Hey everyone! I know it’s been a super hot minute.. And sometimes I feel like when I post a new recipe I always say that.. but that’s just the season of life I am currently in! 3 kids, homeschooling, one on the way.. it’s been a ride. I’ll always continue to show up for my following, though, no matter how long it’s been.
I was diagnosed with gestational diabetes about a month ago.. and although that’s not a very good thing, it surely is forcing me to think more outside of the box with low-carb foods… which means more recipes for you! Luckily, Keto Desserts are fairly easy to duplicate, so long as they contain lots of fat!
I posted a picture of this recipe when I first made it a few weeks ago on instagram and many of you were all about it, so as promised, here is the recipe! I have been making this dessert every few days for a few weeks now as this seems to be a prominent second-trimester craving of mine.
Alright, alright alright.. you know I hate to be the blog that blabs on about pretty much nothing before a recipe so you’re not stuck scrolling for an hour just to find it. Here ya go!
Keto Peanut Butter Pie
Equipment
- 9×9" circle pie plate
Ingredients
For the crust
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 2 tbsp lakanto powdered sweetener
- 3 tbsp melted butter salted and melted
For the filling
- 8 oz block cream cheese or vegan cream cheese full fat, softened
- 1 cup heavy whipping cream you can also use vegan whipped topping
- 2/3 cup lakanto powdered sweetener
- 2 teaspoons vanilla extract pure
- 1 cup organic, smooth peanut butter
- 4 pieces Lily's Peanut Butter Cups
For the ganache
- 2 tbsp heavy cream
- 1/2 cup Lily's Milk Chocolate Chips
Instructions
For the crust
- In a medium bowl, whisk together almond flour, cocoa powder, and powdered sweetener.
- Drizzle in butter and combine with a fork until the crust comes together in crumbles.
- Press dough into pie plate to form the crust. Refrigerate until other steps are complete.
For the filling
- With a stand mixer or electric whisk, whip heavy cream until stiff peaks form. Refrigerate in a medium bowl until the next step.
- In your stand mixer or bowl with electric whisk, whisk together softened cream cheese and beat until fluffy.
- Add powdered sweetener, then beat for an additional 20 seconds, scraping down sides as needed.
- Add in vanilla and peanut butter and beat until light and fluffy.
- Fold in already whipped cream from the fridge until well-combined.
- Pour filling into crust and refrigerate until next step.
For the ganache/topping
- Melt chocolate chips and heavy cream in a microwave-safe bowl in increments of 15 seconds, mixing each time you remove it.
- When ganache is melted, cool slightly for 5 minutes, then drizzle on top of pie.
- Cut up Lily's Peanut Butter Cups and top pie.
- Refrigerate pie for 3-4 hours and enjoy!
Nutrition
Delicious! The whole family loved it. Thank you!
This is a keto peanut butter pie. If that is what you were looking for, then this is it. It’s totally a KPBP
Amazing. Your recipes are always so good! I fed my grandma this recipe and it’s like she came back from the dead.
It was amazing
So glad you enjoyed!
Wonderful! Glad you loved it.
Omg!!! This was one of the best desserts I’ve ever had!! You would never know it’s keto!
So glad you loved it!!
Wow! Can’t get enough of this. Just tried it and love it!
So happy you tried, Anto!