Paleo & Keto Grasshopper Pie

Introduction

Elevate your dessert game with this Paleo & Keto Grasshopper Pie—a luscious, no-bake treat that’s cool, creamy, and bursting with vibrant mint flavor. This healthier take on the classic grasshopper pie boasts a smooth, dairy-free filling and a decadent chocolate crust, all without refined sugars or grains. It’s the perfect show-stopper for gatherings or when you want something indulgent without the carb coma.

The Ultimate Mint-Chocolate Experience

What sets this Paleo & Keto Grasshopper Pie apart is its decadently creamy, mousse-like texture, beautifully balanced by bittersweet chocolate undertones and fresh mint. The emerald filling (achieved naturally with spinach or avocado) contrasted by the crunchy, dark chocolate crust, delivers layers of flavor and a spectacular visual appeal—guaranteed to please even non-keto eaters.

Making the Perfect Chocolate Crust

For your chocolate base, use a blend of almond flour and cocoa powder, bound together with coconut oil and a hint of keto-friendly sweetener. Thorough mixing is crucial, so opt for the Ninja BL610 Professional 72 Oz Countertop Blender, Black to pulse your crust ingredients until just combined. Once mixed, firmly press the chocolate base into a lined pie dish—using the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet makes it easy to lift and serve your pie cleanly after chilling.

Crafting the Creamy Grasshopper Filling

The signature green mousse starts with coconut cream, avocado or a handful of baby spinach, mint extract, and your favorite keto sweetener. Blend these until silky smooth, ideally with the Ninja Fit Compact Personal Blender, 700-Watt Base, Black QB3001SS for an ultra-creamy, lump-free result. For sweetness, stick with monk fruit or erythritol; adding just a little at a time until you reach your desired taste.

Pro tip: Chill your coconut cream overnight for optimal thickness, and always taste-test your filling to get the perfect sweetness and mint level.

Assembling and Serving Your Pie

Once your filling is perfectly blended, spread it evenly over the chocolate crust. For best results, chill your pie for several hours before slicing—this allows the mousse to set for those beautiful, clean wedges. Use a sharp knife and, if you want precision, measure portions using the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel so you nail the macros with each slice.

Top with shavings of dark chocolate or a sprig of mint for an elegant finish before serving.

Nutritional Breakdown and Serving Size

This pie serves 8. Each slice (depending on the brands of ingredients used) has approximately 260 calories, 5g net carbs, 23g fat, and 5g protein—making it perfect for both keto and paleo lifestyles.

Paleo & Keto Grasshopper Pie Recap

This easy, elegant dessert delivers all the creamy, minty chocolate decadence of the original while staying fully paleo, keto, and gluten-free. Its refreshing flavor and stunning presentation will make it a go-to favorite for any occasion.

Instructions

1. Line the bottom of an 8” or 9” pie pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy removal.
2. Add almond flour, cocoa powder, sweetener, coconut oil, and a pinch of salt to your Ninja BL610 Professional 72 Oz Countertop Blender, Black. Pulse until the mixture resembles wet sand.
3. Press the crust mixture evenly and firmly into your prepared pie dish. Chill in the freezer while you make the filling.
4. In the Ninja Fit Compact Personal Blender, 700-Watt Base, Black QB3001SS, blend coconut cream, avocado (or spinach), peppermint extract, vanilla, and sweetener until completely smooth. Add food coloring if desired for a vibrant shade.
5. Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours (or overnight) until set.
6. Before serving, use the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel to measure even slices. Top with dark chocolate shavings and fresh mint leaves.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 0 minutes (no-bake)
Total Time: 4 hours, 20 minutes (includes chilling time)