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Keto Peppermint Cream Pie {Low Carb}

Creamy and delicious, Keto Peppermint Cream Pie is the perfect low carb dessert recipe choice for the holidays. It’s a special treat with a gluten-free chocolate almond flour crust, peppermint custard filling, and topped with peppermint whipped cream. Get ready for the ultimate keto Christmas pie!

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Keto peppermint cream pie with chocolate crust

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Peppermint, cream, chocolate!

What do these flavors bring to mind? If you don’t immediately think of Christmas or winter holidays I’d be surprised!

I have always absolutely loved peppermint desserts. Anything chocolate and peppermint will usually get a huge thumbs up from me. Therefore, it goes without saying I have to make some good keto options to keep me away from the temptations of the season.

This keto peppermint cream pie is a triumph. Well, in my opinion at least! I think it’s the perfect low carb holiday dessert for the holiday table, after Christmas dinner, or anytime during the winter holidays!

It starts with a chocolate almond flour crust. Then, the filling is a creamy custard with peppermint flavoring topped with a peppermint whipped cream. YUM!

Also, if you like to decorate holiday desserts, crushed sugar-free peppermints and festive chocolate designs make this pie really stand out. There’s something about taking a little extra time for Christmas to make all you do special.

From putting holiday jokes with a note from Mom in the kids’ lunchboxes, to bedecking the house, giving to those in need, and even to decorating the dessert, December is an extraordinary time. To me, each of these things is about caring for your family, friends, and community.

Closeup of keto peppermint cream pie

Show them they are worth you making the effort. I love baking and decorating! It’s a way I can enjoy myself while taking care of others at the same time.

Back to the task at hand. What do you need to make keto peppermint cream pie?

🍽 Equipment

Overhead keto peppermint cream pie view

🥘 Ingredients

Almond flour crust

  • 1 ¾ cups finely ground almond flour
  • ¼ cup sweetener (I use Swerve Confectioners)
  • ¼ cup cocoa powder
  • 3 tbsp melted butter
  • ¼ tsp salt

Peppermint custard filling

  • 6 egg yolks
  • ½ cup unsweetened almond milk
  • ½ cup heavy cream
  • and ½ cup powdered sweetener
  • ⅓ cup melted butter
  • 1 tsp vanilla extract
  • ¼ tsp xanthan gum
  • ½ tsp peppermint extract (or 2-3 drops Peppermint Vitality essential oil, I use Young Living)
Ingredients for keto peppermint cream pie

Peppermint whipped cream

  • 1 ½ cups heavy whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp powdered sweetener (such as Swerve Confectioners)
  • ½ tsp peppermint extract (or two drops Peppermint Vitality essential oil, I use Young Living)

Optional toppings!

When selecting ingredients, buy as fresh as you can and organic if possible.

Also, don’t forget to read the ingredients even for things like heavy cream. Surprisingly, or maybe rather not surprisingly, different brands can hide sugar, preservatives, and other unwanted items.

Always be aware and select quality ingredients for anything you make. The recipe includes nutrition facts with the ingredients I use. However, if you’re calculating macros, I always advise figuring your own facts with the exact ingredients you use in the recipe.

Piece of keto peppermint cream pie

🔪 Instructions

I cannot begin to tell you how much I love this pie. It has my favorite flavors and textures and will quickly disappear from the dessert table. My daughter has already requested I make it for Christmas day and New Year’s!

Now, how do you make keto peppermint cream pie? There are three main components to this dessert. First, the almond flour chocolate crust. Second, the peppermint custard filling, and third, the peppermint whipped cream.

Just take it one step at a time, and it’s easy as pie. Haha.

Almond flour chocolate crust

For pies, I generally use an easy press-in gluten-free crust made out of almond flour.

To begin, whisk together the almond flour, cocoa powder, salt, and sweetener in a large bowl. After that, pour in the melted butter and stir it all up to combine using a spatula or pastry cutter.

