Oh boy. This pie is one rich, delicious dessert. If you like chocolate and you like peanut butter, you’re going to love this low carb peanut butter pie.
This recipe has no wheat, no gluten, and is 100% refined sugar-free.
And I am going to be straight with you – This pie is a high-calorie treat. I wouldn’t make this unless I had a few friends to share it with.
I made the pie, ate a piece, ran the recipe through a calorie counter, and immediately went to do some cardio.
In the recipe card at the bottom of the post, I added a few notes to reduce the carbs to make this pie a little bit more keto-friendly. I also added a few options to shave off calories if that is what you want to do.
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Low Carb Peanut Butter Fudge Pie
This keto peanut butter pie has the texture somewhere between a soft cheesecake and a fluffy mousse.
The crust is chocolate, soft and sweet and coated with ganache. Yup, ganache. A little trick to keep the crust from going soggy and adding that nifty “fudgy” taste to the dessert.
The filling is no-bake and takes no time at all to pull together. But the filling, oh my god the filling, it’s a creamy, fluffy peanut butter dream. It’s seriously tasty.
When the pie sets, it’s time for the finishing touches. A bit of drizzled melted peanut butter, a swirl of chocolate ganache, and a handful of roasted salted peanuts. The crunchy, salty goodness of the peanuts pairs exceptionally well with the filling. I wouldn’t skip getting the good peanuts for this recipe.
If you are allergic to peanuts or do not have peanuts in your home because of an allergy, you can make this with almond butter and salty roasted almonds.
What sweeteners work best in this recipe?
I used powdered erythritol in this recipe, primarily because I did not want my filling to have any graininess from the granular version.
But this recipe will work well with just about any of your favorite granular or powdered sweeteners.
A few notes and Tips about the chocolate pie crust
The crust is as easy as pie (See what I did there? OH come on, you laughed, you know you did. Wait, you didn’t? I need to work on that).
- Toss all the crust ingredients into a bowl.
- Stir it all together until it turns into a soft dough. The dough is going to feel wrong, almost like cookie dough, but that texture is right.
- Spread the dough into your pie pan. I found wet fingers help to get the job done faster. Make sure to prick the entire crust with a fork before baking.
- In a small bowl warm up the cream and toss in the sugar-free chocolate chips
- Stir the ganache until it is thick and glossy.
- Spread the ganache over the pie crust and allow to cool completely before filling.
Keto Pie Crust Option
To make this pie keto-friendly, skip the coconut crust altogether. Place a circle of parchment on the bottom of your pie pan, and spread the chocolate ganache over the base of the pie pan only, do not go up the sides. Try to keep the ganache on the parchment. Once the ganache cools, add the filling. This option will shave off four net carbs per slice.
A few notes and tips for the peanut butter Filling
The filling requires gelatine. I would not recommend skipping the gelatin because it is the ingredient that gives the pie its final texture. Without the gelatine, the pie will be very soft and not cut well.
This filling is no-bake and is super easy to make, but there are a few tips.
- Mix cream cheese, natural peanut butter, and sweetener until thoroughly combined.
- The mixture will appear a bit crumbly and dry at this point.
- Add in the almond milk and blend until fluffy and creamy.
- Whip the cream until soft peaks form and add the gelatine and whip until stiff peaks form
- Gently fold the whipped cream into the peanut butter mixture in two stages.
- Pour the pie filling into the prepared pie crust and let everything cool in the fridge for 4 hours, or overnight.
Keto Peanut butter pie finishing touches.
Now is the fun part. Super easy to make your pie dazzle.
Add a drizzle or two of melted peanut butter, followed by some melted ganache, a handful of roasted peanuts. Then do it all again to layer the toppings.
I mean decorating a pie doesn’t get much easier. Go crazy! A reader suggested piping some of our sugar free no-bake chocolate mousse as a topping, and while I haven’t tried it yet, it sounds like a winning combination to me!
Pie is best served within three days and should be stored in the refrigerator. You can make the crust and freeze it prior, even with the ganache coating. But the completed creamy pie doesn’t freeze very well at all, so it is not recommended.
