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 hundreds of 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.
Bake pie crust
Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
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.
Assemble pie
Spread peanut butter mixture on top of the cooled pie crust.
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.
Refrigerate
Add whipped topping on top of the peanut butter layer. Spread evenly. Refrigerate pie for 2 hours to set. Top with crushed peanuts and melted chocolate if desired.
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.
Cream cheese needs to actually be room temp, not 'I left it out for 20 minutes' room temp. Full hour on the counter, minimum. Everything comes together smooth with zero graininess. Don't skip it.
Walked in expecting to compromise somewhere (almond flour, xanthan gum, all of it felt like a gamble for my first keto dessert) and then I beat the cream cheese into the peanut butter and it went actually fluffy. Like a real mousse. Five grams net carbs and it tastes like that. The math doesn't work. Already planning the next one.
The math never works on this one. Try powdered allulose in the filling next time, it gets even smoother.
Oh, powdered not granular. That might explain the slight graininess I got. Trying it on the next one.
Birthday dinner Saturday and I'm making this Thursday to get ahead of it. Will the chocolate crust go soggy after two days, or does the peanut butter filling mess with it?
The almond flour crust doesn't go soggy. Xanthan gum holds it, and the filling is thick enough that it won't seep through. Thursday to Saturday is fine, honestly, mine actually slices cleaner on day two.
There was this peanut butter pie my grandmother made every Thanksgiving, and going keto a few years back meant quietly accepting I'd probably never have anything close to it again. Made this on a Sunday with no real expectations, and the filling completely changed that. The cream cheese gives you that same dense, not-too-sweet texture I remember, without the sugar fog that used to come after. The chocolate crust is different from hers but works better with the filling than I expected (she used graham crackers, which I always picked off anyway). I keep coming back to the 5g net carbs because nothing about how rich this sits suggests that number is real. Grateful for this one more than I thought I'd be.
Picked off the graham crackers as a kid too. That dense cream cheese ratio took me a few tries to nail.
Fourth time making this pie and the chocolate crust is what keeps pulling me back. That almond flour and cocoa powder combination gives it this almost brownie-like density I wasn't expecting the first time around. Made it for a pool day last week and it sliced cleanly straight from the fridge, held together perfectly. Batch five is already on the calendar.
The cocoa in that crust really does something. I've had people ask if it's a brownie base and I don't correct them. Fridge-cold is my preference for this one anyway, the filling gets almost fudge-like.
Brought this to a cookout on Saturday and two people who aren't doing keto at all kept coming back for another slice, convinced it came from a bakery. The chocolate crust really threw them off. Giving it 4 stars because mine came out softer than I expected, but that could just be the summer heat.
The non-keto test is the best one. Summer heat will get it every time - this filling just needs to stay cold. I keep it in a cooler for outdoor stuff and slice right before serving.
Batch five and I still get a little giddy seeing how that peanut butter filling sets up perfectly.
Five batches is commitment. That set is still the best part for me too - I check on it in the fridge way more than necessary.
My crust came apart the second I tried to slice it (probably a me problem, not a recipe problem). But the peanut butter filling was so creamy and rich I just scooped it with a spoon and didn't care. Planning round two to get the crust right.
The filling is worth eating with a spoon, no shame there. For round two, press the crust in with the flat bottom of a measuring cup instead of your fingers, and don't shortchange the xanthan gum. That's the binder.
I added a teaspoon of espresso powder to the chocolate crust on a whim, and the contrast with the peanut butter filling became so much more pronounced. The bitterness in the crust pulls out a kind of richness in the filling that wasn't there before. I was worried it would taste too coffee-forward, but it doesn't register as coffee at all, just deeper chocolate. One practical note for anyone making this: the crust needs to be completely cool before the filling goes in. Not just room temp cool, actually cool. I rushed it on my second batch and the filling softened at the edges and didn't set as cleanly. Worth the extra wait.
Espresso powder in the crust, never would've thought of that spot. The bitterness sharpening the peanut butter without reading as coffee is exactly how it works in brownies too. I've rushed that cooling before and the filling goes soft at the edges.
I have never made a pie crust from scratch before, so I was fully expecting to mess this up. The chocolate crust came together in the food processor so fast I actually double-checked the recipe to make sure I hadn't skipped a step. The filling is incredibly creamy and the whole thing sliced cleanly right out of the fridge. One question: can I make this a day ahead and keep it refrigerated overnight, or does the crust get soggy?
Make it the night before. The crust holds up fine in the fridge - if anything it slices cleaner after sitting overnight. Just cover it loosely with plastic wrap.
My best friend is coming over this weekend and she's allergic to peanuts, so I want to try this with almond butter. The filling should still set up the same way, right? I wasn't sure if peanut butter does something with the cream cheese to get it that fluffy.
Almond butter works. Cream cheese is what makes the filling fluffy, so you'll get the same texture. It'll taste earthier and less sweet, so I'd add an extra tablespoon of sweetener to balance it out.
I've ruined three other keto dessert crusts by cutting in too soon, so I figured this one would go the same way. It didn't. The almond flour and cocoa crust held together like an actual pie and the filling was thick enough that the slices came out clean. I'm not a dessert person but I've thought about this thing twice today.
Xanthan gum. That's what makes it hold together when you slice. Most almond flour crusts skip it, which is why they fall apart. Twice today from someone who doesn't do desserts, I'll take it.
I was ready for the almond flour crust to taste like health food in chocolate disguise. It doesn't. It's a legit chocolate cookie base and the peanut butter filling is creamy enough that I had to double-check the carb count.
Cacao Bliss is what does it for the chocolate depth. Plain cocoa works but you can tell. 5g is real - I've had people check my math.
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?
Springform works fine. Press the crust up the sides about an inch and bake the same amount of time. It'll release clean for slicing at the party.