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.
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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!
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❤️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.
- 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)
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)
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)
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.
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.
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.
Cut into slices, and enjoy!
✨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.
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💭Frequently Asked Questions
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!
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
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📖 Recipe
Keto Peanut Butter Pie
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!
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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.
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