I thought the pie would go exceptionally well with a cup of coffee, but I can’t say for sure because my piece was gone long before the water boiled.
Looking For More Low Carb Pie Recipes?
- Low Carb Lemon Cream Pie
- Sugar-free Chocolate Silk Pie
- Easy Low Carb Fruit Tarts With Custard
- Low Carb Pumpkin Pie
- Keto-Friendly Pecan Pie
- 1 cup coconut flour
- 3/4 cup butter (softened)
- 3 Tbsp powdered erythritol
- 2 eggs
- 1 pinch of salt
- 2 Tbsp natural peanut butter (smooth, sugar-free)
- 2 Tbsp cocoa powder
- 1/3 cup sugar-free Lilly's chocolate chips
- 1/3 heavy whipping cream
Peanut Butter Filling
- 1 tsp unflavored gelatin
- 1/4 cup warm water
- 1 cup heavy whipping cream
- 3/4 cup natural peanut butter (smooth, sugar-free)
- 1 cup cream cheese (room temperature)
- 1/2 cup of sugar-free almond milk
- 1/2 cup powdered erythritol
- 1/8 tsp salt
- 2 Tbsp chocolate ganache (reserved from crust recipe)
- 1 Tbsp melted peanut butter
- 3 Tbsp roasted salted peanuts
- Preheat oven to 350F.
- Sift coconut flour and cocoa powder and add to a medium-sized bowl.
- Add eggs, softened butter, peanut butter, powdered erythritol and salt,
- Mix until everything is well blended and comes together into a ball.
- Press the mixture into pie pan and prick all over with a fork.
- Bake in a 350F oven for 8-10 minutes until sides are golden brown. Do not over bake.
- Set aside the pie crust and cool.
- Warm 1/3 cup of heavy whipping cream and add to it 1/3 cup of Lilly's chocolate chips. Let sit for 3-4 minutes and then stir until glossy and slightly thickened.
- Set aside 2 Tbsp of this chocolate ganache for later use. Spread the remaining ganache over the cooled pie crust, being sure to get some on the sides.
- Cool crust completely.
Peanut Butter Filling
- In the bowl of a stand mixer blend peanut butter, room temperature cream cheese, salt, and erythritol.
- Add almond milk and whisk until fluffy. Add the mixture to a large mixing bowl. Clean and dry stand mixer bowl and whisk.
- Add 1 tsp of gelatin to a small bowl and pour over 1/4 cup of warm water. Blend and let sit.
- In the bowl of the stand mixer, whisk the heavy whipping cream until soft peaks form.
- While the mixer is running, slowly pour in the gelatine mixture.
- Turn the mixer up to high and whip until stiff peaks form. Do not over whip.
- Add half the whipped cream to the bowl with the peanut butter mixture, and fold in gently. Add in the rest of the whipped cream, fold until combined, and pour into prepared pie crust.
- Cool for 4 hours or overnight
- Melt 1 Tbsp of peanut butter and swirl half over the top of the pie.
- Soften the reserved ganache (a few seconds in the microwave), and swirl half over the top of the pie.
- Sprinkle the peanuts evenly over the pie and finish drizzling the remaining melted peanut butter and ganache.
This peanut butter pie is high in calories! When I ran the recipe through the calorie checker I was like, whoa. But there are a few ways to shed a few calories and carbs from the recipe.
1. You can replace half the peanut butter in the filing recipe with PB2, or another brand of peanut butter powder.
2. Skip the peanut butter, chocolate, and peanuts on the top of the pie.
3. The coconut crust adds in about 100 calories per slice, as well as 4 carbs per slice. You could skip the coconut crust all together if you want. If you decide to do this, add a circle of parchment to the bottom of your pie pan. You can still go ahead and make the chocolate ganache coating, it will act as your crust. Once the pie is cold you can slide it off the parchment very easily.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 486Total Fat: 33gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 102mgSodium: 237mgCarbohydrates: 15gNet Carbohydrates: 08gFiber: 7gSugar: 2gProtein: 10g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.