Keto Peanut Butter Pie
Keto 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)! The pie tastes like it would be loaded with carbs and sugar, but it’s not. There are only 5g net carbs per slice of keto pie.
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Chocolate Pie Crust Ingredients
- 1 1/4 cups almond flour
- 3 tablespoons coconut flour
- 1/4 cup Cacao Bliss or 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 4 tablespoons butter, cubed & chilled
- 1 teaspoon vanilla extract
Sugar Free Peanut Butter Filling Ingredients
- 2/3 cup powdered sugar-free sweetener
- 3/4 cup no sugar creamy peanut butter
- 6 oz cream cheese, softened
- 3/4 cup heavy whipping cream
Keto Whipped Cream Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar-free sweetener
- 1 teaspoon vanilla extract
Keto Peanut Butter Pie Directions
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 pulse 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.
Bake pie crust
Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
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 remaining whipped cream. Try to keep the mixture airy when folding lightly.
Spread peanut butter mixture on top of the cooled pie crust.
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.
Add whipped topping on top of the peanut butter layer. Spread evenly. Refrigerate pie for 2 hours to set. Top with crushed peanuts and melted chocolate if desired.
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!!
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 🙂
Oh man!!!! I made it for my Christmas dessert and it did not disappoint! It was soo good! Thank you for a delicious dessert!