Keto Peanut Butter Pie
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The crust in your Keto Peanut Butter Pie is simple blend of almond flour, melted butter, granular low carb sweetener, and cocoa powder. I like to melt the butter in the microwave in 20 second increments.
Once the butter is melted I add the other ingredients to the bowl. Using a fork, fluff together the butter with the dry ingredients. Make sure to get all the butter from the bottom and work all the crust ingredients together.
The crust mixture for your Keto Peanut Butter Pie should resemble a coarse wet chocolate cookie crumble. I reserve 3 tbsp of this crumble to use as topping for the pie.
Press the remaining crumb mixture into your pan up the sides and evenly along the bottom of the dish. Place the dish in the freezer while you perform the other steps of this recipe.
Pie Dish vs. Springform Pan
Depending on what I making this dessert for, I use either a large pie dish or a 9″ springform pan. I personally like the large 9.5″ glass pie dish for this Keto Peanut Butter Pie. The pie dish is easy to store in my freezer and super easy to transport to a party.
A springform pan is equally as easy to use. I do think that the presentation from the springform pan gives more of a cheesecake look and a real show stopper.
Both pans are equally interchangeable when making your Keto Peanut Butter Pie. However, please note that smaller pie tins will be too small for the amount of filling called for in this recipe.
The Whipped Cream Step
You want the whipped cream to form stiff peaks and become thick enough to stick to a spoon.
Once you have stiff peaks you will turn off your mixer and set the whipped cream to the side.
The Peanut Butter Step
I like to use Laura Scudder’s All Natural Peanut for ALL my peanut butter recipes. The oil separation lends to a lovely texture when left at room temperature.
In a separate clean bowl place the softened cream cheese and the sweetener. Using the hand mixer cream together the cream cheese and Allulose. Add in the room temperature peanut butter and melted butter.
Continue to blend the peanut butter and cream cheese mixture with the hand mixer until fully blended into a beautiful nutty mixture.
Fold It In…
Using a rubber spatula, take half of the stiff whipped cream and fold it into the peanut butter cream cheese mixture.
This is a gentle swirl of the rubber spatula to fully incorporate the two mixtures. This is a folding of the two mixtures together to fully incorporate without losing the air from the whipping.
You will be reserving the other have of the stiff whipped cream for use later.
Remove the crust from the freezer and spoon the peanut butter mixture evenly into the crust.
Using the back of your rubber spatula, smooth the top of the Keto Peanut Butter Pie all the way to the edges.
Gently spoon the stiff whipped cream on top of the peanut butter filling. Again, gently smooth the whipped cream over the peanut butter mix.
I like to move the whipped cream to within half an inch of the crumb crust as to show the peanut butter mixture underneath.
SPrinkle the reserved cookie crumble over the whipped cream portion of the pie.
Carefully place the Keto Peanut Butter Pie into the freezer for at least a few hours, but best over night.
After the pie is in the freezer for about an hour and starting to freeze I like to loosely cover with plastic wrap. This helps to protect against picking up any other flavors in your freezer.
The Keto Peanut Butter Pie can be stored whole or in individual pieces in your freezer for up to 2 weeks. Be sure to store for longer periods of time in airtight containers.
This Keto Peanut Butter Pie serves straight from the freezer with a wonderful frozen/ice cream/cheesecake texture.
Another option is to slice your pie onto individual plates. Then place your already cut into slices on their plates the counter for up to 30 minutes. The slices will softened to a soft consistency.
Enjoy as your Keto Peanut Butter Pie as you like.
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Keto Peanut Butter Pie
Peanut Butter Filling
- Reserve 3 tbsp of the cookie crumble and set aside for topping. Press remaining chocolate cookie crumble crust mixture into a 9 1/2 inch pie dish. Set aside in the fridge or freezer.
- Whipped Cream Step
- Using an electric hand mixer whip together 1 cup cream 1 teaspoon vanilla and 10 drops of Stevia. Continue whipping cream until Stiff peaks form. Set aside.
- Peanut Butter Step
- Using the same electric mixer whip together the peanut butter cream cheese Allulose, 2 tbsp melted butter and stevia until creamed smooth.
- Take half the stuff whipped cream and fold it into the peanut butter mixture. Gently Fold the two together until fully combined.
- Spoon Peanut Butter mixture into the chocolate cookie crust. Smooth top of peanut butter layer. Take the remaining stiff whipped cream and top peanut butter mixture.
- Smooth the whipped cream to a decorative topping for your pie. Sprinkle the reserved chocolate cookie crumble on top of the whipped cream layer.
- Place pie in the freezer for at least a few hours but overnight is best.
- *Allulose produces the best texture for the peanut butter part of this pie, therefore I recommend not subbing this ingredient.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.