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Every once in a while I like to make a treat for myself, especially since I don’t do cheat days. It’s nice to be able to have a keto-friendly treat that helps me to stay within reasonable carbohydrate limits without feeling like I never get to eat anything fun. Since today is Pi Day (my favorite of the ridiculous non-holy-day holidays), I figured it was as good a time as any to make a vegan keto pie.
Today, I happen to be craving a chocolate peanut butter pie. Chocolate and peanut butter are basically one of the best flavor combinations out there, and what better way to celebrate Pi Day than with a vegan keto peanut butter chocolate pie? Okay, so since we are talking keto here, this recipe actually calls for peanut butter’s lower carb cousin, almond butter. But, you could use either.
One of my biggest pet peeves with random internet recipes is that they always say they’re super simple and don’t take too long to throw together and have ingredients that you can find in your kitchen…and then they don’t. If I read one more “easy peanut butter pie” recipe that requires xanthan gum and a pre-made custard, I may cry. So, like with many other dishes that I want to enjoy on a low carb plant-based diet, I realized a recipe for a truly easy vegan keto chocolate peanut butter pie (or almond butter pie) would have to be homemade.
So, I present to you an actually easy vegan keto chocolate almond butter pie. It’s super rich and filling, so 1/12 of the pie is more than enough for a serving. If you try this, I’d love to hear about it in the comments below!
Notes on Making Vegan Keto Chocolate Almond Butter Pie
- The crust is totally nut-free, and if you wanted to make the whole recipe nut-free you could do so by subbing in sunflower seed butter for the almond butter. This will increase the carbs, but if you have a nut allergy, it’s a good solution!
- To make sure the edges of the crust don’t get too dark, you can cover them with aluminum foil while baking. I did not do this and it turned out fine, but your oven may be more temperamental.
- If you can’t have coconut oil, you could use cocoa butter for the filling and some sort of vegan buttery spread for the crust.
- The psyllium husk in the crust really holds everything together while also allowing the crust to get crispy. If you really aren’t a fan of psyllium, though, you could definitely use 2 tbsp of ground flax instead.
- Full disclosure – I think this tastes better with peanut butter than with almond butter, but the almond butter has fewer carbs per serving. If you’ve got a higher daily carb allowance, or are willing to overlook that because it’s a pie, and pies shouldn’t be subject to the laws of nutrition and science, then I definitely recommend the peanut butter.
- The hardest part of this is waiting for the pie to set up. I did not do this at first and paid the price. It’s going to need about 6-8 hours in the fridge, or around 3 hours in the freezer. I know – it’s awful.
- Yes, this is higher in carbs than most keto dishes, but trust me when I say it’s worth squeezing into your macros.
Vegan Keto Chocolate Almond Butter Pie
Ingredients
For the Crust:
- 3/4 cup 75g coconut flour
- 2 tbsp 10g psyllium husk
- 1/2 cup coconut oil
- 1/2 cup water
- pinch salt
For the Filling
- ~2 oz 30g unsweetened chocolate (I use the Ghiradelli 100%)
- 1 can 400ml full fat coconut milk
- 1/4 cup coconut oil
- 1 cup almond butter
- 1/4 tsp stevia optional
Instructions
- Preheat oven to 350F. In a bowl, melt together water and coconut oil. Stir in psyllium husk until a sort of gel forms. Next stir in coconut flour and salt and let sit for a minute or two, until all the liquid has been absorbed.
- Press the crust into a 9" pie dish. Try to make the crust as uniformly thick as possible so that it bakes evenly.
- Poke the bottom of the crust a bunch of times with a fork (it's called "docking," and it helps release air so the crust doesn't puff up weirdly) and bake for 30 minutes.
- While the crust is baking, combine remaining ingredients in a high speed blender and process until they are thoroughly combined. To make things easier, you can melt the chocolate first.
- Remove the crust from the oven and let cool for a few minutes before pouring in the filling. Chill in the fridge for 6-8 hours until set up or freeze for 3ish hours.
- Enjoy!
Nutrition
Oh, my gosh…when I got this email today, I immediately stopped working and headed to the kitchen to get my pie in the oven! It was quick and easy, and now in the freezer because I CANNOT WAIT SIX HOURS! I added a bit of vanilla to mine (I love vanilla!) but otherwise followed this recipe to a T. Licked the inside of the blender, too – that certainly does not count towards my carbs today, right? THANK YOU!
Vicki!! I’m so happy you made this and are as excited as I am! Haha, I definitely did not count licking the blender towards my carbs today, haha. It’s a freebie, right??
I also froze the one I made today because six hours to wait for this is an ETERNITY.
Vanilla sounds like an awesome addition!!
“chill in fridge for 6-8 hours” you’re joking right? the crust isn’t already cooked and half of the filling is already gone!!! -_-‘ I’ve made a variation adding some cookies flavored vegan protein powder in the crust, can i publish the recipe in my blog mentioning yours?
Oh my god, I know. I have to physically stop myself from attacking it before it’s done. I made mine and chilled it overnight, which helped.
Your variation sounds delicious! You can definitely publish that. I can’t wait to see it!
I am wondering if anyone knows of a variation of peanut butter pie (the typical cream cheese, heavy cream and peanut butter) which would instead substitute coconut milk instead of heavy cream and almond butter instead of peanut butter to make it peanut free and include less dairy. Ideas?
This was delicious! I subbed flax for psyllium. Looked forward to this treat with berries. Thank you for the great recipe!
I’m so glad you enjoyed this and that the flax worked well for you. Thanks for sharing your twist! 🙂
I did the recipe as noted but my crust turned purple
Hi Judy, some brands of psyllium have a tendency to turn purple when used with cooking (which can be quite strange looking!). It doesn’t impact the flavor or texture, just the color.
I have Suntella from Lakanto. Would I be able to sub that for the almond butter? Would there be any other changes? 🙂
Hi Kari, I definitely think this would work. It would taste fantastic! You also could eliminate any extra sweetener, as it’s pre-sweetened.
I think you’ve inspired me to add another jar of it to my shopping cart! 😉
Did you use the Ghiradelli chips? I’ve got the bittersweet ones, would that work?
Hi Stacy! I pretty much use whatever is on sale, but those should work! 🙂
Wait a minute! You can eat this? I thought you had an almond allergy? [reference: https://meatfreeketo.com/vegan-fathead-pizza-crust/%5D
P.S. YOUR SITE IS THE BEST!! I appreciate all the work you put into honing the recipes until they are “just so” and all the helpful comments which accompany the recipes. Thank you so much, Liz!! 🙂
Good eyes, Bev! This is one of those older recipes that I finally got around to posting! I only developed the allergy a few years ago, so there are still some hold-outs. When I make this for myself now, I use peanut butter or sunflower seed butter .:D
Ah, I see how that could happen, the crossover in the timeline. Great that the substitutions work, too! 🙂 I’m going to try the sunflower seed butter version for my grandson who has nut and dairy allergies and Crohns.