Keto Peanut Butter Cream Cheese Pie

The keto diet has been quite popular for awhile now. I actually started it a few years ago and have had great success with it.

I lost over 60 pounds and have kept it off. At first I stuck to a very strict keto way of eating, but now I eat a wide variety of foods, including dessert! 

I love peanut butter and cream cheese which are both keto friendly so I whipped up this rich, delicious Peanut Butter Cream Cheese Pie. It has a peanut no-bake crust that’s filled with the peanut butter and cream cheese mixture.

If you don’t tell anyone this is low carb, high fat and sugar free, they will never know!

You’ll Need:

Nut Crust:

• 1 1/2 C nuts, finely chopped
• 1/2 C Swerve granular, or other sweetener
• 1/4 C butter, melted

Filling:

• 1 C heavy whipping cream
• 3/4 C powdered Swerve, or other sweetener
• 1 Tbsp. vanilla
• 1 (8 oz.) package cream cheese, softened
• 1 C creamy peanut butter
• 2 Tbsp. butter, melted
• cocoa powder for dusting

Instructions:

For the crust:

1. Mix finely chopped nuts, Swerve granular and butter together until combined.
2. Press into the bottom and sides of a 9 inch pie pan.
3. Place in the freezer until the filling is done.

For the filling:

1. Whip the heavy whipping cream, 1/4 C powdered Swerve, and vanilla until stiff peaks form; set aside.
2. Beat the remaining 1/2 C powdered Swerve, cream cheese, peanut butter and butter until fluffy.
3. Fold in half of the whipped cream until completely combined.
4. Spread filling into the pie crust.
5. Spread remaining whipped cream on top.
6. Dust with cocoa powder.
7. Place in the fridge for two hours, or until firm.
8. Slice, serve and enjoy!