Me Oh My Chocolate Peanut Butter Pie

Back in my pre-keto days I had a not so brief love affair with the Pioneer Woman’s Chocolate Peanut Butter Pie and I’ve been dreaming creating a low carb version for a while now. 

Well this morning I did it! I have no idea what took me so long really. But today was the day and this delicious pie was the result. It makes 12 generous serves and is every bit as rich and decadent as the original. Thanks Ree for the inspiration. 

Chocolate Peanut Butter Pie

Serves 12

Energy 1225kj | Fat 24g | Protein 12g | Net Carbs 7g


Base –

3/4 cup Almond Meal

3/4 cup desiccated coconut

1/2 cup raw cacao powder

1/4 cup powdered sweetener (I used Swerve Confectioners)

125g melted butter

Filling – 

250g cream cheese (softened)

1 cup thickened cream

1 cup powdered peanut butter

3/4 cup powdered sweetener


1. Preheat oven to 180 degrees Celsius (moderate oven)

2. Add all dry ingredients for the base to a mixing bowl. 

3. Stir in the melted butter until well combined. 

4. With wet fingers, press the mixture into the base of a flan tin or spring form pan until it is spread in an even layer. 

5. Bake for 10 minutes.

6. Remove from oven and allow to cool. 

7. Add all filling ingredients to a large mixing bowl and beat with an electric mixer (start slow then build up speed to medium) until well combined and there are no lumps. 

8. Spread filling onto base and chill to set.


Seriously Good Peanut Butter Cookies

Ok guys this is no joke. I know I made this recipe up but these are the best Low Carb Peanut butter cookies I have tried yet. They were born of a want to use some of the PB2 Peanut Butter Powder I ordered from iHerb a couple of weeks ago so I threw a few things in a bowl and they turned out amazing! Try them and let me know what you think.

Seriously Good Peanut Butter Cookies

Makes 20 Cookies (1 per serve) Energy: 362kj’s Net Carbs: 2g Fat: 7.9g Protein: 2.7g


  • 1 cup of almond meal (110g)
  • 1/2 cup PB2 Peanut butter powder (60g)
  • 1/2 cup of granulated sweetener. I used Natvia Baking (100g)
  • Pinch of salt
  • 2 Tablespoons Gelatine powder
  • 125g salted butter (melted)


  1. Add all dry ingredients to a bowl and stir to combine
  2. Add melted butter and mix well to form a dough
  3. Roll into balls (approx 2cm diameter) and place onto a baking sheet lined with baking paper
  4. Flatten biscuits with a fork
  5. Bake in a moderate oven for 10-12 minutes or until golden brown

Note: These biscuits will be extremely soft while they’re still warm. Allow to cool almost completely before carefully removing them to a cooling wrack to cool completely. Once completely cook they will be nice and firm and are best stored in the fridge. 

Low Carb Berry Chia Jam

Low Carb Berry Chia Jam I’ve been making my own version of low carb jam for a while now but this weekend I’ve finally gotten around to actually recording what I put in it and thought I’d share it with you. It’s so quick and easy to make, has no artificial sweeteners and is 100% toddler approved (well, my toddler anyway).

As with all of my recipes, they change a bit depending on the day and what ingredients I have on hand so feel free to experiment and enjoy!

Low Carb Berry Chia Jam

Nutritional Info Per 20g Serve :

Energy 70kj’s Total Carbs 2.8g Fibre 1.5g (Net Carbs 1.3g) Protein .08g Fat .04g


  • 250g fresh strawberries sliced into quarters
  • 150g frozen mixed berries
  • 1/4 cup sweetener of your choice ( I used Swerve Confectioners)
  • 2 tablespoons chia seeds
  • 1/2 tablespoon gelatine


  1. Place berries and sweetener in a saucepan over low heat and simmer,  stirring frequently until berries have softened.
  2. Add chia seeds and continue to cook while stirring until the mixture has reduced by about 1/3
  3. While stirring, sprinkle in the gelatine powder and stir until dissolved.
  4. Pour into a clean jar and allow to cool completely before covering and storing in the fridge.

Easy Chipotle Aioli

One thing I did get out of the Whole30 challenge was making my own mayonnaise. For some reason I’d just never tried. I think mostly because raw eggs gross me out a little bit and also because I’ve always heard how hard it is to get right. But then,  figured I should just suck it up because if I can lick raw cake batter I can eat homemade mayo and then I found this amazing recipe .

Seriously, once you make the basic mayonnaise, you can make all sorts of adjustments. I currently have a thing for Chipotle so Chipotle it is. I found this seasoning in Woolies when I was grocery shopping on Monday and was so impressed by the clean ingredients I stocked up.

I haven’t tried the sour cream seasoning yet but will be sure to let you know when I do.

Chipotle Aioli

 IMG_5879       IMG_5880 


  • 1 egg
  • 250ml light olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sweetener
  • 1/2 teaspoon salt
  • 2 teaspoons Chipotle seasoning


  1. You’ll want to watch the video in the mayonnaise recipe link above just to make sure you get it right. It really is very easy but the visual helps with the written instructions below.
  2. Crack the egg into a tall narrow jug (the one that came with your stick blender would be perfect)
  3. Add the olive oil
  4. Take your stick blender and place the blades directly over the egg yolk on the bottom of the jug
  5. Start blending on high speed. As the egg and oil start to emulsify, slowly raise the blender to the top of the liquid until it all comes together. Then you can raise it up and down a few times to further thicken the mayo.
  6. Add the garlic powder, sweetener, salt and chipotle seasoning on top and blend in. You can adjust the spices etc to taste but remember the flavour will intensify after it’s been sitting for a while.

Enjoy 🙂