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Keto Irresistible Mini Chocolate Peanut Butter Pies

These mini chocolate peanut butter pies are a perfect balance of satisfying crunch and luscious creaminess, ideal for keto enthusiasts looking for a delicious treat without the guilt.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 4 tablespoons melted coconut oil
  • 2 tablespoons low-carb sweetener (like erythritol)
For the Filling
  • 1/2 cup unsweetened peanut butter make sure it’s all-natural
  • 1/4 cup low-carb sweetener (like erythritol)
  • 1/2 cup heavy cream, whipped to peaks
  • 1 teaspoon vanilla extract
For Toppings
  • Sugar-free chocolate shavings or cocoa powder
  • Chopped nuts (optional)

Method
 

Preparation
  1. In a mixing bowl, combine the almond flour, cocoa powder, melted coconut oil, and low-carb sweetener. Mix until a crumbly dough forms.
  2. Press this mixture evenly into the bottom of a muffin tin or mini tart pans to form your crusts.
Baking the Crust
  1. Preheat your oven to 350°F (175°C).
  2. Bake the crusts for about 10-12 minutes or until they are set. Allow them to cool completely while you prepare the filling.
Making the Filling
  1. In a clean mixing bowl, combine the peanut butter and low-carb sweetener. Stir until well mixed and smooth.
  2. Gently fold in the whipped cream and vanilla extract until combined.
Assembling the Pies
  1. Once the crusts are cool, spoon the peanut butter filling into each crust, spreading it evenly.
Chilling
  1. Place the filled mini pies in the fridge for at least 30 minutes to set.
Serving
  1. Before serving, sprinkle your choice of toppings—sugar-free chocolate shavings or chopped nuts—to add that extra touch!

Notes

These mini pies are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months.