Classic Combos Are Always a Hit!
You can’t go wrong with a good peanut butter and chocolate dessert. The two are already naturally low carb friendly so there’s not much work you need to do. In fact, most nights, Rami and I enjoy tea with a bit of Lindt 90% Cocoa and a spoonful of peanut butter (or almond butter). I use the word “spoonful” loosely here and the size of the spoon may vary based on peanut butter cravings.
So when Anthony’s Goods approached us to make another dessert using a new product we’ve never tried, we agreed right away. Peanut flour was next on our list to try. If it’s anything like almond flour, we knew it’d be easy to work. And if it’s anything like Anthony’s Goods’ other products, we knew it’d be delicious and high quality!
Back in March we made an amazing Keto Double Chocolate Bundt Cake that was super popular. Since then, we’ve been meaning to make another giant cake to share with friends and family. This was our opportunity. Introducing our Peanut Butter & Chocolate French Silk Pie:
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See that crust? It was made with Anthony’s Organic Peanut Flour and it was delicious! It gave the perfect hint of peanut butter flavor without overpowering the chocolate flavor of the silk pie. We kept the sweetening to a minimum to retain as much of the deep, chocolatey flavor as possible. It’s a sophisticated dessert with a fun twist.
Peanut flour is a new ingredient for us. The first thing we did when we got our package in the mail was ripped the bag open and take a whiff of the heavenly peanut aroma. Visually, peanut flour looks the same as almond flour and has a similar nutritional profile – in 100 grams there are 13 grams of fat, 46 grams of protein and 35 grams of carbs of which 16 grams are fiber.
From Anthony’s Goods website:
“Our Organic Peanut Flour is made from Organic high oleic raw peanuts, which have properly been cleaned, blanched, and electronically sorted in order to select the highest quality peanuts. The raw peanuts are then roasted and processed through a natural process to obtain an ultra-fine peanut flour with a controlled 12% fat content. Our peanut flour is then batch tested to certify that each product is Gluten-Free.”
Imagine our crust as a giant peanut butter cookie topped with a light, yet dense chocolate layer topped with a lighter than air cream. It’s a heavenly dessert that you can make the day before for a birthday, holiday or weekend treat for the family. Our friends and family loved it – the only complaint was that there wasn’t a second pie waiting in the fridge!
Doesn’t that look like a gorgeous slice of heaven?
If you love the combination of chocolate and peanut butter, you have to try this Keto Peanut Butter Pie from Simply So Healthy! Just like our recipe, it is keto-friendly and combines the two delicious flavors to make a heavenly dessert pie.
| Servings: servings |
- 1 cup Anthony's Peanut Flour
- 2 tbsp protein powder
- 2 tbsp So Nourished erythritol sweetener
- 1/2 tsp pink salt
- 1 large egg
- 1 tbsp coconut oil (melted)
- 1/4 cup almond milk
- 3 large eggs
- 2/3 cup So Nourished erythritol sweetener
- 1.5 sticks butter
- 1/4 tsp salt
- 4 oz. unsweetened baker's chocolate (melted)
- 1 tbsp vanilla extract
- 1 cup heavy cream
- 1 tbsp So Nourished erythritol sweetener
- chocolate shavings (optional)
- To make your crust, whisk together your dry ingredients in a mixing bowl.
- Add your wet ingredients and mix well to combine. You should end up with a sticky dough batter.
- Press the crust dough into a 9 inch pie pan making sure to press against the sides as well. Pierce the bottom of the crust with a fork (not pictured because we forgot this step!) to prevent bubbling and swelling in the oven. Bake for about 8 minutes in a 350°F oven. It should turn a golden brown. Let it cool completely before filling with chocolate silk batter.
- To make the chocolate filling, set 3 eggs and 1/3 cup of erythritol onto a double boiler and whisk them together until the erythritol is dissolved and the eggs have thickened. This could take about 5-10 minutes.
- When your eggs are thick and pale, take them off the heat and allow them to cool while you prep your chocolate.
