No Bake Peanut Butter Pie
This thing is a quick, rich, and ridiculously creamy chilled dessert. It screams peanut butter flavor and is the ultimate cheat for when you need dessert now.
COST Low (Super budget-friendly, about $8-$12)
Equipment
- 9-inch Pie Plate (or a fancy Springform Pan)
- Hand Mixer (or a Stand Mixer if you're feeling fancy)
- Spatula
Ingredients
Crust (The Chocolatey Foundation)
- 1 1/2 cups Almond Flour
- 1/4 cup Cocoa Powder Hello, chocolate!
- 4 tbsp Melted Butter
- 2 tbsp Keto Sweetener
Filling (The Main Event)
- 1 cup Cream Cheese Must be soft! Leave it out for an hour
- 1 cup Sugar-Free Peanut Butter The star of the show
- 1/2 cup Keto Powdered Sweetener Powdered is key for smoothness!
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream Which we're about to turn into whipped cream!
Instructions
- Crust Assembly: Mix those crust ingredients and mash them into the bottom and sides of your pie plate. Set it aside—done!
- PB Base: Grab a big bowl and beat the cream cheese, PB, powdered sweetener, and vanilla until everything is silky smooth.
- Whip It!: In a separate bowl, whip that heavy cream until you get stiff peaks. It should look like cloud fluff!
- Fold Gently: SUPER gently fold the cloud fluff into your peanut butter mix. Don't go crazy; you wanna keep that airy texture.
- Spread the Love: Spread the amazing filling over your crust.
- Chillin' Out: Pop it in the freezer for at least 2 hours or the fridge for 3 hours. Time to set!
Notes
Check the label! Use peanut butter that has no added sugar or vegetable oils. We want the good stuff for the cleanest keto result. And seriously, crush some peanuts on top for texture!
Nutrition Per Slice:
About 410 calories, 6g Net Carbs, 38g Fat, 10g Protein.