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!
1 1/2 C nuts, finely chopped
1/2 C Swerve granular, or other sweetener
1/4 C butter, melted
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
For the crust:
Mix finely chopped nuts, Swerve granular and butter together until combined.
Press into the bottom and sides of a 9 inch pie pan.
Place in the freezer until the filling is done.
For the filling:
Whip the heavy whipping cream, 1/4 C powdered Swerve, and vanilla until stiff peaks form; set aside.
Beat the remaining 1/2 C powdered Swerve, cream cheese, peanut butter and butter until fluffy.
Fold in half of the whipped cream until completely combined.