- Maria Fernanda López
Chocolate Peanut Butter Cream Pies
Here I am showing up with another classic with a twist! These couple of days I've been nothing but obsessed with frozen treats, so if you are looking for a delicious recipe that will hit the sweet spot you end up in the right link because I've got something perfect for that!
These cream pies remind me of chocolate peanut butter cups, but in a whole new level... "CREAM PIES" can give you a good hint! These were really good and according to my family, my best judges, these are pretty dang tasty!
If you are a fan of those cups, the you'll love this! And how are these different? Well, I use peanut flour or peanut butter powder and almond based cream cheese!
Besides creamy and dreamy:
- Low Carb
- Grain Free
- Dairy Free
- Vegan option available
You'll just need a bowl to mix all the ingredients and a silicone muffin mold, and if you still haven't got one yet you are really missing out! It's so convenient specially for these tips of recipes, I use mine NONSTOP that I actually had to get a second one for all the treats!
Can I use regular nut butter instead of the powder form?
Of course you can! But make sure to reduce the amount of liquid of the actual recipe so you can get that consistency we want. Enough to melt into your mouth and easy to bite, we don't want it to be as hard as ice.
How long can I see these out of the freezer?
Since these are a freezer treat, they won't last long outside before they start to melt. I would suggest you to take out just the ones you are going to eat in a period of 10 - 15 minutes.
You can keep these in the freezer up to a month in a plastic bag or container inside your freezer, this way you'll have a treat ready-to-eat any time of the day! That's the beauty of freezer friendly foods.
Toppings are key in most recipes, not necessary but a great way to add your personal touch and take the recipe to the next level. I topped mine with low carb chocolate chips and notice in some of the pictures that I also used melted dark chocolate. I like mine DARK, up to 90% cacao to contrast the bitter and string taste from the chocolate from the sweetness of the recipe.
Kind of sweeteners
I regularly use granulated monk fruit or erythritol, they are natural, keto and low carb friendly. They don't leave your mouth with a weird after-taste and they have a great sweetener power, highly recommended. But you you have IBS I would suggest you to moderate the consumption of erythritol.
I don't eat peanuts! Can I substitute peanuts for something else?
Yes you can my friend! As I mentioned earlier you can use your favorite nut butter and now we've got plenty of options! I recently bought some almond butter powder in my local grocery store! And you can get hazelnut and even cashew flour online!
Now that I think I covered most of important information about this recipe, let's hop into it!
Here are also more recipes you might like!
Almond Butter Heavenly Cookies
Chocolate Peanut Butter Cream Pies
By María Fernanda López
- 8oz. of almond based cream cheese (room temperature)
- 1 cup of peanut butter powder
- 1/2 cup of shredded coconut
- 1/3 cup of granulated monk fruit
- 2 tbsp of dark cacao powder
- 1/2 cup (42g) of keto chocolate chips
1. In a mixing bowl add the dry ingredients and mix well.
2. Add the cream cheese and mix until all the mix is free from lumps.
3. With a spoon divide the mix in 12 silicone muffin cups.
4. Freeze at least for 3 hours.
Nutritional Information (per serving) 139 kcal
#chocolate #keto #creamcheese #vegandessert #lowcarb #ketodinners