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Classic Combos Are Always a Hit!

You can’t go wrong with a good peanut butter and chocolate dessert. The two are already naturally low carb friendly so there’s not much work you need to do. In fact, most nights, Rami and I enjoy tea with a bit of Lindt 90% Cocoa and a spoonful of peanut butter (or almond butter). I use the word “spoonful” loosely here and the size of the spoon may vary based on peanut butter cravings.

So when Anthony’s Goods approached us to make another dessert using a new product we’ve never tried, we agreed right away. Peanut flour was next on our list to try. If it’s anything like almond flour, we knew it’d be easy to work. And if it’s anything like Anthony’s Goods’ other products, we knew it’d be delicious and high quality!

Back in March we made an amazing Double Chocolate Bundt Cake that was super popular. Since then, we’ve been meaning to make another giant cake to share with friends and family. This was our opportunity. Introducing our Peanut Butter & Chocolate French Silk Pie:

Low Carb & Gluten Free Peanut Butter & Chocolate French Silk Pie

See that crust? It was made with Anthony’s Organic Peanut Flour and it was delicious! It gave the perfect hint of peanut butter flavor without overpowering the chocolate flavor of the silk pie. We kept the sweetening to a minimum to retain as much of the deep, chocolatey flavor as possible. It’s a sophisticated dessert with a fun twist.

Peanut flour is a new ingredient for us. The first thing we did when we got our package in the mail was rip the bag open and take a whiff of the heavenly peanut aroma. Visually, peanut flour looks the same as almond flour and has a similar nutritional profile – in 100 grams there are 13 grams of fat, 46 grams of protein and 35 grams of carbs of which 16 grams are fiber.

Low Carb & Gluten Free Peanut Butter & Chocolate French Silk Pie

From Anthony’s Goods website:

“Our Organic Peanut Flour is made from Organic high oleic raw peanuts, which have properly been cleaned, blanched, and electronically sorted in order to select the highest quality peanuts. The raw peanuts are then roasted and processed through a natural process to obtain an ultra fine peanut flour with a controlled 12% fat content. Our peanut flour is then batch tested to certify that each product is Gluten-Free.”

Imagine our crust as a giant peanut butter cookie topped with a light, yet dense chocolate layer topped with a lighter than air cream. It’s a heavenly dessert that you can make the day before for a birthday, holiday or weekend treat for the family. Our friends and family loved it – the only complaint was that there wasn’t a second pie waiting in the fridge!

Doesn’t that look like a gorgeous slice of heaven?

Low Carb & Gluten Free Peanut Butter & Chocolate French Silk Pie

Low Carb & Gluten Free Peanut Butter & Chocolate French Silk Pie
Peanut Butter & Chocolate French Silk Pie
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Macros per slice:
• 444 Calories
• 42g of Fat
• 10g of Protein
• 3.5g of Net Carbs
Servings Prep Time Cook Time
8 servings 30 minutes 8 minutes
Servings Prep Time Cook Time
8 servings 30 minutes 8 minutes
Low Carb & Gluten Free Peanut Butter & Chocolate French Silk Pie
Peanut Butter & Chocolate French Silk Pie
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Macros per slice:
• 444 Calories
• 42g of Fat
• 10g of Protein
• 3.5g of Net Carbs
Servings Prep Time Cook Time
8 servings 30 minutes 8 minutes
Servings Prep Time Cook Time
8 servings 30 minutes 8 minutes
Servings: servings
Ingredients
Peanut Butter Crust
Chocolate Filling
Whipped Cream
  • 1 cup heavy cream
  • 1 tbsp erythritol
  • chocolate shavings (optional)
Instructions
  1. To make your crust, whisk together your dry ingredients in a mixing bowl.
  2. Add your wet ingredients and mix well to combine. You should end up with a sticky dough batter.
  3. Press the crust dough into a 9 inch pie pan making sure to press against the sides as well. Pierce the bottom of the crust with a fork (not pictured because we forgot this step!) to prevent bubbling and swelling in the oven. Bake for about 8 minutes in a 350°F oven. It should turn a golden brown. Let it cool completely before filling with chocolate silk batter.
  4. To make the chocolate filling, set 3 eggs and 1/3 cup of erythritol onto a double boiler and whisk them together until the erythritol is dissolved and the eggs have thickened. This could take about 5-10 minutes.
  5. When your eggs are thick and pale, take them off the heat and allow them to cool while you prep your chocolate.
  6. Cream together your butter and another 1/3 cup of erythritol with an electric hand mixer.
  7. Add melted chocolate, vanilla extract and salt and beat to combine.
  8. To the buttery chocolate mix, add the eggs and stir to combine.
  9. Add the chocolate silk batter to your peanut butter crust and refrigerate overnight or for at least 4 hours.
  10. When you're ready to serve, whip a cup of heavy whipping cream with a tablespoon of erythritol until it has tripled in volume and stiffened up. Add the whipped cream to the top of the set pie.
  11. Serve chilled with chocolate shavings and enjoy!
    Low Carb & Gluten Free Peanut Butter & Chocolate French Silk Pie
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Disclosure: Anthony’s Goods was kind enough to send the products mentioned above in the hopes that we would enjoy them and create something delicious on Tasteaholics.com. All opinions are our own and we only recommend products we use personally and believe will be a good fit for our readers.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!

