Yaidy Santiago As per tradition at this point, once my boyfriend’s birthday rolls around, he gets full say on what his exact keto birthday dessert will be. After brainstorming with him and figuring out the specifics of his request I got to work and made this unbelievably dreamy peanut buttery hazelnut crumble cream pie!
Best part, it’s a no-bake delight! With a hazelnut chocolate crumble that has plenty of hazelnut chunks, a silky peanut butter filling, and a deliciously soft Swiss meringue buttercream. It’s truly the dream pie for any occasion!
Peanut Butter Hazelnut Chocolate Cream Pie (No Bake)
This pie has the silkiest peanut butter filling with an absolutely delicious hazelnut crumble base!
Ingredients
Chocolate Hazelnut Crust
- 1 1/2 cup almond flour
- 1/2 cup roasted hazelnuts
- 1/2 cup sweetener (I used erythritol)
- 1 tsp vanilla extract
- 2 tbsp black unsweetened cocoa powder
- 4 tbsp unsalted butter, melted
- pinch of salt
Peanut Butter Filling
- 1/2 cup powdered sweetener (I used erythritol)
- 3/4 cup unsweetened creamy peanut butter
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- 3/4 cup heavy cream
Swiss Meringue Butter Cream *See Notes
- 3 large egg whites
- 2/3 cup powdered sweetener (I used erythritol)
- 1/2 cup unsalted butter, softened (room temperature)
- 2 tsp vanilla extract
Garnish
- Crushed toasted hazelnuts
- Melted stevia-sweetened dark chocolate
Instructions
Chocolate Hazelnut Crust
- In a medium-sized mixing bowl add almond flour, sweetener, black cocoa powder, and salt.
- Place the hazelnuts in a high-speed blender and pulse until it breaks down into fine pieces (almost flour-like but with a bit more texture). **See Notes
- Add the hazelnut to the rest of the ingredients and mix it until everything is combined.
- In a separate small bowl, melt the butter and add the vanilla extract. Mix until combined and proceed to add the butter to the mixture. Mix until wet sand consistency forms. It'll take a couple of minutes to get the desired consistency while the almond flour hydrates.
- In a parchment-lined round 6-inch springform pan, add the crumble and press it evenly to the bottom of the pan. Make sure is flat against the sides of the pan. Set aside.
Peanut Butter Filling
- In a large mixing bowl, add softened cream cheese and beat it with an electric mixer until is smooth. Add heavy cream and vanilla extract, then mix again until fully incorporated. Add peanut butter and powdered sweetener. Beat all ingredients until fully incorporated and beat for 1 more minute to incorporate air and make a light mixture.
- Add the peanut butter filling to the pan and spread it evenly across the hazelnut chocolate crumble layer. Place in the fridge for 45 minutes.
Swiss Merengue Buttercream
- In a large heat-save mixing bowl, add egg whites. (Egg whites cannot contain any traces of yolks.)
- Beat the egg whites until doubled in size, then add powdered sweetener (I use erythritol) and beat again to incorporate. Place the bowl over a pan of simmering water. Make sure the bowl is above the water line.
- Using a hand whisk, whisk the whites and sweetener continuously until the sweetener dissolves, for about 5 minutes. The temperature of the mixture should reach 160 °F/ 70 °C to melt the sweetener.
- Once the sweetener is melted, immediately transfer it to a stand mixer or beat it with an electric mixer.
- Beat the mixture on medium-high for about 15 - 17 minutes until glossy.
- If the bowl is still warm after mixing, let it reach room temperature, then add the butter one tbsp at a time. Incorporate butter fully before adding the next tbsp. ***See Notes for Troubleshooting
- Once all the butter has been added, add the vanilla and mix until combined and fluffy, about 1 minute. Spread half over the peanut butter filling layer and add the other half to a pipping bag with your favorite decorating tip. Pipe your design and add a few crushed hazelnuts on top. Drizzle it with melted stevia-sweetened dark chocolate and refrigerate for 2 hrs. Enjoy!
Notes
*You can easily substitute the Swiss meringue buttercream for sugar-free whipped cream. I know the process of making Swiss meringue buttercream is quite lengthy and whipped cream is equally delicious.
To make whipped cream, in a large mixing bowl, add 1 cup of heavy cream, 1/4 cup powdered sweetener, and 1 tbsp of vanilla extract. Beat it with an electric mixer until stiff peaks form. Spread over the peanut butter filling as you would with the Swiss meringue buttercream.
**Don't run the blender for more than a second at a time or you could risk it becoming hazelnut butter. You could also use a food processor.
*** If the mixture curdles, keep mixing and the butter might fix itself. If this doesn’t work and your mix is deflating, place your mix back over the simmering water while whisking for about 1 minute. Just enough for the mixture to start melting again. Then mix for another 5 minutes or until light and fluffy.
💕Nutritional Values/ Per Slice: Calories 388 / Total Fat 37.4g / Total Carbohydrate 7.4g / Dietary Fiber 3g / Protein 9.2g / Sodium 147mg / Net Carbs 4.4g
