This no cook keto dessert is delicious, and it easily fits into a keto or low carb/high fat lifestyle! This yummy pie uses erythritol to sweeten it. I find that occasionally using zero carb or natural sweeteners in a treat or dessert can work for most people. If the sweetener doesn’t have calories or carbs, why don’t I just make sweets every day? Good question! It’s because I don’t want to set myself, or my family up for sugar cravings. The less sweets we eat, the less we crave them. I like to find a good balance, and for me and my family, using zero calorie sweeteners all the time just doesn’t work. However, sometimes there are special occasions when we want a sweet treat! So, once in a while, my keto Chocolate Peanut Butter Pie fits the bill!
Since the beginning of this year, my husband and I have been eating a diet that is low in carbs, high in fat. He is trying to lose a couple pounds, and sure, I wouldn’t mind losing a couple myself, but I’m just mostly just seeing how I feel eating this way. I have been following a real food/paleo/clean eating diet for several years, so I am just trying relatively small tweaks to my diet to see how things go. I am currently including dairy and keeping everything else very clean. For me, as long as I eat a pretty clean paleo or keto diet, my weight stays fairly consistent, so I look for differences in my energy level, mood, and other non-weight related concerns as my biggest priorities. So for now, I’m going for the occasional keto dairy treat like this delicious no bake chocolate peanut butter pie (update: I didn’t do so well with the dairy, so I have since eliminated it)! But I still make this pie often for my family.
About the sweeteners used
This recipe calls for both granulated and confectioners sweeteners. The granulated is for the crust, and the confectioner’s sweetener is for the filling and topping. The confectioner’s sweetener makes for a smooth and creamy texture. Granulated just won’t work for the filling—it will not be as thick or smooth.
For granulated, either Lakanto or Swerve sweeteners will work (they work as a 1 to 1 sugar replacement). For the confectioners sweetener, I use Swerve Confectioners because it is a 1 to 1 sugar replacement. Lakanto Confectioners is twice as sweet as sugar so you use 1/2 cup to replace one cup of sugar, which doesn’t work in a lot of recipes because the confectioners sweetener is not only the sweetener, but it thickens the mixture. So I recommend using Swerve Confectioner’s Sweetener (or other powdered sweetener that subs 1:1 for sugar) in this recipe.
Both peanut butter and sunbutter work great in this recipe. I use sunbutter because my husband prefers to stay away from legumes.
Ingredients
Crust
2 TBS Butter, room temperature
1 c. Almond flour
3 TBS Cacao or cocoa powder
1-½ TBS Swerve or Lakanto zero calorie granulated sweetener
½ tsp. Vanilla
Filling
2 8 oz. Packages of cream cheese, softened
1 c. Peanut butter or sunbutter
2/3 c. Swerve confectioners sweetener
1 c. Heavy cream
2 tsp. Vanilla
Topping
1 TBS Cacao powder
2 TBS Swerve confectioners sweetener
2 TBS Heavy cream
Pinch of salt
Directions
With the back of a fork, combine butter, almond flour, cacao powder, sweetener, and vanilla. Mixture will be crumbly. Press into a 9” pie dish, Chill in the refrigerator while making the filling.
With a stand or hand mixer, combine softened cream cheese, peanut or sun butter, confectioners sweetener, and vanilla. Blend until smooth and creamy, scraping down sides of bowl with a spatula. Add heavy cream and blend until very smooth and creamy. Pour into crust and refrigerate for about 2 hours.
In a small bowl, combine cacao powder, confectioner’s sweetener, heavy cream, and salt. If it is too thick to drizzle, microwave for 10–15 seconds. Drizzle on top of pie. Slice and enjoy!
Macros for one slice (one eighth of pie)
Carb count excludes non caloric sweeteners because these do not affect blood sugar in most people. Net carb count excludes both fiber and sugar alcohols.
Recipe made with peanut butter, per slice
Calories: 644
Fat=61g
Protein: 15g
Carbs: 13g
Fiber: 4g
Net carbs: 9g
Recipe made with sunbutter,per slice
Calories: 634
Fat=61g
Protein: 15g
Carbs: 12g
Fiber: 5g
Net carbs: 7g
After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition
Here’s some more low carb or keto desserts to try:
Keto Gooey Fudge Brownie Bars
Dairy Free Keto Cheesecake Mousse
Keto Carrot Cupcakes
Keto Chewy Chocolate Chip Cookies
Keto Key Lime Pie Bars
Keto Strawberry Lemonade Bars
Keto Pumpkin Spice Latte Bars
Grain Free Pop Tart Pastries
Need a list of pantry staples you can order online? I’ve got you covered!
Keto Chocolate Peanut Butter Pie
Ingredients
Crust
- 2 TBS Butter room temperature
- 1 c. Almond flour
- 3 TBS Cacao or cocoa powder
- 1 ½ TBS Swerve or Lakanto zero calorie granulated sweetener
- ½ tsp. Vanilla
Filling
- 2 8 oz. Packages of cream cheese softened
- 1 cup Unsweetened peanut butter or sunbutter
- 2/3 c. Swerve confectioners sweetener
- 1 c. Heavy cream
- 2 tsp. Vanilla
Topping
- 1 TBS Cacao powder
- 2 TBS Swerve confectioners sweetener
- 2 TBS Heavy cream
- Pinch Salt
Instructions
- With the back of a fork, combine butter, almond flour, cacao powder, sweetener, and vanilla. Mixture will be crumbly. Press into a 9” pie dish, Chill in the refrigerator while making the filling.