- Cream together your butter and another 1/3 cup of erythritol with an electric hand mixer.
- Add melted chocolate, vanilla extract and salt and beat to combine.
- To the buttery chocolate mix, add the eggs and stir to combine.
- Add the chocolate silk batter to your peanut butter crust and refrigerate overnight or for at least 4 hours.
- When you're ready to serve, whip a cup of heavy whipping cream with a tablespoon of erythritol until it has tripled in volume and stiffened up. Add the whipped cream to the top of the set pie.
- Serve chilled with chocolate shavings and enjoy!
Disclosure: Anthony’s Goods was kind enough to send the products mentioned above in the hopes that we would enjoy them and create something delicious on Tasteaholics.com. All opinions are our own and we only recommend products we use personally and believe will be a good fit for our readers.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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How do you keep the crust from sticking to the pan? Loved the recipe, but we had to chisel it out of the pan
We never had an issue! The first slice is always a pain, as with any cake/pie, but we wedged a thin, hard spatula underneath each slice and it came out easily! What type of pan are you using?
I’m not able to get the peanut flour. Would using powdered peanut butter work?
Hmm, I think so. Just make sure there is no added sugar in the powdered peanut butter. You can also opt to use almond flour, if you can find it 🙂
This recipe was delicious! I have tried the original recipe with the peanut butter crust, but we are not a big fan of it. So I am making it with a vanilla coconut crust and it’s delicious!
Please share your recipe for your vanilla coconut crust. Thanks!!
I’m not sure what crust you’re referring to! The crust we used in this recipe is described above 🙂
Prefer to use monk fruit (pure, not cut with anything else) instead of erythitol as a sweetener. Have you ever tried that or do you know what the conversion rate would be for this recipe?
You can use it as a 1:1 ratio, maybe even a bit less. I would do it to taste the first few times since it depends on how sweet you like your desserts 🙂
Is warming the eggs over the double boiler enough to paseurize them? I’m too nervous to feed people raw eggs
If you purchase pasteurized eggs, that step has already been done for you 🙂
Can we use swerve instead of erythinol?
Hi Jodi, Swerve is a brand of erythritol, so yes, you can use it if that’s what you have!
Can I use anything in place of the whey protein? I don’t have any vanilla. Only chocolate 🙂
You can use any flavor of protein really, it for a bit of structure and hold in the crust.
tasteaholics measurements are so freaking annoying! What tha hell is a 1.5 stick of butter!! cups, sticks, oz… come on! choose 1 measurement and stick with it! e.g. g/ml
1.5 sticks of butter is 1 stick plus another half stick. Hope that clears it up 🙂 most people in the US work in tablespoons or sticks on butter.
Looks delicious! Can you sub almond flour for the peanut flour in the crust?
Absolutely! It may not be a peanut butter silk pie but it’ll be something delicious, nonetheless.
I made this today and found the chocolate mixture to be gritty because of the erythritol. I ended up putting the mixture on the double-boiler to melt the erythritol and create a smooth texture. The butter separated out and the chocolate melted again, but once I took it off the heat and it started cooling, it began thickening again. Just wondering if I made a misstep somewhere.
Try using powdered erythritol next time, it mixes much better! We use them interchangeably but if your erythritol stays too gritty, try the powdered form 🙂
I’ve just started my Keto journey. I’m going to try this it looks amazing. Thank you, love your blog <3
Thank you so much! <3 Good luck!
What kind of protein powder do you use?
Our favorite is Isopure Vanilla Protein Powder but any mild tasting, low carb protein will do!
This looks delish! What temp to bake the peanut flour crust? Thanks
I forget the baking temp in so many recipes… it’s 350°F! I’ll add that in. Thanks!
How heavy is a stick of butter.?
A stick of butter is 1/2 a cup so 112 grams.
What a pretty pie, guys! It looks great, yum!
Thanks Kim! It tasted great, we love peanut butter and chocolate together.