Keto Peanut Butter Cream Pie
Ingredients:

For the Pie Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 2 tablespoons granulated erythritol or monk fruit sweetener
  • 1/4 teaspoon salt

For the Filling:

  • 1 cup creamy peanut butter (unsweetened)
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 2 cups heavy whipping cream
  • 2 large egg yolks, whisked
  • 1 cup unsweetened almond milk (or whole milk if not strict keto)
  • 2 tablespoons butter, unsalted
  • 1 teaspoon vanilla extract

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered erythritol or monk fruit sweetener
  • 1 teaspoon vanilla extract

Optional Garnish:

  • 2 tablespoons chopped peanuts (for garnish, if desired)

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • In a mixing bowl, combine almond flour, melted butter, erythritol, and salt. Mix until well combined.
    • Press the mixture into the bottom and up the sides of a 9-inch pie pan.
    • Bake the crust for 10-12 minutes, or until lightly golden brown. Allow to cool completely.
  2. Prepare the Filling:
    • In a saucepan over medium heat, whisk together the almond milk and erythritol until the sweetener is dissolved.
    • Slowly pour in a small amount of the hot liquid into the egg yolks while stirring constantly to temper them.
    • Gradually pour the egg mixture back into the saucepan, stirring continuously.
    • Continue to cook over medium heat until the mixture thickens to a pudding-like consistency.
    • Remove from heat and stir in the peanut butter, unsalted butter, and vanilla extract until smooth.
  3. Assemble the Pie:
    • Pour the peanut butter custard into the cooled pie crust and smooth the top with a spatula.
    • Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or until the filling is firm.
  4. Prepare the Whipped Cream Topping:
    • In a large bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form.
    • Add the powdered erythritol and vanilla extract, and continue whipping until stiff peaks form.
  5. Garnish and Serve:
    • Spread the whipped cream evenly over the chilled peanut butter filling.
    • If desired, sprinkle with chopped peanuts for added texture and flavor.
    • Slice and serve cold. Enjoy!

Nutritional Information (Approximate, Per Serving, Makes 8 Servings):

  • Calories: 295
  • Total Fat: 26g
  • Saturated Fat: 10g
  • Cholesterol: 73mg
  • Sodium: 98mg
  • Total Carbohydrates: 8g
    • Dietary Fiber: 2g
    • Net Carbohydrates: 6g
  • Sugars: 2g
  • Protein: 7g

Enjoy this keto-friendly peanut butter cream pie as a decadent dessert without the carbs!

Ingredients:

For the Pie Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 2 tablespoons granulated erythritol or monk fruit sweetener
  • 1/4 teaspoon salt

For the Filling:

  • 1 cup creamy peanut butter (unsweetened)
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 2 cups heavy whipping cream
  • 2 large egg yolks, whisked
  • 1 cup unsweetened almond milk (or whole milk if not strict keto)
  • 2 tablespoons butter, unsalted
  • 1 teaspoon vanilla extract

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered erythritol or monk fruit sweetener
  • 1 teaspoon vanilla extract

Optional Garnish:

  • 2 tablespoons chopped peanuts (for garnish, if desired)

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • In a mixing bowl, combine almond flour, melted butter, erythritol, and salt. Mix until well combined.
    • Press the mixture into the bottom and up the sides of a 9-inch pie pan.
    • Bake the crust for 10-12 minutes, or until lightly golden brown. Allow to cool completely.
  2. Prepare the Filling:
    • In a saucepan over medium heat, whisk together the almond milk and erythritol until the sweetener is dissolved.
    • Slowly pour in a small amount of the hot liquid into the egg yolks while stirring constantly to temper them.
    • Gradually pour the egg mixture back into the saucepan, stirring continuously.
    • Continue to cook over medium heat until the mixture thickens to a pudding-like consistency.
    • Remove from heat and stir in the peanut butter, unsalted butter, and vanilla extract until smooth.
  3. Assemble the Pie:
    • Pour the peanut butter custard into the cooled pie crust and smooth the top with a spatula.
    • Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or until the filling is firm.
  4. Prepare the Whipped Cream Topping:
    • In a large bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form.
    • Add the powdered erythritol and vanilla extract, and continue whipping until stiff peaks form.
  5. Garnish and Serve:
    • Spread the whipped cream evenly over the chilled peanut butter filling.
    • If desired, sprinkle with chopped peanuts for added texture and flavor.
    • Slice and serve cold. Enjoy!

Nutritional Information (Approximate, Per Serving, Makes 8 Servings):

  • Calories: 295
  • Total Fat: 26g
  • Saturated Fat: 10g
  • Cholesterol: 73mg
  • Sodium: 98mg
  • Total Carbohydrates: 8g
    • Dietary Fiber: 2g
    • Net Carbohydrates: 6g
  • Sugars: 2g
  • Protein: 7g

Enjoy this keto-friendly peanut butter cream pie as a decadent dessert without the carbs!