Keto No-Bake Peanut Butter Chocolate Pie

Yields: 1, 9″ pie (see macros below)

Ingredients

For Chocolate Crust:
1 cup SunFlour®
¼ cup cocoa powder
¼ cup of your favorite sweetener
¼ cup coconut oil
1 Tbsp water

For Peanut Butter Filling:
¾ cup creamy peanut butter, no sugar added (can sub with sunflower seed butter)
7 oz. vegan cream cheese (we like Violife; you can also use regular cream cheese)
1 cup coconut cream
½ cup of your favorite sweetener
¼ tsp vanilla extract

For Chocolate Drizzle:
¼ cup zero sugar chocolate chips
1 Tbsp coconut oil

Directions for Chocolate Crust
1. Mix crust ingredients and bring together to form a ball.
2. Press out into a greased pie dish to form the pie shell.
3. Freeze.

Directions for Peanut Butter Filling
1. Using mixer to beat together the peanut butter, cream cheese and coconut cream until it resembles a mousse consistency.
2. Add vanilla and sweetener and mix until smooth.
3. Fill pie shell and freeze 4 hours.

Directions for Chocolate Drizzle
1. Combine ingredients and melt in microwave.
2. Drizzle over pie once it’s frozen.
3. Let the pie thaw in the refrigerator for a few hours before slicing if you want more of a traditional creamy pie vs. ice cream texture.

Macros

1 Serving = 1/12th of pie

Net Carbs = 6g (Carbs = 9g – Fiber = 3g)

Fat 25

Protein 7

Calories 290

Download or print Keto No-bake Peanut Butter Chocolate Pie recipe here:

You might also like to try our Keto Coconut Custard Pie!