Of every dessert on my site, I make this creamy keto peanut butter pie the most — chocolate cookie crust, peanut butter filling, sugar-free whipped cream, and 5g net carbs per slice.
I’ve made dozens of desserts for this site, and this peanut butter pie is the one I keep coming back to. The chocolate cookie crust has a real snap when you cut into it (that’s the xanthan gum holding the almond flour together), the filling is thick without being heavy, and the whipped topping balances everything out. 5g net carbs per slice. I’ve served it at holidays, weeknight dinners, and potlucks where I didn’t mention the macros and just let people eat.
What makes this recipe different from others is the texture layering. The crust bakes for just 9-10 minutes and comes out with a cookie-like crunch. The filling sits on top with a silky, airy quality because of how I fold the whipped cream in. Then the whipped topping adds a light, cloud-like layer that contrasts with the denser filling underneath. Every bite has three distinct textures and that’s what keeps me making it.
The trick to the filling is folding in the whipped cream in two stages. The first fold loosens the cream cheese mixture so it’s workable. The second fold is gentle to keep all that air trapped inside. This two-step method is what gives the filling that mousse-like lightness. I haven’t seen other recipes do this and the difference is noticeable, especially after the pie sets in the fridge overnight.
For the crust, press the dough firmly and evenly into the pan before baking. I use the flat bottom of a measuring cup to compact it. Give the crust a full 9-10 minutes in the oven, then let it cool completely before adding the filling. A warm crust will cause the filling to slide and it won’t set right. I learned that the hard way my first time making it, and now I always give the crust at least 30 minutes on the counter before I start on the filling.
Readers tell me this pie tastes even better the next day, and I agree completely. Another reader, AZ Roadrunner, told me it became her husband’s annual birthday tradition. That kind of feedback is why I keep developing low-carb recipes like this one.
If you love this flavor combination, try my mousse version for a lighter single-serving take. My coconut cream pie uses the same crust technique, and chocolate mousse is great if you want to skip the crust entirely. For more keto desserts, my no-bake cookies are an easy starting point.
Low Carb Peanut Butter Pie
I’ve served this pie at Thanksgiving, Christmas, random Tuesday nights, and the reaction is always the same: nobody believes it’s sugar-free. The chocolate crust crunches, the filling is rich and creamy, and the whipped topping makes every slice look like it came from a bakery. All for 5g net carbs.
The flavor actually develops over time. Once the filling sets overnight, the crust absorbs just enough moisture to go from crunchy to this chewy-crisp layer that I can’t get enough of. I always tell myself I’ll save a slice for day two and never manage it.
If you’ve been looking for a make-ahead dessert that holds together when you slice it, this is the one. The only oven time is 9-10 minutes for the crust, and the rest is assembly. The slices come out clean, the layers stay distinct, and it sits at a party for hours without falling apart. For something richer, my fudge is another crowd favorite that travels well.
Chocolate Pie Crust
The chocolate crust uses Cacao Bliss from Earth Echo, a raw cacao powder blend with superfoods like turmeric. I partnered with them because the flavor is genuinely rich without being bitter. I add it to my morning coffee too.
You can swap in 2 tablespoons of unsweetened cocoa powder if you don’t have it. Use my code KETOFOCUS for 15% off if you want to try it.
Substitutions
Use unsweetened cacao powder or Cacao Bliss for the crust. If you go with plain cocoa, make sure it’s 100% unsweetened (some brands sneak in sugar). You only need 2 tablespoons since it’s concentrated.
For the crust flour, I’ve tested this extensively. Standard blanched almond flour works best. The superfine versions absorb too much fat and you end up with a dry, crumbly crust. If your dough feels dry, add an extra tablespoon of butter before pressing. I figured this out after a reader reported the same issue and I went back and tested three different brands.
