Keto Peanut Butter Pie
Keto peanut butter pie is sweet, creamy, and decadent, and the best part is that it’s a no-bake recipe (except for the chocolate cookie crust)! The pie tastes like it would be loaded with carbs and sugar, but it’s not. There are only 5g net carbs per slice of keto pie.
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Chocolate Pie Crust Ingredients
Sugar Free Peanut Butter Filling Ingredients
Keto Whipped Cream Ingredients
Keto Peanut Butter Pie Directions
Preheat the oven & prepare pie plate
Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside.
Make chocolate pie crust dough
In a food processor, add almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt. Give a few pulse to combine then add cubed butter and vanilla extract. Pulse until coarse crumbles form.
Press crust into pie plate
Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
Bake pie crust
Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
Cream peanut butter with sweetener
In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
Make whipped cream
In a separate medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold half of the whipped cream into the peanut butter until combined. This will help loosen up the peanut butter mixture. Gently fold in remaining whipped cream. Try to keep the mixture airy when folding lightly.
Spread peanut butter mixture on top of the cooled pie crust.
Make whipped topping
In a large bowl, add 1 cup heavy cream. Beat with an electric mixer until mixture starts to thicken. Add in powdered sweetener and vanilla. Continue beating until stiff peaks form.
Add whipped topping on top of the peanut butter layer. Spread evenly. Refrigerate pie for 2 hours to set. Top with crushed peanuts and melted chocolate if desired.