Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
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.
This rich and decadent vegan keto chocolate pie features a velvety mousse filling that is dairy free, soy free and a flaky gluten-free crust.
- 3/4 cup (75g) coconut flour
- 2 tbsp (10g) psyllium husk
- 1/2 cup coconut oil
- 1/2 cup water
- pinch salt
- ~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)
- 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.