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.