Keto Peanut Butter Pie | Creamy, Low-Carb Dessert

Keto peanut butter pie is a rich and creamy delicious dessert without the guilt. (It’s just right when you’re craving nostalgia but not the carb crash.) Rich natural peanut butter, tangy cream cheese and softly whipped cream — on a buttery almond-flour crust. As a result, this pie provides all the pleasure of a traditional peanut butter pie, while minimizing sugars. This recipe is also by design easy. It has a fast press-in crust, a one-bowl filling, and a patient chill. There’s an almost frothy texture, though, for all its lacy appearance, it is rich. And the sweetness is just balanced out with a touch of vanilla and salt. When it comes to the sweet spectrum of low-carb, high-fat deliciousness, every slice of U40 Adventure simply hits a home run (hi, net 4g carbs). For extra flavour, serve it with shaved dark chocolate or crushed roasted peanuts. And it is, too, a make-ahead showpiece that stores well and serves a crowd.

Keto Peanut Butter Pie Recipe

Let’s get into the recipe. First, let’s run through the ingredients you’ll need and the most basic utensils to help you minimize the dishes. First, this is the exact timing for prep, bake and chill. You’ll also find a quick calorie and nutrition breakdown below so you can see where this pie fits in your macros. That crust is made with almond flour and butter for a stable, subtly nutty base. In the meantime, the filling comes together with none of the fuss of baking: cream cheese, peanut butter and sweetener whipped with a little bit of cream. Lastly, you’ll see step-by-step prompts and practical prep tips to repeat for clean, perfect cuts, every time. Ready? Let’s whisk, fold, chill—and slice!

Keto Peanut Butter Pie

A lush, low-carb peanut butter pie with a buttery almond-flour crust and a fluffy, no-bake filling.Minimal effort, maximum satisfaction—just mix, chill, and slice.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 1

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 2 cups almond flour
• 4 tbsp unsalted butter, melted
• 3 tsp powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• Pinch of salt

Filling

• 12 oz (340 g) full-fat cream cheese, softened
• 1 cup (240 g) natural, no-sugar-added peanut butter (creamy)
• ¾ cup powdered erythritol (or to taste)
• 1 tsp vanilla extract
• 1¼ cups heavy whipping cream, cold
• Pinch of fine sea salt

Optional Toppings

• 85% dark chocolate shavings
• Crushed roasted peanuts
• A drizzle of sugar-free chocolate syrup

Equipment

• 1 9-inch springform pan or deep pie dish
• 1 Parchment Paper
• 1 Mixing bowls (2 large)
• 1 Hand mixer or stand mixer with whisk attachment
• 1 Rubber Spatula
• 1 Measuring Cups & Spoons
• 1 Offset spatula (optional, for smoothing)
• 1 Food processor (optional, to blitz the crust)

Method

 

1. Crust: In a bowl, mix together almond flour, melted butter, sweetener, vanilla, and salt until dough is the consistency of wet sand. Press firmly into a 9-inch spring form pan that has been lined with parchment.
2. Bake & cool (optional but firmer): Pre-heat your oven to 175°C / 350°F and bake for 8-10 minutes until lightly golden in colour. Cool completely.
3. Whipped cream : In a cold bowl, beat the heavy cream to medium-stiff peaks and set aside.
4. Beat the base: In a separate bowl beat the cream cheese, peanut butter, sweetener, vanilla and salt until ultra-smooth.
5. Fold together: Fold the whipped cream into the peanut butter mixture in 2-3 additions just until combined without any streaks.
6. Construct: Spatula the filling onto the cooled crust, smoothing the top and then adorn if your heart desires.
7. Chill & Serve: Refrigerate for at least 2 hours (overnight is best) and slice with a hot, dry knife.

Notes

• Use softened cream cheese so it doesn't have lumps.
• Taste and add sweetness as necessary; then fold in the whipped cream.
• Bake the crust for neater cuts; skip for fully no bake.
• Freeze the pie for 30 minutes before cutting for knife-edge edges.
• Replace pecan meal with almond flour for more subtle flavor (same weight).

Keto Peanut Butter Pie Nutrition

Frequently Asked Questions

Ques: Can I make it fully no-bake?
Ans: Yes—simply chill the pressed crust to set.

Ques: Can I use powdered peanut butter?
Ans: Not recommended; you’ll lose creaminess and fat needed for keto macros.

Ques: How long does it keep?
Ans: 4–5 days refrigerated, well covered.

Ques: Can I freeze it?
Ans: Yes, up to 2 months; thaw in the fridge overnight.

Ques: What sweetener is best?
Ans: A powdered erythritol/monk fruit blend prevents grittiness.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.