Keto Peanut Butter Pie Recipe

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If you love chocolate and peanut butter this Keto Peanut Butter Pie Recipe post is for you!

While this pie has a few more steps than we usually like to take..they aren’t hard. And, the payoff is a creamy, sweet and salty treat to soothe your Keto cravings. Any beginner baker can pull off this pie.

It’s perfect for those peanut butter and chocolate addicts who are transitioning into Keto or those who live with non low carb members too. Picky teen approved.

Keto Peanut Butter Pie Served

🥘Ingredients:

Chocolate Crust:

  • 8 tbsp butter melted

This is one stick of butter. Melt in the microwave and cool a bit before starting.

Yes, you can use coconut oil in place of butter to make this pie dairy free.

I don’t think coconut flour will work well as an exchange for the almond flour. I think almond flour or another nut flour is going to be your best bet.

We really like this brand. It’s organic and inexpensive. It has saved us a lot of money over the years in our Keto baking.

  • 1/3 cup Allulose *or granulated sweetener of choice

Allulose is my new favorite low carb sweetener. Yes, it costs a bit more than erythritol but the flavor is spot on and it doesn’t cause any stomach distress for me.

It’s a “rare” sugar, and perfect for those who have trouble with sugar alcohol. This is the best deal we have found.

If you want to know more about your choices when it comes to low carb sweeteners, there is a lot of info right here.

Peanut Butter Filling:

Powdered sweetener is a must here to avoid the grainy texture. But, you don’t have to spend extra money on it. Just put the granulated sweetener in the blender and blitz to make a fine powder.

I am a confirmed xanthan gum hater in some recipes but it really makes a huge difference. This is one of those recipes and you should use this ingredient if you have it available.

You don’t have to use peanut flour but it makes the flavor and texture of the pie stand up. Almond flour works just as well but you’ll miss out on the extra peanutty goodness that prepared peanut butter alone can’t mimic.

  • 8 oz mascarpone cheese *or ricotta room temp

Mascarpone is the best choice here…but I can rarely find it in my mountain grocery store. Ricotta works well if you have the same problem.

A friend asked if cottage cheese would work and that is a hard nope. Cream cheese might work but that would be more of a cheesecake type of deal.

If you’re looking for a peanut butter cheesecake, Hilda at Fittoservegroup.com has an EXCELLENT recipe. And, you should check out all of her recipes while you’re there because she’s a Keto Dessert Master.

I love peanut butter. But, if you are looking to cut the carbs a little bit more, this Keto Nut Butter is packed with healthy fat and creamy goodness.

  • 1 ½ cups heavy whipping cream

I think you could use coconut cream in place of this ingredient to make this pie dairy free but I am not sure how the taste would compare.

  • 1 tsp vanilla

Toppings:

  • 2 tbsp sugar free peanut butter
  • 2 tbsp sugar free almond milk *or heavy whipping cream
  • 1-2 tbsp Allulose Powdered. Or use sweetener of choice.
  • 4 oz Sugar Free Chocolate like Lily’s *not bakers chocolate
  • 1/4 cup salted peanuts * OPTIONAL chopped peanuts or shaved sugar free chocolate.

👩🏽‍🍳How to make the Low Carb Peanut Butter Pie:

Chocolate Crust:

  • Preheat the oven to 350° F.
  • Combine the ingredients for the crust and press into a pie dish. Try to make it even across the bottom and up the sides. Use the bottom of a flat glass it you need help getting it smooth.
  • Bake the crust for 10 minutes. No Longer.

Your crust will be ready after 10 minutes. Burnt almond flour sucks so don’t leave it in any longer.

  • Remove and set aside to cool.

Your pie crust needs to be cool when you add the filling. Pop this pie crust in the freezer while you’re making the filling ot speed this process up.

Peanut Butter Pie Filling:

  • Combine the mascarpone and peanut butter until uniform.
  • Whip the rest of the filling ingredients together on high until fluffy and stiff peaks form.

I really love my kitchen-aid for tasks like this but you can use a hand mixer just as well.

  • Carefully fold the peanut butter mixture into the whipped cream. Fold until uniform but take care not to deflate the cream.
  • Transfer the filling to the cooled crust and smooth the top. Put in the freezer for 1 hour.

Topping:

  • Combine the peanut butter, almond milk and sweetener in a small bowl and mix well. Drizzle over the pie.
  • Heat the chocolate in a microwave safe bowl in 30 second increments, stirring each time until melted. Drizzle over the pie.
  • Sprinkle chopped peanuts over the pie if using and serve. Store in the fridge for 3-5 days. Freeze if you are keeping it longer.

📋Tips& FAQ’s:

Can I make this Keto Peanut Butter pie ahead of time?

