Rich, creamy low carb peanut butter pie topped with no-sweetener chocolate fudge crust—keto friendly and completely delicious.

Scale

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)

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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.

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.