THIS KETO PEANUT BUTTER & CHOCOLATE PIE BOASTS A CREAMY PEANUT BUTTER FILLING AND A CHOCOLATE COOKIE CRUST.  LOW CARB, EGG FREE, GLUTEN FREE. The keto diet has been quite popular for a while now. I actually started it a few years ago and have had great success with it. I lost over 60 pounds and have kept it off. At first, I stuck to a very strict keto way of eating, but now I eat a wide variety of foods, including dessert! I love peanut butter and cream cheese which are both keto-friendly so I whipped up this rich, delicious Peanut Butter Cream Cheese Pie. It has a peanut no-bake crust that’s filled with the peanut butter and cream cheese mixture. If you don’t tell anyone this is low carb, high fat and sugar-free, they will never know!

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:

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

TO MAKE THE FILLING:

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

TO MAKE THE TOPPING:

1. Combine the peanut butter, heavy whipping cream and erythritol in a small bowl and mix well.
2. Spoon into a plastic baggie and snip the tip off one corner.
3. Squeeze lines of the peanut butter mixture onto the top of the pie.
4. Heat the chocolate in a microwave-safe bowl until melted.
5. Transfer the chocolate into a plastic baggie and snip the tip-off of one corner.
6. Drizzle the melted chocolate over the top of the pie.
7. 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.

NUTRITION

• Serving Size: 1/12th pie
• Calories: 496
• Fat: 48g
• Carbohydrates: 9g
• Fiber: 4g
• Protein: 10g

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