This Keto Peanut Butter Pie is Absolute Perfection

Keto Peanut Butter Pie

yield: 16 SERVINGS

prep time: 20 MINUTES

total time: 20 MINUTES

Directions

1

To make the crust:

Preheat oven to 350 degrees. In a medium bowl, mix together almond flour, melted butter, and keto confectioners sugar. Firmly press the mixture into a pie pan with your fingers. Prick the crust with a fork.

2

Cover the edges of the pie with aluminum foil to prevent the edges from overbaking. Bake for 15 to 20 minutes until lightly browned. Let cool before filling. You can place the pie crust in the freezer to help it cool down faster if needed.

3

For the filling:

Make the filling while the crust bakes. Start by making the whipped cream by pouring the heavy whipping cream and vanilla extract in a stand mixer (or use a hand mixer). Using the whisk attachment, mix on high until stiff peaks form, about 3 to 4 minutes. Scoop the whipped cream into a separate bowl and place in the fridge until ready to use.

4

Using the stand mixer with the paddle attachment, mix together the peanut butter, cream cheese, keto confectioners sugar, and salt until well combined, scraping down the edges as needed. This should take 2 to 3 minutes.

5

Add in the whipped cream and mix on low until it's well incorporated, again scraping down the edges as needed. This should take 2 to 3 minutes.

6

When the peanut butter filling mixture is a smooth consistency, scoop it out into the cooled pie crust.

7

To make the peanut butter crumb topping:

Mix together peanut butter and keto confectioners sweetener in a small bowl until it forms a thick paste. Pinch off small pieces of this to form the peanut butter "crumbs".

8

Top the pie with peanut butter crumbs and no sugar added chocolate chips.

9

Chill for 2 to 3 hours in the fridge or about an hour in the freezer before serving. This can also be made a day in advance. This will keep in the fridge for 5 days or freezer for 3 months. Enjoy!

Nutrition Information

Yield: 16 slices, Serving Size: 1 slice
Amount Per Serving: 311 Calories | 29.3g Fat | 14.3g Total Carbs | 4.9g Fiber | 1.9g Sugar | 7.2g Sugar Alcohol | 7.7g Protein | 3.4g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

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Our perfect keto peanut butter pie is pure decadence for all you peanut butter lovers!

Taking a bite of keto peanut butter pie

Be careful, this keto peanut butter pie is addicting. 

Okay you guys, I’m not exaggerating when I say this pie is addicting. One bite and you’re done for, it’s THAT good. If you’re a peanut butter lover, this pie is for you!

This keto peanut butter pie didn’t last long in my house. I caught my husband sneaking a piece with his coffee and then later eating it for a snack. The rich peanut butter filling with the flakey almond flour crust, topped with keto chocolate chips and peanut butter crumbs, YUM!

Keto peanut butter pie with a slice out

The flavors of this keto peanut butter pie are so good, no one will be able to tell that it’s a low carb dessert. The filling is made with cream cheese, natural creamy peanut butter, whipped cream, keto confectioners sweetener, salt, and vanilla. I love the mousse-like texture of the cream cheese, peanut butter, whipped cream combo. It’s perfection.

And don’t forget the peanut butter “crumbs” as part of the topping. The crumbs are just peanut butter mixed with keto confectioners sweetener to form a thick paste-like texture. You then pinch off small crumbs and sprinkle them on top of the pie. So smart, right?!

I got the idea from a chocolate peanut butter pie that my grandma always made growing up. It was, of course, made with processed peanut butter, like Jiff and regular powdered sugar, but I was able to adapt it for our sugar-free version. And you know I never skimp out when there’s an opportunity to add no sugar added chocolate chips! 🤤

piece of keto peanut butter pie

Tips for making the best Keto Peanut Butter Pie:

  • Use a natural, smooth peanut butter. Natural peanut butter doesn’t have any added sugars so that helps keep the carb count low. It also has more of a real peanut butter taste to me. I prefer to get the kind where you have to stir in the oil but you could use a no-stir natural peanut butter as long as it doesn’t have any added sugars.
  • Let the cream cheese come to room temperature. That will make it easier to blend together with the peanut butter.
  • Make sure you let the almond flour crust cool before you add in the peanut butter filling.
  • This pie tastes best chilled. Let it chill for two to three hours in the fridge or about an hour in the freezer before serving. Leftovers (if you have any!) are good for five days in the fridge or three months in the freezer.

