Keto Peanut Butter Pie

This creamy peanut butter pie is enveloped in a dark chocolate cookie crust and drizzled with with rich dark chocolate and sprinkled with salty peanuts. It's the ultimate sweet and salty treat for chocolate & peanut butter addicts.

Course Dessert

Cuisine American, Keto

Keyword gluten free

Prep Time 20

Cook Time 10

Chill 1

Total Time 1 30

Servings servings

Calories 504kcal

Author Brandy

Equipment

Ingredients

Chocolate Crust

8 tbsp butter melted and cooled
2 cups Almond Flour
3 tbsp cocoa powder
1/3 cup Allulose *or granulated sweetener of choice

Peanut Butter Filling

1/2 cup Allulose * powdered. Use sweetener of choice.
1/4 tsp xanthan gum
2 tbsp peanut flour *PBFit or almond flour - optional for firmer filling.
8 oz mascarpone cheese *or ricotta room temp
2/3 cup sugar free peanut butter * creamy & room temp
1 ½ cups heavy whipping cream
1 tsp vanilla

Topping

2 tbsp sugar free peanut butter
2 tbsp sugar free almond milk *or heavy whipping cream
1-2 tbsp Allulose Powdered. Use sweetener of choice.
4 oz Sugar Free Chocolate like Lily's *not bakers chocolate
1/4 cup salted peanuts * OPTIONAL chopped peanuts or shaved sugar free chocolate.

Instructions

Chocolate Crust

Preheat the oven to 350° F.
Combine the ingredients for the crust and press into a pie dish. Try to make it even across the bottom and up the sides. Use the bottom of a flat glass it you need help getting it smooth.
Bake the crust for 10 minutes. No Longer.
Remove and set aside to cool.

Peanut Butter Pie Filling

Combine the mascarpone and peanut butter until uniform.
Whip the rest of the filling ingredients together on high until fluffy and stiff peaks form.
Carefully fold the peanut butter mixture into the whipped cream. Fold until uniform but take care not to deflate the cream.
Transfer the filling to the cooled crust and smooth the top. Put in the freezer for 1 hour.

Topping

Combine the peanut butter, almond milk and sweetener in a small bowl and mix well. Drizzle over the pie. If it's too thick add more milk.
Alternatively, spoon the topping into a plastic bag, snip off the corner and drizzle.
Heat the chocolate in a microwave safe bowl in 30 second increments, stirring each time until melted. Drizzle over the pie.
Sprinkle chopped peanuts over the pie if using and serve. Store in the fridge for 3-5 days. Freeze if you are keeping it longer. See post for info.

Notes

The nutrition info is based on cutting this pie into 12 pieces.

If you use Keto Nut Butter instead of peanut butter this pie will be lower in carbohydrates.

Nutrition