Then, once it forms coarse crumbs, turn the mixture out into a 9-inch pie plate. Press it firmly with your fingers into the bottom and up the sides of the pie plate. Also, be sure to even it out using slightly damp hands or the bottom of a glass.

Keto gluten-free chocolate almond flour pie crust

⏲ Baking time

Bake the crust at 325 degrees Fahrenheit for about 20 minutes, or until edges begin to darken.

That’s it!

The pie crust can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. I like to prep it in the pie plate, cover with plastic wrap (cling film) or foil, as air-tight as possible, and freeze.

Low carb peppermint custard filling

The next step is to make the filling.

First of all, whisk the egg yolks together well in a medium bowl. Then set those aside for the moment.

Second, whisk the almond milk, heavy cream, sweetener, and salt together in a medium saucepan over medium heat. Bring it to a boil whisking occasionally. Then reduce the temperature to medium-low heat.

Once the mixture boils, remove about ½ cup and, in a slow and steady stream, whisk it into the egg yolks. We don’t want the egg yolks to scramble, so continuously whisk them together.

Then, slowly pour and whisk the egg yolk mixture into the saucepan with the rest of the liquid.

The custard will begin to bubble and thicken. Whisk and cook for 1 to 2 minutes. Next, remove it from the heat and sprinkle over the xanthan gum, whisking well.

After that, stir in the butter, vanilla, and peppermint extract.

You may notice I’m using the word, whisk, a lot. Just assume custard needs constant whisking!

Now, pour the warm filling into the chilled pie crust. Cover it tightly with plastic wrap directly on the surface of the pudding. This prevents a skin from forming.

Keto peppermint custard in the pie shell

Refrigerate for at least 3 hours or overnight until chilled and thickened. The pie may be refrigerated at this stage for up to 1 day.

🧊 How to freeze

Also at this stage, the pie can be premade and frozen to pull out easily for the holidays.

First of all, make sure the filling is completely cool inside the pie shell prior to freezing. Cover it with an extra layer of plastic wrap and freeze for up to 2 months.

Then you may thaw it in the refrigerator or on the counter prior to topping with peppermint whipped cream.

Peppermint whipped cream

Last but not least, it’s time to make the peppermint whipped cream.

Tak out a hand mixer or a stand mixer fitted with a whisk attachment. Then whip the heavy cream, sweetener, vanilla, and peppermint extract on medium-high speed until medium peaks form, about 3-4 minutes.

Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

💭 Top tip

Don’t worry, if you overwhip the cream, simply add in a little more heavy whipping cream and it should smoothen out. If it goes so far as to turn to butter, enjoy the butter! And try again. 😆

Keto peppermint cream pie, close-up overhead

Now’s the fun part!

Pipe or spread the whipped cream on top of the pie with a spoon or spatula.

Garnish it with crushed sugar-free peppermints and sugar-free chocolate. The easiest way is to sprinkle sugar-free chocolate chips over the top. Also, it’s easy to make chocolate ribbons with a potato peeler if the chocolate is warm but not quite melting.

However, I like to take an extra step and melt chopped sugar-free chocolate, either 30 seconds in the microwave, stir, repeat, or over a double boiler on the stovetop.

Use a spatula to spoon the melted chocolate into a plastic zipper bag and snip off the corner. Then pipe it on parchment paper in festive shapes.

Sugar-free chocolate piped as holly leaves

If you want to get really fancy you can even print out shapes and place parchment paper over them. The parchment paper is translucent so you will be able to trace the printout under it as a pattern.

Now decorate the pie to your heart’s content!

When it’s ready, chill it uncovered up to a few hours or serve it immediately.

Pie out of a keto peppermint cream pie

🥣 How to store keto peppermint cream pie

If the keto peppermint cream pie is not eaten immediately, it can be kept in the refrigerator in an airtight container for up to five days. Also, it can be frozen as above, but the whipped cream may not hold it’s exact shape when thawed. It will still taste fabulous!

Bite of keto peppermint cream pie

🎄 Keto holidays

This is my absolute favorite time of the year. I love having the family together, baking, playing, and all the traditions! There’s something magical about Christmastime and the joy it brings to kids and everyone together.

