- 4 oz (113 g) super fine almond flour (I used King Arthur brand)
- 1 oz (28g) granulated sweetener (I used Swerve)
- 1/2 oz (14 g) unsweetened cocoa powder
- splash vanilla extract
- 10 drops chocolate flavored liquid stevia (I used Sweet Leaf)
- 4 tbsp (2 oz/57 g) salted butter, melted
- 3 c (24 fl oz/710 ml) heavy cream
- 3/4 oz (21 g) powdered sweetener (I used Swerve Confectioner’s)
- 1/2 tsp vanilla extract
- 1/4 tsp vanilla flavored liquid stevia (I used Sweet Leaf)
Chocolate Peanut Butter Pudding:
- 5 oz (142 g) sugar-free dark chocolate baking chips (I used Lily’s)
- 1/2 oz (14 g) granulated sweetener (I used Swerve)
- 1/8 tsp sea salt
- 1/2 tsp vanilla extract
- 1/8 tsp chocolate flavored liquid stevia (I used Sweet Leaf)
- 1 large egg yolk
- 1/3 c (2.66 fl oz/79 ml) natural salted peanut butter, unsweetened (I used Teddie brand)
- 1 c (8 fl oz/237 ml) unsweetened boxed coconut milk (the thin stuff from the carton/I used So Delicious)
- 1 tbsp dark chocolate baking chips
- 1 tbsp (1/2 fl oz/15 ml) heavy cream
- 1- 1 1/2 tbsp roughly chopped roasted and salted peanuts
Make the crust:
- In a mixing bowl, stir together the almond flour, sweetener, and cocoa powder.
- Mix in the melted butter, vanilla, and liquid stevia to make the dough.
- Press evenly into the bottom and up the sides of a 9”, deep dish pie plate.
- Set aside in the refrigerator to chill a bit.
Make the whipped cream:
- In a large bowl, whip the heavy cream with the powdered sweetener, vanilla, and vanilla liquid stevia until stiff peaks.
- Set aside in the refrigerator.
Make the filling and assemble:
- In a food processor, pulse together all filling ingredients except for the coconut milk. You want to pulse a few times just to evenly distribute the elements.
- Heat the coconut milk in the microwave until it just comes to a boil. This should take about a minute to a minute-and-a-half on full power.
- Turn the food processor on and slowly pour the hot coconut milk through the spout while it’s running. Don’t worry! The heat from the coconut milk will pasteurize the egg yolk while also activating its thickening power.
- Continue running the food processor until the mixture is completely smooth. Transfer the smooth chocolate and peanut butter mixture to a room temperature mixing bowl and let stand ten minutes to cool slightly.
- Once cooled, gently fold in half the whipped cream mixture from earlier. Put the remaining whipped cream back into the fridge.
- When the whipped cream has been fully incorporated, pour the filling into the pie crust, then place it in the refrigerator to chill and mostly set. This should take around 2 hours.
- Once the filling has mostly set in the crust, spread the remaining whipped cream over the top and place in the fridge while you get your garnish ready.
- Make a simple ganache drizzle by heating the chocolate chips and heavy cream together on half power in 15 second increments, stirring well in between each heating. As soon as it’s all melted together, set aside for five minutes to cool.
- Once cool, drizzle the ganache evenly over the top of the pie and sprinkle on chopped peanuts, as desired.
- Return to the refrigerator and let chill another 2 hours to completely set.
- Once set, slice the pie into 12 equal pieces and serve cold.
Per slice: 395 cal, 6.5 g protein, 39 g fat, 20.8 g carbs, 5.9 g fiber, 10.6 g sugar alcohol, 4.3 g NET carbs
- Serving Size: 1 slice
Keywords: Chocolate peanut butter pie, no bake pie, icebox pie, low carb, keto, sugar free