Description
These Keto Irresistible Mini Chocolate Peanut Butter Pies are a decadent, no-bake dessert featuring a creamy peanut butter filling, rich chocolate topping, and an almond flour crust. They’re low-carb, sugar-free, and perfect for keto-friendly indulgence.
Ingredients
1 cup almond flour
1/4 cup melted butter
2 tablespoons keto sweetener (erythritol or monk fruit)
8 oz cream cheese, softened
1/2 cup unsweetened natural peanut butter
1 teaspoon vanilla extract
1/4 cup powdered keto sweetener
1/4 cup heavy cream
1/2 cup sugar-free chocolate chips
1 tablespoon coconut oil or butter (for melting chocolate)
Instructions
- Mix almond flour, melted butter, and 2 tablespoons sweetener to form the crust mixture.
- Press crust into silicone muffin molds or cupcake liners and chill in the fridge.
- In a bowl, beat cream cheese, peanut butter, powdered sweetener, and vanilla until smooth.
- Add heavy cream and beat until light and fluffy.
- Spoon or pipe the filling into the prepared crusts.
- Melt chocolate chips with coconut oil or butter until smooth.
- Top each pie with a layer of melted chocolate.
- Refrigerate for 1–2 hours until set.
- Remove from molds and serve cold or at room temperature.
Notes
Swap peanut butter for almond or sunflower seed butter for variety.
Top with chopped peanuts or a sprinkle of sea salt for texture and flavor.
Add instant espresso to the chocolate layer for a mocha version.
Make crustless by layering in small jars or ramekins.
Let chocolate cool slightly before pouring to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 275
- Sugar: 1g
- Sodium: 115mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
