Keto Peanut Butter Pie
This no-bake peanut butter pie makes the perfect dessert for a summer BBQ, just be sure to give yourself enough time to prep ahead.
- Total Time: (plus freezing time): 1 hour 45 minutes
- Yield: 12 pieces 1x
Scale
Ingredients
Crust
- 3 packages Perfect Keto Peanut Butter Cookies
- ¼ cup + 2 tablespoons butter, cut into squares
Filling
- 1 cup keto-friendly peanut butter
- 4 ounces cream cheese, softened
- 2 teaspoons non-alcoholic vanilla extract
- One, 13.5 ounce can coconut cream (only the thick cream, not the water at the bottom)
Instructions
- Add the cookies to a food processor, and process until crumbly, then add the butter and process until dough forms.
- Form the dough into a ball and refrigerate for 10 minutes.
- While dough is in the refrigerator, add the filling ingredients, except the coconut cream, to a high-speed blender, blending on high until well-combined. You can use a hand mixer or a kitchen aid, too, if you want.
- Slowly add the coconut cream until the mixture is nice and smooth.
- Remove the dough and press into a pie dish, pour in the peanut buttercream, cover, and freeze for 1.5 hours, or until ready to serve.
- Allow your pie to sit at room temperature for 5 minutes before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 259.5
- Fat: 23.5g
- Carbohydrates: 7g (Net: 5g)
- Fiber: 2g
- Protein: 8.75g
Find it online: https://perfectketo.com/keto-peanut-butter-pie/