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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Recipe Information
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
Instructions
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.
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.
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.
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.
Slowly incorporate the melted chocolate into the peanut butter mixture, mixing until fully combined.
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.
Remove the crust from the freezer and pour the peanut butter-chocolate filling into the crust, spreading it out evenly with a spatula.
Chill the pie in the refrigerator for at least 4 hours, or overnight, until fully set.
Slice into 8 servings and enjoy this rich and creamy sugar-free dessert!
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 18.4 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
