Keto Peanut Butter Pie Food
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.
Provided by Annie Lampella
Categories Dessert
Yield 12
Number Of Ingredients 15
Steps:
- 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.
- 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.
- In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
- 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.
- 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.
Nutrition Facts : Calories 399 calories, Carbohydrate 5 carbs, Protein 8.5 grams of protein, Fat 37.3 grams fat
KETO PEANUT BUTTER CUPS
An easy-to-prepare, delicious, highly satisfying fat bomb, which comes close to the peanut butter cups we all know and love!
Provided by SarahDash
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 35m
Yield 30
Number Of Ingredients 9
Steps:
- Combine butter and coconut oil in a saucepan over low heat and melt completely, 4 to 5 minutes. Stir in peanut butter. Heat, stirring continuously, until fully combined with the fat. Combine erythritol confectioners' sugar, cocoa powder, and pink salt in a bowl. Stir into peanut butter mixture until well combined, 2 to 3 minutes. Mix in heavy cream and vanilla extract until well combined.
- Stir in chocolate chips. Continue stirring until chocolate chips are completely melted, 3 to 5 minutes. Remove from heat.
- Line a cupcake tin with silicone baking cups. Spoon peanut butter mixture into baking cups, about 1 1/2 to 2 tablespoons per cup. Freeze until solid, 15 to 20 minutes. Remove from silicone cups and store in a tightly sealed container in the fridge.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 3.9 g, Cholesterol 14.2 mg, Fat 9.2 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 100.6 mg, Sugar 0.5 g
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