Keto Irresistible Mini Chocolate Peanut Butter Pies

Name: Keto Irresistible Mini Chocolate Peanut Butter Pies
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup almond flour; 2 tbsp cocoa powder (unsweetened); 2 tbsp powdered erythritol (or your preferred keto-friendly sweetener); ¼ cup melted butter (unsalted); ½ tsp vanilla extract; ½ cup natural peanut butter (sugar-free, creamy); 4 oz cream cheese (softened); ¼ cup powdered erythritol; ½ tsp vanilla extract; ¼ cup heavy whipping cream; ½ cup sugar-free chocolate chips; 2 tbsp heavy cream; ½ tsp coconut oil (optional for extra smoothness)

Introduction

If you’re a fan of the classic chocolate and peanut butter combo but want to keep it low-carb, these Keto Irresistible Mini Chocolate Peanut Butter Pies are perfect for you! Rich, creamy, and packed with flavor, they make a fantastic no-bake dessert that is both sugar-free and keto-friendly. These individual-sized treats are easy to make, requiring only a few ingredients. Whether you’re hosting a gathering or just craving a sweet, satisfying dessert, these mini pies will become your new go-to recipe.

Ingredients

For the Crust:

1 cup almond flour
2 tbsp cocoa powder (unsweetened)

2 tbsp powdered erythritol (or your preferred keto-friendly sweetener)
¼ cup melted butter (unsalted)
½ tsp vanilla extract

For the Peanut Butter Filling:

½ cup natural peanut butter (sugar-free, creamy)
4 oz cream cheese (softened)
¼ cup powdered erythritol

½ tsp vanilla extract
¼ cup heavy whipping cream

For the Chocolate Topping:

½ cup sugar-free chocolate chips

2 tbsp heavy cream
½ tsp coconut oil (optional for extra smoothness)

Preparation

Step 1: Prepare the Crust

In a mixing bowl, combine almond flour, cocoa powder, and powdered erythritol.

Add the melted butter and vanilla extract. Mix until the texture resembles damp sand.
Divide the mixture evenly into silicone muffin cups or mini tart molds. Press firmly into the bottom and slightly up the sides.
Place in the refrigerator for at least 15 minutes to set.

Step 2: Make the Peanut Butter Filling

In a large bowl, beat the softened cream cheese until smooth.
Add peanut butter, powdered erythritol, and vanilla extract. Mix until well combined.
Gradually add the heavy whipping cream and beat until fluffy.

Spoon the filling into the prepared crusts, smoothing the tops.
Place the pies back in the refrigerator while preparing the chocolate topping.

Step 3: Prepare the Chocolate Topping

In a microwave-safe bowl, melt the sugar-free chocolate chips with heavy cream in 30-second intervals, stirring in between until smooth.

Add coconut oil if using, to create a glossy finish.
Pour a thin layer of chocolate over each pie, spreading it evenly.

Step 4: Chill the Pies

Refrigerate the pies for at least 1 hour, or until fully set.

For a firmer texture, you can freeze them for 20-30 minutes before serving.

Step 5: Serve and Enjoy!

Once set, remove the mini pies from their molds.
Garnish with a sprinkle of crushed peanuts, a drizzle of melted peanut butter, or a pinch of sea salt.

Serve chilled and enjoy!

Variations

Nut-Free Option: Use sunflower seed butter or tahini instead of peanut butter.
Dairy-Free: Swap cream cheese for coconut cream and use dairy-free chocolate.

Extra Crunch: Add chopped nuts or sugar-free crushed cookies to the crust for more texture.
Chocolate Swirl: Mix melted chocolate into the peanut butter filling for a marbled effect.

Cooking Notes

Use high-quality, sugar-free peanut butter without added sugars or oils.

Let the pies sit at room temperature for 5 minutes before serving for a creamier texture.
If using silicone molds, slightly flex them to pop the pies out easily.

Serving Suggestions

Pair with keto whipped cream and a sprinkle of cocoa powder.

Serve with a hot cup of keto coffee or sugar-free hot chocolate for an indulgent dessert experience.
Enjoy as a frozen treat by storing in the freezer and letting thaw for 10 minutes before eating.

Tips

Best Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Sweetener Substitute: You can use monk fruit sweetener or stevia instead of erythritol.
Portion Control: Use mini cupcake liners to create bite-sized treats for easy snacking.
Extra Firmness: If you prefer a firmer peanut butter filling, reduce the amount of heavy cream.

Prep Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 1 hour 20 minutes (including chilling time)

Nutritional Information (Per Mini Pie)

Calories: 210
Protein: 5g
Fat: 18g

Sodium: 70mg
Net Carbs: 3g

FAQs

Q1: Can I use coconut flour instead of almond flour?

Yes, but since coconut flour is more absorbent, use ¼ cup instead of 1 cup almond flour and add an extra 1 tbsp butter.

Q2: What’s the best peanut butter to use for keto?

Look for a natural, sugar-free peanut butter with no added hydrogenated oils or sugars. Brands like Smucker’s Natural or 365 by Whole Foods work well.

Q3: How can I make this recipe nut-free?

Swap almond flour for sunflower seed flour and use sunflower seed butter instead of peanut butter.

Q4: Can I make this ahead of time?

Absolutely! These pies store well in the fridge for up to 5 days or the freezer for 3 months.

Q5: Can I use dark chocolate instead of sugar-free chocolate chips?

Yes, just make sure it’s 85% cocoa or higher to keep it keto-friendly.

Conclusion

These Keto Irresistible Mini Chocolate Peanut Butter Pies are the perfect balance of rich, creamy, and chocolatey goodness—all while staying low-carb and sugar-free. Whether you need a quick dessert or a make-ahead keto treat, these mini pies will satisfy your cravings without guilt. Try them today and enjoy the ultimate keto-friendly chocolate peanut butter experience! 🍫🥜