This peanut butter pie has a chocolate crust and a creamy, no-bake peanut butter filling. It’s a delicious and easy low carb and keto-friendly dessert that you can make for a party.
With all the craziness that has been happening, I almost forgot about Pi Day. I don’t make a lot of pies. I love eating them, but I don’t really enjoy making them unless it’s an easy recipe. And this one is. I was able to whip this treat up just in time for Pi Day. The pie doesn’t take very long to make but you do need to plan ahead because the filling needs a few hours (or overnight) to set.
Keto Chocolate Crust
The chocolate crust is made from cocoa powder, almond flour, butter and erythritol. The crust needs about ten minutes to bake and that’s the only part of the pie that needs to be baked.
Peanut Butter Filling
The peanut butter filling is a version of a no-bake peanut butter cheesecake. Peanut butter is mixed with cream cheese and heavy cream, creating a super creamy filling. The filling is so yummy on its own, I almost didn’t even need the pie crust.
The filling, much like a no-bake cheesecake, needs time to set. It takes a few hours in the fridge, but I prefer to let it set overnight so I try to make this the night before.
Keto Peanut Butter PIe
- 1/2 cup unsalted butter melted
- 2 cups superfine almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granular erythritol
Peanut Butter Filling
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered erythritol
- 8 ounces cream cheese softened to room temperature
- 3/4 cup sugar-free natural creamy peanut butter
- Preheat the oven to 350°F. Grease the bottom of a 9 inch springform pan. You can also do this in a 9-inch pie dish, but if you do, line the bottom with parchment paper, otherwise it is very difficult to remove the pie.
- Combine the butter, almond flour, cocoa powder and erythritol in a medium bowl and mix until evenly combined.
- Press crust into the bottom of your pan. Make sure to press firmly and compact it down so that the crust does not fall apart.
- Bake the crust for about 10 minutes in the oven. Remove crust from oven and let the crust cool. While crust is cooling, make the filling.
- In a large bowl, add cream and powdered erythritol. Beat on high speed until stiff peaks form.
- In a separate bowl, add cream cheese and peanut butter. Beat together until smooth. Add in whipped cream.
- Beat on low speed until whipped cream is evenly blended into the peanut butter filling and filling is uniform in color.
- Place filling into pan. Using a spatula, spread filling evenly across the pie pan and smooth the surface. Place pie into fridge for several hours or overnight for filling to set.
- If desired, top with whipped cream or sugar-free chocolate syrup before cutting and serving. Pie is best served chilled.
- Make sure to use powdered erythriterol for the filling, otherwise the filling will be grainy.
- For the photos, I baked the pie in a pie pan but I don't recommend doing so unless you line it with parchment paper, otherwise the crust will be difficult to remove. When I made it a second time, I did it in a springform pan and found it easier to slice and serve that way.
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.