No Cook Keto Chocolate Peanut Butter Pie #lowcarb #keto

No Cook Keto Chocolate Peanut Butter Pie #lowcarb #keto

This no cook keto sweet is delightful, and it effectively fits into a low carb/high fat way of life! This yummy pie utilizes erythritol to improve it. I find that sporadically utilizing zero carb or naturals sugars in a treat or pastry can work for a great many people.

In the event that the sugar doesn't have calories or carbs, for what reason don't I simply make desserts consistently? Great question! This is on the grounds that I would prefer not to set myself, or my family up for sugar desires. The less desserts I eat, the less I hunger for them. I like to locate a decent parity, and for me, I truly appreciate a sweet treat every now and then. At the point when I do, Keto Chocolate Nutty spread Pie is a marvelous decision!

This recipe calls for both granulated and confectioners sugars. The granulated is for the outside layer, and the confectioner's sugar is for the filling and fixing. The confectioner's sugar makes for a smooth and rich surface. Granulated just won't work for the filling—it won't be as thick or smooth.

Also try our recipe Chewy Keto Chocolate-Chip Cookies

No Cook Keto Chocolate Peanut Butter Pie #lowcarb #keto #desserts #pie #nobake

Rich and velvety no cook keto chocolate nutty spread pie! It's also gluten and grain free! Simple keto dessert!

  • 2 TBS Butter, room temperature
  • 1 c. Almond flour
  • 3 TBS Cacao or cocoa powder
  • 1-½ TBS Swerve or Lakanto zero calorie granulated sweetener
  • ½ tsp. Vanilla
  • 2 8 oz. Packages of cream cheese, softened
  • 1 c. Peanut butter or sunbutter
  • 2/3 c. Swerve confectioners sweetener
  • 1 c. Heavy cream
  • 2 tsp. Vanilla
  • 1 TBS Cacao powder
  • 2 TBS  Swerve confectioners sweetener
  • 2 TBS Heavy cream
  • Pinch of salt

  1. With the back of a fork, combine butter, almond flour, cacao powder, sweetener, and vanilla. Mixture will be crumbly. Press into a 9” pie dish, Chill in the refrigerator while making the filling.
  2. With a stand or hand mixer, combine softened cream cheese, peanut or sun butter, confectioners sweetener, and vanilla. Blend until smooth and creamy, scraping down sides of bowl with a spatula. Add heavy cream and blend until very smooth and creamy. Pour into crust and refrigerate for about 2 hours.
  3. In a small bowl, combine cacao powder, confectioners sweetener, heavy cream, and salt. If it is too thick to drizzle, microwave for 10-15 seconds. Drizzle on top of pie. Slice and enjoy!

Read more our recipe : Sangria Slushies

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