Keto Peanut Butter Pie
Published November 12, 2021 • Updated February 24, 2026
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This peanut butter pie is sweet, creamy, and decadent, and the best part is that it's a no-bake recipe (except for the chocolate cookie crust)! It tastes like it would be loaded with carbs and sugar, but there are only 5g net carbs per slice.
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Chocolate Pie Crust Ingredients
1 1/4 cups almond flour -
3 tablespoons coconut flour
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1/4 cup Cacao Bliss or 2 tablespoons unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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4 tablespoons butter, cubed & chilled
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1 teaspoon vanilla extract
Sugar Free Peanut Butter Filling Ingredients
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2/3 cup powdered sugar-free sweetener
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3/4 cup no sugar creamy peanut butter
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6 oz cream cheese, softened
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3/4 cup heavy whipping cream
Keto Whipped Cream Ingredients
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1 cup heavy whipping cream
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2 tablespoons powdered sugar-free sweetener
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1 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Preheat the oven & prepare pie plate
Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside.
Make chocolate pie crust dough
In a food processor, add almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt. Give a few pulses to combine then add cubed butter and vanilla extract. Pulse until coarse crumbles form.
Press crust into pie plate
Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
Cream peanut butter with sweetener
In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
Make whipped cream
In a separate medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold half of the whipped cream into the peanut butter until combined. This will help loosen up the peanut butter mixture. Gently fold in the remaining whipped cream. Fold gently to keep the mixture airy.
Make whipped topping
In a large bowl, add 1 cup heavy cream. Beat with an electric mixer until mixture starts to thicken. Add in powdered sweetener and vanilla. Continue beating until stiff peaks form.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different type of flour instead of almond flour?
Almond flour works best for the crust, but you can try sunflower seed flour or hazelnut flour. The texture and flavor will be a little different.
What can I substitute for cacao bliss in the recipe?
If you don't have Cacao Bliss, use 2 tablespoons of unsweetened cocoa powder. You'll want to adjust the sweetness to taste since Cacao Bliss has monk fruit sweetener in it.
How should I store leftovers of the keto peanut butter pie?
Store leftovers in an airtight container in the fridge for up to a week.
Is there a way to make this pie dairy-free?
Yes! Swap the butter for coconut oil or a dairy-free butter alternative. It'll still be plenty creamy.
What’s the nutritional information for a slice of this keto pie?
Each slice has about 5g net carbs. It's also packed with healthy fats from the almond flour and butter.
I kept waiting for the chocolate crust to fall apart when I sliced it and when it held I just stood in my kitchen like an idiot because I had genuinely convinced myself keto pie crust couldn't do that.
The xanthan gum is doing a lot of... wait no I'm not allowed to say that. The crust holds because of the xanthan gum binding everything together. That snap when you slice it is the goal.
This is truly a wonderful recipe! I made it for my peanut-loving husband's birthday last year and he loved it...and so did I although I am not crazy about peanuts (but I am about this pie!). So it has become his new favorite "traditional" birthday treatas well as a great dessert to make any occasion special.
Oh man!!!! I made it for my Christmas dessert and it did not disappoint! It was soo good! Thank you for a delicious dessert!
Thank you for this realy nice recipe! I just finished making it and can't wait for the dessert time tonight!
there is just one thing which went not well. I believe that in this recipe we have to use blanched grounded almonds which are more greasy than the almond flour we find here (really fine and looking just like wheat flour) because my crust was really dry. I had to put more butter but it still was not looking nice.
I will not make the mistake next time :)
Yeah, almond flour varies way more than you'd expect. The really fine versions absorb more fat, so the crust goes dry. I'd add an extra tablespoon of butter and press it in firmly before chilling.
Thank you for such a fabulous recipe! When people say you’ll fool people not knowing it’s a keto creation it’s usually not true, but in this case, you certainly can. Made this yesterday and it is awesome. A slight improvement in taste the second day. This is a tasty, beautiful pie!!
The second day thing is real with this one. The crust soaks in a little of the filling and it just comes together more. I always tell myself I'll save a slice for day two and somehow never manage it.