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Mini Peanut Butter Cup Pie | Keto Friendly

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Ingredients: 

For the Peanut Butter Filling:

  • 1 cup cottage cheese (I used 1% unsalted)
  • 1/4 cup unsalted peanut butter
  • 2 and 1/2 tablespoons of sweetener of choice (I used Monk Fruit )
  • 1/2 teaspoon vanilla extract 
  • 1 pinch of salt  
  • Keto chocolate syrup for drizzling 

For the Pie Crust: 

  • 1 cup almond flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons sweetener of choice 
  • 3 tablespoons butter (melted)
This recipe makes 2 (15 oz) oval Corningware ramekins OR 1 larger 7 inch round pan.

Directions:


Step 1: Make the Pie Crust

  1. Preheat your oven to 350 °F (177 °C).
  2. Mix the almond flour, cocoa powder, sugar and melted butter in a small bowl.
  3. Add your pie crust mixture to your baking dish and press the mixture firmly on the bottom and walls of the pan. (This recipe makes 2 of the 15 ounce oval ramekins or one larger 7 inch inch round ramekin.)
  4. With fork, poke a few whole on the bottom and bake for 10 minutes.

Step 2: Make the Peanut Butter Filling

  1. Blend together your cottage cheese, peanut butter, sweetener, vanilla extract and salt.
  2. The mixture tends to be thick at first so be sure to scrape down the sides of your blender as needed. Blend the mixture until smooth and creamy.

Step 3: Once your pie crust has cooled completely, add your peanut butter filling. Drizzle some keto chocolate syrup on top. (I dragged a toothpick through my drizzle to create a marbled effect.)


Step 4: Place your in the refrigerator for 2 hours or overnight for a thicker/ firmer texture. 



Enjoy!



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