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    A Full Living » Blog » Keto Recipes

    Published: Apr 6, 2023 by Briana · This post may contain affiliate links.

    Keto Peanut Butter Pie

    Jump to Recipe Print Recipe
    keto peanut butter pie.

    Indulge your taste buds in this rich and creamy Keto Peanut Butter Pie Recipe, a dessert that seamlessly marries creamy peanut butter filling with a chocolate crust, and vanilla whipped cream, all while keeping carbs to a minimum. Treat yourself to this luscious pie that will completely satisfy your sweet tooth, while keeping you on track with a keto diet.

    slice of keto peanut butter pie with whipped cream and chocolate drizzle on plate, with a fork taking a bite out of it.

    This pie is just as incredible as a classic peanut butter pie that sort of tastes like a giant peanut butter cup in pie form! Peanut butter lovers rejoice - this is the ultimate chocolate peanut butter dessert!

    Looking for more delicious keto desserts? Try this keto cheesecake recipe, these keto blueberry muffins, this keto carrot cake, or this keto creme brulee!

    Jump to:
    • ❤️Why we love this recipe
    • 🥜Ingredients
    • ✨Substitutions & variations
    • 🔪Prep work
    • 📋Instructions
    • ✨Tips & tricks
    • 💭Frequently Asked Questions
    • More Recipes To Consider
    • 📖 Recipe
    • 💬 Community

    ❤️Why we love this recipe

    • Simple ingredients. This recipe is made using easy-to-find keto ingredients that can be found at most grocery stores. The others are ingredients you probably already have on hand.
    • Perfect for a peanut butter fanatic. If you're like us and absolutely adore peanut butter mixed with chocolate, you'll be over the moon for this peanut butter chocolate pie.
    • Approachable recipe. You don't have to be a seasoned baker to bring this dessert together. This recipe is easy for beginners, and almost impossible to mess up!
    • Suitable for multiple diet types. Not only is this pie naturally gluten-free, and low in carbs and no added sugars, it can also be made vegan-friendly with a few simple swaps!
    • Can be made ahead. You can prep different layers of the pie (except the whipped cream!) in advance and put it all together to save time on busy days.

    🥜Ingredients

    Here are the ingredients we used for this recipe. You can find more information for substitutions below.

    ingredients to make keto peanut butter pie laid out on in small bowls on a table, labeled to denote each ingredient.
    • Peanut butter - Use a standardized, creamy peanut butter like JIF for this recipe. Natural peanut butter actually isn't our preference for this peanut butter pie filling as it can have too much moisture, and can make the filling too wet.
    • Cream cheese - Make sure it's room temperature so that it blends well with the other ingredients.
    • Heavy whipping cream - This should be nice and cold so that it whips up better.
    • Vanilla extract
    • Kosher salt
    • Unsweetened cocoa powder - We prefer Dutch processed cocoa powder (affiliate link) for its deep, rich chocolate flavor without the extra bitterness. Regular cocoa powder works just fine.
    • Almond flour - Finely ground, we prefer Bob's Red Mill super-fine almond flour (affiliate link).
    • Granular & powdered erythritol - We use granular Swerve for the chocolate cookie crust, and powdered for the whipped cream topping and the peanut butter mixture.
    • Sugar free chocolate chips - Use your favorite keto chocolate for the optional chocolate ganache. We like Lily's chocolate chips, (affiliate link) dark chocolate or semi-sweet are our favorites.
    • Roasted peanuts - Optional, for topping.

    Visit the recipe card for the full quantities and nutritional information.

    ✨Substitutions & variations

    Here are a few suggestions on additional flavors to try, or simple variations to this recipe.

    • Alternative flours for the crust. You can use almond meal for the crust, but it will have a bit of a grainier texture. We don't recommend swapping for coconut flour, as the textures are very different.
    • Extra chocolatey. Want something extra indulgent? You can swirl in some melted chocolate into the peanut butter filling.
    • Salted. Add flaky sea salt to the top of the pie for a sweet and salty bite!
    • Dairy free or vegan. Use coconut oil or vegan butter in place of butter, coconut cream in place of heavy cream, and vegan cream cheese instead of traditional cream cheese.
    • Add peanut butter cups! Looking for an extra layer of decadence? Try cutting up some sugar free peanut butter cups and crumbling them overtop!

