This Keto Peanut Butter Pie is INCREDIBLE! A sweet peanut butter filling is layered on top of a rich chocolate crust for a knock-your-socks-off no-bake keto dessert.
Add Swerve Confectioners, almond flour, and cocoa powder to a bowl. Mix thoroughly, then add melted butter. Mix again to form crust mixture.
Press the crust mixture into an 8” pie dish, evenly spreading it across the bottom and sides. Use a measuring cup or back of a spoon to firmly pack the crust. (If the crust is too crumbly to stick, you can add an additional 1 tbsp melted butter.)
Chill for one hour in the fridge.
Filling Instructions
Add heavy whipping cream to a mixing bowl and sprinkle with gelatin. Then whip using an electric or stand mixer until stiff peaks form. Place mixture in fridge for 10 minutes.
While the whipped cream is chilling, in another mixing bowl, beat cream cheese, Swerve Confectioners, and vanilla extract on high for 2-3 minutes. Add peanut butter and mix until combined.
Transfer the whipped cream into the peanut butter mixture and fold in until thoroughly combined.
Add the filling to the crust and evenly spread it across the bottom.
Chill in the fridge for 2-3 hours until filling has firmed up. For easiest cutting, freeze the pie, loosely covered in plastic wrap, for 30 minutes before cutting it into slices.
Garnish with whipped cream and/or peanuts and/or Reese's Zero Sugar Miniature Cups if desired.