Keto Chocolate Peanut Butter Cookie Pizza

ana

A decadent Keto Chocolate Peanut Butter Cookie Pizza is a real treat for dessert and you can’t even tell that it’s sugar-free! This sweet pie uses our Keto Peanut Butter Cookies recipe as a base, slathered in rich chocolate buttercream frosting!

This Keto Chocolate Peanut Butter Cookie Pizza recipe makes 12 serves. 1 serving is 1 slice of pie and has 4g net carbs.

Store leftover Keto Chocolate Peanut Butter Cookie Pizza in the fridge for up to 1 week. We don’t recommend freezing.

Keto Chocolate Peanut Butter Cookie Pizza Ingredients

Keto Peanut Butter Cookie dougn in a glass bowl with a red spatula
Keto Chocolate Peanut Butter Cookie Pizza Ingredients

How to Make Keto Chocolate Peanut Butter Cookie Pizza

A slice of Keto Chocolate Peanut Butter Cookie Pizza with a bite missing on a white plate with a fork
How to make Keto Chocolate Peanut Butter Cookie Pizza
  1. Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl add the cookie base ingredients and mix well.
  3. Spoon the cookie mix onto your cookie sheet and press into a 12in disc. Prick with a fork.
  4. Bake for 12-15 minutes, until the edges are firm. Set aside to cool completely.
  5. For the frosting; sift the cocoa powder and powdered sweetener into a large mixing bowl to remove any lumps.
  6. Add the butter and whisk on low speed with your hand mixer. Once the ingredients are well mixed, scrape down the sides of the bowl and whip your frosting on medium-high for 2 minutes.
  7. Add the cream and whip for another minute.
  8. Place your cooled cookie on a large platter, spoon over the frosting and gently spread.
  9. Sprinkle over the peanuts, coconut, and raspberries.
  10. Cut into slices and serve!

Ingredients

Keto Peanut Butter Cookie Base Ingredients:

Keto Chocolate Frosting Ingredients:

US Customary – Metric

Instructions

  • Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set aside.
  • In a large bowl add the cookie base ingredients and mix well.
  • Spoon the cookie mix onto your cookie sheet and press into a 12in disc. Prick with a fork.
  • Bake for 12-15 minutes, until the edges are firm. Set aside to cool completely.
  • For the frosting; sift the cocoa powder and powdered sweetener into a large mixing bowl to remove any lumps.
  • Add the butter and whisk on low speed with your hand mixer. Once the ingredients are well mixed, scrape down the sides of the bowl and whip your frosting on medium-high for 2 minutes.
  • Add the cream and whip for another minute.
  • Place your cooled cookie on a large platter, spoon over the frosting and gently spread.
  • Sprinkle over the peanuts, coconut, and raspberries.
  • Cut into slices and serve!

Video

Nutrition

Calories: 290kcal | Carbohydrates: 8g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 147mg | Potassium: 258mg | Fiber: 4g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

Be the first to comment

Leave a Reply

Your email address will not be published.


*