Keto Peanut Butter and Chocolate Pie
ChefStephanie LodgeDifficultyAdvancedDid someone say Keto Peanut Butter and Chocolate Pie? We’ve paired up your two favorite flavors to create this deliciously satiating dish.
Serving Size 1 slice
Servings 12
Net Carbs
- Amount Per Serving
- Calories 394
- % Daily Value *
- Total Fat 38.3g59%
- Total Carbohydrate 8.7g3%
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a medium-sized mixing bowl, add the melted butter, almond flour, Monk Fruit and cocoa powder. Blend well until it becomes a dough-like consistency.
Transfer the dough to a 9 inch round pie dish.
Press the crust into the bottom and sides of the dish.
Bake for 10 minutes. Once it’s done, set aside to cool.
In a medium-sized mixing bowl, add the mascarpone and peanut butter and blend together.
Add the heavy whipping cream and sweetener and whip up (using a hand mixer) until stiff peaks form.
Fold the peanut butter and mascarpone cheese mixture into the whipped cream very gently.
Transfer the mix onto the cooled crust and smooth over with a spatula.
Place in the freezer to chill for 30 minutes.
Optional: To add a chocolate layer around the pie, melt the stevia-sweetened chocolate chips and coconut oil in a small bowl. Stir until well combine and then pour over the pie. Place in the fridge and allow to cool for an additional 30 minutes.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a medium-sized mixing bowl, add the melted butter, almond flour, Monk Fruit and cocoa powder. Blend well until it becomes a dough-like consistency.
Transfer the dough to a 9 inch round pie dish.
Press the crust into the bottom and sides of the dish.
Bake for 10 minutes. Once it’s done, set aside to cool.
In a medium-sized mixing bowl, add the mascarpone and peanut butter and blend together.
Add the heavy whipping cream and sweetener and whip up (using a hand mixer) until stiff peaks form.
Fold the peanut butter and mascarpone cheese mixture into the whipped cream very gently.
Transfer the mix onto the cooled crust and smooth over with a spatula.
Place in the freezer to chill for 30 minutes.
Optional: To add a chocolate layer around the pie, melt the stevia-sweetened chocolate chips and coconut oil in a small bowl. Stir until well combine and then pour over the pie. Place in the fridge and allow to cool for an additional 30 minutes.
