Keto Grasshopper Pie Bars

Grasshopper pie has always been one of my favorite classic desserts, especially because I love the mix of chocolate and mint.

Traditional versions are loaded with sugar, so I wanted to make these keto grasshopper pie bars instead.

They have a rich chocolate crust topped with a cool, creamy mint layer and a light chocolate drizzle on top.

Because they are low carb and keto friendly, you can enjoy a sweet treat after dinner without worrying about extra carbs.

They are also very easy to slice and keep well in the fridge for whenever you want a cold dessert.

Why You’ll Love This Recipe

Classic Flavor Match – Enjoy the iconic taste of cool mint and rich chocolate without breaking your low carb diet.

Silky Mousse Texture – The whipped filling creates a light, velvety texture that truly melts in your mouth with every bite.

Crispy Chocolate Crust – Toasted almond flour and cocoa create a delightfully crunchy base that perfectly balances the creamy layer.

Perfect Make Ahead Treat – Prepare these bars the night before for a stress free dessert that sets beautifully in the fridge.

Recipe Ingredients

For the Chocolate Crust

• 1 1/4 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Powdered Erythritol
• 5 tbsp Butter, Melted
• 1 pinch Salt

For the Mint Filling

• 1 1/2 tsp Unflavored Gelatin
• 2 tbsp Cold Water
• 8 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol
• 3/4 tsp Peppermint Extract
• 1/2 tsp Vanilla Extract
• 3 drops Green Food Coloring
• 1 1/4 cups Heavy Cream
• 1/3 cup Sugar Free Mini Chocolate Chips

For the Drizzle

• 1/4 cup Sugar Free Dark Chocolate Chips
• 1 tsp Coconut Oil

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Mix the almond flour, cocoa powder, erythritol, salt and melted butter until evenly moistened. Press firmly into the pan, bake for 10 minutes and cool completely.

Step 3

Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave for 10 seconds, until fully liquid.

Step 4

Beat the cream cheese, powdered erythritol, peppermint extract, vanilla and food coloring until smooth. With the mixer running, pour in the warm gelatin and beat until fully blended.

Step 5

Whip the heavy cream to stiff peaks. Fold it into the mint mixture along with the mini chocolate chips.

Step 6

Spread the filling over the cooled crust and chill for 3 hours, until set.

Step 7

Melt the dark chocolate chips with the coconut oil in 20-second bursts, stirring until smooth. Drizzle over the bars, let set for 10 minutes and slice into 16 bars.

Tips

Pack The Crust Down Firmly

You’ll get the best results if you use the flat bottom of a measuring cup or drinking glass to press the almond flour mixture into the pan. This packs the crumbs tightly so the base holds together and does not crumble when you lift the bars out.

Make sure the baked crust cools completely to room temperature before you add the filling.

If the crust is even slightly warm, it will melt the whipped filling and make the base soggy.

Pick Pure Peppermint Extract

I recommend checking the label to make sure you buy pure peppermint extract rather than plain mint extract. Plain mint extract usually contains spearmint, which can give your dessert a taste similar to toothpaste.

From my experience, it also pays to measure the extract very carefully. Peppermint is quite strong, and adding even a tiny splash too much can easily overwhelm the chocolate flavor.

Keep Gelatin Warm Before Mixing

You want the melted gelatin to be warm and completely liquid right when you add it to the bowl. Make sure your cream cheese is truly at room temperature so the gelatin does not chill on contact.

If the gelatin cools too much before it is mixed in, it will set prematurely and leave tiny rubbery specks in your filling.

I’ve found that pouring it in a slow, steady stream while your mixer is actively running gives you the smoothest results.

More Recipes

• Keto Cookies & Cream Brownie Bars
• Keto Mint Chocolate Chip Ice Cream
• Keto Mint Chocolate Truffle Brownies
• Keto Mississippi Mud Pie
• Low Carb Pecan Pie Bars

Frequently Asked Questions

Can I use regular mint extract instead of peppermint extract?

It is best to stick with peppermint extract because standard mint extract often contains spearmint, which can give the dessert a toothpaste flavor.

If you only have mint extract on hand, use half the amount and taste the filling mixture before folding in the whipped cream.