Keto Irresistible Mini Chocolate Peanut Butter Pies
Decadent mini pies that combine creamy peanut butter and rich chocolate, perfect for satisfying your sweet tooth while on a keto diet.
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup melted coconut oil
- 2 tablespoons erythritol or any keto-friendly sweetener
- 1 teaspoon vanilla extract
Filling
- 1 cup natural peanut butter or almond butter
- ½ cup cream cheese, softened
- ½ cup sugar-free powdered erythritol
- 1 teaspoon vanilla extract
Topping
- ½ cup sugar-free dark chocolate chips
- 1 tablespoon coconut oil to melt with chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the almond flour, melted coconut oil, erythritol, and vanilla extract. Mix until a dough forms.
- Press the mixture into the bottoms of mini pie tins, making sure to flatten it evenly.
- Bake in the preheated oven for about 10 minutes, or until golden and set. Let cool.
Make the Filling
- In a mixing bowl, combine the natural peanut butter, softened cream cheese, powdered erythritol, and vanilla extract. Mix until smooth and creamy.
Assemble the Mini Pies
- Once the crusts have cooled, evenly distribute the peanut butter filling into each pie crust.
- Place in the refrigerator to set for about 30 minutes.
Prepare the Chocolate Topping
- In a microwave-safe bowl, combine the sugar-free dark chocolate chips with coconut oil. Microwave in 30-second intervals, stirring until melted and smooth.
Top the Pies
- Drizzle the melted chocolate over the set pies using a spoon or squeeze bottle for a decorative touch.
- Return to the refrigerator to allow the chocolate to harden.
Serve
- Once set, remove the mini pies from the tins, slice if desired, and enjoy this amazing dessert!
Notes
Use fresh ingredients for the best flavor and texture. Allow the pies to chill completely before serving for enhanced taste.