Ingredients:

  • 1½ cups (150 g) Almond Flour (finely ground)
  • ¼ cup (40 g) Powdered Keto Sweetener (e.g., Erythritol/Monk Fruit Blend) - for crust
  • ½ tsp (2.5 ml) Fine Sea Salt (for crust)
  • 5 Tbsp (70 g) Unsalted Butter, melted
  • ½ tsp (2.5 ml) Vanilla Extract (for crust)
  • 8 oz (225 g) Full-Fat Cream Cheese, softened to room temperature
  • 1 cup (250 g) Unsweetened Peanut Butter (natural, low-carb)
  • ½ cup (100 g) Powdered Keto Sweetener (Crucial: must be powdered) - for filling
  • 1 tsp (5 ml) Vanilla Extract (for filling)
  • ¼ tsp (1.25 ml) Xanthan Gum (optional, for stability)
  • 1½ cups (360 ml) Cold Heavy Cream (Double Cream)
  • 2 Tbsp (15 g) Sugar-Free Chocolate, grated or shaved (optional for garnish)
  • Pinch of Flaky Sea Salt (optional for garnish)

Instructions:

  1. Prepare the Crust Base: In a large bowl, whisk together the almond flour, powdered sweetener (crust portion), and salt.
  2. Add Fat and Binder: Pour in the melted butter and vanilla extract. Stir well until the mixture resembles wet sand and is uniformly moistened.
  3. Press the Crust: Transfer the mixture to the 9-inch pie dish. Using the bottom of a glass or your fingers, firmly press the mixture across the bottom and up the sides of the dish. Aim for an even thickness.
  4. Initial Chill: Place the crust in the freezer for 15–20 minutes to set while you prepare the filling.
  5. Whip the Cream Cheese Base: In a clean bowl, beat the softened cream cheese, peanut butter, powdered sweetener (filling portion), and vanilla extract until completely smooth and lump-free. Scraping down the bowl is vital here.
  6. Stabilize (Optional but recommended): If using, briefly whisk in the xanthan gum.
  7. Whip the Heavy Cream: In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Ensure the peaks hold their shape firmly.
  8. Lighten the Mixture: Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it, making the final folding step easier.
  9. Fold and Combine: Gently fold in the remaining whipped cream using a large rubber spatula until no streaks of white cream remain. Use a 'cut and fold' motion to maintain maximum airiness. Do not overmix.
  10. Fill the Pie: Spoon the entire peanut butter cloud filling into the chilled crust. Smooth the top with a spatula or the back of a spoon.
  11. Garnish (Optional): Sprinkle the top with grated sugar-free chocolate or a dusting of cocoa powder.
  12. Final Chill: Cover the Keto Peanut Butter Pie loosely and refrigerate for a minimum of 4 hours, or ideally, overnight, until the filling is fully set and firm enough to slice cleanly.
  13. Slice and Serve: Allow the pie to sit at room temperature for 5–10 minutes before slicing for the creamiest texture. Garnish each slice with a tiny pinch of flaky sea salt for an amazing flavour contrast.