keto peanut butter pie ingredients

almond flour pie crust for keto peanut butter pie

pressing almond flour crust for keto peanut butter pie

whipped cream

adding peanut butter to keto peanut butter pie

keto peanut butter pie filling

adding whipped cream to keto peanut butter pie filling

keto peanut butter pie filling

keto peanut butter pie filling in the pie crust

making peanut butter crumbles for keto peanut butter pie

peanut butter crumbles for keto peanut butter pie

adding toppings to keto peanut butter pie

adding topping to keto peanut butter pie

adding chocolate chips to keto peanut butter pie

adding chocolate chips to keto peanut butter pie

keto peanut butter pie on plate


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Keto Peanut Butter Pie

yield: 16 SERVINGS

prep time: 20 MINUTES

total time: 20 MINUTES

Rich filling made with peanut butter, cream cheese, and whipped cream in an almond flour crust, topped with sugar-free chocolate chips and peanut butter crumbs.

Directions

1

To make the crust:

Preheat oven to 350 degrees. In a medium bowl, mix together almond flour, melted butter, and keto confectioners sugar. Firmly press the mixture into a pie pan with your fingers. Prick the crust with a fork.

2

Cover the edges of the pie with aluminum foil to prevent the edges from overbaking. Bake for 15 to 20 minutes until lightly browned. Let cool before filling. You can place the pie crust in the freezer to help it cool down faster if needed.

3

For the filling:

Make the filling while the crust bakes. Start by making the whipped cream by pouring the heavy whipping cream and vanilla extract in a stand mixer (or use a hand mixer). Using the whisk attachment, mix on high until stiff peaks form, about 3 to 4 minutes. Scoop the whipped cream into a separate bowl and place in the fridge until ready to use.

4

Using the stand mixer with the paddle attachment, mix together the peanut butter, cream cheese, keto confectioners sugar, and salt until well combined, scraping down the edges as needed. This should take 2 to 3 minutes.

5

Add in the whipped cream and mix on low until it's well incorporated, again scraping down the edges as needed. This should take 2 to 3 minutes.

6

When the peanut butter filling mixture is a smooth consistency, scoop it out into the cooled pie crust.

7

To make the peanut butter crumb topping:

Mix together peanut butter and keto confectioners sweetener in a small bowl until it forms a thick paste. Pinch off small pieces of this to form the peanut butter "crumbs".

8

Top the pie with peanut butter crumbs and no sugar added chocolate chips.

9

Chill for 2 to 3 hours in the fridge or about an hour in the freezer before serving. This can also be made a day in advance. This will keep in the fridge for 5 days or freezer for 3 months. Enjoy!

Nutrition Information

Yield: 16 slices, Serving Size: 1 slice
Amount Per Serving: 311 Calories | 29.3g Fat | 14.3g Total Carbs | 4.9g Fiber | 1.9g Sugar | 7.2g Sugar Alcohol | 7.7g Protein | 3.4g Net Carbs

Brought to you by Hip2Keto.

serving a piece of keto peanut butter pie

This one’s for you, peanut butter lovers!

I hope you love this keto peanut butter pie as much as I do! It’s super easy to make and hardly takes any hands-on time. It honestly probably takes longer to make the crust than it does the filling. 😂 And the hardest part is just waiting for it to chill! So go make this pie and let me know what you think.

slice of keto peanut butter pie

Here’s what my Hip sidekick Chelsey thought of this recipe:  

“This peanut butter pie is super good, however, it’s very rich so be ready with something to drink! My family isn’t keto and they still devoured their pieces! It’s super easy to make and I love the crust, you could definitely use it for any pie you’re making whether you’re keto or not. Plus, the chocolate chips are the perfect topping!”


Try out our Keto Key Lime Pie with Salted Pecan Crust next!


Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


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Comments 2

  1. Wendy

    OMG! This was absolutely amazing! Addictive just like you said. I’d never heard of peanut butter pie before but so glad I decided to make it. Now I have something for thanksgiving:)

    • Jennifer (Hip Sidekick)

      I’m so glad you like it! I think it will go great with your Thanksgiving dinner!

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