Yes! It’s actually better the next day and keeps improving for 2-3 days while the flavors meld.

Can I freeze this pie?

Yes! If you are freezing it because you won’t be eating it within a few days and would like to enjoy it occasionally you can slice the pie, freeze it, then wrap the individual frozen slices in cling wrap.

That way, you can take one slice of pie out at a time to enjoy.

Just take it out and let it thaw on the counter until it’s just right for your tastes.

Is there a dairy free option for the Keto Peanut Butter Pie?

Yes, you can do and equal exchange of coconut oil for the butter, coconut cream for the whipping cream and whipped tofu for the mascarpone (mass-car-pony).

I am not sure how the flavors would blend…but it can be done if you’re persistent and adventurous.

If you do this please, please let me know how it turns out.

That’s all for now friends!

I hope you love the Keto Peanut Butter Pie Recipe as much as my family did!

We tried a few “tweaks” to my recipe this week and have frozen Keto Peanut Butter pie leftover too.

If you have any questions please leave them in the comments below!

Thanks for stopping by and Keto On!

Brandy

Keto Peanut butter pie

Keto Peanut Butter Pie

Brandy
This creamy peanut butter pie is enveloped in a dark chocolate cookie crust and drizzled with with rich dark chocolate and sprinkled with salty peanuts. It's the ultimate sweet and salty treat for chocolate & peanut butter addicts.
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, Keto
Servings 12 servings
Calories 504 kcal

Equipment

Mixing Bowl
Pie Dish
Kitchen-Aid

Ingredients
  

Chocolate Crust

Peanut Butter Filling

  • 1/2 cup Allulose * powdered. Use sweetener of choice.
  • 1/4 tsp xanthan gum
  • 2 tbsp peanut flour *PBFit or almond flour – optional for firmer filling.
  • 8 oz mascarpone cheese *or ricotta room temp
  • 2/3 cup sugar free peanut butter * creamy & room temp
  • 1 ½ cups heavy whipping cream
  • 1 tsp vanilla

Topping

  • 2 tbsp sugar free peanut butter
  • 2 tbsp sugar free almond milk *or heavy whipping cream
  • 1-2 tbsp Allulose Powdered. Use sweetener of choice.
  • 4 oz Sugar Free Chocolate like Lily's *not bakers chocolate
  • 1/4 cup salted peanuts * OPTIONAL chopped peanuts or shaved sugar free chocolate.

Instructions
 

Chocolate Crust

  • Preheat the oven to 350° F.
    Preheat baking oven
  • Combine the ingredients for the crust and press into a pie dish. Try to make it even across the bottom and up the sides. Use the bottom of a flat glass it you need help getting it smooth.
    combine
  • Bake the crust for 10 minutes. No Longer.
    Preheat baking oven
  • Remove and set aside to cool.
    Cooling pie crust

Peanut Butter Pie Filling

  • Combine the mascarpone and peanut butter until uniform.
    Combine Peanut Butter
  • Whip the rest of the filling ingredients together on high until fluffy and stiff peaks form.
    Whip ingredients
  • Carefully fold the peanut butter mixture into the whipped cream. Fold until uniform but take care not to deflate the cream.
    Fold peanut butter in
  • Transfer the filling to the cooled crust and smooth the top. Put in the freezer for 1 hour.
    Freeze

Topping

  • Combine the peanut butter, almond milk and sweetener in a small bowl and mix well. Drizzle over the pie. If it's too thick add more milk.
    Alternatively, spoon the topping into a plastic bag, snip off the corner and drizzle.
    Drizzle combined peanut sauce
  • Heat the chocolate in a microwave safe bowl in 30 second increments, stirring each time until melted. Drizzle over the pie.
    Melted Chocolate
  • Sprinkle chopped peanuts over the pie if using and serve. Store in the fridge for 3-5 days. Freeze if you are keeping it longer. See post for info.
    Keto Peanut butter pie

Notes

The nutrition info is based on cutting this pie into 12 pieces.
If you use Keto Nut Butter instead of peanut butter this pie will be lower in carbohydrates.

Nutrition

Serving: 1sliceCalories: 504kcalCarbohydrates: 12gProtein: 10gFat: 49gSodium: 172mgFiber: 6gNet Carbs: 6gFat Ratio per Serving: 87.5%Protein Ratio per Serving: 7.94%Carb Ratio per Serving: 4.76%
Keyword gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Keto Peanut Butter Pie Recipe is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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Recipe Rating




2 Comments

  1. 5 stars
    Thank you! This pie is amazing. I added an extra tablespoon of cocoa to the crust because I love dark chocolate. Other than that, I followed the recipe exactly and it was divine. You are a Keto desert genius.