Keto Peanut Butter Pie

Why You’ll Love This Recipe

You’ll love this Keto Peanut Butter Pie because it delivers all the indulgence of a classic peanut butter dessert while staying low in carbs and sugar-free. The almond flour crust provides a nutty, chocolatey base that pairs perfectly with the smooth, fluffy peanut butter filling. Using keto-friendly sweeteners and wholesome ingredients makes this pie a guilt-free dessert option for those following keto or low-carb lifestyles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cookie Crust

• 1½ cups almond flour
• 1 teaspoon baking powder
• 2 tablespoons unsalted butter, softened
• ¼ cup Swerve confectioners sugar substitute
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 1 egg

Filling

• 8 ounces cream cheese, softened
• ½ cup lower-carb peanut butter
• ½ cup Swerve confectioners sugar substitute
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Optional Toppings

• Sugar-free chocolate syrup
• Crushed peanuts

Directions

1. Make the crust: Preheat oven to 350°F (175°C). In a mixing bowl, combine almond flour, baking powder, Swerve confectioners sugar, cocoa powder, softened butter, vanilla extract, and egg. Mix until a dough forms. Press dough evenly into a 9-inch pie pan. Bake for 12-15 minutes until set. Let cool completely.
2. Prepare the filling: In a large bowl, beat softened cream cheese, peanut butter, Swerve sugar substitute, and vanilla extract until smooth and creamy.
3. Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until combined.
4. Assemble the pie: Pour the filling into the cooled crust and spread evenly.
5. Chill: Refrigerate for at least 3 hours or until firm.
6. Add toppings: Before serving, drizzle sugar-free chocolate syrup and sprinkle crushed peanuts on top if desired.

Servings and timing

• Servings: 8 servings
• Prep time: 20 minutes
• Cook time: 15 minutes
• Chill time: 3 hours
• Total time: Approximately 3 hours 35 minutes

Variations

• Substitute peanut butter with almond butter or sunflower seed butter for different nut flavors.
• Add a teaspoon of instant coffee powder to the crust for a mocha twist.
• Use a sugar-free caramel sauce instead of chocolate syrup for topping.
• Mix in chopped sugar-free dark chocolate into the filling for texture.
• Add a pinch of sea salt on top for a salted peanut butter flavor.

Storage/reheating

• Store the pie covered in the refrigerator for up to 5 days.
• Keep chilled until ready to serve.
• Not suitable for freezing as texture may change upon thawing.

FAQs

Can I use another sugar substitute?

Yes, erythritol or monk fruit sweetener can be used in place of Swerve.

Is this pie dairy-free?

No, it contains cream cheese and heavy cream. Substitute with dairy-free alternatives to adapt.

Can I make this pie nut-free?

Use sunflower seed butter and ensure almond flour is replaced with a nut-free flour like coconut flour.

How do I soften cream cheese quickly?

Microwave cream cheese in short 10-second intervals until softened but not melted.

Can I prepare this pie ahead of time?

Yes, make it a day in advance for best texture and flavor.

How do I store leftover pie?

Cover and refrigerate in an airtight container for up to 5 days.

Can I freeze the pie?

Freezing is not recommended due to potential texture changes.

Can I add protein powder?

Yes, add unflavored or vanilla protein powder to the filling for extra protein.

Is this recipe suitable for diabetics?

Yes, using sugar substitutes makes it a suitable low-carb dessert option.

Conclusion

Keto Peanut Butter Pie is a deliciously creamy, low-carb dessert that satisfies peanut butter cravings without the sugar or carbs. With a rich chocolate almond flour crust and fluffy peanut butter filling, it’s a perfect treat for those following ketogenic or low-carb diets. Easy to make and beautifully indulgent, this pie is sure to become a favorite guilt-free dessert.

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