Pies Recipes

Gluten-Free Keto Peanut Butter Pie

This is so yummy but rich, so you may want to cut it into smaller pieces. This is a super easy no-bake recipe you can whip together quickly. You can make it clean Keto friendly by making the 1st crust listed below which does require baking and using whipping cream instead of CocoWhip. I figure a little bit of sugar from the CocoWhip won’t kill me as long as I can avoid the “Franken oils” I’m happy. Live a little and try this as a treat or when you have family or friends coming over whom are not Gluten-Free sugar-free or low carb. It’s so good they’ll love it and you can enjoy it too.


CRUST: 2 ways
(Gluten-Free/Sugar-free, Low carb)
1 cup almond flour
1/2 cup cocoa powder (Coco nib powder)
1/4 cup sweetener of choice
1/4 tsp salt
1/2 tsp instant coffee
1/4 cup melted butter (grass-fed)

25 whole Gluten-Free Chocolate sandwich cookies (I used Glutino will take 1 box plus a few extra)
5 tbsp. Butter, Melted

1 cup Creamy Peanut Butter (All natural no sugar added)
8 oz Softened Cream Cheese (Grass-fed can also us sheep or goat milk cream cheese)
1 cup Powdered erythritol
1 tub (9 Ounce) Coco Whip, Thawed (or use whipped cream for sugar-free low carb version)

Whipping cream (Sugar-Free, Low Carb Version)
1 & 1/2 cups Heavy whipping cream
1 tsp vanilla extract
4 tbsp Allulose

(Gluten-Free/Sugar-free, Low carb)
Put all the dry ingredients in a bowl and mix then add the melted butter. It should form a crumbly mixture that you can press into your pie pan. Bake at 375 degrees for 20 minutes. Let cool completely before placing the filling inside.
Place cookies in a food processor on low until they’re fine crumbs. Pour melted butter over the top and pulse to combine. Press into pie pan and place in refrigerator until set approximately 15-20 minutes.

In a large mixing bowl using a hand, mixer beat the peanut butter with the cream cheese until well combined. Add powdered sugar and mix until combined. The mixture may be crumbly just be patient it will come together in the next step. Add in the thawed Coco whip(or the heavy whipping cream already whipped if doing the low carb, sugar-free version) and beat mixture until smooth, scraping the sides periodically. Pour filling into crust, evening out the top with a spatula. Chill for at least 2 hours before serving.

Original of the video here

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