Carnivore-ish No-Bake Peanut Butter Pie (Using Tallow & Crumb Chocolate Chip Cookie Mix Crust)
Most keto desserts are held together with erythritol, xanthan gum, and a chemistry set. This one starts with a Tallow & Crumb cookie crust, real cream, real butter, cream cheese, and peanut butter. Simple ingredients. No sugar alcohols. No fake fibers. No nonsense.”
This version removes the powdered sweeteners, xanthan gum, coconut oil, and other ultra-processed ingredients while keeping the spirit of the dessert.
Crust
* 1 cup (111g) Tallow & Crumb Chocolate Chip Cookie Mix
* 1 large egg
* 75g melted butter
Filling
* 8 oz (225g) full-fat cream cheese, softened
* ¾ cup natural peanut butter
* 1 cup heavy whipping cream
* 2 tbsp honey (optional, for those who aren’t strict carnivore)
* 1 tsp vanilla extract (optional)
Topping
* 2 oz dark chocolate, melted (optional)
* Chopped roasted peanuts
* Warm peanut butter for drizzling
Directions
1. Make the Crust
Mix the Tallow & Crumb cookie mix, egg, and melted butter.
Press into a 9-inch pie plate or springform pan.
Bake at 325°F (163°C) for 12-15 minutes.
Cool completely.
2. Make the Filling
Beat cream cheese until smooth.
Add peanut butter and honey (if using).
In a separate bowl, whip heavy cream to stiff peaks.
Fold whipped cream gently into the peanut butter mixture until smooth and fluffy.
3. Assemble
Spread filling into the cooled crust.
Refrigerate for at least 4 hours, preferably overnight.
4. Finish
Drizzle with melted dark chocolate and warm peanut butter.
Sprinkle with chopped peanuts.
Slice and serve cold.
Even More Carnivore-ish Version
If you want to push it further toward your audience:
Crust
* 1 cup Tallow & Crumb Chocolate Chip Cookie Mix
* 1 egg
* 75g butter
Filling
* 8 oz cream cheese
* 1 cup heavy cream
* ½ cup peanut butter
* No sweetener
The Tallow & Crumb mix already contains a small amount of date sugar and stevia, so the pie will still have a mild sweetness without adding anything else.