top of page
  • Maria Fernanda López

Raspberry Nut Cream Pies (Vegan & Keto)

Hello hello! Hope you are having a wonderful week, for me it has been good, busy and hot... but overall good! I won't complain, specially with this new recipe I've got for you that will make your tastebuds go crazy.

As you already have noticed, I love bite size snacks or treats. The small size doesn't mean that I would eat just one of these bad boys, they are hard to resist in a good way! Low carb, no glycemic impact since I always pack my snacks with healthy fats and use calorie free natural sweeteners such as monk fruit, stevia or erythritol.

These bites are easy to make and perfect to share, or maybe not... Sharing is caring, so I did an extra batch to share.

More information about these bites, more reasons to love them!

- Low carb and keto

- Vegan

- No baking needed

- No mess

- Creamy

- Source of antioxidants

Okay, so you can tell they are already hard to resist! You can use any nut butter you like. Coconut butter is a great substitute for pili nut (the one I used in this recipe), both have the lowest carb content but feel free to use any nut butter you like!

You can store them in the freezer for as long as you like, mine were in there for 2 weeks and they were perfectly fine! They melt splendidly in your mouth and the raspberries add a very exquisite touch making this treat perfect for this summer.

For the creamy factor, besides the nut butter, I used almond milk based cream cheese. I just like the taste of it and it's a great substitute for my vegan or paleo friends out there! You can use regular cream cheese, no worries! Do whatever works for you! The point is that you should be enjoying these treats as much as I did...


More similar recipes, check these out!


Raspberry Nut Cream Pies

By Maria Fernanda López

Serves 12


- 1/4 cup + 2 tbsp of nut butter

- 8oz. of vegan cream cheese

- 1/3 cup of granulated monk fruit

- 1 cup of frozen raspberries


1. In a bowl mix all the ingredients but raspberries.

2. Pour that mix in 12 silicone muffin cups.

3. In a different bowl add the raspberries and smash them with a fork until you get a jam consistency.

4. Pour them over the cream cheese mix and freeze for 3-4 hours.


Nutrition Information (per serving) 131 kcal

Fat: 12.6g

Carbs: 4.4g

Fiber: 1.5g

Net carbs: 2.9g

Protein: 2.3g

This post contains affiliate links.

Recent Posts

See All


Take me to recipe
Love it? Rate itDon’t love itNot greatSatisfiedReally goodLove itLove it? Rate it
Take Me To Recipe
Anchor 1
Take Me To Recipe
bottom of page