Creamiest No Bake Keto Peanut Butter Pie that Everyone Loves!❤️
Learn how to make an amazing Keto Peanut Butter Pie from scratch with just a few low carb ingredients. It's a crazy creamy no-bake keto pie that everyone loves. This dreamy low carb pie has a chocolatey Oreo like crust and a luscious sugar-free peanut butter filling. It's perfect for holidays such as Christmas and Thanksgiving. It's always a hit!
Full Printable Recipe:
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INGREDIENTS FOR THE KETO PEANUT BUTTER PIE
For the chocolate crust:
1/3 cup coconut oil melted
1 3/4 cups almond flour superfine
4 tbsp cocoa powder
1/3 cup powdered sweetener
For the filling:
8 oz cream cheese, room temperature
3/4 cup creamy peanut butter room temperature
1/2 cup powdered sweetener
2 cups heavy whipping cream room temperature
1/2 teaspoon vanilla
1/4 teaspoon xanthan gum
For the chocolate topping:
2 oz dark chocolate
1/2 tbsp coconut oil
1/4 cup chopped salted peanuts
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Maple Peanut Butter Pecan Pie Recipe
Pecan pies are a delicious fall treat, and are perfect for a Thanksgiving day dessert. We've put a peanut buttery spin on the classic recipe, and also added the caramelized sweetness of maple syrup. This easy recipe only uses one bowl, and only takes five minutes of prep time!
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography KELSEY HANSEN, food stylist MATTHEW VOHR, hair KOZMO, makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways!
PEANUT BUTTER GIVEAWAY
Enter to win a peanut butter six pack and the apron Caroline and Alejandra are wearing in this video: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us what other nuts we should use next time.
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
Easy No Fail Pecan Nut Pie Crust Recipe
How to make a no fail, pecan nut, no roll pie crust recipe that's easy, homemade, and delicious. It's the best buttery crust for any pie or no bake dessert.
RECIPE:
Peanut Butter Apple Pie recipe
We’ve been snacking on apples and peanut butter since childhood but have you ever combined the two in a pie? Cinnamon Raisin Swirl pairs deliciously with tart apples for a PB spin on a classic pie.
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography KELSEY HANSEN, food stylist MATTHEW VOHR, hair KOZMO, makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
__________________________________________________
UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways!
PEANUT BUTTER GIVEAWAY
Enter to win the same apron Caroline and Alejandra are wearing in this video plus a peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us what other ways you like to eat peanut butter and apples together!
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
Chocolate Custard Pie with Peanut Butter Whipped Cream
Chef Tom brings the sweetness with this Chocolate Custard Pie with Peanut Butter Whipped Cream prepared on the Yoder Smokers YS640s Pellet Grill.
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*** TIME STAMPS ***
00:00 Intro
00:30 Making the Crust
02:50 Blind Baking the Crust
04:18 Making the Chocolate Custard
08:19 Making the Peanut Butter Whipped Cream
10:51 Putting it All Together
12:08 Making the Brûléed Banana Slices
13:40 Serving the Pie
14:24 Let's Have a Taste
15:01 Outro
Reese's Peanut Butter Cup Pie
Oh my goodness, this Reese’s peanut butter pie looks like the largest peanut butter cup you’ve ever seen and it has the taste to match. Loaded with peanut butter flavor wrapped in a delicious chocolate shell, there is no resisting this giant treat.
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Grab the full, printable recipe on my blog:
Ingredients
Chocolate Ganache
2½ cups milk chocolate chips
1½ tablespoons vegetable oil
Chunky Peanut Butter Filling
1⅓ cup powdered sugar
1 cup graham cracker crumbs
1¼ cup crunchy peanut butter
½ cup salted sweet cream butter
Instructions
Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
Using a medium-sized heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 to 55 seconds. Stir until the chocolate chips are completely melted and smooth.
Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
Using a medium-sized heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing bowl and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
Slice into wedges and serve..
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