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Low Carb Icebox White Chocolate Peppermint Pie

Updated: Feb 28

Keto Icebox White Chocolate Peppermint Pie

Ingredients:

2.5 cups heavy whipping cream

4 ounces softened cream cheese

1 tablespoon peppermint emulsion LorAnn Oils brand (or you can use extract, you will need less start with 1 teaspoon and taste test)

1-1/4 cup sugar free white chocolate chips, separated

20 sugar-free peppermint candies (optional)

1/2 cup powdered sugar substitute

1-1/2 cups sifted almond flour

1/2 cup sifted coconut flour

1/2 cup granulated sugar substitute

3 tablespoons black cocoa powder

4 tablespoons melted butter

Cooking spray

Directions:

Preheat Oven to 350 degrees Fahrenheit.

Using a standard 9″ glass pie dish, grease the sides and bottom thoroughly with the cooking spray of your choice.

In a bowl combine the almond flour, coconut flour, granulated sugar, and black cocoa powder. Mix very well. Pour in the melted butter and mix until it resembles a sand-like texture.

Reserve a 1/3 cup of this mixture aside for the topping and garnish. Using the remainder, press the crust into the bottom and up the sides of the pie dish, making sure to cover thoroughly. Place in the oven and bake for 10 minutes.

Remove and allow to cool.

Pie Filling:

Whip the 3 cups of heavy cream until stiff peaks are formed. Add in the softened cream cheese, powdered sugar substitute, peppermint emulsion (or extract) and whip briefly until combined (no more than 1 minute). In a microwave safe bowl, microwave 1 cup of the white chocolate chips for 30 seconds, stir with a rubber spatula. Microwave for another 30 seconds and stir. They should be completely melted. (If you need to microwave more just do in 10 second intervals at this point and stir so as not to burn the chocolate) Hand fold into the cream cheese and whipped cream mixture. Set aside.

Crush 8 of the sugar free peppermints. Distribute evenly onto the bottom of the prepped pie crust. Pour the white chocolate and whipped cream mixture into the pie crust and spread out evenly. Top with the remaining 1/4 cup of the white chocolate chips. Allow to chill in the refrigerator for 4 hours or overnight.

Top with additional whipped cream if desired, the remaining sugar free peppermints, and serve each slice with the brownie crumble topping that was reserved.

Serves approximately 8 guests.

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