Keto Peanut Butter Chocolate Pie
2 cups of almond flour
1/4 cup of unsweetened cocoa powder
1/4 tsp of baking soda
1/4 tsp of Himalayan salt
1/4 cup of coconut oil, melted
3 tbsp of sugar free maple syrup
1/2 tsp of vanilla extract
Peanut Butter Filling:
1 cup of vegan cream cheese
1 cup of creamy all-natural peanut butter
1 cup of keto powdered sugar
9 oz of Truwhip Keto whipped topping
3-4 No sugar added peanut butter cups, chopped, or peanut butter cups of your choice
Warmed peanut butter, for drizzling
1/4 cup of nondairy dark chocolate chips, melted for drizzling
1 tbsp of coconut oil
Preheat the oven to 350F degrees. In a medium bowl, add almond flour, cocoa powder, baking soda and Himalayan salt. Whisk until combined. Stir in coconut oil (make sure it’s no longer hot), add sugar free maple syrup and vanilla extract until dry ingredients are moistened. Finish combining mixture by using your hands, and then make sure the coconut oil is evenly distributed.
Press the crust mixture evenly into a tart pan, starting with the sides and then the bottom. Bake for 13-15 minutes. Once it’s done, cool in the pan on a wire rack. Crust should be cool when ready to fill.
To make the filling, in a large bowl with a hand held mixer, beat the creamy peanut butter and vegan cream cheese until smooth. Then add the powdered sugar beat in. Add the Truwhip Keto whipped topping to the bowl and beat until combined and smooth. (Make sure to refrigerate before using).
Pour filling into chocolate pie crust and spread evenly with a spatula. You can also use a spoon too.
Chill for about 3 hours, or as needed. Chop the peanut butter cups into small pieces then add to the top of the pie, (optional). Drizzle warm peanut butter and warm chocolate to the top of the pie before slicing. (If you don’t want the pie to be as firm, you can refrigerate for hour. )
Serve and enjoy!
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