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Deliciously Keto Peanut Butter Pie: S’mores Edition

Sweet baby Jesus, I’ve invented a pie.  And it is mighty tasty.

So this is how my mind works.  I like browsing the r/ketorecipes subreddit, and I’ve also followed many whole foods blogs for years.  I like looking at recipes.  However, most of them look too complicated for me.  I’ve said it before and I’ll say it again: ain’t nobody got time to spend all day in the kitchen.  I like to get in and out and create something delicious in the time I’ve invested.  Usually I’ll see something and think “hmm, that looks good” and then I’ll see something similar somewhere else and then my brain is like “hey, why don’t I just try to combine those in some sort of culinary extravaganza?”  I’m like a cooking mad scientist.

Cheesecake is pretty much just cream cheese and sour cream.  I saw someone mention “peanut butter fluff,” which they made by combining peanut butter and whipping cream.  I remembered thinking that sounded similar to the Dream Whip Pies my Gran-Gran used to make.  Then my brain was like “dude, I bet that would all taste amaaaaaazing together.  Like a fluffy peanut butter no bake cheesecake!”  And then when I was at World Market looking at their Torani syrups, I found one that made my life complete:  sugar free s’mores.  And my brain flipped out.  It was all, “OHHHH MMMMMYYYY GOOOOD THE ONLY WAY TO MAKE PEANUT BUTTER CHEESECAKE BETTER WOULD BE TO MAKE IT ALSO TASTE LIKE S’MORES!!!!!!!”

Yeah, so I did that.

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Ingredients

Crust – Get yourself on over to Caveman Keto’s site and use the crust he made for his low-carb strawberry cheesecake.  No reason to reinvent the wheel, you know, and his version is delicious.  But you know I can’t make something without tweaking it, so I tossed a serving of dark chocolate chips into the crust to give it more of a s’moresy flavor.  And next time, rather than using the packets of Splenda, I might use the s’mores syrup… again, for more s’moresy flavor.

  • 1 package of cream cheese
  • 1/2c heavy whipping cream
  • 1/2c natural peanut butter
  • 4-6 squirts of Torani Sugarfree S’mores Syrup (if you don’t have this, just use sweetener to taste and maybe some vanilla – you’ll still have a delicious peanut butter pie without the s’mores essence).
  • fresh whipped cream to garnish (optional)

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Throw all that shit in your KitchenAid and mix it up with the beater blade.  You want it to mix really well, so the heavy cream has time to whip up and get all fluffy.  I let this run the whole time I was preparing the crust.  I started on a lower setting until the ingredients were mostly combined, then I turned it higher so it could really whip up good.

If you don’t have a KitchenAid, tell Santa you want one for Christmas, and use a handheld mixer.  I can’t even imagine trying to do this with a whisk.

Prepare the crust according to Caveman Keto’s directions.  If you’re a chocoholic like myself, sprinkle a serving of dark chocolate chips into the crust.  They are incredible in the finished pie… like little surprise pockets of happiness.

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Remove crust from oven and let it cool.  Please ignore how skimpy my crust is in this picture.  I might have wandered off and completely scorched my first attempt and then only had 1/2c of pecans left to make a second crust with.  Try to not do that.

Once crust has cooled, pour your delicious, delicious whipped filling into it.

DO NOT EAT YOUR PIE YET.

I know, this is super hard.  Try to not give in to temptation.  Lick the mixer really good instead.  The thing about this pie is that it tastes WAY better after it’s set up really good in the refrigerator.  It gets more of a cheesecakey texture.  My husband and I had a piece about an hour after I put it away, and it was good but not amazing.  We ate a piece for breakfast the following morning and it was just incredible.

IT WILL BE WORTH THE WAIT.

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I wish I could truly describe how this tastes.  The crust is crunchy with pops of chocolate.  The filling is creamy and smooth, and deliciously peanutbuttery with hints of marshmallow and chocolate.  If you go the extra mile and make some fresh whipped cream to garnish it with, it’s reminiscent of those monster cheesecake slices from The Cheesecake Factory.

I am going to try to make a pumpkin spice version for Thanksgiving.  I found some Torani Pumpkin Spice syrup at the same time I brought home the S’mores, so that’s just begging to be used in another culinary adventure.

This pie is definitely a treat.  It’s pretty high in calories and fat, but you can enjoy it in moderation without worrying about breaking out of ketosis since each piece is only 5 net carbs (and would be less, if you didn’t use the chocolate chips in the crust).  I’ve eaten a piece a day, and it really helps keep me satiated for a long time.  Don’t let the high calorie count scare you off of trying it!

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As always, please let me know if you make this pie and enjoy it!  I love getting feedback :)  And while you’re at it, would you possibly Like my Facebook page?  Happy cooking!

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4 comments

  1. Hey Britt, i’m in the middle of making the cake and it looks amazing so far!!! thanks so much for posting. I have a question though, do we have to bake the cake once the cheese filling is put on top? or just put it in the fridge to cool? Caveman Keto, baked his cake, so I’m a little confused

    • Good evening, thank you for stopping by and commenting! :)

      For the pie, you need to bake the crust. After the crust is baked, you pour the filling into it. You do not need to bake it again at that point. There is nothing in the filling that needs to cook – Caveman Keto had to bake his because it had eggs in it. I hope that helps and I hope you enjoy the pie! Just make sure you let it set in the fridge for at least a few hours… it’s much, much better after it firms up in the fridge!

  2. I made this on Saturday and ate it Sunday. I couldn’t find the S’mores flavoring, but I did 3 tbs vanilla and 4 tbs chocolate, and it was delicious. It tasted like a Reese’s cup. I think the chocolate chips in the crust was the right touch :)

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