Keto Peanut Butter Pie is easy to whip up, macro-friendly and requires absolutely no baking, which means it doesn’t even take much effort. Everybody like that kind of recipe.
Peanut Butter pie can be made with or without the crust. It will hold up without the crust however the crust is so good. This recipe can be part of a low-carb, keto, sugar free, gluten-free diet.
This filling has a base of peanut butter and cream cheese, which is then lightened by folding in whipped cream. Drizzle some chocolate on top and you’ve got a truly delicious treat.
- ½ cup baking blend
- 3 tbsp cocoa powder
- 1 ½ tbsp gentle sweet
- ½ cup melted butter
- 18 ounce cream cheese softened (can also use 1/3 less fat)
- 1/4 cup natural peanut butter
- 1/3 cup Gentle Sweet
- 1 tbsp vanilla
- 3/4 cup heavy whipping cream
- 1 tbsp Gentle Sweet
- 2 tbsp cocoa powder
- 2 tbsp water
Mix all the crust ingredients together and press into the bottom of a greased 9 inch pie pan.
In a medium mixing bowl beat softened cream cheese with natural peanut butter, Gentle Sweet and vanilla. Add heavy whipping cream and beat until mixture begins to thicken (be careful not to over-mix). Spread mixture into prepared crust and refrigerate for at least 3 hours.
If you make your Keto Peanut Butter Pie in the morning by the time dinner is done, so your pie should be set. Store in the refrigerator.
In a small saucepan, combine all syrup ingredients and heat until Gentle Sweet and cocoa powder melt and you have a chocolate syrup. Remove from heat and let stand for 20-30 minutes. Syrup will thicken as it stands. Drizzle over slices of the pie when serving.
Enjoy & thanks for sharing! 😀
Source & Picture: Morva for Flickr