No-Bake Keto Peanut Butter Pie
A delightful no-bake dessert featuring a creamy peanut butter filling and an almond flour crust, perfect for keto lifestyles.
Ingredients
Crust Ingredients
- 1.5 cups almond flour dry texture, forms the base
- 0.33 cup unsalted butter, melted provides moisture and richness
- 2 tablespoons erythritol or other keto-friendly sweetener, adds sweetness
- 1 pinch salt enhances flavor
Filling Ingredients
- 8 ounces cream cheese, softened contributes creaminess and structure
- 1 cup creamy peanut butter natural, no sugar added; rich flavor and texture
- 0.5 cup heavy whipping cream adds fluffiness
- 0.5 cup powdered erythritol or other keto-friendly powdered sweetener, for smooth sweetness
- 1 teaspoon vanilla extract adds depth of flavor
- sugar-free chocolate chips optional, for added texture and flavor
- whipped cream optional, for serving
- chopped peanuts optional, for garnish and crunch
Instructions
Preparation of Crust
- In a mixing bowl, combine the almond flour, melted unsalted butter, erythritol, and a pinch of salt. Mix until all ingredients are well integrated and form a crumbly mixture.
- Press the mixture firmly into the bottom of a pie dish, ensuring an even layer. Set aside.
Preparation of Filling
- In another bowl, combine the softened cream cheese and creamy peanut butter. Blend them together until smooth and creamy.
- Add the heavy whipping cream and continue mixing until fluffy and light in appearance.
- Fold in the powdered erythritol and vanilla extract until evenly distributed.
Assembly
- Pour the filling into the crust, spreading it evenly across the surface.
- Tap the bottom of the pie dish on the counter to settle the filling and reduce air pockets.
Chilling
- Cover the pie and place it in the refrigerator. Allow it to chill for at least an hour to set properly.
Notes
For best results, allow cream cheese to soften fully at room temperature. Whip heavy cream separately for fluffier filling. Chill the pie longer for improved texture.