Peanut butter cream pie – keto recipe

 Ingredients

Ingredients for crust

  • Blanched almond meal 1 cup/95 g/3.4 oz
  • Unsweetened cocoa powder 1 TBS/5 g/0.17 oz
  • Low carb sweetener (erythritol) 5 TBS
  • Pinch of salt
  • Melted butter 80 g/2.8 oz
  • Ingredients for peanut butter filling
  • Smooth unsweetened peanut butter 1/2 cup/110 g/3.9 oz
  • Mascarpone cheese 1 cup/250 g/8.8 oz
  • Low carb sweetener (erythritol) 5 TBS
  • Heavy whipping cream 1 cup/200 ml
  • Vanilla extract 1 tsp
  • Ingredients for chocolate ganache
  • Heavy whipping cream 1 cup/200 ml
  • Dark chocolate chopped 80 g/2.8 oz
  • Low carb sweetener erythritol 1 TBS (optional)
Peanut butter cream pie – keto recipe


Instructions

CRUST

  • Prepare deep 17 cm/7 inch cake tin or a deep pie tin layered with a parchment paper. This pie or cake is high.
  • Mix together blanched almond meal, cocoa powder, low carb sweetener of your choice and pinch of salt.
  • Add melted butter and mix until you get the dough.
  • Press the dough in a pie tin or cake tin layered with a parchment paper.
  • Bake in a preheated oven for 5 - 10 minutes on 180 C/350 F (it depends on your oven, maybe you will need few minutes more).
  • Leave crust to cool for at least 15 minutes before pouring the peanut butter cream.

PEANUT BUTTER CREAM

  • Mix together peanut butter, heavy whipping cream, sweetener, mascarpone cheese and vanilla extract until nice and smooth cream combined.
  • Mixture should be smooth and creamy.
  • You can whisk it or mix with electric mixer. Don't over mix it.
  • When nice and smooth cream combined pour it on a chocolate crust

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