Peanut Butter Pie

I made the most delicious Keto Peanut Butter Pie the other day! My little boy loves peanut butter balls and he made a YouTube video of making them (click HERE to watch my Keto Kid).  I decided to make his favorite keto treat into a lovely keto pie! I used my keto pie crust recipe, Micah’s peanut butter ball recipe for a filling and top it with a chocolate coating.

In this keto peanut butter pie, I used mascarpone cheese in the filling because it is less tangy, but if all you have is cream cheese, that will work. I also garnished it with beautiful puffs of cream from my whipped cream canister which is one of my favorite keto gadgets. I am a minimalist and do not like a lot of gadgets; however, THIS whipped cream dispenser is always in my fridge for an easy garnish to fancy up any keto dessert. I just put heavy cream into THIS canister, (I have a professional dispenser because I use it so much, but THIS dispenser is a good one too and much cheaper) add a few tablespoons of Swerve confectioners (or stevia glycerite: non-bitter form of stevia), seal it and shake it up. Tada! Even though I am not an artist, this pie looks lovely!

Peanut Butter Pie

Maria Emmerich

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert, Vegetarian

Cuisine American

Servings 12 servings

Calories 434

Ingredients

  

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CRUST:

• ▢ 3/4 cup almond flour
• ▢ 1/4 cup coconut flour
• ▢ 1/2 cup salted butter
• ▢ 1/2 cup Natural Sweetener
• ▢ 1 teaspoon stevia glycerite
• ▢ 1/4 teaspoon Redmond Real salt

FILLING:

• ▢ 1 cup whipping cream
• ▢ 1/3 cup Natural Sweetener
• ▢ 1 cup mascarpone cheese or cream cheese, softened
• ▢ 1 cup natural creamy peanut butter

CHOCOLATE GANACHE:

• ▢ 1/4 cup whipping cream
• ▢ 2 tablespoons Natural Sweetener
• ▢ 1 ounce unsweetened baking chocolate finely chopped
• ▢ 1/2 teaspoon vanilla extract
• ▢ Pinch Redmond Real salt

OPTIONAL GARNISH:

• ▢ Whipped Cream Click HERE
• ▢ unsweetened cocoa powder sweetened with Natural sweetener of choice

Instructions

 

• Preheat oven to 350 degrees F. Grease a 9 inch pie pan. Place melted butter, almond flour, coconut flour, Natural Sweetener, stevia and salt in a large bowl. Stir with a hand mixer to combine well. Use your fingers to press mixture into the bottom of the pie pan. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
• Place the whipping cream into a chilled bowl and use a hand mixer to whip until stiff peaks form. Add the Natural Sweetener, softened mascarpone cheese and peanut butter. Use a hand mixer to combine well. Pour mixture into pre-baked shell. Set in fridge to cool and set up.
• To make the chocolate ganache: Place the cream and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, vanilla and salt. Stir with a whisk, then allow to sit for 3 minutes. Stir again until completely smooth. Place over cooled peanut butter pie and set in the fridge for 20 minutes to set. Garnish with whipped cream and a sprinkle of sweetened cocoa powder.
• Store in airtight container for up to 5 days.

Nutrition

Calories: 434 | Fat: 41g | Protein: 9g | Carbohydrates: 8g | Fiber: 3g | P:E Ratio: 0.2

TESTIMONY OF THE DAY