Recipes

KETO PEANUT BUTTER & CHOCOLATE PIE

KETO PEANUT BUTTER & CHOCOLATE PIE

This keto peanut butter & chocolate pie boasts a creamy peanut butter filling and a chocolate cookie crust.  Low carb, egg free, gluten free.

DURATION

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Yield: 12 servings

INGREDIENTS

For the chocolate crust:

  • 7 tablespoons butter, melted
  • 2 cups superfine, blanched almond flour
  • 3 tablespoons cocoa powder
  • 1/3 cup granulated erythritol sweetener

For the filling:

  • 8 ounces mascarpone cheese, room temperature
  • 2/3 cup sugar free creamy peanut butter, room temperature
  • 1 3/4 cups heavy whipping cream
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon xanthan gum
  • 1/2 cup powdered erythritol

For the topping:

  • 4 squares lindt 90% chocolate
  • 2 tablespoons sugar free peanut butter
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon powdered erythritol
  • 1/4 cup chopped salted peanuts

INSTRUCTIONS

For the chocolate crust:

  • Preheat the oven to 350° F.
  • Combine the melted butter, almond flour, sweetener and cocoa powder in a medium sized bowl and mix well.
  • Transfer the crust dough to a 9-inch pie plate.
  • Press the crust firmly into the bottom and up the sides.
  • Bake the crust for 10 minutes.
  • Remove from the oven and set aside to cool.

To make the filling:

  • Combine the mascarpone and peanut butter and stir gently by hand until creamy and fully combined.
  • Combine the heavy whipping cream, vanilla, xanthan gum, and erythritol in a large bowl and whip until stiff peaks form.
  • Carefully fold the peanut butter mixture into the whipped cream.
  • Transfer the filling to the cooled crust and smooth with a spatula.
  • Freeze for 30 minutes.

To make the topping:

  • Combine the peanut butter, heavy whipping cream and erythritol in a small bowl and mix well.
  • Spoon into a plastic baggie and snip the tip off one corner.
  • Squeeze lines of the peanut butter mixture onto the top of the pie.
  • Heat the chocolate in a microwave safe bowl until melted.
  • Transfer the chocolate into a plastic baggie and snip the tip off of one corner.
  • Drizzle the melted chocolate over the top of the pie.
  • Sprinkle the top of the pie with chopped peanuts.
  • Serve immediately for a softer pie, or freeze for 2 hours or more for a firmer, frozen pie.

NOTES

Approximate net carbs per serving = 5g

NUTRITION INFORMATION

Serving Size: 1/12th pie

Calories: 496 | Fat: 48g | Carbohydrates: 9g | Fiber: 4g | Protein: 10g

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