Looking for a dessert that feels indulgent but won’t kick you out of ketosis? This Keto Peanut Butter Pie is here to save the day! Featuring a rich, chocolate almond crust and a creamy peanut butter filling, this no-bake pie is perfect for special occasions or when you just need a sweet treat without the carbs.
Why You’ll Love This Recipe
- Low-Carb, High Flavor: At just a fraction of the carbs in traditional pies, this dessert is perfect for keto dieters or anyone watching their sugar intake.
- No-Bake Perfection: Skip the oven! This pie comes together in minutes and chills to perfection in the freezer.
- Customizable: Use your favorite peanut butter or swap for almond butter if preferred. The recipe is versatile enough to suit your tastes!
Ingredients You’ll Need
For the Chocolate Crust:
- 1 cup almond flour – Blue Diamond is my favorite! You can find it here on Amazon.
- 1/4 cup cocoa powder
- 1/4 cup powdered Swerve
- 1/4 cup butter or melted coconut oil
- 1–2 teaspoons water (if needed)
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!
For the Filling:
- 8 ounces softened cream cheese
- 1/2 cup peanut butter (your choice of brand or natural)
- 1/2 cup powdered Swerve
- 1 teaspoon vanilla extract
- 1 8 ounce container sugar free Cool-Whip
For the Whipped Cream (if making it from scratch):
- 3/4 cup heavy cream (or just use store-bought sugar-free whipped cream)
Step-by-Step Instructions
1. Prepare the Chocolate Crust
- In a large bowl, combine almond flour, cocoa powder, powdered Swerve, and butter (or coconut oil) until the mixture clumps together. Add water if needed.
- Lightly grease a 9-inch pie plate and press the crust mixture evenly into the bottom.
- Place the crust in the freezer to firm up while you prepare the filling.
2. Make the Peanut Butter Filling
- Beat softened cream cheese, peanut butter, and powdered Swerve in a bowl until smooth and creamy.
- Add vanilla extract.
3. Whip the Cream
- If making homemade whipped cream, beat heavy cream until stiff peaks form. Alternatively, use the 8 ounce container of store-bought sugar-free whipped cream.
4. Assemble the Pie
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Spread the filling over the prepared crust and smooth out the top with a spatula.
- Freeze the pie for at least 2–3 hours or until fully set.
5. Serve and Enjoy!
- Slice the pie and serve straight from the freezer for a firm texture, or let it sit for a few minutes at room temperature for a softer consistency.
Tips for Success
- Choose the Right Peanut Butter: For the best results, use a creamy, unsweetened peanut butter.
- Sweetener Swaps: Powdered Swerve works perfectly for this recipe, but feel free to experiment with other keto-friendly sweeteners like erythritol or monk fruit.
- Storage: Keep leftovers in the freezer, covered tightly, for up to a week.
Can I Add Chocolate Chips?
Absolutely! Add keto-friendly chocolate chips to the filling for an extra indulgent twist.
Perfect for Every Occasion
This Keto Peanut Butter Pie is a dessert dream come true. Whether you’re hosting a holiday dinner, celebrating a special occasion, or simply treating yourself, this pie is guaranteed to impress. Its rich, creamy filling and chocolatey crust make it a hit with everyone—keto or not!
Ready to Make This No-Bake Keto Peanut Butter Pie?
Try this recipe and let us know how it turns out! Snap a photo, tag @MakinMacon, and share your creation with our community.
Don’t forget to sign up for our monthly email newsletter to receive more keto-friendly recipes, tips, and tricks straight to your inbox!
Keto Peanut Butter Pie
Indulge in a creamy, dreamy Keto Peanut Butter Pie that’s as decadent as it is guilt-free! This no-bake treat features a rich, chocolate almond crust that pairs perfectly with a luscious peanut butter filling. Sweetened with keto-friendly powdered Swerve and topped with a dollop of whipped cream, this dessert satisfies your sweet tooth while staying low-carb and sugar-free. Perfect for any occasion, this pie is a show-stopper that everyone will love, whether they follow a keto lifestyle or not. Best of all, it’s simple to make and requires no baking—just mix, freeze, and enjoy!
Equipment
- Large Mixing Bowl
- Hand or Stand Mixer
- Measuring Cups and Spoons
- Spatula
- 9-inch pie plate
Ingredients
For the Chocolate Crust:
- 1 cup almond flour
- ¼ cup cocoa powder
- ¼ cup powdered swerve
- ¼ cup softened butter or melted coconut oil
- 1 to 2 teaspoons water (if needed)
For the Pie Filling:
- 8 ounces softened cream cheese
- ½ cup peanut butter
- ½ cup powdered swerve
- 1 teaspoon vanilla extract
For the Whipped Cream:
- ¾ cup heavy cream or just use the store-bought container of sugar free whipped cream.
- 8 ounces sugar free whipped cream if NOT making from scratch
Instructions
Prepare the Chocolate Crust:
- In a large bowl, combine almond flour, cocoa powder, powdered Swerve, and butter (or coconut oil) until the mixture clumps together. Add water if needed.
- Lightly grease a 9-inch pie plate and press the crust mixture evenly into the bottom.
- Place the crust in the freezer to firm up while you prepare the filling.
Make the Peanut Butter Filling:
- Beat softened cream cheese, peanut butter, and powdered Swerve in a bowl until smooth and creamy.
- Add vanilla extract.
Whip the Cream:
- If making homemade whipped cream, beat heavy cream until stiff peaks form. Alternatively, use store-bought sugar-free whipped cream.
Assemble the Pie:
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Spread the filling over the prepared crust and smooth out the top with a spatula.
- Freeze the pie for at least 2–3 hours or until fully set.
Serve and Enjoy!
- Slice the pie and serve straight from the freezer for a firm texture, or let it sit for a few minutes at room temperature for a softer consistency.
Notes
- Consistency Tip: For a softer texture, let the pie sit at room temperature for 5–10 minutes before slicing. For a firmer texture, serve directly from the freezer.
- Sweetener Substitutes: Powdered Swerve is ideal for this recipe, but you can use other keto-friendly sweeteners like erythritol or monk fruit if preferred. Adjust the sweetness to taste.
- Storage: Store leftover pie in an airtight container in the freezer for up to a week.
- Optional Add-Ons: Sprinkle crushed keto-friendly chocolate or drizzle sugar-free chocolate syrup over the top for extra flair.
About Me:
Latest Post!
- Meatloaf Muffins Recipe: Quick, Easy, and Perfect for Busy Families
- Encouragement for Chaotic Seasons: Prioritizing Family in the New Year
- Mid-Week Encouragement: Finding Strength in Weakness Through Faith
- Starting the Year with Intentional Love
- Keto Pecan Snowball Cookies: A Sugar-Free Holiday Classic