Description
A rich and decadent keto chocolate peanut butter pie that’s perfect for dessert lovers.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- ¼ cup erythritol (or preferred sweetener)
- ½ cup unsalted butter, melted
- 1 cup natural peanut butter
- 1 cup heavy cream
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine almond flour, cocoa powder, erythritol, and melted butter to form a crust.
- Press the mixture into a pie pan evenly and bake for 10-12 minutes.
- Let the crust cool completely.
- In another bowl, whip the heavy cream until soft peaks form.
- Fold in the natural peanut butter, powdered erythritol, vanilla extract, and salt into the whipped cream.
- Pour the peanut butter filling into the cooled crust and spread evenly.
- Chill the pie in the fridge for at least 2 hours before serving.
Notes
- This pie is best served chilled.
- For added flavor, top with sugar-free chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg