If you’re like me, you know that chocolate and peanut butter are a match made in dessert heaven. When I came up with this keto peanut butter pie it instantly became the ultimate chocolate peanut butter dessert. It’s everything you want in a dessert—creamy, rich, and indulgent—but without the carbs. Plus, it’s no-bake (aside from the crust), making it the perfect option when you want a delicious treat without the fuss.
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This keto peanut butter pie features a decadent, crispy “Oreo” crust, a fluffy, no-bake peanut butter filling, and a rich chocolate ganache that takes it to the next level. Whether you’re hosting a special gathering or simply craving something sweet, this low carb peanut butter pie is the dessert you’ll want to make again and again.
But before we get started on the recipe, let’s break down each ingredient and talk about why it’s used in this amazing pie.
Keto Peanut Butter Pie Ingredients
A great pie starts with a great crust, and this one is no exception. I wanted a crust that would complement the creamy peanut butter filling and the rich chocolate ganache, so I decided to create a low carb Oreo-style crust that’s crispy, buttery, and just slightly sweet.
Ingredients for the Crust
- Blanched Almond Flour: This is the star of many keto-friendly baking recipes. Almond flour has a mild, neutral flavor, and it’s finely ground, which makes it ideal for crusts. It’s also low in carbs and high in healthy fats, so it’s the perfect choice for a low-carb dessert. In this recipe, it provides the structure and base for the crust.
- Black or Dutch Cocoa Powder: To get that signature “Oreo” taste, I use black cocoa powder, or you can use Dutch cocoa powder if that’s what you have. Black cocoa powder has a deep, smooth chocolate flavor that makes this crust stand out. It gives the crust that classic, dark color and a rich Oreo flavor without any added sugar.
- Powdered Sugar-Free Sweetener: I use a powdered sweetener (like an erythritol-monk fruit blend) because it dissolves easily and doesn’t leave any gritty texture in the crust. This makes it the perfect option for keeping the crust sweet without adding carbs.
- Unsalted Butter: Butter is key for binding the crust together and making it crispy. It also adds richness and flavor to balance the sweetness of the sweetener and the bitterness of the cocoa powder. The unsalted variety is my go-to because it gives me full control over the salt content.
- Salt: A pinch of salt is essential in any dessert—it enhances the sweetness and balances the flavors. It also brings out the richness of the chocolate and peanut butter in the pie.
To make the crust, you simply combine all the ingredients and press the dough into a greased pie pan. After a quick 10-minute bake, you have a crispy, chocolatey base ready to be filled with the creamy peanut butter goodness.
The No-Bake Peanut Butter Filling
Once your crust is done, it’s time for the filling, which is the real star of this keto chocolate peanut butter pie. This filling is creamy, fluffy, and packed with peanut butter flavor. And the best part? It’s no-bake, making it super simple to prepare.
Ingredients for the Peanut Butter Filling
- Cream Cheese: The foundation of this peanut butter filling is cream cheese. It gives the filling that smooth, creamy texture that makes each bite melt in your mouth. Plus, cream cheese has a rich flavor that pairs perfectly with peanut butter. Be sure to soften the cream cheese before mixing—it ensures a smooth, lump-free filling.
- Unsweetened Creamy Peanut Butter: Peanut butter is, of course, the main flavor in this filling. I use unsweetened peanut butter to keep things low carb and free of added sugars. The peanut butter provides healthy fats and a deliciously nutty flavor that complements the chocolate ganache on top. It also gives the filling that thick, rich texture.
- Powdered Sugar-Free Sweetener: To sweeten the filling without adding any carbs, I use a powdered sugar-free sweetener. It’s important to use a powdered version for a smooth filling that doesn’t have any gritty texture. I recommend an erythritol + monk fruit blend because it’s a great substitute for traditional sugar and doesn’t have an aftertaste.
- Heavy Cream: Heavy cream is what makes this filling so fluffy and light. It helps to add volume to the mixture and gives it that melt-in-your-mouth texture. The cream is added slowly, so you can control the thickness and fluffiness of the filling.
The filling is super easy to make! You simply beat together the cream cheese and peanut butter until smooth, then add the sweetener and cream a little bit at a time, mixing until everything is thick and fluffy. Once it’s done, you spread it over the cooled crust and refrigerate the pie until it’s firm.
The Decadent Chocolate Ganache
No peanut butter pie would be complete without a layer of rich chocolate ganache. This ganache is smooth, velvety, and adds the perfect amount of sweetness to balance the richness of the peanut butter filling.
Ingredients for the Chocolate Ganache
- Sugar Free Semi-Sweet Chocolate Chips: For the chocolate ganache, I use sugar-free semi-sweet chocolate chips made with a blend of stevia and erythritol. They melt down perfectly and provide that deep, rich chocolate flavor.
- Heavy Cream: Heavy cream is also used in the ganache to give it that luscious, smooth texture. It helps the chocolate melt into a silky sauce that coats the peanut butter filling beautifully. Alternatively, you can use peanut butter instead of heavy cream for an extra peanut buttery ganache. Just melt the two together, and stir until smooth!
