• keto peanut butter pie

    No Cook Keto Chocolate Peanut Butter Pie

    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:
    Dairy Free Keto Cheesecake Mousse
    Keto Carrot Cupcakes
    Keto Chewy Chocolate Chip Cookies
    Keto Key Lime Pie Bars
    Keto Pumpkin Spice Latte Bars
    Grain Free Pop Tart Pastries

    Print

    Keto Chocolate Peanut Butter Pie

    Low carb, creamy and delicious no cook chocolate peanut butter pie with no added sugar!
    Course Dessert
    Prep Time 25 minutes
    Chill 2 hours
    Total Time 2 hours 25 minutes
    Servings 8

    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!
    Keto Chocolate Peanut butter pie.

    __________________________

    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.

    __________________________

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  • 25 Easy Keto Recipes for Beginners - Fluffy's Kitchen says:Reply
    January 31, 2020 at 11:32 pm

    […] From: Cindy Hillard […]

  • Angela says:Reply
    January 25, 2020 at 2:41 pm

    Do you whipped the heavy cream prior to adding?

    • Cindy says:Reply
      January 25, 2020 at 2:51 pm

      No, 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 says:Reply
    January 23, 2020 at 9:01 pm

    5 stars
    So 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 says:Reply
      January 24, 2020 at 3:16 pm

      I am so glad that everyone enjoyed it! Thanks so much for your comment! 🙂
      –Cindy

  • Jim Lamb says:Reply
    December 21, 2019 at 1:43 pm

    5 stars
    This pie is easy to make. The drizzle requires more time to make it drizzle. Delicious.

  • Jones says:Reply
    December 4, 2019 at 8:21 pm

    3 stars
    Imported this recipe into the Carb Manager app… it graded out as an ‘F – Avoid’. So much for Keto (although it sounds delicious!)

    • Cindy says:Reply
      December 5, 2019 at 7:08 pm

      Thanks 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 says:Reply
    December 3, 2019 at 9:05 am

    5 stars
    i 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 says:Reply
      December 3, 2019 at 9:58 pm

      Hi 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 says:Reply
    November 25, 2019 at 6:13 pm

    How far in advance can this be made?

    • Cindy says:Reply
      November 25, 2019 at 7:37 pm

      I 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 says:Reply
    November 22, 2019 at 12:48 pm

    Have you ever replaced peanut butter for pumpkin?? Would love a no bake pumpkin cheesecake for Thanksgiving!

    • Cindy says:Reply
      November 22, 2019 at 1:07 pm

      I 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 says:Reply
    November 18, 2019 at 8:47 am

    You 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 says:Reply
      November 18, 2019 at 9:42 am

      Hi 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 says:Reply
    October 28, 2019 at 6:34 pm

    If using a deep dish pie plate. I think the ingredients need to be upped for the crust.

    • Cindy says:Reply
      October 28, 2019 at 7:37 pm

      Yes, 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 says:Reply
    October 7, 2019 at 10:34 pm

    An you freeze? Looked delicious!

  • Katie Lombardi says:Reply
    June 27, 2019 at 6:15 pm

    I added the topping to the crust on my second try and it came out delicious!

    • Cindy says:Reply
      June 27, 2019 at 8:54 pm

      Awesome! Glad you liked it!

  • Stephanie says:Reply
    May 26, 2019 at 2:40 am

    So delicious and easy to make!

    • Cindy says:Reply
      May 26, 2019 at 3:18 pm

      Thanks Stephanie!

  • Jessica says:Reply
    April 25, 2019 at 2:18 am

    So you don’t cook the crust?

    • Cindy says:Reply
      April 26, 2019 at 6:44 pm

      Hi 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 says:Reply
    April 18, 2019 at 11:21 am

    Can I please see the macros for this?

    • Cindy says:Reply
      April 18, 2019 at 3:28 pm

      Macros are now listed on the post. Still working on an actual nutrition label. Thanks for your patience!

      • DEBBIE says:Reply
        April 19, 2019 at 11:51 am

        THANK YOU!!! 🙂

  • Amanda says:Reply
    April 16, 2019 at 9:17 pm

    What’s the nutritional facts?

    • Cindy says:Reply
      April 17, 2019 at 3:58 pm

      Hi 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!