star of the day in my kitchen.

Every Easter in fact I have tried a brand new recipe to share with my parents, brother, sister in law and of course my own kiddies and hubby. I think at this point everyone is getting used to my sneaky ways!

It’s pretty much a tradition now that it’s been happening for so long. I think they secretly look forward to it, even if I can’t ever get them to convert to a no sugar way of life.

BUT when special occasions arise, like holidays where I am hosting at my house, this is where I get to work on helping my family see that food without gluten and sugar is just as incredible as traditional favorites!

Making traditional recipes that typically contains a ton of sugar and having my sugar-free versions loved by family and friends, well that’s just a giant leap in the right direction don’t you think?

Low Carb Coconut Flour Pie Crust

Although my youngest son hates the taste of coconut flour, he can’t tell  my keto pie crust has any in it!  

This gorgeous pie has been tested and approved by the picky youngest child who hates all things coconut.

Also by the 72 year old Italian father who really loves carbs, by the picky teen who pretty much eats anything and everything these days, by the pickiest critic of all, my hubby and also a few other unsuspecting neighbors who had no idea it was sugar free and low carb! All with rave reviews!

How to Make Sugar Free Lemon Cream Pie

Ingredients

You need a pre baked low carb pie crust, eggs, low carb sweetener, salt, lemon juice, sour cream, heavy cream, gelatin, and vanilla stevia.

Directions

Preheat oven to 350 degrees F.

In bowl whisk together eggs, Swerve, sour cream and salt.

Slowly whisk in lemon juice and lemon stevia.

Pour filling into pre-baked pie crust.

Place pie onto a baking sheet and cover around the crust with aluminum foil.

Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.

Cool pie completely before adding topping.

To make topping, place the water into a small saucepan and sprinkle over the gelatin.

Heat on low stirring constantly until gelatin is dissolved. Set aside.

Pour heavy cream into a stand mixer with vanilla stevia. Whip until peaks form.

Slowly pour in the gelatin mixture. Spread this over the cooled lemon pie.

Refrigerate 1 hour and up to a day, loosely covered. Top with lemon zest if desired when serving.

Sugar Free Lemon Cream Pie FAQs

Can I swap the low carb sweetener?

When I first created this recipe back in 2016 I used Swerve sugar free sweetener which is less sweet than most granulated sugar free sweeteners that’s why I included lemon stevia as well in the recipe.

Due to recent studies using erythritol and many people not wanting to use it, I’ve had to work on adjusting many of my recipes. It will take some time but I am successfully using Monk Fruit and Allulose in most recipes.

If you don’t have lemon stevia, you can make this with the vanilla stevia or clear stevia in the filling. Use my Sweetener guide & conversion chart to help you.

Can I make this dairy free?

Yes you can make this lemon cream pie dairy free. In the filling you can swap the sour cream with dairy free sour cream or coconut cream. For the topping, use dairy free whipped cream.

Can I leave out the gelatin?

Yes you can leave out the gelatin but it is a stabilizer so wait until ready to serve to add whipped cream. If making the lemon cream pie ahead of time you will want to keep the gelatin in the topping so it doesn’t get runny in the fridge.

Do I have to pre bake the pie crust?

I used my coconut flour crust and pre baked it. Then I covered the crust well with aluminum foil before baking the lemon filling in the pie. I have not tried the crust without baking it first. I think it would have a soggy bottom if you don’t pre bake the crust.

How many fresh lemons should I use?

I used about 6 lemons to get 3/4 cup juice. This is Tart! If you don’t like it very tart reduce this amount to 1/2 cup.

Sugar Free Lemon Cream Pie

Print

Sugar-Free Lemon Cream Pie

Course Dessert

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 239kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 pre-baked coconut flour pie crust click that link to bring you to my recipe

Filling

• 4 eggs
• 1/2 cup Monk Fruit Allulose sweetener
• 1/2 cup sour cream
• 1/4 tsp salt
• 3/4 cup lemon juice
• 1 tsp lemon liquid stevia

Topping

• 1 tsp unflavored gelatin
• 2 tbsp water
• 1 1/2 cups heavy whipping cream
• 1 tsp vanilla liquid stevia
• Optional: lemon zest over the top

Instructions

• Preheat oven to 350 degrees F.
• In bowl whisk together eggs, sweetener, sour cream and salt.
• Slowly whisk in lemon juice and lemon stevia.
• Pour filling into pre-baked pie crust.
• Place pie onto a baking sheet and cover around the crust with aluminum foil.
• Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
• Cool pie completely before adding topping.
• To make topping, place the water into a small saucepan and sprinkle over the gelatin.
• Heat on low stirring constantly until gelatin is dissolved. Set aside.
• Pour heavy cream into a stand mixer with vanilla stevia.
• Whip until peaks form.
• Slowly pour in the gelatin mixture.
• Spread this over the cooled lemon pie.
• Refrigerate 1 hour and up to a day, loosely covered.
• Top with lemon zest if desired when serving.

Video

Notes

Net Carbs: 4 g

This recipe was first published in March 2016 and updated with video in March 2019.

When I first created this recipe back in 2016 I used Swerve sugar free sweetener which is less sweet than most granulated sugar free sweeteners that’s why I included lemon stevia as well in the recipe.

Due to recent studies using erythritol and many people not wanting to use it, I’ve had to work on adjusting many of my recipes. It will take some time to fix all my recipes, but I am successfully using Monk Fruit and Allulose in most recipes.

 

Nutrition

Serving: 1piece | Calories: 239kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 73mg | Potassium: 48mg | Fiber: 3g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

The post Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free} appeared first on Sugar-Free Mom.