What could be more heavenly than a low carb pie that requires no heating up in the oven? With this easy no bake chocolate peanut butter pie recipe, it’s, well … as easy as pie.
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I have over two dozen no bake low carb desserts on the blog. When I get some down time this summer, I’ll add this newest one. But for now, I’m going to teach you how to make it.
This recipe that will teach you how to make a bakeless crust and pie filling. The biggest joy of making these type of desserts is not only the low net carbs but also avoiding the heat.
You see, even if you have the best HVAC system, being in the same vicinity as a 425-degree oven for a couple hours makes a sweltering summer day even more unbearable.
How to make an easy no bake chocolate peanut butter pie
Ready to make the chocolate crust for this easy no bake chocolate peanut butter pie?
To make the crust, you’ll need a cup of almond flour, a few tablespoons of cocoa powder, and 1 1/2 tablespoon stevia or monk fruit extract or other low carb sweetener.
You’ll also need a tablespoon of coconut flour and 1/2 cup of unsalted butter.
Some people in the low carb community use konjac flour as a thickening agent. It’s the same flour that’s used to make shirataki zero-carb noodles like “Miracle Noodles.” I don’t use it in this recipe, but if you do, it’s a great substitute for regular flour.
As I mention above, I have almost 30 no-bake desserts on LowCarbYum so far and almond and coconut flours have done the trick every time.
Now that you have all the ingredients for the base of this easy no bake chocolate peanut butter pie, it’s time to melt the butter.
I find that it helps to turn on the stove for about a minute on medium-low before adding the butter to a skillet.
Once the butter has melted, pour it into the microwave-safe bowl. Next, combine the crust ingredients and add to the melted butter. Mix the ingredients.
You can use a fork to blend everything together. Press the crust firmly into a 9-inch pie pan. But before you do, spray the pan with non-stick cooking spray. I like Spectrum Natural’s coconut oil spray.
This no bake chocolate peanut butter pie isn’t instant so you’ll have to let it sit in the fridge for a couple hours to let the crust settle and cool. So go ahead and place it in the fridge now.
Making the filling for the no bake pie
For the filling, you’ll need full fat cream cheese (yes, full fat; the fat will help prevent cravings for high-carb foods), creamy peanut butter (buy organic if you can) and vanilla extract and heavy cream.
And to get the sweet taste, you’ll also need a little powdered low-carb sweetener. I like to use either Sukrin Melis or Swerve Confectioners.
These ingredients, minus the whipping cream all need to be mixed until a perfectly-smooth consistency is achieved; just like a high-sugar pie.
And you’ll want a hand-mixer in a large bowl or stand mixer to create the filling.
Now, it’s time to add the heavy cream. Blend it with the other ingredients on medium-high speed. The pie should start to thicken and hold a peak.
Finally, pour it into the pie crust and put it in the fridge for a few hours to set.
Adding a chocolate ganache topping
Wait. Don’t serve the pie just yet! It’s time to add the topping.
Combine the chocolate and heavy cream in a small sauce saucepan over medium heat. And then whisk the two together as the chocolate melts and allow to cool slightly.
I like to drizzle the sauce over the pie right before serving the dessert. But you can spread it right over the top if desired.
Some additional comments about this dessert….
I find that grinding granulated sweetener with a small blender like a NutriBullet can make for a good substitute for powdered sweetener.
Also, if you like more chocolate sauce drizzle and less cream, don’t use as much heavy cream in the recipe.
Did your pie end up chunkier than you’d like? No problem? Simply strain some of the filling.
It might take a little trial and error in making this easy no bake chocolate peanut butter pie. But it won’t take making 27 different recipes like I have to perfect it.
Dig in and enjoy!
No Bake Chocolate Peanut Butter Pie Recipe
Hope you enjoy this delicious keto friendly treat! If you like this one, you may also enjoy a low carb no bake chocolate pie.
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No-Bake Chocolate Peanut Butter Pie
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Ingredients
CRUST:
- 1 cup almond flour
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons low carb sugar substitute
- 1 tablespoon coconut flour
- 1/2 cup unsalted butter
FILLING:
- 8 ounces full fat cream cheese softened
- 1/4 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
- 1/3 cup Swerve Confectioners Powdered Sweetener
TOPPING
- 6 ounces dark chocolate 90/10
- 1/2 cup heavy cream
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
CRUST:
- Melt the butter in a medium microwave safe mixing bowl.
- Add the almond and coconut flours, stevia, and cocoa powder to the melted butter.
- Mix the ingredients together to form a crust.
- Spray a 9in. pie pan with non-stick cooking spray and then press the crust into place. Put the crust in your fridge to chill.
FILLING:
- In a large mixing bowl with a hand mixer or using a stand mixer, combine the cream cheese, peanut butter, vanilla extract, and powdered sugar. Mix them together until they create a silky, smooth pie filling.
- Add the heavy cream and blend the ingredients on medium-high speed until the pie filling thickens and holds a peak.
- Pour it into the pie crust and put the pie in the refrigerator for 3 hours to set.
TOPPING:
- Just before serving the pie, combine the chocolate and heavy cream in a small saucepan over medium heat. Whisk them together as the chocolate melts. Cool slightly
- Spread or drizzle the chocolate sauce over the dessert just before serving.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
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 are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Jane Swales says
Delicious,thank you!
Jessica says
Can you freeze this dessert? I was thinking about making in a cupcake pan and freezing individual servings?
Lisa MarcAurele says
I don’t see why you couldn’t, but I haven’t done it myself.
Mika says
Hi, would you recommend only using liquid Stevia in the recipe?
I’m having a hard time finding a sweetener that works. Xylitol is influencing my blood sugar, erythritol gives me strong dizziness and headaches for hours.
Thanks!
Lisa MarcAurele says
Stevia should work okay in the recipe as the bulk sweetener isn’t needed.
Thea says
Look into monk fruit
Jennifer says
It there a type or does this really make 16 servings? The video looks like the slice was about 1/6th of the pie.
Lisa MarcAurele says
I like to cut them into small slices, but you can make them bigger if you prefer.
Jane Jewell says
Hi, I made this yesterday following the recipe. I used the powdered Swerve and 1/3 cup in the filling wasn’t sweet enough , so I added more to taste. I put a chocolate drizzle on top and it was a hit! Thanks for sharing!
Lisa says
Sweetness is definitely something that varies from person to person.
Teresa says
Where can I buy these special sweetners and flours at? Thanks for all the gtreat ideas!!
Lisa says
You’ll find almond and coconut flour in natural food stores, but I’ve seen them in Walmart too. Walmart also carries Pyure all purpose sweetener which is twice as sweet as the sweetener I’ve used so you only need half as much.
Patty Crowe says
Hi, this looks like a great recipe. Just one question, I am really not fond of the taste of almond flour. Do you think using only coconut flour might work in this recipe?
Lisa says
It’s not a one for one swap. You’d have to experiment to get it to work like figuring out the amount to use (which is much less) and adding in more butter if needed.