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low carb peanut butter pie recipe on white plate

Keto Peanut Butter Pie

KETO PEANUT BUTTER starts off with a simple, no-bake chocolate crust and then gets the creamiest peanut butter filling added! This is a rich, decadent pie and it satisfies any sweet tooth!

keto peanut butter pie on white plate with vintage fork

Truth time: I can sit and eat an entire jar of peanut butter in a single day if I’m not careful.

It’s just creamy and satisfying. I love the stuff.

I especially love peanut butter paired with chocolate and that’s where this keto peanut butter pie comes into play!

This is a no bake recipe, so it’s perfect for hot summer days when you don’t want to turn on the oven.

But, let’s be real – it’s also perfect for cold winter days when you just want to stay in your house all cozy and eating delicious foods. 😉

This pie is a year round thing, is what I’m trying to say.

creamy low carb peanut butter pie in pie dish with chocolate drizzled on top

Keto Chocolate Pie Crust:

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ingredients for keto chocolate pie crust in glass bowl

We’ll start with the crust – it’s super simple!

Stir together almond flour, cocoa powder, and sweetener with some melted butter.

I use and recommend Lakanto Monkfruit – no aftertaste, no effect on blood glucose, and it can be counted as zero net carbs.

I love Lakanto so much that I asked them for a coupon code for my readers! Use code THATLOWCARBLIFE for 20% off your order at Lakanto.com.

keto chocolate pie crust in pie plate with blue striped napkin

Once you’ve stirred the ingredients together, press them into a standard pie plate.

I like to use a metal measuring cup to pretty crust into place. It helps keep it nice and even.

Your crust will be fairly thick…we love the texture it adds to this pie!

Pop the crust in the freezer to set while you whip up the peanut butter filling.

Peanut Butter Pie Filling:

There are two steps to the filling: the peanut butter mixture and the whipped cream.

To make the peanut butter mixture, you’ll just beat together peanut butter with cream cheese and powdered sweetener.

The mixture will be very thick.

Set that aside and then whip up some whipped cream.

bowl of whipped cream with peanut butter pie filling on top

Fold the peanut butter mixture into the whipped cream until you have no streaks remaining.

The peanut butter mixture is thick, so it’ll take a bit of folding to really get it all mixed it. Just use a rubber spatula and keep on stirring until it mixes in.

Spread your filling into the chilled pie crust and then pop the whole thing in the fridge for an hour or so to set up.

peanut butter filling in chocolate pie crust

Topping:

Feel free to get creative with your keto peanut butter pie!

It’s 100% delicious as is, but if you want to top it off, here are some ideas:

low carb peanut butter pie drizzled with chocolate sauce

Storage:

This low carb peanut butter pie will last in the fridge, covered in plastic wrap for 3-4 days.

We serve this cold, straight from the fridge.

creamy peanut butter pie on white plate

More low carb desserts:

keto peanut butter pie on white plate with fork

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low carb peanut butter pie recipe on white plate

Keto Peanut Butter Pie

This keto peanut butter pie is so creamy and decadent! The chocolate crust is thick and crunchy which goes great with the sweet, creamy peanut butter filling! We like to top this off with a little drizzle of chocolate syrup.

Yield 10 slices
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

For the crust:

For the filling:

Instructions

To make the crust:

  1. Stir together all of the crust ingredients until well combined.
  2. Press firmly into a 9-inch pie plate.
  3. Place in the freezer while making the filling.

To make the filling:

  1. Beat together the cream cheese, peanut butter, and sweetener until smooth and creamy. The mixture will be quite thick.
  2. In a second bowl, whip the cream and vanilla until you have stiff peaks.
  3. Fold the whipped cream into the cream cheese mixture until no streaks remain. 
  4. Remove the pie crust from the freezer and gently spread the filling over the crust.
  5. Refrigerate for at least 1 hour before serving.

Notes

Peanut Butter: The nutrition information is based off a sugar free peanut butter. Be sure to use a no-stir option like the brand linked in the recipe card.

Toppings: Feel free to get creative with your peanut butter pie! I drizzled some sugar free chocolate syrup over ours, but you could also top with more whipped cream and chopped sugar free peanut butter cups.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 540Total Fat: 50gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 82mgSodium: 259mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 2gProtein: 13g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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26 thoughts on “Keto Peanut Butter Pie”

  1. I just finished making this pie. I haven’t eaten it yet but I tased as I went along. My pie isn’t as smooth but I made my own peanut butter and I did use monk fruit. It is so delicious, This recipe will be made over and over again. It deserves 5*. I am a baker having owned my own Italian bakery in NY. This pie doesn’t taste or look like any keto recipe. Great pie!!

  2. April Gaspard

    This is my go to for a low carb/sugar free/keto, AMAZING Peanut Butter Pie! It is so rich and creamy, sets beautifully and the taste is outstanding! I did alter the filling by adding about 3 tbsp of heavy whipping cream, to give it a little help incorporating because it is so thick, and some extra fluff. It turned out great!

  3. Melissa Wahl

    This was amazing!! I highly recommend it! Just don’t look at the nutrition info. Talk about a fat bomb!

  4. This looks good but I think it would be too tempting and might get me off track! I need more people to share with! Lol

  5. Hi Karly, I made the peanut butter pie 2 days ago with some minor changes because of what
    I had in my pantry and could not go out to shop. I used coconut oil instead of butter in the crust and crema, which is the Mexican sour cream, instead of whipped cream. And even though the pie was not as fluffy as it would have been with whipped cream it was AWESOME! It set up beautifully and cut perfectly. The flavor is delicious and so rich, thank you so much.

    1. Karly Campbell

      So glad you enjoyed it! I wouldn’t have guessed it would work with crema…very interesting!

  6. Linda Chewning

    It’s looks great, but what is powered sweetener and can you buy a small bag of almond flour and where?

    1. Karly Campbell

      Hi Linda! I linked to both the sweetener and almond flour I use in the recipe card. You can check your grocery store as well.

  7. Joanna Harding

    I love the sound of your dessert recipes but don’t make them because, being a Brit, I can’t get my head around using cups to measure dry ingredients. Even though I have a set a of cups, the whole idea just isn’t accurate enough for me, I prefer using grams. Most recipe sites these days allow you to switch between US Imperial and Metric measurements. Could you do this too please?

    1. Karly Campbell

      Hi Joanna! I understand that you find it not as accurate, but the recipe was created using that method so I trust it a lot more than I do an online converter. That said, if you want to convert the recipe over to grams, there are lots of free converters online.

  8. Peanut Butter pie is amazing, I made it for my husband’s birthday. He loved it and said we definitely need to make this for holidays.

  9. I tried the Creamy Tuscan Chicken, thanks it’s delicious and doesn’t take a long time to prepare.

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