The whipped topping is optional if you want to cut calories. You can also use coconut cream in place of heavy cream and whip it the same way. For other nut butters, almond butter should work but I haven’t tried it personally, so let me know if you do. If you like almond flour baking, try my almond flour cookies next. And if you want a baked crust option, I have a flaky pie crust that works for just about anything.
Is Peanut Butter Keto?
Yes, peanuts are keto-friendly in moderation. A quarter cup has around 2.79g net carbs, so the amount in this recipe keeps the macros well within range. Check the label on your jar because a lot of brands add sugar for sweetness. I use a no-sugar-added creamy variety and it works every time.
Storage
This is one of my favorite make-ahead desserts. I’ve made it two days before Thanksgiving and it held up beautifully. Store in the refrigerator for up to 4-5 days in an airtight container. Don’t leave it at room temperature too long or the whipped cream softens.
For freezing, wrap the whole pie tightly in plastic wrap and then foil. It freezes well for up to a month. Thaw overnight in the fridge and the filling comes back to its original texture. Two readers asked about freezing ahead for Easter and holidays, and this method works perfectly for that.
If you’re planning for a holiday, I’d make it 1-2 days ahead and refrigerate. The flavor develops as it sits. For more pie options, my strawberry pie is another good make-ahead choice.
Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside.
2
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.
3
Press crust into pie plate
Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
4
Bake pie crust
Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
5
Cream peanut butter with sweetener
In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
6
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.
7
Assemble pie
Spread peanut butter mixture on top of the cooled pie crust.
8
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.
9
Refrigerate
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.
Nutrition
Per serving: 1 slice
Calories
399
Fat
37.3g
Protein
8.5g
Total carbs
8.8g
Fiber
3.8g
Net carbs
5g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use a springform pan instead of a pie plate?
I haven't tried a springform specifically for this recipe, but I've used a 9-inch one for similar crusts and it works fine. Press the crust up the sides about an inch and bake the same amount of time. The only thing to watch is that springform pans can have a slightly different base thickness, so check the crust a minute early. I'd chill it a full 3-4 hours before removing the ring so the filling is completely set.
Can I make this pie dairy-free?
I've made a dairy-free version by swapping butter for coconut oil in the crust and using coconut cream in place of heavy cream for both the filling and the topping. The flavor shifts a little toward coconut (which I actually like with the chocolate crust), but the texture holds up the same. Use full-fat coconut cream from a can, not the carton kind.
What can I use instead of the filling if I have a nut allergy?
I haven't tested sunflower seed butter myself, but readers have told me it works as a 1:1 swap for the filling. The flavor is earthier and you might need a touch more sweetener to balance it. If you try it, I'd love to hear how it turns out. One important note: the crust uses 1 1/4 cups almond flour, which is a tree nut, and the optional garnish is crushed peanuts, so skip both of those too if the allergy covers tree nuts as well as peanuts.
Do I need a food processor for the crust?
I've made the crust both ways. A food processor is faster and gets a more even crumb, but you can mix by hand. Cut the cold butter into small cubes and work it into the dry ingredients with a fork or pastry cutter until you get coarse crumbles. It takes a few more minutes but my results have been the same either way.
Can I freeze individual slices for later?
I wrap individual slices in plastic wrap and freeze them for up to a month. They thaw in the fridge in about 2-3 hours and the texture comes back almost exactly. My system is to slice the whole pie after it sets, freeze what I'm not eating that week, and pull slices out one at a time. It's the best method I've found to keep from eating the whole thing in two days.
What sweetener do you recommend for the filling?
I use a powdered sugar-free sweetener, and I prefer allulose-based blends for the smoothest texture. Granular sweetener can leave a gritty feel since the filling isn't cooked. If you only have granular, pulse it in a blender for 30 seconds to powder it first. I've tested erythritol, allulose, and monk fruit blends in this recipe and they all work. Allulose gives the creamiest result.
How do I prevent the crust from crumbling when I slice?
