Low Carb Keto Peanut Butter Pie

Low Carb Keto Peanut Butter Pie

"Hey!  You got your chocolate in my peanut butter!  You got your peanut butter on my chocolate!"

 Low Carb Keto Peanut Butter Pie Recipe

I've been thinking about that old commercial for Reese's Peanut Butter Cups as I made today's recipe for Low Carb Keto Peanut Butter Pie.  (below)

You really can't go wrong with peanut butter and chocolate.  

This low carb version of peanut butter pie is based on a great recipe that I found on Simply So Healthy and a chocolate pie crust from Keto Connect.

 Low Carb Keto Peanut Butter Pie Recipe

Put them both together and you've got a tasty slice of peanut butter pie with only 2g net carbs.

This pie has a chocolate crumble crust made with cocoa powder and almond flour.  And a creamy filling made from peanut butter, cream cheese and whipped cream.  Drizzle some chocolate on top and you've got a truly delicious treat.  

 Low Carb Keto Peanut Butter Pie Recipe

Because chocolate and peanut butter truly are "two great tastes that taste great together."

 Old Reese's Peanut Butter Cup commercial gif
 Low Carb Keto Peanut Butter Pie Recipe

Low Carb Keto Peanut Butter Pie

Ingredients

Crust:

  • 1/4 cup butter, melted

  • 1/2 cup super fine almond flour

  • 3 tablespoons unsweetened cocoa powder

  • 1/4 cup Swerve or equivalent granulated sweetener

Filling:

  • 1/2 cup powdered Swerve or equivalent powdered sweetener

  • 2 tablespoons heavy whipping cream

  • 2 teaspoons vanilla extract

  • 8 ounces cream cheese, softened

  • 3/4 cup sugar free smooth peanut butter

  • 1/2 cup heavy whipping cream, whipped

Drizzled Chocolate

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons coconut oil, melted

  • 2 tablespoon Powdered Swerve or equivalent powdered sweetener

Instructions

1.  Preheat oven to 375 degrees F and line a 9" spring form pan with parchment paper.

2.  Add butter to a medium sized bowl and melt in the microwave.  Once melted, add the almond flour, cocoa powder and sweetener. Mix well to combine.

3.  Transfer the crust mixture to the prepared springform pan. Use your fingers to spread the crust so that it covers the bottom of the pan.

4.  Using a fork, poke some holes in the crust to allow air to escape.  Bake for 10-12 minutes until set.  Allow to cool completely before making the filling.  The pie crust will harden as it cools.

5.  Add the 1/2 cup heavy whipping cream to a large bowl and whip with an electric mixer until soft peaks form.  Set aside.

6.  Add filling powdered sweetener, heavy whipping cream and vanilla to a large bowl and mix with the electric mixer.  (No need to clean the blades.)  Add in softened cream cheese and peanut butter and mix on High until light and fluffy.

7.  Carefully fold the whipped cream into the peanut butter mixture.  Add the filling to the cooled crust.

8.  Chill for 1 hour in the freezer until completely cooled.  

9.  Remove the spring form pan and parchment paper.  (You can leave the bottom of the pan in place.)

10.  Whisk chocolate topping ingredients together and drizzle over the pie.

11.  Chill for 15 minutes in the freezer until chocolate hardens.  

12.  Store in the refrigerator.

SERVINGS: 12

PREP TIME: 25 MIN   COOK TIME: 12 MIN   

NUTRITIONAL INFO:  Calories 296 Fat 29g Protein 7g Carbs 4g Fiber 2g Net Carbs 2g

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