KETO PEANUT BUTTER PIE
KETO COOKIE CRUST – 1 3/4 cup Almond Flour – 5 Tbsp Cocoa Powder – 1 teaspoon Vanilla – 1/3 cup Erythritol – 1/4 cup Coconut Oil – 3 Tbsp Water KETO PEANUT BUTTER FILLING – 8 oz Cream Cheese – 3/4 cup Natural Peanut Butter – 1 tsp Vanilla – 1/3 cup Powdered Erythritol – 3/4 cup heavy Cream
Grease a 9-inch Pie Pan
Grease with Butter or Coconut Oil. Then Set Aside.
In a mixing bowl, add Almond flour, Unsweetened Cocoa Powder, Erythritol. Then stir in Coconut Oil, Water, and Vanilla It should get sticky!
Press the dough
Press the dough with your fingers. You need to cover the bottom and sides of the pan. Once done, set aside in the fridge!
Beat the filling ingredients
In a large mixing bowl, using an electric beater, beat soft cream cheese with peanut butter, vanilla extract, powdered sweetener, and heavy cream until thick and slightly fluffy.
Spread into the crust
Stop the beater. Take the Pie Crust out of the fridge. Spread the Peanut Butter filling into the pie crust. Chill for 1 to 2 hours.
You can also add chunks of Keto Peanut Butter Cups on top.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 15 Minutes Cool: 60 Minutes
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