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!
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.
Keto Chocolate Pie Crust:
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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.
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.
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.
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:
- Chocolate Syrup (use code THATLOWCARBLIFE for 10% off at ChocZero!)
- Peanut Butter Cups
- Whipped Cream
- Chopped Peanuts
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.
More low carb desserts:
- Keto Lemon Cookies
- Keto Raspberry Cheesecake
- Keto Chocolate Mousse
- Keto Mini Cheesecake
- Keto Snickerdoodles
- Keto Blackberry Cobbler
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For the crust:
For the filling:
To make the crust:
- Stir together all of the crust ingredients until well combined.
- Press firmly into a 9-inch pie plate.
- Place in the freezer while making the filling.
To make the filling:
- Beat together the cream cheese, peanut butter, and sweetener until smooth and creamy. The mixture will be quite thick.
- In a second bowl, whip the cream and vanilla until you have stiff peaks.
- Fold the whipped cream into the cream cheese mixture until no streaks remain.
- Remove the pie crust from the freezer and gently spread the filling over the crust.
- Refrigerate for at least 1 hour before serving.
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
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