Keto Irresistible Mini Chocolate Peanut Butter Pies
Creamy, rich, and perfectly balanced with chocolate and peanut butter flavors.
Equipment
- Mini Muffin Tins
- Microwave or Double Boiler
Ingredients
- 1 cup Almond Flour 100g
- 1/2 cup Natural Peanut Butter 125g
- 2 tbsp Unsweetened Cocoa Powder 10g
- 4 oz Cream Cheese 113g
- 2 tbsp Erythritol 24g
- 1/4 cup Sugar-Free Chocolate Chips 43g
Instructions
- Combine almond flour and a tablespoon of erythritol to form the crust. Press into mini muffin tins.
- Mix cream cheese, peanut butter, cocoa, and remaining erythritol until smooth.
- Fill crusts with the peanut butter mixture.
- Melt chocolate chips and spread over the filled pies as ganache.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Feel free to adjust sweetness or toppings as desired. Keep refrigerated.
