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Peanut Butter Pie Recipe

This peanut butter pie recipe boasts a chocolate cookie crust and a rich fudge topping. This recipe can be part of a low-carb, keto, diabetic, gluten-free, grain-free or Banting diet. Peanut Butter Pie Recipe – You must try this recipes.

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Prep Time 26 minutes
Cook Time 12 minutes
Total Time 5 hours 38 minutes
Servings 12


For the crust:

  • 3/4 cup super fine almond flour
  • 3 tablespoons granulated stevia/erythritol blend (Pyure)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup butter chilled and cut into large chunks

For the filling:

  • 1/2 cup granulated stevia/erythritol blend (Pyure) (or you could substitute 1 cup of powdered Swerve)
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese room temperature
  • 3/4 cup creamy peanut butter (sugar-free and the kind that doesn’t separate)
  • 1/2 cup heavy whipping cream

For the topping:

  • 1/2 cup heavy whipping cream
  • 6 ounces stevia-sweetened dark chocolate finely chopped


For the crust:

  1. Preheat oven to 375º Fahrenheit. Line a 9″ springform pan with parchment.
  2. Place almond flour, granulated stevia/erythritol blend, cocoa powder, baking soda, and sea salt in a food processor. Pulse to blend. Add the vanilla extract and butter to the food processor. Pulse until the mixture comes together to form a dough.Transfer dough to the prepared springform pan. Using a buttered spoon (or your fingers) spread the dough to cover the bottom of the pan.
  3. Using a fork, poke some holes in the crust to allow air to escape. Bake in the preheated oven for 10-12 minutes, or until set. (The top will not spring back when touched) Cool in the pan.

For the filling:

  1. (Skip this step if using powdered Swerve) Place granulated stevia/erythritol blend in a clean, dry food processor. Cover with a dish towel to prevent powder from escaping. Process until sweetener has a powdery consistency, like powdered sugar. Transfer to a large mixing bowl.
  2. Add the 2 tablespoons of heavy whipping cream and the vanilla extract to the large mixing bowl. Blend together with the sweetener using a hand mixer. Add the cream cheese and the peanut butter. Mix on low speed until blended, then beat the mixture on high speed until fluffy.
  3. In a separate, medium mixing bowl, beat 1/2 cup of heavy whipping cream until stiff peaks form. Fold 1/3 of the whipped cream into the peanut butter mixture to lighten.
  4. Gently fold the remaining 2/3rds of the heavy cream into the peanut butter mixture. Transfer to the springform pan and spread to evenly cover the crust. Refrigerate for about 3 hours before continuing.

For the topping:

  1. In a small, heavy saucepan, bring heavy whipping cream to a simmer. Add the chocolate and stir until smooth. Cool to lukewarm. Spread topping over the pie and refrigerate until firm, about 3 hours.
  2. To serve, remove the sides of the springform pan, transfer to a serving plate, and cut into wedges.

Recipe Notes

Serving size: 1/12th of the pie

Per serving:

Calories: 302

Fat (g): 29

Carbs (g): 10

Fiber (g): 6

Protein (g): 5

Net carbs (g): 4

Recipe By Annissa Slusher

Photo Credit By Shutterstock

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Peanut Butter Pie Recipe

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