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.
Why you'll love it
This recipe will teach you how to make a bakeless crust and pie filling. The biggest joy of making these types 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 of hours makes a sweltering summer day even more unbearable.
There is so much to love about this pie! The smooth and creamy chocolate ganache on top of the creamy peanut butter mixture, all on a delicious crumb crust.
This pie really tastes like peanut butter cups, but it will keep you in ketosis. You can enjoy a delicious slice of pie without going over your macros.
I used only sugar-free and low-carb ingredients to make this delicious no bake chocolate and peanut butter pie. Here is more information about what I used.
First, here are the ingredients I used to make the sugar-free Oreo crust.
Use almond flour, not almond meal. If you use almond meal, the crust will have a grainy texture.
Sugar-free cocoa powder is essential if you want the crust to have a chocolate flavor.
Use your favorite keto-friendly sweetener to sweeten the crust.
A bit of coconut flour will make the crust crispier, resembling a graham cracker or Oreo crust.
Either salted or unsalted butter will work just fine.
Peanut butter layer
You only need a few simple ingredients for the peanut butter filling.
Use full-fat cream cheese. Not only will it enhance the flavor and creamy consistency, but it's better for you when you are on the keto diet.
Natural peanut butter
For a really creamy filling, use natural creamy peanut butter.
Pure vanilla extract will make this taste like a classic pie.
A bit of heavy cream will thin out the peanut butter and enhance the complexity of the flavors.
Powdered sugar substitute
This will sweeten the pie while also making the peanut butter filling extra fluffy.
The chocolate ganache is the best part! You only need two ingredients.
Either use some rich dark chocolate squares or sugar-free semi-sweet chocolate chips. It all depends on how you want it to taste.
The heavy cream alters how thick the ganache is.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Make your own powdered sugar. Combine granulated sweetener and arrowroot or inulin in a food processor or blender.
- Use a food processor. When you make the crust, place the ingredients in a food processor, so they are all blended well.
- Use less heavy cream for a thicker ganache. The more heavy cream you use, the thinner the chocolate drizzle will be.
Here's how to make a sugar-free pie that tastes just like Reese's peanut butter cups.
Make the crust
Ready to make the chocolate sugar-free Oreo crust for this easy chocolate peanut butter pie?
Grab all the ingredients for the base of the pie and melt the butter. 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.
Let the crust set
This no bake chocolate peanut butter pie isn't instant, so you'll have to let it sit in the fridge for a couple of hours to let the crust settle and cool. So go ahead and place it in the fridge now.
Making the creamy peanut butter filling
For the filling, you'll need full-fat cream cheese (yes, full fat; the fat will help prevent cravings for high-carb foods). Also, use some creamy peanut butter (buy organic if you can), vanilla extract, and heavy cream.
And to get the sweet taste, you'll also want 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 at medium-high speed. The pie filling should start to thicken and hold a peak.
Finally, pour it into the pie crust and place it in the fridge for a few hours to set.
Add a chocolate ganache 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.
️ Serving suggestions
Since this pie is so rich, I suggest enjoying it with a cup of bulletproof coffee. You can also pair it with a lighter dessert, like some almond flour cookies.
If you are still craving chocolate, some keto chocolate mousse might hit the spot!
There are a few different variations you can make to this pie. First, try adding some whipped cream on top. It will contrast beautifully with the chocolate ganache.
You don't have to make a chocolate crust - just leave the cocoa powder out to make a graham cracker crumb crust.
If you like texture in your pie, then use chunky peanut butter. Not everyone is a fan of the crunchy variety, but it could be a lot of fun if you are.
Before we get to the printable recipe card, here are some questions people often ask about this yummy pie recipe.
Yes, if you don't want to use peanut butter, you can use sunbutter, cashew butter, or almond 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.
Did your pie end up chunkier than you'd like? No problem! Simply strain some of the filling.
Making this easy chocolate peanut butter pie might take a little trial and error. But it won't take making 27 different recipes like I have to perfect it.
If you love peanut butter, then I have some other delicious low-carb peanut butter desserts you should make next. They are some of my favorites when my sweet tooth roars.
- Easy Chocolate Peanut Butter Fudge only has 3 grams net carbs in each piece and is a pure treat.
- Homemade Keto Peanut Butter Cups won’t cause any digestive stress like store-bought ones.
- Keto Peanut Butter Brownies are a fun treat for chocolate and peanut butter lovers alike.
- Low-Carb Peanut Butter Balls is an easy recipe with only a handful of ingredients!
- Keto Peanut Butter Chocolate Bark is rich and creamy and tastes just like a peanut butter chocolate bark should.
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No-Bake Chocolate Peanut Butter Pie
- 1 cup almond flour
- 3 tablespoons cocoa powder
- 1 ½ tablespoons low carb sugar substitute
- 1 tablespoon coconut flour
- ½ cup unsalted butter
- 8 ounces full fat cream cheese softened
- ¼ cup creamy peanut butter
- 1 tablespoon vanilla extract
- ¾ cup heavy cream
- ⅓ cup powdered sweetener
- 6 ounces dark chocolate 90/10
- ½ cup heavy cream
- 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.
- 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.
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 296 [carbohydrates] => 8.5 [protein] => 4 [fat] => 27 [saturated_fat] => 14 [cholesterol] => 56 [sodium] => 75 [potassium] => 149 [fiber] => 2 [sugar] => 1.2 [vitamin_a] => 645 [vitamin_c] => 0.1 [calcium] => 53 [iron] => 1.8 [serving_unit] => slice )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
First published on July 30, 2018. Post updated on June 23, 2022, with additional recipe information and new photos.
Can you freeze this dessert? I was thinking about making in a cupcake pan and freezing individual servings?
I don't see why you couldn't, but I haven't done it myself.
Anything coconut gives me certain potty issues, what can I replace the coconut flour with? I can not use coconut flour.
It just helps hold the crust together. You could add in about a half or quarter teaspoon of xanthan gum or just leave it out.
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.
Stevia should work okay in the recipe as the bulk sweetener isn't needed.
Look into monk fruit
It there a type or does this really make 16 servings? The video looks like the slice was about 1/6th of the pie.
I like to cut them into small slices, but you can make them bigger if you prefer.
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!
Sweetness is definitely something that varies from person to person.
Where can I buy these special sweetners and flours at? Thanks for all the gtreat ideas!!
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.
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?
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.