Are you looking for a delicious and healthy dessert option for your St. Patrick’s Day or Easter menu? Look no further than my Keto Low Carb Grasshopper Cheesecake! This indulgent treat is a twist on the classic grasshopper pie, transformed into a creamy and decadent cheesecake that is perfect for any occasion.
The original grasshopper pie is a beloved dessert that dates back to the 1950s. It typically consists of a mint-flavored filling that is light and fluffy, made with a combination of marshmallow fluff, creme de menthe, and chocolate. However, I have taken this classic recipe and put a healthier spin on it by turning it into a rich and creamy cheesecake.
One of the key components of this Keto Low Carb Grasshopper Cheesecake is the use of grasshoppers as a low carb alternative to traditional graham crackers for the crust. Grasshoppers are packed with protein and fiber, making them a nutritious and flavorful option for anyone following a ketogenic diet. Not to mention, they add a fun and unexpected twist to the dessert!
The filling of the cheesecake is a velvety blend of cream cheese, heavy cream, and a touch of peppermint extract for that refreshing mint flavor. To add a pop of color and sweetness, I swirl in a sugar-free chocolate sauce that complements the mint perfectly. The result is a decadent and satisfying dessert that is sure to impress your friends and family.
One of the best things about this Keto Low Carb Grasshopper Cheesecake is that it is completely sugar-free. Traditional desserts can be loaded with excess sugars and carbohydrates, but this cheesecake allows you to indulge without the guilt. Plus, the grasshoppers add an extra crunch and texture to the dessert that you won’t find in a typical cheesecake.
Ingredients to make Keto Grasshoppers Cheesecake
Low Carb chocolate cookies Cookies
Butter
Cream cheese
Heavy cream
Low carb sweetener
Peppermint extract
Red food coloring
Gelatine powder
Chocolate chips
How to make Keto Grasshoppers Cheesecake
- Place the cookies in a food processor, and process them until they are small crumbs. Drizzle in the melted butter. Stir it with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Place the crust in the freezer while you assemble the filling.
- In a large bowl, whip the cream cheese with an electric hand mixer. Add the low-carb sweetener and mix it in. Add peppermint extract, mix to combine, and set aside.
- Fold the heavy cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
- Color the cheesecake filling with green food coloring to your desired color, or leave it out. Fold it in gently.
- Microwave gelatine powder with the water for 30 seconds. Pour it over the mint mixture and mix until it´s all combined. Cover and place in the fridge for at least 8 hours or overnight if you can.
- Melt chocolate chips with heavy cream in the microwave. Drizzle with chocolate syrup or pipe whipped cream on top.
Whether you are looking for a show-stopping dessert for a holiday gathering or just want to satisfy your sweet tooth without derailing your diet, this Keto Low Carb Grasshopper Cheesecake is the perfect choice. It is easy to make, requires minimal ingredients, and can be prepared ahead of time to save you stress on the day of your event.
So why not give this delicious and healthy dessert a try? Your taste buds will thank you, and you can enjoy a guilt-free treat that is sure to become a new favorite in your recipe arsenal. Happy baking!
| Prep Time | 20 minutes |
| Servings |
servings
|
- 1 cup keto chocolate cookies
- 1/4 cup melted butter
- 1 cup Cream Cheese
- 3/4 cup low carb sweetener
- 1 cup Heavy Cream
- 2 tsp peppermint extract
- 2 tsp green food coloring
- 1 tbsp gelatine powder
- 3 tbsp water
- 1/2 cup sugar-free chocolate chips
- 1/2 cup Heavy Cream
Ingredients
Chocolate crust
Filling
Garnish
|
|
- Place the cookies in a food processor, and process them until they are small crumbs. Drizzle in the melted butter. Stir it with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Place the crust in the freezer while you assemble the filling.
- In a large bowl, whip the cream cheese with an electric hand mixer. Add the low carb sweetener and mix it in. Add peppermint extract, mix to combine, set aside.
- Fold the heavy cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
- Color the cheesecake filling with green food coloring to your desired color, or leave it out. Fold it in gently.
- Microwave gelatine powder with the water for 30 seconds. Pour it over the mint mixture and mix until it´s all combined. Cover and place in the fridge for at least 8 hours or overnight if you can.
- Melt chocolate chips with heavycream in the microwave. Drizzle with chocolate syrup or pipe whipped cream on top.
