Keto Peanut Butter Pie

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

The Crust

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

Using a hand mixer blend together the stevia, cream and vanilla on medium speed for several minutes. You will blend together for roughly 3-5 minutes.

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.

21 day Keto & Fasting Jump Start Program

If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Keto Accountability Coaching Program…for details click here.

I’ll teach you how to eat delicious food like this recipe for Keto Peanut Butter Pie and still lose weight, look great and feel AMAZING.

However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

Click HERE find the 21 day Keto Guide Workbook on Amazon…

You can find the downloadable Keto workbook version at a discount here…

Keto Peanut Butter Pie

Keto Peanut Butter Pie

Mmmmm…creamy peanut butter and crunchy chocolate cookie! Keto Peanut Butter Pie for the WIN!!!
Prep Time: 20 minutes
chill time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: lemon pie, no bake dessert, peanut butter
Servings: 8 slices
Calories: 588kcal
Author: The Kellie Kitchen



Peanut Butter Filling

  • 1 cup peanut butter smooth all natural, room temp
  • ½ cup Allulose (or POWDERED lakanto)
  • 8 oz cream cheese soft
  • 10 drops stevia
  • 2 tbsp butter melted.

Whipped Cream Topping


  • Crust
  • Mix together the almond flour melted butter low carb sweetener and 2 tablespoons cocoa powder. Using a fork fluff together the crust to make sure and tell it resembles a crumble.
  • 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.


*Allulose produces the best texture for the peanut butter part of this pie, therefore I recommend not subbing this ingredient.


Calories: 588kcal | Carbohydrates: 14g | Protein: 15g | Fat: 56g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 326mg | Potassium: 293mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1083IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
Tried this recipe?Tag it on Instagram! #thekelliekitchen

MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

Ask me about Keto Accountability Coaching
(Visited 1,611 times, 1 visits today)