Our Keto Peanut Butter Pie 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. Swerve is also a great option.
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.
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:
- Chocolate Syrup (use code THATLOWCARBLIFE for 10% off at ChocZero!)
- Peanut Butter Cups
- Whipped Cream
- Chopped Peanuts
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.
More low carb desserts:
- Keto Lemon Cookies
- Keto Raspberry Cheesecake
- Keto Chocolate Mousse
- Keto Mini Cheesecake
- Keto Snickerdoodles
- Keto Blackberry Cobbler
Keto Peanut Butter Pie
Ingredients
For the crust:
- 1 3/4 cups almond flour
- 3 tablespoons cocoa powder
- 1/4 cup sweetener
- 6 tablespoons melted butter
For the filling:
- 8 ounces cream cheese room temperature
- 1 cup peanut butter see note
- ½ cup powdered sweetener
- 1 ½ cups heavy cream
- 1 teaspoon vanilla
Instructions
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.
Martha S says
Can you substitute Peanut Butter powder for the Peanut Butter?
Karly Campbell says
No, I don’t think that would work.
Vanessa says
Can I use sugar free cool whip instead of heavy cream?
Karly Campbell says
You sure can!
Karen Miller says
Hi Carly! LOVE your recipes!
Question – is the sweetener in the crust for this peanut butter pie a liquid or powdered sweetener? I’m planning to make it and was going to use powdered Splenda or Lakanto monk fruit, but thought I’d better ask first. Thank you!
Karly Campbell says
Hi Karen! Sorry for the confusion! It’s granulated sweetener. You could probably use powdered just fine, but I’d use maybe half the amount called for it and taste for sweetness.
Karen Miller says
Thanks, Carly. I’ll use granulated sweetener and I’m sure we’ll love it.
Lisa Albee says
Has anyone tried Greek yogurt rather than the cream cheese?
Fawn says
Can I use a liquid sweetener like agave nectar instead of powdered sweetner?
Karly Campbell says
The powdered helps with the structure of the pie, so I’m not sure how it would do without it.
sonya says
why cant the printed recipe be smaller and fit on one sheet? instead it’s spread out on 2 pages. thx
Karly Campbell says
Hi Sonya, you can adjust print size on your end through your print settings.
Hannah says
Copy and paste the recipe. Then cut the description of the end product and anything else you don’t need in the recipe like the words Ingredient and Instructions out of the recipe. You can change the size of the photo, or cut it completely. Cut the notes down to just what is necessary on this particular recipe. Also, change the font size. I like to increase the font size on the ingredients and decrease size on most of the rest of the recipe. You can also change some of the directions to a less wordy direction. Example….”Remove the pie crust from the freezer and gently spread the filling over the crust” to: Put filling into crust. Eliminate “the” when you can and change “and” to &. Every little bit helps.
laura says
Wanted the nutrition breakdown. Do you have it?
Karly Campbell says
Hi Laura! The nutrition info is at the bottom of the recipe card.
Patricia says
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!!
Karly Campbell says
Oh wow! Love to hear that, Patricia! Thanks so much for sharing. 🙂
PATTI says
Can you freeze this?
Karly Campbell says
I’m not sure how it would freeze, honestly.
Nicole says
I made it and it freezes beautifully!
Karly Campbell says
Oh, thank you for sharing! That’s great to know! 🙂
April Gaspard says
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!
Karly Campbell says
So glad you enjoy the recipe, April! Happy holidays!
Kimberly Ingram says
Can you use granulated sugar instead of powdered?
Karly Campbell says
No, the filling will be gritty.
William says
So you don’t bake the crust??
Karly Campbell says
Nope!
Melissa Wahl says
This was amazing!! I highly recommend it! Just don’t look at the nutrition info. Talk about a fat bomb!
Jessica says
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
BC says
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.
Karly Campbell says
So glad you enjoyed it! I wouldn’t have guessed it would work with crema…very interesting!
Linda Chewning says
It’s looks great, but what is powered sweetener and can you buy a small bag of almond flour and where?
Karly Campbell says
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.
Joanna Harding says
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?
Karly Campbell says
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.
Stephane says
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.
Karly Campbell says
Love to hear that! Happy birthday to your husband!
Sharon says
I tried the Creamy Tuscan Chicken, thanks it’s delicious and doesn’t take a long time to prepare.
Gina says
This looks awesome. I can’t wait to make it. Thank you!