    🔪Prep work

    • Bring the cream cheese out to get nice and soft, preferably about 4 hours before making the pie. This will help ensure it gets nicely incorporated into the filling, and won't create any weird clumps.
    • When it's time to start, you can preheat the oven to 350°F.
    • Grease a pie plate.
    • Melt butter in the microwave and set aside to cool.
    • Measure out all remaining ingredients. 

    📋Instructions

    Combine almond flour, cocoa powder, salt, and granular erythritol in a mixing bowl. Combine the melted butter and some of the vanilla extract, then pour into the dry mixture. Press together with your hands or a spoon until a wet sand-like texture is achieved. (Image 1)

    Press the crust mixture into a greased pie pan, (Image 2) and bake for 20-25 minutes, then remove from the oven and cool completely before adding the filling. (Image 3)

    wet almond flour chocolate crust in a bowl with a spoon, and twinkly lights underneath.
    chocolate crust pressed into a white Staub pie plate.
    chocolate crust pressed into a white Staub pie plate.

    Mix peanut butter and cream cheese in a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment on medium speed until smooth. Add in salt and vanilla, then sift in the powdered sweetener, then mix again to combine. (Image 4)

    peanut butter filling mixed in a bowl, with confectioners sweetener in a large bowl.

    In a separate bowl, with an electric hand mixer, or a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. (Image 5)

    Fold the whipped cream into the peanut butter mixture (Image 6), and mix until completely combined, smooth, and creamy. (Image 7)

    whipping heavy cream with an electric hand mixer in a large bowl.
    whipped cream in a large mixing bowl with peanut butter and cream cheese.
    peanut butter and whipped cream smoothed together in a large mixing bowl with a rubber spatula into a decadent, creamy mixture.

    Spread the peanut butter filling evenly into the cooled pie crust. (Image 8)

    Place in the fridge to chill for at least 4 hours, preferably overnight so it can firm up.

    spreading the peanut butter filling into a baked chocolate pie crust.

    After the pie is firm and completely chilled, mix some cold heavy cream in a large bowl or with a stand mixer for the whipped cream topping. Add the remaining vanilla extract, some powdered sweetener to taste, and a pinch of salt. Whip until nice and fluffy. (Image 9)

    Pro tip: Don't add the whipped cream until just before serving, or it will deflate.

    fresh made whipped cream in a large mixing bowl.

    Spread the whipped cream over top of the pie, and garnish with roasted peanuts, and melted chocolate if desired. (Image 10)

    To melt the chocolate: Melt chocolate in the microwave on 50% power with a pat of unsalted butter in 15 second increments, stirring in between each increment until completely melted.

    Keto peanut butter pie topped with fresh whipped cream, a chocolate drizzle, and roasted peanuts.

    Cut into slices, and enjoy!

    slice of keto peanut butter pie on a plate with a gold fork, and a lit candle in the background.

    ✨Tips & tricks

    • Use creamy peanut butter. We don't recommend natural creamy peanut butter, which may come as a shock. We highly recommend baking with standardized versions, like JIF, so you get the same results every time. They recently came out with a sugar free creamy peanut butter (affiliate link) that would work very well for this recipe.
    • Let the pie chill for at least 4 hours. We know that it's hard to wait, but the filling needs time to firm up. If you don't give it adequate time to chill, it won't have the correct structure and the slices will just fall apart.
    • Sweeten to taste. If you're making this recipe for the first time, taste as you go! Since there are no eggs in this recipe, and everything can be enjoyed raw, taste as you go and add more sweetener if desired. Also, keep in mind that each layer has added sweetness, so we like to keep it a little more subtle in each layer, so that it doesn't come together being overly sweet.

    Need supplies? Shop our Amazon store! Stock your pantry, and find all of our favorite kitchen tools! A Full Living LLC earns a small commission through purchases on our storefront to help support this site.

    💭Frequently Asked Questions

    How to store the leftovers?

    Store leftovers in an airtight container in the fridge for up to 5 days.

    This pie also freezes well! To freeze, place in a freezer-safe container in the freezer, where it can keep for up to 4 months. Defrost overnight in the fridge before enjoying!

    Do I have to bake the pie crust?


    Technically, no, but we do recommend baking it for the best flavor and texture! Almond flour can crumble quite easily, so baking it helps it hold together a bit better. It also adds a nice toasted flavor to the crust!

    More Recipes To Consider

    • keto cheesecake recipe
      Keto Cheesecake Recipe
    • keto creme brulee recipe topped with berries and a spoon broken inside
      Keto Crème Brûlée Recipe
    • keto blueberry muffins
      Keto Blueberry Muffins
    • keto carrot cake recipe
      Keto Carrot Cake Recipe

    Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!

