Go Back
Keto Peanut Butter Pie

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
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).