I love to make keto friendly desserts, and this keto peanut butter pie is one of my favorites. It’s a perfect blend of peanut butter and cream cheese.

Ingredients:

Pie:

1 1/2 cups heavy whipping cream

1/4 cup sugar substitute

8 oz. cream cheese – room temperature

1 cup creamy peanut butter (all-natural or sugar free)

1 cup sugar substitute

Crust:

1/2 cup almond pieces

1/4 cup almond flour

1/2 stick butter – melted

2 TBSP sugar substitute

Directions:

Pre-heat oven to 375 degrees

In a food processor, combine almond pieces, almond flour and sugar substitute until combined. Pour into a bowl and add the melted butter and mix well. Press mixture onto bottom and side of a 9-inch pie pan. Bake for 8-10 minutes until golden brown.

While the crust is baking, whip the heavy whipping cream and 1/4 sugar substitute until soft peaks form. Combine cream cheese, peanut butter and 1 cup sugar substitute and mix with mixer until smooth. Gently fold in whipped cream to peanut butter mixture until just combined. Pour into cooled crust.

Refrigerate until cold, serve and enjoy!