Description
A creamy and rich Keto Peanut Butter Pie that is completely dairy-free and perfect for peanut butter lovers.
Ingredients
- Chocolate Crust – 1 cup (105 g) almond flour
- Chocolate Crust – 1/4 cup (24 g) cocoa powder
- Chocolate Crust – 1/4 cup (45.5 g) powdered Swerve Sweetener
- Chocolate Crust – 1/4 cup (54.5 g) melted coconut oil
- Chocolate Crust – 1 to 2 tsp water, if needed
- Peanut Butter Filling – 7 ounces (198.45 g) dairy-free cream cheese, softened
- Peanut Butter Filling – 1 cup (240 g) coconut cream, room temperature
- Peanut Butter Filling – 3/4 cup (193.5 g) creamy peanut butter
- Peanut Butter Filling – 1/2 cup (91 g) powdered Swerve Sweetener
- Peanut Butter Filling – 1 tsp vanilla extract
- Peanut Butter Filling – 2 to 3 tbsp coconut milk, as needed
- Topping – 3 tbsp coconut cream
- Topping – 1/2 ounce (14.17 g) unsweetened chocolate, finely chopped
- Topping – 1 1/2 tbsp powdered Swerve Sweetener
- Topping – 3 keto peanut butter cups, chopped (optional)
Instructions
- Lightly grease a 9-inch glass or ceramic pie plate.
- In a large bowl, whisk together the almond flour, cocoa powder, and powdered sweetener. Stir in the melted coconut oil until the dough clumps together. If it won’t hold together when you squeeze it in your hand, add a little water and mix well.
- Press the mixture into the bottom and up the sides of the prepared baking pan, as evenly as possible. Freeze while preparing the filling.
- In a large bowl, beat together the cream cheese, coconut cream, and peanut butter until smooth. Beat in the sweetener and vanilla extract.
- Add the thinner coconut milk, 1 tbsp at a time, until the mixture is light and fluffy, like mousse. Spread the mixture in the crust.
- Freeze until firm, 3 to 4 hours.
- Place the chopped chocolate in a small bowl. Heat the coconut cream in a saucepan or in the microwave until bubbling, and pour over the chocolate.
- Let it sit for a few minutes to melt, then add the sweetener and whisk until smooth. Drizzle over the chilled pie.
- Sprinkle with chopped peanut butter cups, if desired.
Notes
- For a full dairy version, use melted butter in the crust instead of coconut oil.
- Use 6 ounces of softened cream cheese in the filling, and beat with the peanut butter and sweetener. If the mixture is very thick, add 2 tablespoons heavy whipping cream.
- Replace the coconut cream in the filling with 3/4 cup heavy whipping cream, whipped until stiff peaks, and fold into the peanut butter mixture.
- For the topping, replace the coconut cream with 3 tablespoons of heavy whipping cream.
- Prep Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1/12th of pie
- Calories: 284
- Sugar: 0g
- Fat: 25.4g
- Carbohydrates: 8.9g
- Fiber: 2.7g
- Protein: 6.1g