I never skip the xanthan gum in this crust because that's what gives it structure. I also press the dough firmly into the pan using the flat bottom of a measuring cup, which compacts it better than fingers. Let the pie chill a full 2-3 hours minimum before slicing. If you're still getting crumbles, add another half tablespoon of butter to the dough. My crust has a clean snap when it's done right.
Is peanut butter ok for ketosis?
Yes, in moderation. A quarter cup of peanuts has around 2.79g net carbs, and the 3/4 cup of peanut butter in this pie spreads across 12 slices, so each slice stays at 5g net carbs. Check your label, because a lot of brands add sugar. I use a no sugar added creamy peanut butter every time.
How many carbs are in a peanut butter pie?
One slice of my keto peanut butter pie has 8.8g total carbs and 5g net carbs, with the chocolate cookie crust and whipped topping included. A traditional peanut butter pie made with real sugar runs several times higher, which is why I built this filling around a powdered sugar-free sweetener.
Can I make a keto dessert with peanut butter?
Yes. Peanut butter is one of my favorite keto dessert bases. This pie uses 3/4 cup no sugar creamy peanut butter across 12 slices, so each slice lands at 5g net carbs and 399 calories. When I want something lighter with no crust, I make my peanut butter mousse instead.
Can you make peanut butter pie without sugar?
Yes. I make this entire pie with zero sugar. The filling uses 2/3 cup powdered sugar-free sweetener and the whipped topping gets 2 more tablespoons, which keeps a slice at 8.8g total carbs and 5g net carbs. Powdered sweetener matters here because granular leaves a gritty feel in an uncooked filling.
I slice it up right when it’s done and keep pieces wrapped in the fridge all week. The filling firms up a little more each day, which honestly makes it easier to grab one without it falling apart. Learned that by batch three, now I let it chill a full extra hour before cutting.
You had that figured out by batch three, Tamika. I slice mine ahead too but never thought to give it the extra hour before cutting. Thank you for sharing that!
I’ve been planning to make this since I first saw it and this weekend is finally happening. My one problem is I don’t own a food processor. Can I cut the butter into the almond flour and coconut flour by hand the way you would with a regular pie crust, or does the food processor actually change the texture in a way that matters for the cookie crust?
I’ve made the crust both ways. Cold butter, small cubes, worked into the dry mix with a fork, same as any pie crust. Food processor gives a slightly more even crumb but not the kind of thing you’d notice. Just don’t let the butter warm up while you work.
Making this for a dinner party Friday night and want to get ahead of it. Can I bake the chocolate crust Thursday, refrigerate overnight, then add the peanut butter filling the next day? Also wondering about the whipped cream, can it go on a few hours before serving or does it need to wait until right before?
Alex, the crust holds up great overnight. I’ve made it the day before plenty of times. Actually, it comes out firmer. Fill it Friday morning and give it at least 3-4 hours to set before the party. Whipped cream I’d hold until right before, or an hour out. Sugar-free cream gets weepy faster than regular.
Cream cheese needs to actually be room temp, not ‘I left it out for 20 minutes’ room temp. Full hour on the counter, minimum. Everything comes together smooth with zero graininess. Don’t skip it.
Full hour minimum. I’ve started pulling mine out the night before if I’m baking in the morning. Filling comes together so much better when the cream cheese is actually soft.
Walked in expecting to compromise somewhere (almond flour, xanthan gum, all of it felt like a gamble for my first keto dessert) and then I beat the cream cheese into the peanut butter and it went actually fluffy. Like a real mousse. Five grams net carbs and it tastes like that. The math doesn’t work. Already planning the next one.
Birthday dinner Saturday and I’m making this Thursday to get ahead of it. Will the chocolate crust go soggy after two days, or does the peanut butter filling mess with it?
The almond flour crust doesn’t go soggy. Xanthan gum holds it, and the filling is thick enough that it won’t seep through. Thursday to Saturday is fine, honestly, mine actually slices cleaner on day two.
