Delicious Keto Candy Cane Pie

This No-Bake keto, is ideal for Christmas, candy Pie combines 2 within the most delicious means. it's totally straightforward to create and nobody can ever guess that it's low carb!

We celebrate Christmas with fathers and mothers and each year they need a lover World Health Organization delivers the only however terribly tasty desserts. It's simply associate frozen dessert candy with a crushed cooky crust.

Delicious Keto Candy Cane Pie

I have tried to make your mind up however, if i will be able to build the keto throughout the Christmas holidays and this course is sometimes terribly likeable by anyone. though I get to eat some treats throughout the sweet Pie vacation it'll possible provide ME some serious issues that may build Christmas not such a lot fun!

So, i made a decision to create food with a decent substitute and it had been simply what I did!

I realize that the simplest thanks to unfold the crust into Pie Plate is to use the rear of the rubber spatula or the rear of the flat cup. try and get the crust as even potential

Ingredients:

For the crust:

• 1 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Confectioners Erythritol you can use regular or confectioners, but I prefer confectioners
• 1/4 tsp Salt
• 1/4 cup Butter melted

For the filling:

• 1/4 cup Butter Softened
• 8 oz Cream Cheese Softened
• 1 cup Heavy Whipping Cream
• 1 cup Confectioners Erythritol
• 1/2 – 1 tsp Peppermint Extract
• 1/2 tsp Vanilla
• 3 tbsp Low Carb Chocolate Chips
• Red Food Coloring optional
• 2 Sugar Free Starlight Mints crushed (optional)

Instructions:

To prepare the crust:

1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients for the crust in a large bowl. Stir until they are well combined and uniform. (it will be pretty crumbly)
3. Press this mixture into a 9″ pie plate using your hands or the back of a spoon. Make sure that the mixture goes up the sides of the pan as well.
4. Bake for about 10 minutes. Remove from oven and allow to cool before filling.

For the Filling:

1. Using an electric mixer, combine the butter and cream cheese until they are well combined. Add the erythritol and the whipping cream and continue mixing until everything is incorporated.
2. Next, mix in the vanilla and 1/2 tsp of peppermint extract – mix well and then taste. Add more peppermint extract to taste – but be careful! A little peppermint goes a long way!
3. Roughly chop your chocolate chips into smaller pieces (skip this step if you are using mini chips)
4. Fold the chocolate chips (reserve about 2 tsp worth), and 2-3 drops of red food coloring into the cream cheese mixture. 
5. Pour into prepared (and cooled) pie crust. Top with crushed peppermint and reserved chocolate.
6. Refrigerate for 2 hours before serving.

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