Keto Peanut Butter Pie
This Keto Peanut Butter Pie is a rich, creamy dessert that satisfies your sweet tooth while keeping carbs in check, perfect for any occasion.
Ingredients
For the crust
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup erythritol (or your preferred sweetener) Can substitute with your favorite low-carb sweetener.
For the filling
- 1 cup natural peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup coconut cream Can use coconut milk instead if needed.
- 1 teaspoon alcohol-free vanilla extract
- 1 pinch salt
Instructions
Preparation of Crust
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, melted coconut oil, and erythritol until blended.
- Press this mixture into the base of a pie pan to form a crust.
- Bake for 10 minutes, then allow to cool completely.
Preparation of Filling
- In a separate bowl, blend together the peanut butter, cocoa powder, coconut cream, alcohol-free vanilla extract, and salt until smooth and creamy.
- Pour this filling into the cooled crust and spread evenly.
Setting the Pie
- Place your pie in the refrigerator for at least 2 hours to set.
- Once ready, slice it up and serve it chilled, optionally garnished with chopped peanuts or sugar-free chocolate.
Notes
To keep leftovers fresh, refrigerate for up to a week or freeze individual portions tightly wrapped.