As I’m a Colorado girl, I do love winter and snow. Give me a snowstorm with a fire, a book, and a warm cup of tea and I’m in heaven. Do you need some book suggestions to go with your keto peppermint cream pie?

Of course you do. 😊 Check out my list of Cozy Christmas Books for books to read in winter and around Christmas.

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Low carb keto peppermint cream pie on a plate

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

⛄️ More holiday recipes

  1. Keto Eggnog
  2. Keto Butter Spritz Cookies
  3. Sugar-Free Keto Peanut Brittle
  4. Keto Cut Out Sugar Cookies
  5. Keto Cranberry Orange Shortbread Cookies
Keto Peppermint Cream Pie

Keto Peppermint Cream Pie

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

The perfect holiday low carb dessert, Keto Peppermint Cream Pie, is not only beautiful on the winter dessert table but amazingly delicious as well! It's a gluten-free chocolate almond flour crust, peppermint custard filling, topped with peppermint whipped cream and sugar-free chocolate.

Ingredients

Almond Flour Crust

  • 1 3/4 cups finely ground almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sweetener (such as Swerve Confectioner's)
  • 6 tbsp melted butter
  • 1/4 tsp salt

Peppermint Custard Filling

  • 6 egg yolks
  • 1/2 cup unsweetened almond milk
  • 1/2 cup heavy cream
  • 1/2 cup powdered sweetener
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • 1/2 tsp peppermint extract (or 2-3 drops Peppermint Vitality essential oil)

Peppermint Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp powdered sweetener (such as Swerve Confectioners)
  • 1/2 tsp peppermint extract (or two drops Peppermint Vitality essential oil)

Optional topping

  • Sugar-free peppermints
  • Sugar-free chocolate

Instructions

Almond Flour Crust

  1. Whisk together the almond flour, cocoa powder, salt, and sweetener in a large bowl.
  2. Pour in the melted butter and stir to combine using a spatula or pastry cutter.
  3. Once it forms coarse crumbs, turn out into a 9-inch pie plate. Press firmly with fingers into the bottom and up the sides of the pie plate. Even out with slightly wet hands or a glass.
  4. Bake at 325 degrees Fahrenheit for about 20 minutes, or until edges begin to darken.
  5. Chill while the filling is prepared.

Peppermint Custard Filling

  1. Whisk the egg yolks together well in a medium bowl and set aside.
  2. Whisk the almond milk, heavy cream, and sweetener together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil then reduce temperature to medium-low heat.
  3. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep the egg yolks moving so they don’t scramble.
  4. Then, slowly pour in and whisk the egg yolk mixture into the saucepan with the rest of the mixture.
  5. The custard pudding will begin to bubble and thicken. Whisk and cook for 1 to 2 minutes. Remove from heat and sprinkle on the xanthan gum, whisking well.
  6. Stir in the butter, vanilla, and peppermint extract.
  7. Pour warm filling into chilled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

Peppermint Whipped Cream

  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sweetener, vanilla, and peppermint extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  2. Pipe or spread the whipped cream on top of the pie. Garnish with crushed sugar-free peppermints and sugar-free chocolate. If desired, melt chopped sugar-free chocolate (30 seconds in the microwave, stir, repeat) and pipe it on parchment paper in festive shapes. Chill and decorate the pie.
  3. Chill pie uncovered up to a few hours or serve it immediately.
  4. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

Make-Ahead & Freezing Instructions: 

The pie crust can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. You can make the crust and filling ahead of time and freeze after step 7 of the filling. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing and freeze for up to 2 months. Thaw in the refrigerator or on the counter prior to topping with peppermint whipped cream.

Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 338Total Fat: 36gCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 5g

*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Kathy H

Thursday 3rd of December 2020

You don't list the amount or type of sweetener for the crust. Looks tasty!

Lauren

Thursday 3rd of December 2020

Thanks, Kathy! It's 1/4 cup powdered sweetener - I usually use Swerve Confectioner's.

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