Low Carb Chocolate Peanut Butter Freezer Pie
Sometimes, at the end of a long day, I need something rich and decadent. I also usually want chocolate- nothing cheers me up quite like chocolate! Lately, this keto peanut butter pie has become my go to comfort dessert as it is incredibly rich, super chocolatey yet keto friendly- it checks all my boxes! The best part is that it is super easy to make. I have been making a pie almost every weekend and then enjoying it all week long- my nighttime, guilty pleasure! Maybe you’re interested in starting the same nightly routine? Let me tell you a little more about this pie…
The chocolate crust for this pie is reminiscent of a graham cracker crust (but of course without all the carbs!). Making it is as simple as mixing everything together in one big bowl. To make sure that the mix is evenly blended, I usually combine the almond flour, cocoa powder and erythritol first, mixing the dry ingredients well. Then I stream in the melted butter and quickly blend everything with my hands. Once my hands are already covered in chocolate goodness, I pour the mix into the pie crust and pat it by hand into the pan. By using your hands, you can really feel the thickness of the crust and make sure it is evenly spread across the bottom and up the sides of the crust.
The crust is then baked for a few minutes too help it set up nicely. However, you can easily skip the oven and place the crust in the freezer to set. This will make for a more crumbly crust but it also makes this recipe a no-bake peanut butter pie which is definitely something many people love. So skip the oven (especially is you are baking on a hot summer day!) and place the crust in the freezer while you make the pie filling!
To make the rich, incredibly flavorful pie filling, you essentially need to follow two steps. First, cream the cream cheese, peanut butter, powdered erythritol, vanilla and salt together until they are fluffy. Then, in a separate bowl, whip the heavy cream until stiff and fold it gently into the peanut butter mix. Filling done! Scoop the peanut buttery goodness into the pre-made crust, freeze the pie and then slice and eat. Pretty simple, right?
When I am planning to enjoy the peanut butter pie as my personal nightly dessert, I keep it simple and skip the fancy garnishes. However, when I make this pie to bring to a summer BBQ, I make it look amazing by melting some Lily’s dark chocolate chips and drizzling the melted chocolate over the top of the pie. Then I sprinkle the top of the pie with some toasted peanuts and it is ready to go! Those two easy garnishes make the pie look like it came straight from a bakery- no one will know that it only took a few minutes to put together.
Whether you plan to make this pie for yourself or to share with a group, it is sure to be a winner. Rich and creamy, sweet and chocolate laden, it is one of the best keto desserts I have ever tried! We hope you enjoy it (post some pictures of your pies in the comments below!).
| Servings: servings |
- 7 tbsp butter, melted
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup So Nourished granulated erythritol
- 1 cup creamy peanut butter, unsweetened
- 4 oz cream cheese
- 1/2 cup So Nourished powdered erythritol
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/4 cup heavy cream
- Start by making the chocolate pie crust. In a large bowl, combine all the ingredients for the pie crust and mix until fully combined. Pour the mixture into a 9” pie pan and press the crust into the bottom of the pan and up the sides of the pan.
- Bake the crust in a 350 degree oven for 10 minutes then remove from the oven and set aside to cool.
- In a large bowl or the bowl of a stand mixer, beat the peanut butter, cream cheese and powdered erythritol until light and fluffy. Add the vanilla extract and salt and mix.
- In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the heavy cream mixture into the peanut butter mix.
- Pour the peanut butter filling into the cooled pie crust and then place in the freezer to set. Freeze for at least an hour then drizzle with some extra dark chocolate, sprinkle with some peanuts and slice and serve!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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We believe that the key to success is simplicity and satisfaction with your diet. That's why you'll love Dessert in Five - 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
