The Best Keto Peanut Butter Pie

Our Keto peanut butter pie is the best peanut butter pie you will ever have. Most people will not even realize this pie is low carb! Creamy natural peanut butter is mixed with sweetener and whipped cream, which is light and fluffy. It is then poured into a homemade chocolate pie crust that is entirely Keto. The pie is then chilled until firm and sprinkled with some chocolate shavings for a pretty presentation. While our peanut butter pie is not vegan, it is vegetarian. Perfect for sharing and celebrations!

What is the best peanut butter to use?

The best peanut butter to use for this Keto recipe is natural peanut butter with no added sugars or added vegetable oils. It can have some salt added for flavor.

What is the best sweetener to use?

One of our favorite low-carb sweeteners for desserts is powdered erythritol. The flavor is the closest to cane sugar. However, you can substitute the sweetener in this recipe for another powdered sweetener like a monk fruit blend or powdered stevia, adjusting quantities to taste.

Why are the serving sizes small?

The serving size is small because this peanut butter pie is rich and delicious. In fact, this pie would be a great one to freeze and store for a later date if there are any leftovers.

Serving suggestions

To make the ultimate pairing, serve our peanut butter pie with a hot coffee like our Keto White Chocolate Coffee:

https://www.carbmanager.com/recipe-detail/ug:1a06a656-e914-7088-7021-8d1cb2cd77d2/keto-white-chocolate-keto-coffee

Net Carbs

3.9 g
Fiber

2.7 g
Total Carbs

11.2 g
Protein

7.1 g
Fats

28.4 g

299 cals

Quantity

Serving Size

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Almond flour

1.5 cup
Cocoa powder

2 tbsp
Powdered Erythritol (Icing Sugar)

0.25 cup
Coarse Kosher Salt

0.25 tsp
Butter

6 tbsp
Peanut butter, natural, salted

1 cup
Powdered Erythritol (Icing Sugar)

0.25 cup
Whipping cream, extra heavy/gourmet, not whipped

2 cup
Vanilla extract

1 tsp

Step 1

Preheat the oven to 350 F. In a mixing bowl, combine the almond flour, cocoa powder, ¼ cup of powdered sweetener, ¼ teaspoon kosher salt, and 6 tablespoons of melted butter. Mix well until the mixture goes from dry to moistened throughout.
Step 2

In a standard glass pie dish, press the crust mixture into the pan and up the sides. Press firmly and evenly so the crust is uniform throughout. Use your fingers to mold the dough so the crust edges are rounded. Bake the crust in the oven for 10-12 minutes until puffed and cooked through. Allow the crust to cool at room temperature for a while before placing it in the fridge to cool completely.
Step 3

In the meantime, work on making the peanut butter filling. Combine the natural peanut butter, ¾ cup of powdered sweetener, and vanilla extract together in a mixing bowl. Make sure the bowl is large enough to fold the whipped cream into the peanut butter.
Step 4

Whip the heavy whipping cream until stiff peaks form. Add half of the whipped cream to the peanut butter mixture and mix it together. You do not need to worry about folding the whipped cream in, this step is to lighten the otherwise heavy mixture. Then add the remaining whipped cream and fold in gently so as to not lose the air in the whipped cream.
Step 5

Pour the filling into the cooled crust and spread smooth with an offset spatula. Place the pie into the fridge to chill for several hours until firm enough to cut. Granted the pie will stay creamy and not incredibly firm, so keep that in mind! Slice and serve once the pie is chilled. Top pie with chocolate shavings if desired for presentation, but optional.