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