Keto Peanut Butter Pie
This keto peanut butter pie is so creamy and decadent! The chocolate crust is thick and crunchy which goes great with the sweet, creamy peanut butter filling! We like to top this off with a little drizzle of chocolate syrup.
Servings 10 slices
Calories 540kcal
Ingredients
For the crust:
- 1 3/4 cups almond flour
- 3 tablespoons cocoa powder
- 1/4 cup sweetener
- 6 tablespoons melted butter
For the filling:
- 8 ounces cream cheese room temperature
- 1 cup peanut butter see note
- ½ cup powdered sweetener
- 1 ½ cups heavy cream
- 1 teaspoon vanilla
Instructions
To make the crust:
- Stir together all of the crust ingredients until well combined.
- Press firmly into a 9-inch pie plate.
- Place in the freezer while making the filling.
To make the filling:
- Beat together the cream cheese, peanut butter, and sweetener until smooth and creamy. The mixture will be quite thick.
- In a second bowl, whip the cream and vanilla until you have stiff peaks.
- Fold the whipped cream into the cream cheese mixture until no streaks remain.
- Remove the pie crust from the freezer and gently spread the filling over the crust.
- Refrigerate for at least 1 hour before serving.
Notes
Peanut Butter: The nutrition information is based off a sugar free peanut butter. Be sure to use a no-stir option like the brand linked in the recipe card.
Toppings: Feel free to get creative with your peanut butter pie! I drizzled some sugar free chocolate syrup over ours, but you could also top with more whipped cream and chopped sugar free peanut butter cups.
Nutrition
Serving: 1slice | Calories: 540kcal | Carbohydrates: 8g | Protein: 13g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 259mg | Fiber: 2g | Sugar: 2g | Net Carbs: 6g