• Keto Peanut Butter pie

    No Cook Keto Chocolate Peanut Butter Pie

    This no cook keto dessert is delicious, and it easily fits into a low carb/high fat lifestyle! This yummy pie uses erythritol to sweeten it. I find that occasionally using zero carb or naturals 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 I eat, the less I crave them. I like to find a good balance, and for me, I really enjoy a sweet treat from time to time. When I do, Keto Chocolate Peanut Butter Pie is an awesome choice!

    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



    Also try my
    Dairy Free Keto Cheesecake Mousse
    Keto Carrot Cupcakes
    Keto Chewy Chocolate Chip Cookies

    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.

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  • 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!

  • 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!!! 🙂

  • 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.

  • 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!

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  • 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!

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