Keto Peanut Butter Cream Cheese Pie


Nut Crust:

  1. 1 1/2 C nuts, finely chopped
  2. 1/2 C Swerve granular, or other sweetener
  3. 1/4 C butter, melted


  1. 1 C heavy whipping cream
  2. 3/4 C powdered Swerve, or other sweetener
  3. 1 Tbsp. vanilla
  4. 1 (8 oz.) package cream cheese, softened
  5. 1 C creamy peanut butter
  6. 2 Tbsp. butter, melted
  7. cocoa powder for dusting


For the crust:

  1. Mix finely chopped nuts, Swerve granular and butter together until combined.
  2. Press into the bottom and sides of a 9 inch pie pan.
  3. Place in the freezer until the filling is done.

For the filling:

  1. Whip the heavy whipping cream, 1/4 C powdered Swerve, and vanilla until stiff peaks form; set aside.
  2. Beat the remaining 1/2 C powdered Swerve, cream cheese, peanut butter and butter until fluffy.
  3. Fold in half of the whipped cream until completely combined.
  4. Spread filling into the pie crust.
  5. Spread remaining whipped cream on top.
  6. Dust with cocoa powder.
  7. Place in the fridge for two hours, or until firm.
  8. Slice, serve and enjoy!