There was this peanut butter pie my grandmother made every Thanksgiving, and going keto a few years back meant quietly accepting I’d probably never have anything close to it again. Made this on a Sunday with no real expectations, and the filling completely changed that. The cream cheese gives you that same dense, not-too-sweet texture I remember, without the sugar fog that used to come after. The chocolate crust is different from hers but works better with the filling than I expected (she used graham crackers, which I always picked off anyway). I keep coming back to the 5g net carbs because nothing about how rich this sits suggests that number is real. Grateful for this one more than I thought I’d be.
Fourth time making this pie and the chocolate crust is what keeps pulling me back. That almond flour and cocoa powder combination gives it this almost brownie-like density I wasn’t expecting the first time around. Made it for a pool day last week and it sliced cleanly straight from the fridge, held together perfectly. Batch five is already on the calendar.
The cocoa in that crust really does something. I’ve had people ask if it’s a brownie base and I don’t correct them. Fridge-cold is my preference for this one anyway, the filling gets almost fudge-like.
Brought this to a cookout on Saturday and two people who aren’t doing keto at all kept coming back for another slice, convinced it came from a bakery. The chocolate crust really threw them off. Giving it 4 stars because mine came out softer than I expected, but that could just be the summer heat.
The non-keto test is the best one. Summer heat will get it every time – this filling just needs to stay cold. I keep it in a cooler for outdoor stuff and slice right before serving.
My crust came apart the second I tried to slice it (probably a me problem, not a recipe problem). But the peanut butter filling was so creamy and rich I just scooped it with a spoon and didn’t care. Planning round two to get the crust right.
The filling is worth eating with a spoon, no shame there. For round two, press the crust in with the flat bottom of a measuring cup instead of your fingers, and don’t shortchange the xanthan gum. That’s the binder.
I added a teaspoon of espresso powder to the chocolate crust on a whim, and the contrast with the peanut butter filling became so much more pronounced. The bitterness in the crust pulls out a kind of richness in the filling that wasn’t there before. I was worried it would taste too coffee-forward, but it doesn’t register as coffee at all, just deeper chocolate. One practical note for anyone making this: the crust needs to be completely cool before the filling goes in. Not just room temp cool, actually cool. I rushed it on my second batch and the filling softened at the edges and didn’t set as cleanly. Worth the extra wait.
Espresso powder in the crust, never would’ve thought of that spot. The bitterness sharpening the peanut butter without reading as coffee is exactly how it works in brownies too. I’ve rushed that cooling before and the filling goes soft at the edges.
I have never made a pie crust from scratch before, so I was fully expecting to mess this up. The chocolate crust came together in the food processor so fast I actually double-checked the recipe to make sure I hadn’t skipped a step. The filling is incredibly creamy and the whole thing sliced cleanly right out of the fridge. One question: can I make this a day ahead and keep it refrigerated overnight, or does the crust get soggy?
Make it the night before. The crust holds up fine in the fridge – if anything it slices cleaner after sitting overnight. Just cover it loosely with plastic wrap.
My best friend is coming over this weekend and she’s allergic to peanuts, so I want to try this with almond butter. The filling should still set up the same way, right? I wasn’t sure if peanut butter does something with the cream cheese to get it that fluffy.
I’ve ruined three other keto dessert crusts by cutting in too soon, so I figured this one would go the same way. It didn’t. The almond flour and cocoa crust held together like an actual pie and the filling was thick enough that the slices came out clean. I’m not a dessert person but I’ve thought about this thing twice today.
Xanthan gum. That’s what makes it hold together when you slice. Most almond flour crusts skip it, which is why they fall apart. Twice today from someone who doesn’t do desserts, I’ll take it.
I was ready for the almond flour crust to taste like health food in chocolate disguise. It doesn’t. It’s a legit chocolate cookie base and the peanut butter filling is creamy enough that I had to double-check the carb count.
