Keto Mint Chip Icebox Pie  

Keto Mint Chip Icebox Pie

Yield: 8 servings 
  • Prep Time: 25 minutes 
  • Cook Time: 10 minutes 
  • Cooling Time: 2 hours 
  • Total Time: 2 hours, 35 minutes 


For the Crust: 

  • 3 tablespoons unsalted butter, melted 
  • 1 â…” cups almond flour 
  • 3 tablespoons Confectioners Swerve 
  • 2 tablespoons cocoa powder 

For the Filling: 

  • ½ cup Bake Believe® Semi-Sweet Baking Chips, roughly chopped 
  • ½ cup Bake Believe® White Baking Chips 
  • Green food coloring, as desired (optional) 
  • ½ cup plus ¾ cup heavy cream, divided 
  • 2 tablespoons Confectioners Swerve 
  • 1 teaspoon mint extract 
  • â…” cup xylitol (Xylitol makes a softer pie than Swerve as it does not crystalize as much) 
  • 8 ounces cream cheese, softened 

For the Chocolate Drizzle: 


  1. Preheat the oven to 350°F. 
  2. To make the crust, place the melted butter in a medium bowl. 
  3. Sift in the almond flour, Confectioners Swerve, and cocoa powder. Stir well to combine. 
  4. Firmly and evenly press the mixture into a 9-inch pie pan. 
  5. Bake the crust for 7 minutes, then set aside to cool. 
  6. In a small saucepan, combine the green food coloring and ½ cup heavy cream. If using green food coloring, make the color a little stronger. It will become lightened when you add the remaining ingredients. 
  7. Heat the cream and food coloring until bubbles begin to form around the edges and it begins to steam. Stir until the food coloring is fully incorporated. 
  8. Remove the cream from the heat and add in the white baking chips. Whisk until melted. Set aside to cool. 
  9. Place a large bowl in the freezer to chill for at least 5 minutes. 
  10. In the bowl, combine the remaining ¾ cup heavy cream, 2 tablespoons of Confectioners Swerve, and mint extract. 
  11. Beat with an electric mixer until medium peaks form. Transfer to a bowl and chill in the refrigerator. 
  12. Place the softened cream cheese and xylitol in a large mixing bowl and beat with an electric mixer until smooth and fluffy.   
  13. With the mixer running, pour in the melted white chocolate mixture, a little at a time, until fully incorporated. 
  14. Fold the chilled whipped cream mixture into the cream cheese mixture followed by the ½ cup chopped semi-sweet baking chips. 
  15. Pour into the cooled crust and freeze until firm, at least 2 hours. 
  16. When ready to serve, pour the 1 cup heavy cream in a small saucepan and place over medium heat. 
  17. Heat until bubbles begin to form around the edges, then remove from the heat. 
  18. Add the ¼ cup semi-sweet baking chips and whisk until smooth. 
  19. Cut the pie and drizzle with the chocolate. Alternatively, the chocolate drizzle can be placed in a piping bag and piped on top of the pie. 
  20. Serve immediately.