This awesome keto peanut butter pie will have everyone asking for seconds. A chocolate crust and a creamy peanut butter filling make this a memorable dessert!
This awesome keto peanut butter pie combines a delicious chocolate crust with a rich and creamy peanut butter filling. That is a combination of flavors which will have your family requesting this dessert often! It takes only 40 minutes to make. Then simply chill it in the refrigerator 4-6 hours or overnight, and you’ll have a dessert that will be the star of your next meal.
Do you have any tips for making this keto chocolate pie crust?
The crust for this keto peanut butter pie has only 5 ingredients and is quick and easy to make. But the rich chocolate flavor and the texture, which is reminiscent of a chocolate graham cracker crust, make this the ideal crust for this peanut butter pie. Here are some helpful tips to ensure your crust comes out beautifully. I would encourage you to sift your cocoa powder so you won’t have any lumps of chocolate in your mix. Next, use either your hands or the bottom of a measuring cup to press the mixture firmly into the pie plate. And finally, after you bake the crust, pop it in the freezer to chill while you make the delicious filling!
Let’s talk about the filling for this awesome keto peanut butter pie!
Peanut butter is the star of the show for this recipe! There are many sugar free keto peanut butters you can choose from. Just remember to carefully check the nutrition label on your peanut butter jar. I like to see as few ingredients as possible in my peanut butter. Those containing only peanuts are always good. Some contain a little salt, which is also fine. The second most important ingredient for this recipe is the keto powdered sugar. I used Swerve powdered sugar. Swerve is made from all-natural ingredients. It has no calories, doesn’t raise your blood sugar, has zero net carbs, and is delicious!
Here are some other creamy keto desserts I think you’ll enjoy!
Keto Pumpkin Cheesecake Mousse
The Ultimate Keto No-Bake Cheesecake
Helpful Hints:
*For the best results, I recommend you sift your cocoa powder.
*Always chill your mixing bowl and beaters in the freezer 15-20 minutes before whipping heavy cream. You want them very cold to make the best whipped cream.
Main Kitchen Equipment and Utensils:
- Pie plate
- Electric mixer
Splash of Encouragement:
***Rejoice in the Lord always: and again I say, Rejoice. Philippians 4:4***
Awesome Keto Peanut Butter Pie
This awesome keto peanut butter pie will have everyone asking for seconds. A chocolate crust and a creamy peanut butter filling make this a memorable dessert!
Ingredients
For the crust:
- 1½ cups almond flour
- ½ cup granulated sugar substitute (Swerve)
- 3 tablespoons unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- ⅓ cup butter, melted
For the filling:
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar substitute (Swerve)
- 1 cup creamy peanut butter (keto)
- 1 teaspoon vanilla
Instructions
For the crust:
1. Pre-heat oven to 350 degrees.
2. In a small mixing bowl, combine almond flour, sugar, cocoa powder, and salt. Stir to mix all ingredients together.
3. Add melted butter and mix until completely combined.
4. Bake crust for 10 minutes.
5. Remove from oven and place in freezer while making the filling.
For the filling:
1. Place a medium mixing bowl and beaters in the freezer 15-20 minutes before using.
2. After bowl and beaters are chilled, place heavy cream into a medium mixing bowl. Beat until stiff peaks form, 3-4 minutes.
3. Rinse and dry beaters.
4. In a large mixing bowl, combine cream cheese with powdered sugar. Beat until combined and creamy.
5. Add peanut butter and vanilla. Beat until mixture is completely combined and smooth.
6. Fold the whipped cream into the peanut butter mixture. Beat on low just until combined.
7. Fold mixture into prepared pie crust.
8. Cover and refrigerate for 4-6 hours, or overnight, before serving.
9. Cover and refrigerate leftovers.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 458Total Fat: 44gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 66mgSodium: 302mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gProtein: 12g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
It is delicious. I melted some extra peanut butter and drizzled over the top. Definitely a keeper. Thank you for sharing your recipe.
Hi Daphne. I’m so glad you enjoyed it. I am going to try it with the melted drizzled peanut butter next time I make it!