This indulgent, no-bake keto-friendly pie is rich, creamy, and loaded with flavor—perfect for dessert lovers who want to stay low carb!
Ingredients
Cheesecake Filling:
8 oz cream cheese
1 box sugar-free cheesecake pudding mix
2 cups heavy whipping cream
1 tsp cake batter extract
1 nut-based pie crust
Lily’s chocolate chips (optional)
Peanut Butter Balls (optional but highly recommended):
2 tbsp natural peanut butter
3 tbsp Swerve powdered sweetener
Directions
Make the Cheesecake Filling:
Whip together the cream cheese, pudding mix, heavy whipping cream, and cake batter extract until smooth, thick, and silky.
Assemble the Pie:
Spread the filling evenly into the nut pie crust.
Make the PB Balls:
In a small bowl, mix the peanut butter and powdered Swerve until fully combined and no longer sticky.
Roll into small balls and place them on top of the pie.
Add Chocolate:
Sprinkle Lily’s chocolate chips over the top.
(Optional) Melt a bit of Lily’s chocolate and drizzle it across the pie for a beautiful finish.
Chill:
Refrigerate until fully set.
Enjoy!
Slice, serve, and savor this creamy low-carb treat!