Our Low Carb Peanut Butter Pie is rich and creamy, and sure to please everyone! As any pie should be, we made the filling a 5 to 1 ratio to the crust. That means more peanut butter for you! The ingredients don’t get much simpler than what we have here – all you need for the rich, creamy filling is peanut butter, cream cheese, heavy whipping cream and some kind of sweetener, which we know you have all of! Surely you can walk into your kitchen right now and whip this pie up to be enjoying it in less than an hour.
The Perfect Duo: Peanut Butter And Chocolate!
When it comes to food we know the star couple, the Brad and Angelina if you may, are chocolate and peanut butter. Separately they move mountains, together they rule the world! We created a subtly sweet chocolate crust to complement the smooth and rich peanut butter filling. And, the secret key to this filling is the addition of cream cheese! We knew just how powerful this pie would be even before we tried it, and we kid you not, this low carb peanut butter pie is what dreams are made of.
Low Carb Desserts
Low carb desserts have come to become something Matthew and I like to test out weekly. There is always something richer, creamier, easier to make and lower in carbs. If this rich, high fat, modest carb dessert doesn’t fit you liking then you’ll have to give our Protein Cakes and Chocolate Peanut Butter Fat Bombs a try!
Low Carb Peanut Butter Pie
For this recipe, and for many of our recipes we like to envision the photos before we start cooking or baking. We want to provide you a real look into our foods by using the necessary cookware that will allow this. For these pies we used three 4-inch springform pans. If you’re not a mini springform pan person like us, you can also use this 9-inch springform pan we contemplated using instead!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Low Carb Peanut Butter Pie”
Low Carb Peanut Butter Pie
Ingredients:
Chocolate Crust
- 4 tbsp Butter
- 1/2 cup Almond Flour
- 3 tbsp Unsweetened Cocoa Powder
- 15 drops Liquid Stevia
Peanut Butter Filling
- 1 cup Peanut Butter
- 8 oz Cream Cheese
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Low Carb Sugar Substitute
Instructions:
- In a bowl add butter and melt.
- Once melted, add the almond flour, coco powder and liquid stevia. Combine.
- Mold into the bottom of 3 4inch spring form pans (what we used) or a 9/10 inch springform pan.
- Bake at 350 for 5 minutes.
- Remove crust and allow to cool.
- In a separate bowl add room temp or softened cream cheese, peanut butter, erythritol and heavy whipping cream and combine well using whisk or hand mixer.
- Pour over cooled crust(s) making an even layer.
- Freeze pie(s) for 30 minutes.
- Serve cold and enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Do you serve it straight from freezer or let it thaw? And if so, how long? Can leftovers then be placed in fridge?
They won’t really freeze after 30 minutes. You just put them in the freezer to chill so that it happens faster and you get to eat them faster:)
If you do let them freezer all the way through, I would definitely let them thaw. If you don’t want them to freeze, you can just chill in the fridge.
I’m going to try it with Almond butter. I’ll let you know how it turns out.
THANK YOU for this recipe! I began making PB bombs. They added salt ruining the bombs. I searched for help and I came across your recipe. Adding the HWC and some sweetener, I blended it into the Mistake-Mixture and Tah-Daah!! a delicious pie. You saved the day.
Can you use PB Fit instead of regular peanut butter?
Love this recipe! I’ve made it a couple of times now. Really hits the spot when you need an epic treat. Non-keto husband and son love it too. So much so that I may or may not have to hide the last piece…s.
Can you use Xylitol as the sugar? My overall carb count was 18.1 per slice. Maybe I did something wrong?
You need to subtract all the carbs from erythritol. Its carbs won’t effect blood sugar.
Made this pie and it was awesome. Adding this one to my “keep for sure” keto recipes. I used a coffee grinder to powder the erythritol. It is cheaper than Swerve even though I like the Swerve products.
I started cooking and realized I forgot the liquid stevia. Can I substitute granular swerve? And how much would I use?
about 4 tsp!
