Keto Peanut Butter PIe
An easy peanut butter pie with a chocolate crust and no-bake peanut butter filling.
Ingredients
Chocolate Crust
- 1/2 cup unsalted butter, melted
- 2 cups superfine almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granular erythritol
Peanut Butter Filling
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered erythritol
- 8 ounces cream cheese, softened to room temperature
- 3/4 cup sugar-free natural creamy peanut butter
Instructions
- Preheat the oven to 350°F. Grease the bottom of a 9 inch springform pan. You can also do this in a 9-inch pie dish, but if you do, line the bottom with parchment paper, otherwise it is very difficult to remove the pie.
- Combine the butter, almond flour, cocoa powder and erythritol in a medium bowl and mix until evenly combined.
- Press crust into the bottom of your pan. Make sure to press firmly and compact it down so that the crust does not fall apart.
- Bake the crust for about 10 minutes in the oven. Remove crust from oven and let the crust cool. While crust is cooling, make the filling.
- In a large bowl, add cream and powdered erythritol. Beat on high speed until stiff peaks form.
- In a separate bowl, add cream cheese and peanut butter. Beat together until smooth. Add in whipped cream.
- Beat on low speed until whipped cream is evenly blended into the peanut butter filling and filling is uniform in color.
- Place filling into pan. Using a spatula, spread filling evenly across the pie pan and smooth the surface. Place pie into fridge for several hours or overnight for filling to set.
- If desired, top with whipped cream or sugar-free chocolate syrup before cutting and serving. Pie is best served chilled.
Notes
- Make sure to use powdered erythriterol for the filling, otherwise the filling will be grainy.
- For the photos, I baked the pie in a pie pan but I don't recommend doing so unless you line it with parchment paper, otherwise the crust will be difficult to remove. When I made it a second time, I did it in a springform pan and found it easier to slice and serve that way.
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
Serving: 1slice, Calories: 459kcal, Carbohydrates: 9g, Protein: 6g, Fat: 44g, Saturated Fat: 16g, Sodium: 73mg, Fiber: 4g, Sugar: 2g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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