Keto Diet

Peanut Butter Cup Pie

yield: 12 SLICES

prep time: 15 MINUTES

inactive time: 50 MINUTES

total time: 1 HOUR 5 MINUTES


For the Keto Crust

  • 1 1/2 cups Highkey Mini Chocolate Chip Cookies (linked below)
  • 1 cup roasted pecans, crushed
  • 4 tablespoons butter, melted

For the Pie Filling

  • 1 cup heavy cream
  • (8 ounces) cream cheese, room temperature
  • 1 1/2 cup creamy peanut butter
  • 1 cup powdered monkfruit sweetener
  • 1 teaspoon vanilla extract

For the Topping

  • 1 cup heavy cream
  • 1 cup Lily’s sugar free dark chocolate chips


  1. Make the crust: Add the cookies, pecans and melted butter to a food processor and pulse until it resembled a graham cracker crust. Line a 9 inch springform pan with parchement paper, pour the crust into the bottom of the pan and pack very tightly. Place in the freezer while you prepare the filling.
  2. Whip the cream: In a large mixing bowl beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
  3. Make the filling: In a second mixing bowl beat the cream cheese, monkfruit sweetener, peanut butter and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. Scrape the filling into the crust.
  4. Make the ganache: add the chopped chocolate chips and piping hot heavy cream together and stir until a creamy ganache forms. Carefully pour it over the pie and chill at least 12 hours. 


These are the cookies I use for the crust.

Nutrition Information:

 YIELD: 12 SERVING SIZE: 1 slice

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