Best Keto Peanut Butter Pie
This low carb dessert with an almond flour crust is creamy and decadent that you'd never know it's low-carb and gluten-free! Plus, it only takes 15 minutes to make!
Dessert, low carb
heavy whipping cream
smooth peanut butter
For the Crust:
chilled and diced
Preheat oven to 350.
Mix the crust by stirring the flour and salt together. Cut in the butter chunks until it’s small and crumbly. Add cold water, a bit at a time, until the dough comes together.
Bake for 10 minutes, until golden brown. Allow to cool completely.
Using a stand mixer bowl, add cream cheese, whipped cream, and powdered erythritol. Beat for 3-5 minutes until fluffy. Stir in peanut butter and blend well.
Spread mixture into cooled pie crust and refrigerate 3-4 hours before serving, overnight is best.
It's best to let it chill or freeze for 4 hours. If you freeze it, remove from the freezer 20-30 minutes before you plan to serve for a creamier finish.