This keto peanut butter pie is rich, creamy, and completely no bake. It features a chocolate almond flour crust topped with a fluffy peanut butter mousse that melts in your mouth. If you are looking for an impressive low carb dessert for Thanksgiving, Christmas, or any special occasion, this one delivers.
It tastes indulgent and comforting, yet it’s made with simple keto friendly ingredients.
Are Peanut Butter Pies Keto?
A traditional peanut butter pie is not keto friendly. Most classic recipes use graham cracker or Oreo crusts, confectioners’ sugar, and sweetened whipped topping. Those ingredients quickly drive up the carb count.
This version skips all of that and replaces it with a low carb chocolate crust and a naturally sweetened peanut butter filling.
How to Make Keto Peanut Butter Pie
This recipe has two main components: the no bake chocolate crust and the creamy peanut butter filling.
Chocolate Crust Ingredients
Instead of processed cookie crumbs, this crust is made with:
- Almond flour
- Unsweetened cocoa powder
- Erythritol or another keto sweetener
- Vanilla extract
- Melted coconut oil or melted butter
- A little water
Almond flour works beautifully here because it’s low in carbs, gluten free, and safe to use in no bake desserts. Coconut oil is my preference since it firms up more in the fridge and gives the crust a sturdier texture.
Making the Crust
Combine all the crust ingredients in a mixing bowl. Stir until everything comes together. You may need to use your hands to press and squeeze the mixture into a cohesive dough.
The texture should resemble a soft crumble that sticks together when pressed.
Transfer the dough into a greased 9 inch pie pan. A removable bottom pan makes it easy to lift and serve, but a glass or ceramic dish works just as well. Press the dough firmly across the base and up the sides. Use the back of a spoon to smooth it evenly.
Refrigerate the crust so it can firm up while you prepare the filling.
Peanut Butter Filling Ingredients
For the mousse like filling, you’ll need:
- Softened cream cheese
- Heavy cream
- Natural peanut butter
- Powdered erythritol or another powdered keto sweetener
- Vanilla extract
Use natural peanut butter that contains only peanuts and possibly salt. Avoid brands with added sugar or vegetable oils.
Make sure your sweetener is powdered. Granulated sweeteners won’t dissolve properly and can leave a gritty texture.
Making the Filling
In a large bowl, beat the softened cream cheese and heavy cream together using a stand mixer or electric hand mixer. Start on low speed to prevent splashing, then increase to high to incorporate air and create a fluffy texture.
Add the peanut butter, powdered sweetener, and vanilla. Continue beating until smooth and light.
Assembling the Pie
Remove the chilled crust from the refrigerator. Spoon the peanut butter filling into the crust and spread it evenly with a spatula.
Return the pie to the fridge for at least one hour to set completely.
Decorating the Keto Peanut Butter Pie
You can keep it simple or dress it up for a holiday table. Some great low carb topping ideas include:
- Chopped keto chocolate
- Roasted peanuts for crunch
- A drizzle of melted natural peanut butter
- Melted sugar free chocolate
- Unsweetened whipped cream
After adding toppings, chill the pie again so everything sets properly.
Storage
One of the best things about no bake keto desserts is how well they store.
Refrigeration
Keep the pie covered in the fridge for up to 4 days.
Freezing
You can also freeze it. Wrap it tightly before freezing to prevent ice crystals from forming on top. Thaw in the refrigerator the day before serving.
Carbs Per Serving
This pie makes 12 slices. Each slice contains approximately 5.7 grams of net carbs without toppings.
Allergy and Ingredient Swaps
If you need adjustments, here are some options:
Nut Free Options
- Replace peanut butter with sunflower seed butter.
- Swap almond flour for sunflower seed flour or sesame flour.
Dairy Free Options
- Use dairy free or lactose free cream cheese.
- Replace heavy cream with canned coconut cream. Shake the can before measuring.
Peanut Butter Alternative
If you prefer a different nut butter, natural almond butter works well and can slightly reduce the carb count.
This keto peanut butter pie is smooth, chocolatey, and incredibly satisfying. Even guests who are not following a low carb lifestyle won’t guess it’s sugar free. It’s the kind of dessert that proves you don’t have to give up indulgence to stay on track.
Keto Peanut Butter Pie
Course: Desserts12
servings15
minutes1
hour349
kcalThis easy keto peanut butter pie features a no-bake chocolate almond crust and a rich, fluffy peanut butter cream cheese filling. It’s smooth, decadent, and surprisingly simple to make.
Ingredients
Keto Chocolate Cookie Crust
1 3/4 cups almond flour
5 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/3 cup granulated low carb sweetener
1/4 cup coconut oil, melted
3 tablespoons water
Keto Peanut Butter Filling
8 ounces cream cheese, softened
3/4 cup natural peanut butter (no added sugar or oil)
1 teaspoon vanilla extract
1/3 cup powdered erythritol
3/4 cup heavy cream
Directions
- Grease a 9-inch round pie pan with butter or coconut oil and set aside.
- In a large bowl, combine almond flour, cocoa powder, and granulated sweetener.
- Add the melted coconut oil, water, and vanilla extract. Mix until the dough becomes sticky and holds together when pressed. If the mixture feels too dry, add 1 tablespoon of water. If too wet, add a little more almond flour.
- Press the dough evenly into the bottom and up the sides of the prepared pie pan. Smooth the surface with the back of a spoon. Place in the refrigerator to firm up while preparing the filling.
- In another large mixing bowl, use an electric mixer to beat the softened cream cheese, peanut butter, vanilla extract, powdered sweetener, and heavy cream until thick and fluffy.
- Remove the crust from the refrigerator and spread the peanut butter filling evenly over it.
- Cover with plastic wrap and chill for 1 to 2 hours, or until fully set. For best texture, chilling overnight works well.
Notes
- Top with chopped sugar free peanut butter cups, chopped roasted peanuts, or a drizzle of melted sugar free chocolate and warm peanut butter.
- Store covered in the refrigerator for up to 4 days. You can also freeze the whole pie or individual slices in airtight containers. Thaw overnight in the refrigerator before serving.
Nutrition Facts
12 servings per container
- Amount Per ServingCalories349
- % Daily Value *
- Total Fat
33g
43%
- Saturated Fat 13.4g 67%
- Cholesterol 41.2mg 14%
- Sodium 141mg 7%
- Potassium 173.6mg 4%
- Total Carbohydrate
9.1g
4%
- Dietary Fiber 3.4g 13%
- Total Sugars 2.8g
- Protein 9.3g 19%
- Vitamin C 0.1mg 1%
- Calcium 72.1mg 6%
- Iron 1.3mg 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
