Peanut Butter Chocolate Fudge Pie Sugar Free
Indulge in the irresistible decadence of this Peanut Butter Chocolate Fudge Pie that’s completely sugar-free! Featuring a rich cocoa almond flour crust and a luscious filling made with natural peanut butter, sugar-free dark chocolate, and a hint of creamy whipped goodness, this recipe delivers all the indulgence without added sugar. Perfect for those seeking a low-carb, keto-friendly dessert, this no-bake pie is easy to prepare with just 20 minutes of prep time and a velvety smooth texture that melts in your mouth. Ideal for special occasions or as a guilt-free treat, this pie proves that healthier desserts can be just as satisfying. Serve chilled for a refreshing, fudge-like experience that’s sure to impress your taste buds!
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Ingredients
- 1.5 cups Almond flour
- 3 tablespoons Unsweetened cocoa powder
- 3 tablespoons Granulated sugar substitute (e.g., erythritol or monk fruit)
- 5 tablespoons Coconut oil, melted
- 1 cup Sugar-free dark chocolate chips
- 1 cup Natural peanut butter (no added sugar)
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar substitute
- 0.5 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
Directions
Step 1
In a medium mixing bowl, combine the almond flour, unsweetened cocoa powder, granulated sugar substitute, and melted coconut oil. Mix until the texture resembles wet sand.
Step 2
Press the crust mixture evenly into a 9-inch pie pan, ensuring it covers the bottom and sides. Place it in the freezer while preparing the filling.
Step 3
In a microwave-safe bowl, melt the sugar-free dark chocolate chips in 20-second intervals, stirring after each until fully melted and smooth. Set aside to cool slightly.
Step 4
In a large mixing bowl, beat together the peanut butter, softened cream cheese, and powdered sugar substitute with an electric mixer until smooth and creamy.
Step 5
Slowly incorporate the melted chocolate into the peanut butter mixture, mixing until fully combined.
Step 6
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter-chocolate mixture to lighten it.
Step 7
Remove the crust from the freezer and pour the peanut butter-chocolate filling into the crust, spreading it out evenly with a spatula.
Step 8
Chill the pie in the refrigerator for at least 4 hours, or overnight, until fully set.
Step 9
Slice into 8 servings and enjoy this rich and creamy sugar-free dessert!
Nutrition Facts
| Serving size | (1227.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5734.7 |
| Total Fat 463.5g | 0% |
| Saturated Fat 202.7g | 0% |
| Cholesterol 371.1mg | 0% |
| Sodium 777.1mg | 0% |
| Total Carbohydrate 400.6g | 0% |
| Dietary Fiber 93.5g | 0% |
| Total Sugars 146.5g | |
| Protein 124.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 703.6mg | 0% |
| Iron 32.6mg | 0% |
| Potassium 3296.9mg | 0% |
Source of Calories