If you’re a fan of peanut butter and chocolate, then this dreamy keto peanut butter chocolate pie is for you. It’s low-carb, sugar-free, grain-free, and gluten-free!
The best part is that it’s entirely no-bake and super easy to make. It’s the perfect keto peanut butter dessert.
This low-carb peanut butter chocolate icebox pie is creamy, rich, and flat-out decadent. It’s an easy pie that everyone will love you for making.
Plus, at only 5 net carbs per serving, it’s a keto peanut butter pie recipe that anyone doing keto can enjoy! But even those who are not watching their carbs will embrace.
After all, anyone who loves Reese’s peanut butter cups would say yes to this keto pie recipe. It’s sure to fool taste buds. Anytime I create a recipe that passes for its high-carb counterpart, I know it’s a gem.
It has plenty of peanut butter and chocolate flavors, but it is not overpowering. The layers in this keto chocolate peanut butter pie provide texture, flavor, and beauty, making it a great one to share at gatherings or even a potluck.
It’s not the first time I’ve made a keto treat with peanut butter. Check out our keto peanut butter recipes for more delicious keto-friendly peanut butter recipes!
And for a more traditional cheesecake recipe, check out my keto peanut butter swirl cheesecake.
Keto No-Bake Peanut Butter Chocolate Pie
Creating this light, fluffy keto peanut butter pie with a mousse filling, a chocolate almond crust, and a chocolate and peanut butter top hard shell layer is a breeze!
Having a keto dessert that requires zero baking is always a plus. Not only does it save time and energy, but it’s less intimidating.
I have many friends who are doing a keto diet but have no baking skills and are always begging me to create more low-carb desserts that are no-bake.
If you can use an electric mixer, you can make this keto-friendly peanut butter pie. Let me take a moment to give you the details of each layer of this keto peanut butter chocolate icebox pie.
How To Make A Keto Peanut Butter Chocolate Pie
I’ll start with the crust that uses almond flour, unsweetened cocoa powder, sugar substitute, and a little melted butter for the first layer. All that is required is a quick stir to combine the ingredients.
I could have opted to bake the crust, but honestly, this worked out so well that that step was unnecessary.
Instead, I made the crust, pressed it into the pie pan, and placed it in the freezer to set it while I made the filling.
The peanut butter pie filling has a creamy peanut butter mousse texture. Made easily by combining cream cheese, sugar-free peanut butter, sugar-free confectioner’s sweetener, heavy cream, vanilla extract, and salt in a large mixing bowl.
Once the creamy peanut butter filling is made, the peanut butter mixture is spread on top of the chocolate cookie crust. This pie has two toppings to finish it off.
The first topping is made with sugar-free chocolate chips and coconut oil, and the second is made with a couple of tablespoons of peanut butter and coconut oil.
These toppings harden once chilled, adding another flavor dimension to this keto pie.
Ingredients Needed
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- Almond flour, finely milled
- Cocoa powder
- Sugar substitute, powdered
- Melted, unsalted butter
- Creamy all-natural peanut butter
- Cream cheese, full-fat
- Heavy whipping cream
- Coconut oil, refined neutral-tasting
- Vanilla extract
- Sea salt
- Salted peanuts
Best Sugar-Substitutes For A Sugar-Free Peanut Butter Chocolate Pie Recipe
A few things to keep in mind when making this sugar-free peanut butter pie are that the recipe calls for a confectioner’s sugar substitute.
I chose to use a powdered sweetener to ensure the creamiest peanut butter pie filling. Using a powder sweetener means that it will dissolve seamlessly and not have a grainy texture.
My go-to choice is Lakanto’s Monk Fruit Powdered because, in my opinion, it has the best flavor and produces great results every time.
That being said, I also recommend Swerve Confectioners an erythritol blend that produces equal results.
However, if you want stevia, you could use the brand Pyure, but keep in mind that you would have to reduce the amount of sweetener in half since it is doubly sweet.
Also, Pyure does not have a powdered version of their product.
If all you have is a granulated sweetener, you can make your own powdered sweetener by grinding it in a dry, clean coffee grinder.
