Peanut butter and chocolate — does a more perfect flavor combination actually exist? Enjoy this little, rich, decadent, vegan pie with an almond flour crust, a peanut butter cheesecake-esque layer, and a chocolate layer on top… and just the right combination of macros for those on a low carb/keto diet. What more is there to say? It speaks for itself!
Vegan Keto Mini Peanut Butter Pie
Crust:
- 5 tbsp almond flour
- 1.5 tbsp coconut oil, melted
- dash of Swerve, erythritol, or your favorite sweetener
- dash of sea salt
Fillings:
- 1 tbsp coconut oil, melted
- 1 tbsp cacao or cocoa powder
- 1 tbsp vegan cream cheese
- 1 tbsp natural peanut butter
- 2 – 3 tsp Swerve, erythritol, or your favorite sweetener
Toppings:
- natural peanut butter (roughly .5 tbsp)
- Lily’s chocolate chips (roughly 1 tbsp)
Also required:
- 4″ tart dish with removable bottom
Preheat over to 350 degrees.
In a small bowl, mix together the crust ingredients until the dough is a uniform texture. Lightly grease the tart pan with coconut oil. Press the rest of the dough mixture into the tart pan, making sure the bottom and edges are sufficiently filled. Gently brush the excess crust off the top edges. Bake in the oven for about 10 minutes. Let it cool in either the fridge or even the freezer while you prepare the next step.
Mix the peanut butter, vegan cream cheese, and some sweetener (to taste) together in a small bowl. If you’re using natural peanut butter, scoop some of the thicker peanut butter to use for this step, and don’t stir the jar too much, as the more oily peanut butter will be best for drizzling on top. When the crust is ready, pour this layer into the tart and smooth it out.
In another clean small bowl, mix the melted coconut oil, cacao or cocoa, and remaining sweetener together. Pour this on top of the peanut butter cheesecake layer. Carefully place it onto a level surface in the fridge and let it sit until it firm (1 hour+).
When it’s ready, take out your tart. Use the pointy tip of a knife or a fork to drizzle peanut butter on top of the tart. If your peanut butter is too thick, try heating it or adding a little bit of liquid oil or buttery spread. Sprinkle with Lily’s chocolate chips. Put it back in the fridge until it’s ready to serve.
Pop the tart out of the pan and serve cold. Top with whipped cream if you’re feeling indulgent.
Makes 2 servings.
Nutritional Info (per half)
Calories: 298
Total fat: 30 g
Total carbs: 7 g
Fiber: 4 g
Sugar: 1 g
Net carbs: 3 g
Protein: 5 g
Barefoot Low Carb 