    📖 Recipe

    keto peanut butter pie

    Keto Peanut Butter Pie

    Savor a guilt-free Keto Peanut Butter Pie, combining decadent chocolate & creamy peanut butter in a low-carb dessert. Perfect for satisfying sweet cravings, with only 7 grams of net carbs per serving!
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Chilling time: 4 hours hours
    Total Time: 5 hours hours
    Servings: 16 servings
    Author: Briana

    Equipment

    • electric mixer
    • 12-inch pie plate
    • Rubber Spatula

    Ingredients

    Crust

    • 1.5 cups almond flour (168 grams)
    • 5 tablespoons granular erythritol (60 grams)
    • ¼ cup cocoa powder (24 grams)
    • ½ teaspoon kosher salt
    • 6 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla extract

    Peanut butter pie filling

    • 1 cup creamy peanut butter (264 grams)
    • 8 ounces cream cheese, softened (1 block)
    • 2 teaspoons vanilla extract
    • ½ teaspoon kosher salt
    • 1 cup powdered erythritol (144 grams)
    • 1 cup heavy whipping cream (super cold!)

    Whipped cream topping (optional)

    • 1 cup heavy whipping cream (super cold!)
    • 2 tablespoons powdered erythritol
    • ½ teaspoon vanilla extract
    • pinch of salt

    Toppings (optional)

    • ½ cup sugar free semi-sweet chocolate chips
    • 1 tablespoon unsalted butter
    • ¼ cup roasted peanuts

    Instructions

    • Preheat the oven to 350°F. Grease a pie plate.

    Crust

    • Combine 1.5 cups almond flour, ¼ cup cocoa powder, ½ teaspoon salt, and 5 tablespoons granular erythritol in a mixing bowl. Combine 6 tablespoons melted butter and 1 teaspoon vanilla extract, then pour into the dry mixture. Press together with your hands or a spoon until a wet sand-like texture is achieved.
    • Press the crust mixture into a greased pie pan, and bake for 20-25 minutes, then remove from the oven and cool completely before adding the filling

    Filling

    • Mix 1 cup peanut butter with 8 ounces of cream cheese in a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment on medium speed until smooth. Add in ½ teaspoon salt and 2 teaspoons vanilla, then sift in 1 cup powdered sweetener, then mix again to combine.
    • In a separate bowl, with an electric hand mixer, or a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form.
    • Fold the whipped cream into the peanut butter mixture, and mix until completely combined, smooth, and creamy.

    Chill

    • Spread the peanut butter filling evenly into the cooled pie crust. Place in the fridge to chill for at least 4 hours, preferably overnight so it can firm up.

    Toppings

    • When it's time to serve, mix 1 cup of cold heavy cream in a large bowl or with a stand mixer for the whipped cream topping. Add ½ teaspoon vanilla extract, 2-3 tablespoons powdered sweetener to taste, and a pinch of salt. Whip until nice and fluffy. (Don't add the whipped cream until just before serving, or it will deflate.)
    • Melt ½ cup sugar free chocolate chips in the microwave on 50% power with 1 tablespoon unsalted butter in 15 second increments, stirring in between each increment until completely melted.

    Assemble and enjoy!

    • Spread the whipped cream over top of the pie, and garnish with roasted peanuts, and melted chocolate if desired. Cut into slices, and enjoy!
    • Store leftovers in an airtight container in the fridge for up to 5 days. This pie also freezes well! To freeze, place in a freezer-safe container in the freezer, where it can keep for up to 4 months. Defrost overnight in the fridge before enjoying!

    Notes

    • The nutrition facts include all toppings and whipped cream. 
    • Use creamy peanut butter. We don't recommend natural creamy peanut butter, which may come as a shock. We highly recommend baking with standardized versions, like JIF, so you get the same results every time.
    • Let the pie chill for at least 4 hours. We know that it's hard to wait, but the filling needs time to firm up. If you don't give it adequate time to chill, it won't have the correct structure and the slices will just fall apart.
    • Sweeten to taste. If you're making this recipe for the first time, taste as you go! Since there are no eggs in this recipe, and everything can be enjoyed raw, taste as you go and add more sweetener if desired. 

    Nutrition

    Calories: 389kcal | Carbohydrates: 11g | Protein: 9g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 278mg | Potassium: 179mg | Fiber: 4g | Sugar: 4g | Vitamin A: 781IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free
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