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Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!

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About the Author:

Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.

20 Comments

  1. Jodi November 19, 2016 at 2:55 pm - Reply

    Can we use swerve instead of erythinol?

    • Vicky November 19, 2016 at 4:47 pm - Reply

      Hi Jodi, Swerve is a brand of erythritol, so yes, you can use it if that’s what you have!

  2. Tanya November 8, 2016 at 5:32 pm - Reply

    Can I use anything in place of the whey protein? I don’t have any vanilla. Only chocolate 🙂

    • Rami November 9, 2016 at 3:45 pm - Reply

      You can use any flavor of protein really, it for a bit of structure and hold in the crust.

  3. John November 6, 2016 at 6:29 pm - Reply

    tasteaholics measurements are so freaking annoying! What tha hell is a 1.5 stick of butter!! cups, sticks, oz… come on! choose 1 measurement and stick with it! e.g. g/ml

    • Vicky November 7, 2016 at 9:03 am - Reply

      1.5 sticks of butter is 1 stick plus another half stick. Hope that clears it up 🙂 most people in the US work in tablespoons or sticks on butter.

  4. Andrea August 9, 2016 at 3:15 pm - Reply

    Looks delicious! Can you sub almond flour for the peanut flour in the crust?

    • Vicky August 9, 2016 at 5:48 pm - Reply

      Absolutely! It may not be a peanut butter silk pie but it’ll be something delicious, nonetheless.

  5. Nancy June 18, 2016 at 3:09 am - Reply

    I made this today and found the chocolate mixture to be gritty because of the erythritol. I ended up putting the mixture on the double-boiler to melt the erythritol and create a smooth texture. The butter separated out and the chocolate melted again, but once I took it off the heat and it started cooling, it began thickening again. Just wondering if I made a misstep somewhere.

    • Vicky June 28, 2016 at 11:57 am - Reply

      Try using powdered erythritol next time, it mixes much better! We use them interchangeably but if your erythritol stays too gritty, try the powdered form 🙂

  6. Jojo June 15, 2016 at 1:34 pm - Reply

    I’ve just started my Keto journey. I’m going to try this it looks amazing. Thank you, love your blog <3

    • Vicky June 15, 2016 at 4:58 pm - Reply

      Thank you so much! <3 Good luck!

  7. Tracy June 14, 2016 at 4:57 pm - Reply

    What kind of protein powder do you use?

  8. Elaine June 7, 2016 at 1:57 pm - Reply

    This looks delish! What temp to bake the peanut flour crust? Thanks

    • Vicky June 7, 2016 at 11:29 pm - Reply

      I forget the baking temp in so many recipes… it’s 350°F! I’ll add that in. Thanks!

  9. Robyn June 6, 2016 at 8:25 pm - Reply

    How heavy is a stick of butter.?

    • Rami June 6, 2016 at 10:37 pm - Reply

      A stick of butter is 1/2 a cup so 112 grams.

  10. Kim | Low Carb Maven June 5, 2016 at 7:22 pm - Reply

    What a pretty pie, guys! It looks great, yum!

    • Vicky June 5, 2016 at 10:21 pm - Reply

      Thanks Kim! It tasted great, we love peanut butter and chocolate together.

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