Peanut Butter Pie with Chocolate Crust Recipe
by Analiese Trimber
- Pie pan
- Hand mixer
- Rubber or offset spatula
- Plastic wrap or parchment paper
- 2 cups Almond flour
- 6 tbsp Cocoa powder
- 7 tbsp Powdered monkfruit sugar
- ¼ tsp Sea salt
- 6 tbsp Avocado oil
- 1 cup Peanut butter
- 8 oz Vegan cream cheese, softened
- 8 oz Coconut cream
- 1 tsp Vanilla extract
- ¼ cup Chopped peanuts (optional)
- ¼ cup Melted chocolate (optional)
- 1/2 tbsp Flaky sea salt (optional)
- 1In a bowl, whisk together almond flour, cocoa powder, 3 tbsp monkfruit powdered sugar, and sea salt.·Preheat oven to 350℉, and grease a pie pan.
- 2Add avocado oil, and stir again. Make sure the mixture clumps together.
- 3Press crust mixture evenly into pie pan. Bake for 10-15 minutes, or until crust is done.
- 4In a separate bowl, beat together peanut butter and softened vegan cream cheese.·Then add vanilla extract, ¼ cup monkfruit powdered sugar, and coconut cream, and mix again until smooth.
- 5Transfer batter to pie crust and spread evenly with a spatula. Place plastic wrap or parchment paper directly on filling, so it cools evenly. Let chill in the fridge for at least 4 hours or overnight to firm up.·Optional: Top with peanuts, more peanut butter, and a chocolate drizzle.
Your Go-To Pie for the Holiday Season
I can think of few things more satisfying than enjoying a decadent dessert while you’re on a restrictive diet. Whether you’re vegan, keto, or both, this peanut butter pie recipe is going to change your life! Based on a classic pie that’s traditionally served in an Oreo crust, we make our own low carb chocolate crust out of almond flour, cocoa powder, and monkfruit sugar!
Each peanut butter pie serves around 10 people, depending on the hunger level of your crew. With 483 calories, 6 grams net carbs, 43 grams of fat and 12 grams of protein per serving, this peanut butter pie is the true definition of decadence. Plus, it requires less than 10 ingredients, and just 30 minutes of active prep time.
This is the type of pie you can make just because, or for a special holiday or gathering. This keto-friendly peanut butter pie is actually perfect for hosting, because it can be made the day before! Plus, it is stored in the fridge – or freezer for longer shelf time – meaning you can really get your work done ahead of time!
To make this traditionally dairy-laden pie vegan, we swapped regular cream cheese for vegan cream cheese, and heavy whipping cream or Coolwhip for coconut cream! Making these swaps and using a keto-friendly sweetener like powdered monkfruit sugar also drastically decreases the amount of sugar typically found in this pie.
One important step when making this dessert is covering the filled pie with plastic wrap or parchment paper to prevent any air bubbles or films from forming. Once you transfer your peanut butter filling to the crust and make sure it’s evenly distributed, grab your parchment or wrap and put it directly onto the filling! Make sure it’s in direct contact with the filling, versus covering the whole pie pan.
The best part about making a yummy dessert like this keto-friendly peanut butter pie is pairing it with a delicious dinner! Consider our plant-based and keto-friendly meal plans that are tailored directly to your needs, or whip up a feast for the holidays! Pro tip: If you are on the paleo diet, try replacing peanut butter with almond butter!