Keto Peanut Butter Pie
Published November 12, 2021 • Updated March 13, 2026
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I make this keto peanut butter pie more than any other dessert on my site. Chocolate cookie crust, creamy filling, sugar-free whipped cream, and only 5g net carbs per slice.
I’ve made dozens of desserts for this site, and this peanut butter pie is the one I keep coming back to. The chocolate cookie crust has a real snap when you cut into it (that’s the xanthan gum holding the almond flour together), the filling is thick without being heavy, and the whipped topping balances everything out. 5g net carbs per slice. I’ve served it at holidays, weeknight dinners, and potlucks where I didn’t mention the macros and just let people eat.
What makes this recipe different from others is the texture layering. The crust bakes for just 9-10 minutes and comes out with a cookie-like crunch. The filling sits on top with a silky, airy quality because of how I fold the whipped cream in. Then the whipped topping adds a light, cloud-like layer that contrasts with the denser filling underneath. Every bite has three distinct textures and that’s what keeps me making it.
The trick to the filling is folding in the whipped cream in two stages. The first fold loosens the cream cheese mixture so it’s workable. The second fold is gentle to keep all that air trapped inside. This two-step method is what gives the filling that mousse-like lightness. I haven’t seen other recipes do this and the difference is noticeable, especially after the pie sets in the fridge overnight.
For the crust, press the dough firmly and evenly into the pan before baking. I use the flat bottom of a measuring cup to compact it. Give the crust a full 9-10 minutes in the oven, then let it cool completely before adding the filling. A warm crust will cause the filling to slide and it won’t set right. I learned that the hard way my first time making it, and now I always give the crust at least 30 minutes on the counter before I start on the filling.
A reader named Sandra said this pie tasted even better the next day, and I agree with her completely. Another reader, AZ Roadrunner, told me it became her husband’s annual birthday tradition. That kind of feedback is why I keep developing low-carb recipes like this one.
If you love this flavor combination, try my mousse version for a lighter single-serving take. My coconut cream pie uses the same crust technique, and chocolate mousse is great if you want to skip the crust entirely. For more keto desserts, my no-bake cookies are an easy starting point.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Chocolate Pie Crust Ingredients
1 1/4 cups almond flour -
3 tablespoons coconut flour
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1/4 cup Cacao Bliss or 2 tablespoons unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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4 tablespoons butter, cubed & chilled
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1 teaspoon vanilla extract
Sugar Free Peanut Butter Filling Ingredients
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2/3 cup powdered sugar-free sweetener
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3/4 cup no sugar creamy peanut butter
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6 oz cream cheese, softened
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3/4 cup heavy whipping cream
Keto Whipped Cream Ingredients
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1 cup heavy whipping cream
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2 tablespoons powdered sugar-free sweetener
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1 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Preheat the oven & prepare pie plate
Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside.
Make chocolate pie crust dough
In a food processor, add almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt. Give a few pulses to combine then add cubed butter and vanilla extract. Pulse until coarse crumbles form.
Press crust into pie plate
Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
Cream peanut butter with sweetener
In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
Make whipped cream
In a separate medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold half of the whipped cream into the peanut butter until combined. This will help loosen up the peanut butter mixture. Gently fold in the remaining whipped cream. Fold gently to keep the mixture airy.
Make whipped topping
In a large bowl, add 1 cup heavy cream. Beat with an electric mixer until mixture starts to thicken. Add in powdered sweetener and vanilla. Continue beating until stiff peaks form.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a springform pan instead of a pie plate?
I haven't tried a springform specifically for this recipe, but I've used a 9-inch one for similar crusts and it works fine. Press the crust up the sides about an inch and bake the same amount of time. The only thing to watch is that springform pans can have a slightly different base thickness, so check the crust a minute early. I'd chill it a full 3-4 hours before removing the ring so the filling is completely set.
Can I make this pie dairy-free?
I've made a dairy-free version by swapping butter for coconut oil in the crust and using coconut cream in place of heavy cream for both the filling and the topping. The flavor shifts a little toward coconut (which I actually like with the chocolate crust), but the texture holds up the same. Use full-fat coconut cream from a can, not the carton kind.
