Experience rich, creamy joy in every bite with this indulgent Low Carb Peanut Butter Pie. Made with velvety peanut butter filling and a fudgy, sugar‑free chocolate crust, it’s keto‑friendly and irresistible. Whether you’re treating yourself or hosting a gathering, this pie will feel like a splurge without the carb load. Don’t forget to subscribe to get more delicious recipes by email!
Overview of Recipe Content
What this recipe is & when to serve it:
A luscious, no‑bake dessert that shines at brunch, holiday dinners, or anytime you need a sweet but low‑carb fix.
Why you’ll love it:
Loads of peanut butter flavor, smooth creamy texture, and light on carbs. Even your sugar‑cousin guests won’t miss the sugar!
What it tastes like:
Silky peanut butter filling with a hint of vanilla atop a mildly dense, chocolatey crust. The contrast is just heavenly.
Health / seasonal relevance:
Low carb and keto‑friendly, naturally gluten‑free. Great for spring and summer dining—it doesn’t require the oven and feels so refreshing.
Ingredient list:
- For the chocolate fudge crust
- 1 cup almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup erythritol (or sweetener of choice)
- ¼ cup melted butter
- 1 tsp vanilla extract
- Pinch of salt
- For the peanut butter filling
- 1 cup unsweetened creamy peanut butter
- ¼ cup heavy cream
- ¼ cup powdered erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- ½ cup softened cream cheese
- ¼ cup unsweetened almond milk (or other preferred milk)
Tools needed:
Mixing bowls, electric mixer or whisk, 9‑inch (or 8–9‑inch) pie plate or springform pan, spatula.
Substitutions & additions:
- Swap almond flour for coconut flour? Not recommended—it behaves differently.
- Sugar‑free chocolate chips or a drizzle of sugar‑free chocolate syrup on top? Absolutely!
- Use powdered monk fruit or stevia if erythritol isn’t your jam.
How to Make Low Carb Peanut Butter Pie
- Make the crust
Combine almond flour, cocoa powder, sweetener, melted butter, vanilla, and salt until sandy. Press into your pie plate firmly and refrigerate or freeze to set. - Prepare the filling
In a bowl, beat peanut butter, cream cheese, powdered sweetener, vanilla, and almond milk until smooth. Gradually drizzle in heavy cream while mixing until silky and thick. - Assemble & chill
Once crust is firm, pour the filling over it and smooth evenly. Chill in the fridge (or freezer for quicker set) for at least 1–2 hours—longer gives firmer slices. - Serve
Slice cold and serve. Garnish with whipped cream or chopped peanuts if desired.
What to Serve with Low Carb Peanut Butter Pie
- A cup of strong black coffee or bulletproof coffee
- Sugar‑free whipped cream on the side
- Fresh berries like raspberries or strawberries to cut through the richness
- Low‑carb ice cream or a scoop of unsweetened almond milk “nice cream”
Tips for Making It Perfect
- Soften cream cheese well before mixing to avoid lumps.
- Use powdered sweetener (erythritol or monkfruit) for a creamier filling—grainy sweetener can be unpleasant.
- Chill crust before filling to prevent blending.
- Freeze briefly for clean slicing, then thaw a few minutes for texture.
- Make ahead: Pie can be prepared a day in advance and stored in fridge.
Storage Instructions
- Refrigerator: Cover with plastic wrap. Keeps up to 4 days.
- Freezer: Wrap well and freeze slices. Thaw in fridge overnight—lasts up to 1 month.
- Reheating: No reheating needed—serve cold.
General Information
Chocolate and peanut butter are a trademark duo in American desserts: think Reese’s cups or peanut butter fudge. Low‑carb bakers have perfected that combo in keto sweet treats for years. Sites like Ketoconnect and That Low Carb Life offer variations that echo this recipe—rich chocolate crusts with creamy peanut butter filling and sometimes even ganache toppings . My version stays close to those classics while keeping it simple and adaptable!
Frequently Asked Questions
Q: Can I use crunchy peanut butter?
Yes—as long as it’s unsweetened. The crunch adds texture, though it may make the filling a bit grainy unless you smooth it first.
Q: Can I bake the crust for firmer texture?
Absolutely—press crust and bake ~5 minutes at 350 °F, then cool completely before filling (as in many ketogenic versions) KetoConnect.
Q: How many carbs per slice?
Approximately 5–7 g net carbs per slice, depending on portion size and sweetener used.
Q: Can I add a chocolate ganache layer?
Yes! Melt sugar‑free dark chocolate into heavy cream, pour and chill—extra decadent as in some versions online Simply So Healthy.
Q: Can this be made gluten‑free?
Yes—all ingredients here (almond flour, peanut butter, cream cheese) are naturally gluten‑free.
Interactive Elements
Loved this pie? Leave a review or comment below and tell me if you drizzled it or sliced it!
Share your photo on Pinterest or tag me on social media—I’d adore seeing your creation.
Pin it for later: https://www.pinterest.com/poulefrecipe/
Nutritional Information
Per slice (assuming 8‑slice pie):
| Nutrient | Amount |
|---|---|
| Calories | ~360 kcal |
| Fat | ~32 g |
| Carbohydrates | ~9 g |
| Fiber | ~3 g |
| Net Carbs | ~6 g |
| Protein | ~9 g |
Values depend on specific brands and portion size.
Conclusion
Isn’t this pie just magical? Rich peanut butter filling combined with a fudgy chocolate crust—without the carbs guilt—makes it a dessert you can savor again and again. If you love this recipe, try my keto chocolate mousse or sugar‑free peanut butter cups next!
Thank you so much for cooking along with me. I hope this pie brings you joy like it always does in my kitchen. Buon appetito!
Print
Decadent & Guilt‑Free Low Carb Peanut Butter Pie (with Chocolate Fudge Crust)
- Total Time: 120
- Yield: 8 servings 1x
Description
Rich, creamy low carb peanut butter pie topped with no-sweetener chocolate fudge crust—keto friendly and completely delicious.
Ingredients
For the chocolate fudge crust:
1 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup erythritol (or preferred sweetener)
1/4 cup melted butter
1 tsp vanilla extract
Pinch of salt
For the peanut butter filling:
1 cup peanut butter (unsweetened and creamy)
1/4 cup heavy cream
1/4 cup powdered erythritol (or preferred sweetener)
1 tsp vanilla extract
1/2 cup cream cheese (softened)
1/4 cup unsweetened almond milk (or preferred milk)
Instructions
1. Mix almond flour, cocoa powder, sweetener, melted butter, vanilla, and salt until combined into a crumbly dough.
2. Press the crust mixture evenly into a 9-inch pie plate or springform pan.
3. Chill the crust in the fridge or freezer until firm.
4. In a large bowl, beat together the peanut butter, softened cream cheese, powdered sweetener, and vanilla until smooth.
5. Add the almond milk and heavy cream slowly, continuing to mix until the filling becomes light and creamy.
6. Pour the filling over the chilled crust and smooth the top with a spatula.
7. Refrigerate the pie for at least 1–2 hours until fully set.
8. Slice and serve cold with optional toppings like whipped cream or chopped peanuts.
Notes
You can bake the crust for 5 minutes at 350°F if you want it firmer.
To make it dairy-free, substitute coconut cream for heavy cream and a vegan cream cheese.
Let the pie sit at room temp for 5–10 minutes before slicing for the smoothest cut.
- Prep Time: 15
- Cook Time: 5
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 1
- Sodium: 180
- Fat: 32
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 9
- Cholesterol: 35