Hi there –
I plan on making this pie – it sounds SO GOOD! Can it be made ahead of time? I’m taking them to a BBQ so should I only freeze for the 30min and then take out and put in the fridge? Or should I leave it in the freezer until it’s time to eat? Won’t it be a frozen pie…I’m wondefing if it’s in the freezer overnight if it will be too hard to cut. TIA! ~ Heather
Yes, keep it in the fridge is best. Overnight it will be too hard most likely!
I made the crust in a spring foam pan, cooked it for 5 minutes, cooled it, and when I went to put the filling on it, as soon as I touched it the pie crust crumbled. Any tips on what you might think I did wrong?
I am with Crazry Richards Peanut Butter Company and we love
That you like out PB. The link is for a very pricey jar. We carry
The PB on Amazon for less. Would you like for us to provide
A better link?
We can’t wait to try out the peanut butter pie but we might sub
out the Almond flour for our PB powder. One of our owners is
allergic to tree nuts.
We would love to hear from you. Joanna
That would be great! shoot us an email! ketoconnect@gmail.com
Hi Joanna. I just bought six jars of Crazy Richard’s PB from Amazon. Is it supposed to be so liquidy? Also four of the jars were dented and they were double cased. Just an FYI thank you.
are the macro values for one slice in a 9 inch pan or the 4 inch pan?
Could I make this in one of those disposable pie pans you can get at the grocery store? Would the portions work out?
You would have to multiple to make sure the portions are right. The recipe we have is for 3 small pies, which I think should work out to being a good size for a 8 inch pie pan.
Just made this and oh boy is it fabulous! The peanut butter filling has great peanut butter flavor and a wonderfully smooth texture, and the minimally sweet dark chocolate crust is the perfect balance to the filling. I used a standard 9″ glass pie dish (not springform), and I doubled the crust quantity (which I prebaked for 10 minutes instead of 5). Deeelish!! Huge hit with everybody. Very rich and satisfying, but still hard not to eat way too much. Don’t say I didn’t warn you! 😉
Hahah we totally understand!! Matt had zero self control when we had the pies in the fridge. I was happy to see him eat it all before I could gorge myself. Peanut butter is always a winner!
Thank you for this recipe! We’ve made it several times and it’s currently in the fridge ready for my peanut-butter-loving-husband’s birthday tomorrow. Love it!
When we made this recipe the first time Matthew gorged on it – we understand how good it is 🙂 Thanks for making it and happy birthday hubby!
I just got done making this peanut butter pie for the second time and I have to say it is delicious! My roommate’s aunt came over made us a peanut butter pie 2 days after I finished the last bite of this one and this recipe without a doubt was way better than the pie her aunt made. Shocking really since this one is all low carb. What a win-win!!!
Thanks for sharing your review – this pie is incredible! We are obsessed with peanut butter so this doesn’t last long in our house, and yes, the low carb aspect makes this the ideal dessert!
I’m allergic to almonds. Is there a coconut flour version of the crust?
Hi – how long would you defrost it for if the pie was frozen for longer? And will it the keep in the fridge? Just thinking it would likely take a few days to get through it.
Thanks,
Amy
Can this be done in a regular pie pan or does it have to be spring form? I don’t own a spring form pan and I would rather not buy one for a single recipe that I won’t use regularly.
Ya, you can use a regular pan. Spring form just makes things a bit easier.
I made my pie in a 9″ round pan. I just doubled up on the crust portion and it was perfect!
Great suggestion, Alison! I did the same and it was super!
Curious how you’re getting 10 slices from 3 “pies”? (I only have 2 mini springforms so I’m gonna have to try to 2/3’s your recipe)
It says you can put it in a 9″ springform as well…so that will give you 10 slices
Does the erythritol leave the pie with a gritty texture? I have not had much luck lately with it being smooth and have been substituting for powdered swerve instead.
Swerve will definitely make it smoother. If you prefer using that you should go with it over erythritol.
I used a spice/coffee grinder to turn the erythritol into a fine powder before mixing it into the peanut butter mixture – this kept it nice and smooth and not gritty at all.
The problem lies with using granula erythritol. You can get Swerve in powdered form and there will be zero grittiness.