What can I use instead of the filling if I have a nut allergy?
I haven't tested sunflower seed butter myself, but readers have told me it works as a 1:1 swap for the filling. The flavor is earthier and you might need a touch more sweetener to balance it. If you try it, I'd love to hear how it turns out.
Do I need a food processor for the crust?
I've made the crust both ways. A food processor is faster and gets a more even crumb, but you can mix by hand. Cut the cold butter into small cubes and work it into the dry ingredients with a fork or pastry cutter until you get coarse crumbles. It takes a few more minutes but my results have been the same either way.
Can I freeze individual slices for later?
I wrap individual slices in plastic wrap and freeze them for up to a month. They thaw in the fridge in about 2-3 hours and the texture comes back almost exactly. My system is to slice the whole pie after it sets, freeze what I'm not eating that week, and pull slices out one at a time. It's the best method I've found to keep from eating the whole thing in two days.
What sweetener do you recommend for the filling?
I use a powdered sugar-free sweetener, and I prefer allulose-based blends for the smoothest texture. Granular sweetener can leave a gritty feel since the filling isn't cooked. If you only have granular, pulse it in a blender for 30 seconds to powder it first. I've tested erythritol, allulose, and monk fruit blends in this recipe and they all work. Allulose gives the creamiest result.
How do I prevent the crust from crumbling when I slice?
I never skip the xanthan gum in this crust because that's what gives it structure. I also press the dough firmly into the pan using the flat bottom of a measuring cup, which compacts it better than fingers. Let the pie chill a full 2-3 hours minimum before slicing. If you're still getting crumbles, add another half tablespoon of butter to the dough. My crust has a clean snap when it's done right.
Does the chocolate crust really need to cool completely before you add the peanut butter filling, or can I stick it in the fridge to speed that up?
Fridge is totally fine. I do it that way all the time. 20-25 minutes and it's cool enough that the filling won't melt into it.
Taking this to a dinner party next weekend and only have a 9-inch springform pan. Will the chocolate cookie crust work the same, or does it need a pie plate?
First keto pie I've ever made and I went straight for this one. The crust pressed in so cleanly, and after chilling overnight the slices held shape perfectly. Can you freeze a whole pie a day or two ahead? Planning for Easter and want to make two.
Yes, freeze them whole. Wrap tight in plastic then foil, they'll hold a month easy. Night before Easter just move them to the fridge and they'll slice clean by dinner.
I kept waiting for the chocolate crust to fall apart when I sliced it and when it held I just stood in my kitchen like an idiot because I had genuinely convinced myself keto pie crust couldn't do that.
The xanthan gum is doing a lot of... wait no I'm not allowed to say that. The crust holds because of the xanthan gum binding everything together. That snap when you slice it is the goal.
This is truly a wonderful recipe! I made it for my peanut-loving husband's birthday last year and he loved it...and so did I although I am not crazy about peanuts (but I am about this pie!). So it has become his new favorite "traditional" birthday treatas well as a great dessert to make any occasion special.
Oh man!!!! I made it for my Christmas dessert and it did not disappoint! It was soo good! Thank you for a delicious dessert!
Peanut butter chocolate for Christmas, good call. My family never believes it's only 5g net carbs.
Thank you for this realy nice recipe! I just finished making it and can't wait for the dessert time tonight!
there is just one thing which went not well. I believe that in this recipe we have to use blanched grounded almonds which are more greasy than the almond flour we find here (really fine and looking just like wheat flour) because my crust was really dry. I had to put more butter but it still was not looking nice.
I will not make the mistake next time :)
Yeah, almond flour varies way more than you'd expect. The really fine versions absorb more fat, so the crust goes dry. I'd add an extra tablespoon of butter and press it in firmly before chilling.
Thank you for such a fabulous recipe! When people say you’ll fool people not knowing it’s a keto creation it’s usually not true, but in this case, you certainly can. Made this yesterday and it is awesome. A slight improvement in taste the second day. This is a tasty, beautiful pie!!
The second day thing is real with this one. The crust soaks in a little of the filling and it just comes together more. I always tell myself I'll save a slice for day two and somehow never manage it.