THIS KETO PEANUT BUTTER PIE IS AAAMMMAZING!! IT’S HARD TO TELL THAT THIS IS ACTUALLY SUGAR-FREE.
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With every bite of this keto peanut butter pie, it confirmed that this is the best pie have had in my life. And I’m not a huge peanut butter fan either! But these layers of chocolate pie crust, creamy peanut butter filling and fluffy whipped cream topping come together to produce a dreamy flavor. It’s salty, sweet, peanut buttery, chocolaty, creamy and it’s all LOW CARB!!!!
In fact, this keto peanut butter pie recipe is lower in carbs than the top recipes on Google! They all have about 6 grams – some even as high as 7-8 grams but this one is only 5 g net carbs per serving! And that’s including the whipped cream.
If you are looking for a low carb pie recipe that everyone will enjoy, then you found your pie with this chocolate peanut butter pie!
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✅ KETO PEANUT BUTTER PIE RECIPE:
⬇️ PRODUCTS MENTIONED ⬇️
Unsweetened Cocoa Powder:
Powdered Sugar Free Sweetener:
No Sugar Peanut Butter:
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⏩⏩JUMP TO ⏩⏩
01:17 Make Keto Chocolate Pie Crust
01:40 Cacao Bliss Sponsor
02:07 Finish Pie Crust
03:00 Keto Peanut Butter Filling
04:49 Keto Whipped Cream
06:17 Taste Test
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KETO PEANUT BUTTER PIE RECIPE
Chocolate Pie Crust
1 1/4 cups almond flour
3 tablespoons coconut flour
1/4 cup Cacao Bliss or 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
4 tablespoons butter, cubed & chilled
1 teaspoon vanilla extract
Peanut Butter Filling
2/3 cup powdered sugar-free sweetener
3/4 cup no sugar creamy peanut butter
6 oz cream cheese, softened
3/4 cup heavy whipping cream
1 cup heavy whipping cream
2 tablespoons powdered sugar-free sweetener
1 teaspoon vanilla extract
1️⃣ 01:17 – Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside. 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.
2️⃣ 02:48 – Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly. Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
3️⃣ 03:00 – In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
4️⃣ 03:42 – 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.
5️⃣ 04:25 – Spread peanut butter mixture on top of the cooled pie crust.
6️⃣ 04:49 – 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.
7️⃣ 05:29 – 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.
MACROS (per slice)
Fat: 37.3 g
Total Carbs: 8.8 g
Net Carbs: 5 g
Protein: 8.5 g
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Music is from Epidemic Sound
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