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Keto Peanut Butter Pie

low carb peanut butter pie recipe on white plate

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.

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.

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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