Keto Peanut Butter Pie

Creamy and rich, this Keto Peanut Butter Pie is completely dairy-free too! A low carb dessert for peanut butter lovers.

Course Dessert

Cuisine American

Keyword keto peanut butter pie, vegan peanut butter pie

Prep Time 25

Chill Time 3

Total Time 25

Servings servings

Calories 284kcal

Ingredients

Chocolate Crust

1 cup almond flour
1/4 cup cocoa powder
1/4 cup powdered Swerve Sweetener
1/4 cup melted coconut oil
1 to 2 tsp water if needed

Peanut Butter Filling

7 ounces dairy-free cream cheese, softened (Violife or Kite Hill recommended)
1 cup coconut cream, room temperature
3/4 cup creamy peanut butter
1/2 cup powdered Swerve Sweetener
1 tsp vanilla extract
2 to 3 tbsp coconut milk as needed

Topping

3 tbsp coconut cream
1/2 ounce unsweetened chocolate, finely chopped
1 1/2 tbsp powdered Swerve Sweetener
3 keto peanut butter cups, chopped (optional)

US Customary - Metric

Instructions

Chocolate Crust

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.

Peanut Butter 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.

Topping

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 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.

Video

Notes

Full Dairy Peanut Butter Pie

Crust: Use melted butter in the crust, rather than coconut oil.

Filling: Use 6 ounces of softened cream cheese, and beat with the peanut butter and sweetener. Beat in the vanilla. If the mixture is very thick, add 2 tablespoons heavy whipping cream.

Replace the coconut cream with 3/4 cup heavy whipping cream, whipped until stiff peaks. Fold the whipped cream into the peanut butter mixture and spread in the crust.

Topping: Replace the coconut cream with 3 tablespoons of heavy whipping cream.

Nutrition