With a stand or hand mixer, combine softened cream cheese, peanut or sun butter, confectioners sweetener, and vanilla. Blend until smooth and creamy, scraping down sides of bowl with a spatula. Add heavy cream and blend until very smooth and creamy. Pour into crust and refrigerate for about 2 hours.
In a small bowl, combine cacao powder, confectioners sweetener, heavy cream, and salt. If it is too thick to drizzle, microwave for 10-15 seconds. Drizzle on top of pie. Slice and enjoy!
__________________________
All content on CindyHilliard.com is for information purposes only and is not to be used in place of medical advice or treatment. Always seek the care of a medical professional if you have health concerns.
__________________________
Links on CindyHilliard.com may be affiliate links, which means that I may receive a small commission if a purchase is made by clicking a link. The price you pay is no different. This income helps support this website. I only share links to products that I truly use and recommend!
Cindy Hilliard Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
Angela g
29 May 2020This is really good!! I had to use a baking dish instead of pie pan. But this was a success and easy to make
Susan
5 Apr 2020Reeeaaaallllly good! I love that it’s not overly crusty….also, the filling is yum! Thanks for this recipe!
Cindy
5 Apr 2020Thanks so much Susan! I’m glad you enjoyed it!
Pingback: 25 Easy Keto Recipes for Beginners - Fluffy's Kitchen
Angela
25 Jan 2020Do you whipped the heavy cream prior to adding?
Cindy
25 Jan 2020No, you do not (I like to keep things as simple as possible!), but you could if you want your pie to have be even fluffier.
—Cindy
Jamie Myers
23 Jan 2020So amazing!!! I made this for thanksgiving and Christmas this year and it was gobbled up by everyone on keto along with everyone that wasn’t. Everyone was surprised it was made with swerve. I will make it again and again. Thanks for the recipe!!!
Cindy
24 Jan 2020I am so glad that everyone enjoyed it! Thanks so much for your comment! 🙂
–Cindy
Jim Lamb
21 Dec 2019This pie is easy to make. The drizzle requires more time to make it drizzle. Delicious.
Jones
4 Dec 2019Imported this recipe into the Carb Manager app… it graded out as an ‘F – Avoid’. So much for Keto (although it sounds delicious!)
Cindy
5 Dec 2019Thanks for commenting, but please double check how the recipe imported into your Carb Manager app. Can’t be sure, but I think the app may have accepted the incorrect amount of an ingredient. I entered the ingredients manually into Carb Manager and not only does the recipe get an “A” grade, each ingredient also got an “A”.
—Cindy
Gina
3 Dec 2019i put all the ingrediants in my Carb Manager and this was the results:
5 gram net carbs
19 grams fat
7 grams protein
240 calories, based on one serving. total servings for this recipe is 8.
i will be making this one this week, ive made one simalar and it was delicious, best way to go is no bake!
Cindy
3 Dec 2019Hi Gina, I double-checked the macros and they come out the same, so I’m not sure why they are not matching your app. The cream cheese alone accounts for 200 calories and 19g of fat per serving. Is it possible that the Carb Manager app has something listed incorrectly? I hope you enjoy!
Lynn
25 Nov 2019How far in advance can this be made?
Cindy
25 Nov 2019I personally have only made it 2 days in advance, and it held up just fine. I would think you could get away with making it 3, maybe 4 days ahead of time if you can keep it tightly covered. The peanut butter filling could develop a “skin” on the top if it starts to dry out. Hope you enjoy!
—Cindy
Carly
22 Nov 2019Have you ever replaced peanut butter for pumpkin?? Would love a no bake pumpkin cheesecake for Thanksgiving!
Cindy
22 Nov 2019I have not, but I love the idea! I can’t see why it wouldn’t work. You may need a little more pumpkin than you would peanut butter (maybe 1-1/4 to 1-1/2 cups?), and I think it would be a little lighter in texture. If you try it, me sure to add cinnamon or pumpkin pie spice if you try it. Let me know how it goes!
—Cindy
Erica Hanna
18 Nov 2019You list heavy cream in the filling section ingredients but it’s not in your instructions for making the filling. How is it incorporated into the filling? Thanks!
Cindy
18 Nov 2019Hi Erica! Thanks for checking out my recipe! The heavy cream is added after the cream cheese, peanut butter, sweetener, and vanilla are blended. It is there as the last step before you pour the filling into the crust. Enjoy! —Cindy
Vanessa
28 Oct 2019If using a deep dish pie plate. I think the ingredients need to be upped for the crust.
Cindy
28 Oct 2019Yes, definitely! I used a standard pie plate for the recipe, but for deep dish you probably want to 1 and a half, or double the crust.
Carolyn
7 Oct 2019An you freeze? Looked delicious!
Katie Lombardi
27 Jun 2019I added the topping to the crust on my second try and it came out delicious!
Cindy
27 Jun 2019Awesome! Glad you liked it!
Stephanie
26 May 2019So delicious and easy to make!
Cindy
26 May 2019Thanks Stephanie!
Jessica
25 Apr 2019So you don’t cook the crust?
Cindy
26 Apr 2019Hi Jessica, No, you don’t cook the crust. Think of it like a traditional graham cracker or cookie crust that can be used baked or unbaked.
Debbie
18 Apr 2019Can I please see the macros for this?
Cindy
18 Apr 2019Macros are now listed on the post. Still working on an actual nutrition label. Thanks for your patience!
DEBBIE
19 Apr 2019THANK YOU!!! 🙂
Amanda
16 Apr 2019What’s the nutritional facts?
Cindy
17 Apr 2019Hi Amanda, I will add the nutrition info later today. The app I was using to calculate the info wasn’t reliable, so I had to remove it for now. I am in the process updating! Thanks for the reminder!