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Delicious Keto mini chocolate peanut butter pies ready to serve.

Keto Irresistible Mini Chocolate Peanut Butter Pies

These mini chocolate peanut butter pies are a delicious keto-friendly dessert, featuring a crunchy almond flour crust and a creamy peanut butter filling that will satisfy your sweet tooth without the guilt.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup erythritol (or your favorite sweetener)
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the filling and topping
  • 1/2 cup unsweetened peanut butter
  • sugar-free chocolate for topping (optional)

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, cocoa powder, erythritol, and a pinch of salt. Mix well until all dry ingredients are evenly distributed.
Add Wet Ingredients
  1. Add the melted coconut oil and peanut butter, then mix until the dough is well integrated and forms a cohesive ball.
Shape Your Pies
  1. Using mini pie or muffin tins, press the dough evenly into the bottom and up the sides, creating mini crusts. Bake in the preheated oven for 10-12 minutes or until the edges become slightly firm.
Cool Down
  1. Remove from the oven and let them cool completely in the tins while you prepare the filling.
Make the Filling
  1. In a separate bowl, combine a bit more peanut butter with any leftover sweetener and melted sugar-free chocolate if desired. Mix until well combined.
Fill the Pie Crusts
  1. Once the pie crusts are fully cooled, carefully fill each mini crust with your peanut butter filling.
Chill
  1. Place the filled pies in the refrigerator for about 30 minutes to set.
Topping Time
  1. Melt some sugar-free chocolate and drizzle over the tops before serving for an appealing touch.

Notes

To ensure perfect pies, use caution with mixing to avoid tough textures. Store in the fridge for up to a week, or freeze for 3 months. Reheat at room temperature or microwave slightly before serving.