Just because you’re on a keto diet doesn’t mean you can’t enjoy a good dessert! If you’re craving a peanut butter-and-chocolate treat but you don’t want those sugar spikes and crashes, try our easy no-bake and keto-friendly peanut butter silk pie. The slightly crispy and chewy chocolate crust combines with a smooth peanut-infused cream filling to create an intensely flavorful dessert.
The magic of the chocolate crust lies in the combination of fine almond flour and a generous amount of butter, which imparts a rich texture. Add in the cocoa powder and the allulose (or sweetener of your choice) and you’ve got an oreo-like crust that’s the perfect base for your silky filling.
Now, the filling. You’ll be able to trick family and friends into thinking this pie is the most indulgent dessert out there, but they’ll never guess that you actually didn’t add any sugar! Instead, softened cream cheese, heavy whipping cream, and creamy peanut butter are combined with a non-sugar sweetener to give that rich mouth-feel that peanut butter pie is known and loved for.
Don’t forget to generously drizzle dark chocolate over the top of the pie once it’s been refrigerated. Not only does it add an extra punch of chocolate goodness, but the hardened layer is deliciously crunchy for some textural contrast. Plus, who doesn’t love some extra chocolate on their dessert?
Yields 12 servings of Keto Peanut Butter Silk Pie
The Preparation
Crust:
- 1/3 cup butter, melted
- 1 3/4 cups almond flour
- 4 tablespoon cocoa powder
- 1/3 cup allulose, powdered
Filling:
- 8 ounce cream cheese cheese, softened
- 3/4 cup creamy peanut butter
- 1/2 cup allulose, powdered
- 2 cups heavy whipping cream, room temperature
- 2 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
Topping:
- 1 ounce dark chocolate, melted
The Execution
1. Gather and prep all ingredients. Make sure dairy is at room temperature as this ensures a smooth filling.
2. In a bowl, combine the dry ingredients for the crust. Then add in the melted butter and mix together using a fork until dough looks crumbly.
3. In a 9-inch pie pan, press the crust into the bottom of the plate, trying to keep the crust as even as possible. Set aside by placing in the refrigerator.
4. While crust is in the fridge, combine all of the ingredients for the filling in a separate bowl. Using an electric mixer, whisk together until smooth and creamy.
5. Pour the peanut butter filling over the chocolate crust and smooth the top using a spatula. Place back in the refrigerator for 2-3 hours or freeze for 30 minutes or until filling has firmed up.
6. For the topping, microwave dark chocolate until fully melted. Using a spoon, drizzle chocolate over the top of the pie. Cut into slices and serve. Enjoy!
This makes a total of 12 servings of Keto Peanut Butter Silk Pie. The serving comes out to be 458 calories, 43.1g fats, 6.8g net carbs, and 10.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.33 cup butter | 537 | 60.76 | 0.04 | 0 | 0.04 | 0.64 |
| 1.75 cup almond flour | 1135 | 98 | 43.12 | 25.48 | 17.64 | 41.16 |
| 4.00 tablespoon unsweetened cocoa powder | 82 | 2 | 12 | 4 | 8 | 4 |
| 0.33 cup allulose | 30 | 0 | 0 | 0 | 0 | 0 |
| 8.00 ounce cream cheese | 776 | 77.11 | 9.3 | 0 | 9.3 | 13.95 |
| 0.75 cup peanut butter | 1138 | 96.75 | 38.7 | 11.61 | 27.09 | 48.38 |
| 0.50 cup allulose | 45 | 0 | 0 | 0 | 0 | 0 |
| 2.00 cup heavy cream | 1618 | 171.36 | 12.85 | 0 | 12.85 | 13.33 |
| 2.00 teaspoon vanilla extract | 25 | 0.01 | 1.1 | 0 | 1.1 | 0.01 |
| 0.25 teaspoon xanthan gum | 4 | 0 | 0.92 | 0.92 | 0 | 0 |
| 1.00 ounce low-carb dark chocolate | 111 | 11.34 | 14.17 | 8.5 | 5.67 | 0 |
| Totals | 5501 | 517.3 | 132.2 | 50.5 | 81.7 | 121.5 |
| Per Serving (/12) | 458 | 43.1 | 11.0 | 4.2 | 6.8 | 10.1 |
This makes a total of 12 servings of Keto Peanut Butter Silk Pie. The serving comes out to be 458 calories, 43.1g fats, 6.8g net carbs, and 10.1g protein.
The Preparation
- Crust:
- 1/3 cup butter, melted
- 1 3/4 cups almond flour
- 4 tbsp cocoa powder
- 1/3 cup allulose, powdered
- Filling:
- 8 oz cream cheese cheese, softened
- 3/4 cup creamy peanut butter
- 1/2 cup allulose, powdered
- 2 cups heavy whipping cream, room temperature
- 2 tsp vanilla extract
- 1/4 tsp xanthan gum
- Topping:
- 1 oz dark chocolate, melted
The Execution
- Gather and prep all ingredients. Make sure dairy is at room temperature as this ensures a smooth filling.
- In a bowl, combine the dry ingredients for the crust. Then add in the melted butter and mix together using a fork until dough looks crumbly.
- In a 9-inch pie pan, press the crust into the bottom of the plate, trying to keep the crust as even as possible. Set aside by placing in the refrigerator.
- While crust is in the fridge, combine all of the ingredients for the filling in a separate bowl. Using an electric mixer, whisk together until smooth and creamy.
- Pour the peanut butter filling over the chocolate crust and smooth the top using a spatula. Place back in the refrigerator for 2-3 hours or freeze for 30 minutes or until filling has firmed up.
- For the topping, microwave dark chocolate until fully melted. Using a spoon, drizzle chocolate over the top of the pie. Cut into slices and serve. Enjoy!
