This recipe is designed to teach everyone how to make keto no bake chocolate peanut butter pie
Course Dessert
Prep Time 5 minutesminutes
Cook Time 0 minutesminutes
Servings 12servings
Calories 361kcal
Ingredients
No Bake Crust
149gramscoconut flour (1 1/3 cups)
20gramscocoa powder (1/4 cup)
67gramsgranulated sweetener (1/3 cup)
1/4tspsalt
1tspvanilla extract
1/2cupbutter, melted and cooled
Filling
1/2cupbutter, softened and room temperature
384gramscreamy peanut butter (1 1/2 cups)for nut free: seed butter or cookie butter can be substituted for peanut butter
1tspvanilla extract
125gramspowdered sweetener (1 cup)
Chocolate Layer
120mlheavy whipping cream (1/2 cup)
6ozketo milk chocolate chips (1 cup)
32gramscreamy peanut butter (32 grams)for nut free: seed butter or cookie butter can be substituted
Instructions
Lightly spray the bottom and sides of a 9-inch round pie pan. Set aside. In a Sift all the crust dry ingredients into a large mixing bowl until there are no lumps. Add the vanilla and melted butter. Stir until all the dry ingredients are moist. If needed use fingers to massage the dry and wet ingredients together. Place the crust in the freezer for at least 10 minutes before filling it.
Filling
Place the softened butter, peanut butter and vanilla into a large mixer bowl. Beat on medium low for 1 minute until smooth. Scrape down the sides of the bowl. Turn mixer onto low. gradually add the powdered sweetener. Once added increase speed to medium-low. Beat on medium-low 30 seconds or until creamy. remove crust from the freezer. Spread mixture evenly throughout the pie crust. Place back into freezer while making the chocolate layer.
Chocolate layer
Place cream in a small saucepan over medium high heat and bring to a rolling simmer. Place the chocolate chips and peanut butter into a large heat safe bowl. Pour the simmering cream over the chips and peanut butter. Allow to sit 5 minutes or until the chips begin to melt. Whisk the mixture together until the chips are fully melted and the mixture is smooth. remove pie from freezer. Spread mixture evenly over the pie. Cover loosely with plastic wrap and refrigerate at least 1 hour or until firm before serving.
When ready to serve slice desired size slice and eat immediately. if top is too hard to cut allow to sit at room temperature about 3 to 5 minutes to soften slightly.
Notes
nutritional values vary depending on brands, which nut/seed butter was used and whether you used coconut milk or heavy whipping cream.