Tag Us
I sure hope you will give this keto peanut butter pie a try. It really is like having a giant Reeses peanut butter cup of a recipe.
Once you do, remember to tag us on Instagram and Facebook. It’s what encourages this girl to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books & Recipe Keto App
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you. Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.
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Are you looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective.
As believers, we live our lives supported by God’s grace. Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing. Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Keto No-Bake Peanut Butter Chocolate Pie (Gluten-Free)
This keto no-bake peanut butter chocolate pie is a rich, creamy delicious dessert. It's not only low in carbs, sugar-free, grain-free, and gluten-free but also an easy no-baking required pie.
Ingredients
Keto Chocolate Cookie Crust
- 1/4 cup of melted unsalted butter
- 1 cup of finely milled almond flour, measured and sifted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup confectioner's sugar-substitute
- ¼ teaspoon of salt
Peanut Butter Filling
- 12 ounces of full-fat cream cheese, room temperature
- 1/2 cup confectioner's sugar-substitute
- 1 cup all natural peanut butter , sugar and salt free
- 1/4 teaspoon sea salt
- 1 cup heavy whipping cream
- 2 teaspoon of vanilla extract
Chocolate Hard Shell Topping
- 2 1/2 ounces of sugar-free chocolate chips
- 1 tablespoon of melted coconut oil
Peanut Butter Hard Shell Topping
- 2 tablespoons of creamy peanut butter
- 1 tablespoon of refined coconut oil
- 1/4 cup of crushed salted peanuts for garnish
Instructions
Chocolate Crust
- In a medium-sized bowl combine well the almond flour, confectioner's sugar substitute, cocoa powder, and sea salt.
- To these dry ingredients add the melted butter and combine well.
- Lightly grease a 9-inch pie plate with butter or coconut oil.
- Press crust to the bottom of the pie pan and slightly up the sides of the pan.
- Place in the pie pan with the crust in the freezer and proceed to make the pie filling.
Peanut Butter Filling
- In a large bowl, using an electric mixer beat the softened cream cheese, vanilla extract, all-natural peanut butter, confectioners sugar substitute, and salt.
- Add the heavy whipping cream and combine until well incorporated.
- Spread the pie filling evenly over the chocolate crust and place it back in the freezer.
- Next, proceed to make the chocolate and peanut butter toppings.
Chocolate Hardshell Topping
- Melt the sugar-free chocolate chips with the coconut oil in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined. Set aside.
- Take your pie out of the freezer and add the chocolate topping to the top of the pie filling by gently spreading it across the surface of the pie. Reserve a couple of tablespoons to drizzle to peanut butter topping.
Peanut Butter Hardshell Topping And Crushed Peanuts
- In a small microwavable bowl melt the tablespoon of coconut oil and combine with creamy peanut butter for about 30 seconds. Set aside.
- Drizzle the peanut butter topping on top of the chocolate topping.
- Add another drizzle of the chocolate topping to the peanut butter hardshell.
- Place the pie in a freezer to chill for 30 minutes to fully set or 2 hours in the refrigerator before slicing.
- When ready to serve, garnish the top of the pie with salted peanuts.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
If using all-natural creamy peanut butter that requires stirring, be sure to mix the peanut butter well before making the pie filling and the peanut butter topping.
I chose to use a powdered sweetener to ensure the creamiest peanut butter pie filling. Using a powder sweetener means that it will dissolve seamlessly and not have a grainy texture.
My go-to choice is Lakanto's Monk Fruit Powdered because in my opinion it has the best flavor and produces great results every time.
That being said, I also recommend Swerve Confectioners an erythritol blend that produces equal results.
However, if you are wanting stevia you could use the brand Pyure but keep in mind that you would have to reduce the amount of sweetener in half since it is doubly sweet.
Also, Pyure does not have a powdered version of their product.
If all you have is a granulated sweetener you can make your own powdered sweetener by grinding it in a dry, clean coffee grinder.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 41.2gSaturated Fat: 16.7gTrans Fat: 0gCholesterol: 66mgSodium: 250mgCarbohydrates: 9.2gNet Carbohydrates: 5gFiber: 4.2gSugar: 2.3gProtein: 13.1g