To make the ganache, you simply heat the heavy cream until it’s almost boiling, then add the chocolate chips and stir until they’re completely melted. Let the ganache cool slightly before spreading it evenly over the pie. It’s a dreamy chocolate topping that adds the perfect amount of richness to this dessert.
How to Assemble the Keto Chocolate Peanut Butter Pie
Now that we’ve gone over the ingredients, let’s talk about how to assemble this keto peanut butter pie. The best part? Aside from baking the crust, everything is no-bake!
Step 1: Make the Crust
Preheat your oven to 350°F. Combine the almond flour, cocoa powder, sweetener, butter, and salt in a bowl, and stir until a dough forms. Press the dough evenly into the bottom of a greased 9-inch pie pan. Bake for 10 minutes, then remove from the oven and allow the crust to cool completely.
Step 2: Make the Peanut Butter Filling
In a large bowl, beat together the softened cream cheese and peanut butter until smooth. Add the powdered sweetener and beat again until well combined. Gradually add the heavy cream, ¼ cup at a time, beating between each addition until the mixture becomes thick, smooth, and fluffy. Spread the peanut butter filling evenly into the cooled crust. Place the pie in the refrigerator and chill for at least 2 hours to set.
Step 3: Make the Chocolate Ganache
In a small saucepan, heat the heavy cream over low-medium heat until it begins to bubble slightly. Add the chocolate chips, remove the pan from the heat, and stir until the chocolate chips are completely melted and the ganache is smooth. Let it cool for a few minutes before spreading it evenly over the chilled peanut butter filling.
Step 4: Chill and Top
Return the pie to the refrigerator and chill for at least 3 more hours. Once the pie is set, you can top it with whipped cream, chopped sugar-free peanut butter cups, and crumbled keto-friendly Oreo-style cookies if you’d like. These toppings add extra flavor and texture, making each bite even more indulgent.
Why You’ll Love This Keto Chocolate Peanut Butter Pie
This keto chocolate peanut butter pie is the ultimate dessert for anyone who loves the combination of peanut butter and chocolate. It’s creamy, rich, and completely satisfying, while still being low-carb and keto-friendly. You can feel good about indulging in this pie because it’s packed with healthy fats, and each slice contains only 3 net carbs and 3g of protein.
Whether you’re following a keto diet or just looking for a low-carb dessert to enjoy, this pie is the perfect option. It’s simple to make, no-bake (aside from the crust), and guaranteed to impress anyone who tries it.
A Few Tips for Success
- Use Room Temperature Ingredients: Softened cream cheese and peanut butter mix together much more easily and help achieve that smooth filling texture.
- Chill Long Enough: Be patient! Let the pie chill in the fridge for at least 3-4 hours to ensure that it sets properly.
- Topping Ideas: Get creative with your toppings! I love adding whipped cream, chopped sugar-free peanut butter cups, and crumbled keto cookies for extra texture and flavor.
Let Me Know What You Think!
I hope you give this keto chocolate peanut butter pie a try. I absolutely love it, and I’m sure you will too! If you make it, be sure to rate the recipe, leave a comment, and let me know how it turned out. I also love seeing your photos, so post one on Instagram and tag me. I can’t wait to see your creations!
XO,
Sarah
Keto Peanut Butter Pie
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Crust:
- 1 cup blanched almond flour
- 3 tbsp black or Dutch cocoa powder
- 1/4 cup powdered sugar-free sweetener
- 5 tbsp unsalted butter softened
- 1/8 tsp salt
Filling:
- 1 cup cream cheese softened
- 3/4 cup unsweetened creamy peanut butter
- 3/4 cup powdered sugar free sweetener
- 1 cup heavy cream
Ganache:
- 1/2 cup sugar-free chocolate chips
- 1/2 cup heavy cream
Toppings (optional):
- 4-5 sugar-free peanut butter cups chopped
- Whipped cream
- Keto Oreo-style cookies crumbled
Instructions
- Preheat oven to 350°F. Combine all crust ingredients in a bowl, and stir until dough forms. Press dough evenly into a greased 9-inch pie pan. Bake for 10 minutes. Allow to cool.
- Combine peanut butter and cream cheese, and beat together with electric mixer. Add powdered sweetener (sift if needed to remove clumps) and beat again until combined. Add heavy cream 1/4 cup at a time, beating in between until mixture becomes smooth, thick, and fluffy.
- Spread filling evenly into cooled pie crust, and place in the refrigerator.
- Make ganache: Heat heavy cream in a small saucepan over low-medium heat. As soon as cream begins to bubble slightly, add chocolate chips and remove from heat. Stir constantly until completely melted and smooth. Allow to cool for a few minutes.
- Remove pie from the refrigerator, spread ganache evenly on top, then return to the fridge. Chill for at least 3 hours.
- Top with whipped cream, chopped sugar-free peanut butter cups, and crumbled keto-friendly Oreo-style cookies if desired. Slice, and enjoy!
Incredible
I know peanut butter is the main flavor for the filling but what can one use if a person has an allergy to peanuts ?
Hi Nicky! You could use any other nut butter (like almond or cashew butter) or sunflower seed butter.