Keto Recipe: Easy No Bake Keto Peanut Butter Pie

Easy No Bake Keto Peanut Butter Pie

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  1. Printable Recipe: [](



    **For the chocolate crust:**

    * 1/3 cup coconut oil melted
    * 1 3/4 cups almond flour superfin
    * 4 tbsp cocoa powder
    * 1/3 cup powdered sweetener

    **For the filling:**

    * 8 oz cream cheese cheese room temperature
    * 3/4 cup creamy peanut butter room temperature
    * 1/2 cup powdered sweetener
    * 2 cups heavy whipping cream room temperature
    * 1/2 teaspoon vanilla
    * 1/4 teaspoon xanthan gum

    **For the chocolate topping:**

    * 2 oz dark chocolate
    * 1/2 tbsp coconut oil
    * 1/4 cup chopped salted peanuts


    **For the keto chocolate pie crust:**

    1. In a large bowl, combine all the crust ingredients until well mixed, and the dough looks crumbly.
    2. Firmly press the crust crumbs into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup or glass.
    3. Place in the refrigerator.

    **To make the filling:**

    1. Meanwhile, in a large bowl, add all the ingredients for the filling and, using an electric mixer, whip until smooth and creamy. It’s essential to use room-temperature ingredients.
    2. Transfer the peanut butter filling into the crust and smooth the top.
    Refrigerate for 2-3 hours or freeze for 30 minutes.

    **To make the topping:**

    1. Melt the chocolate and coconut oil in a small mixing blow. Mix to combine.
    2. Draw lines of chocolate all over the pie. You can also drizzle some melted peanut butter. Decorate with peanuts and enjoy!
    3. Slice the pie immediately and enjoy a soft pie, or freeze for 2 hours to enjoy a frozen no-bake peanut butter pie recipe.


    **Nutrition facts per serving**

    Calories 445kcal
    Total Carbs 10g
    Net Carbs 7g
    Protein 10g
    Fat 44g
    Fiber 3g
    Sugar 3g

  2. Just made this, with a couple modifications, and I love it.

    For the main filing, I used natural peanut butter (i.e. just peanuts and salt, no added sugars or other oils). And for the top layer, I used 100% cacao chocolate bars (no sugar at all, just pure chocolate) melted in heavy whipping cream then blended with sweetener and more cream (plus vanilla and just a touch of cinnamon) until somewhere between ganache and mousse. At 16 slices it should come out to about 5g net carbs per slice, if my math is right.

    It tastes a bit like a dark chocolate Reese’s cup. I’m going to freeze slices, since there’s no way I can eat an entire pie before it goes bad!

  3. Would xantham gum be replaceable by gelatin? Recipe is looking sweet! Gonna definitely try it. Thanks for sharing

  4. Tried this and it’s one of the best no bake cakes I’ve ever tried, thanks!
    The salty peanuts are really giving this a snickers taste!


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