Keto Peanut Butter Pie Bars
This low carb and keto friendly dessert is wonderfully rich and satisfying. It is a delicious crowd favorite that is perfect for any gathering.
Ingredients
For the Chocolate Crust
- 1 1/4 cups Almond Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Powdered Erythritol
- 5 tbsp Butter, Melted
- 1 pinch Salt
For the Peanut Butter Filling
- 8 oz Cream Cheese, Softened
- 3/4 cup Natural Creamy Peanut Butter
- 2/3 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 pinch Salt
- 1 cup Heavy Cream
For the Topping
- 1/2 cup Sugar Free Dark Chocolate Chips
- 1/4 cup Heavy Cream
- 2 tbsp Chopped Salted Peanuts
Equipment
- 8x8 inch baking pan
- electric mixer
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- Mix the almond flour, cocoa powder, erythritol, salt and melted butter until evenly moistened. Press firmly into the pan, bake for 10 minutes and cool completely.
- Beat the cream cheese, peanut butter, powdered erythritol, vanilla and salt for 2 to 3 minutes, until smooth and fluffy.
- In a separate bowl, whip 1 cup heavy cream to stiff peaks. Fold it into the peanut butter mixture in two additions until no streaks remain.
- Spread the filling over the cooled crust and smooth the top. Chill for 2 hours.
- Heat 1/4 cup heavy cream until steaming, pour it over the chocolate chips and stir until glossy. Let cool for 10 minutes, then spread over the filling and sprinkle with the chopped peanuts.
- Chill for 1 more hour until the top is set, then lift out and slice into 16 bars.
Nutrition
Serving: 1servingCalories: 308kcalCarbohydrates: 7gProtein: 7gFat: 28g
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