Indulge in the sumptuous blend of mint and chocolate with this homemade Low-Carb Mint Pie recipe. Perfect for dessert aficionados, this easy-to-follow recipe guarantees a delightful treat that’s both comforting and gratifying. Relish the rich flavors of creamy filling and crunchy crust in every mouthful


  • 4.5 ounces of HighKey brownie bites (alternatives mentioned in tips)
  • ¼ cup of melted butter
  • 1 cup of unsweetened almond milk (can substitute with hemp milk or another low-carb milk)
  • 2 teaspoons of grass-fed gelatin
  • 2 teaspoons of peppermint extract
  • Natural green food coloring
  • 1¼ cups of heavy whipping cream
  • ½ cup of Swerve Confectioners or other powdered sweetener
  • ½ teaspoon of vanilla extract
  • Sugar-free chocolate syrup
  • Additional whipped cream
  • Additional chocolate cookies



  1. Crush the chocolate cookies in a food processor until they’re finely crumbled. Transfer them to a 9-inch pie plate and mix in the melted butter until evenly combined.
  2. Press the mixture firmly into the bottom and up the sides of the pie plate. If the pan is deep, go about two-thirds of the way up. Place the crust in the freezer while preparing the filling.


  1. Pour almond milk into a small saucepan and sprinkle gelatin over the surface. Let it sit for a few minutes to bloom, then heat over medium heat, whisking until it’s almost simmering and the gelatin dissolves.
  2. Remove from heat and stir in peppermint extract and enough green food coloring for a light green hue. Allow it to cool for 20 minutes.
  3. In a large bowl, combine whipping cream with powdered sweetener, vanilla extract, and a bit more green food coloring. Beat until stiff peaks form.
  4. Add the cooled gelatin mixture and beat on low until thoroughly combined. Pour this mixture into the chilled crust and refrigerate until firm, approximately 3 hours.


  1. Drizzle chocolate syrup over the pie or pipe whipped cream on top. Sprinkle with additional cookies or cookie crumbs if desired.


  • Store the pie tightly covered in the fridge for up to 5 days or freeze for several months.
  • For sweetener alternatives, ensure they are powdered to avoid grittiness. Allulose may result in a softer filling that takes longer to set.


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