Nothing is better than low carb cream pie. This recipe is gluten free, Keto, Vegan, And No Bake! Coconut cream pie recipe is perfect for breakfast, snacks, and dessert. Keep scrolling for this Mint ChocolateChip Cream Pie Recipe.
Furthermore When I make this coconut cream pie recipe everyone in my family can eat it. My husband and toddler munch on it all day long. Cream piesare easy to make and feed the kids for a couple days.
That’s why this is the best coconut cream pie recipe. This low carb cream pie could also be called a vegan cheesecake. In fact I’ve added it to my list of vegan cheesecakes.
You need to chill the cans for a few hours before opening. Then scoop the cream out with a spoon. It will be the top portion. Discard the clear liquid.
Canned coconut milk is the thickest form of coconut milk. It’s more like cream. Coconut milk in the carton is too watery to really make milkshakes or creamy desserts like mint pie recipe.
It is made from the actual meat of the coconut. Canned coconut milk contains about 4 grams of carbs for the entire can. That’s why it is perfect for low carb Keto dessert recipes.
Inside this recipe I used raw cacao nibs. Cacao nibs are the raw component used to make chocolate. These nibs are an antioxidant superfood. Cacao nibs are simply crushed cocoa beans.
Cacao nibs are a great source of flavanols. They don’t melt the way chocolate chips do. They are like chocolate seeds. I like it better for this mint pie recipe.
Coconut oil is often used in keto vegan recipes. It’s the edible oil extracted from mature coconuts. The high fat concentration is resistant to going moldy.
Furthermore coconut oil is a SUPERFOOD. Coconut oil’s fatty acids have amazing medicinal properties. It’s great for this mint pie recipe.
Sucralose for baking is created to equal sugar in ratio. This zero calorie sweetener is generic for stevia. It’s less expensive but you can use either one for this coconut cream pie recipe.
FYI you can use any sweetener you’d like to this mint pie recipe. Just make sure the ratio is equal to 3 cups granulated sugar. Other Keto sweeteners include Sucralose, Erythritol, Xylitol, Monk Fruit Sweetener, and Yacon Syrup.
This recipe is Keto, vegan, gluten free, and no bake!
In your pie pan combine all ingredients except chocolate chips and whisk
Melt chocolate chips in microwave or in a pot
Add melted chocolate to crust ingredients in the pie pan and continue to whisk briefly
Use your hands to mush thoroughly and form crust with fingers
Store in refrigerator while preparing pie
Make sure you’ve sufficiently chilled canned coconut milk (minimum 4 hours but overnight is best)
The coconut cream will separate from the clear liquid once refrigerated scoop the cream out and discard the clear liquid
Add oil (at room temperature), mint extract, sucralose, And matcha then blend on high until thoroughly combined
Lastly add cacao nibs and blend again
Add mint chocolate chip pie filling inside pie pan on top of crust
Store in refrigerator for another hour to thicken