Preview: Keto peanut butter pie is a gloriously flavorful low carb giant peanut butter cup and the perfect creamy indulgent dessert for special occasions. You won’t believe it’s gluten-free and sugar-free!
You don’t have to know me long to know I’m pretty much a chocolate peanut butter fanatic. As a matter of fact, chocolate peanut butter has long been one of my favorite flavor combinations. Moreover, I admit my almost daily treat is a small keto peanut butter cup.
As a kid, my mother’s favorite restaurant in town was and still is, well-known for their delicious giant pies. We would go there fairly often, but especially for her birthday or for Mother’s Day when they give all mothers a free piece of pie! The dilemma for me, however, was the difficult choice between the coconut cream and peanut butter supreme pies. I remember truly agonizing over this decision, and as a child it was intense!
One piece of the peanut butter supreme pie had a basic crust, then a layer of chocolate, then mounds of peanut butter filling, all topped with peanuts. I still remember the joy when it was put in front of me, and trying to eat the entire thing that filled an entire plate. Really, it should probably be 2-3 servings.
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Evolution of the keto peanut butter pie
The years went by, and I when I got married I began to make my own chocolate peanut butter pie. I played with the recipe for a while, with input from my husband. Therefore, if you came to our house for dinner at some point you probably were served one version of it or another.
However, it is definitely a TREAT pie. I cannot begin to tell you how much sugar and calories are in the thing. So, of course, I became determined to make a keto version of it. Why? Because quite frankly my husband still wanted me to make it, and I couldn’t resist eating some of it. Ergo, the keto peanut butter pie was born!
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I’m going to live until I die, and everything in between is just another excuse to eat peanut butter.
For the love of peanut butter
When my daughter was almost two years old, we discovered she had a peanut and tree nut allergy. To be completely honest, this was horrifying for many reasons. The utmost being, of course, nut allergies are incredibly scary and can be life-threatening. If you have not experienced yourself or a close family member with such an allergy, it is very difficult to imagine the terror constantly in a mother’s mind. All senses go on-alert at all times for any hint of a nut that could be a danger to the child.
The smaller, depressing, and selfish thing that was horrifying to me was that I was going to have to give up eating all nuts. I snacked on peanuts and tree nuts at work and home all the time, and it was a BIG change. BUT it was possible, and there are plenty of alternatives out there we tried, like Sunbutter (sunflower seed butter) and others.
Thankfully, she is one of the 25% of children (according to our allergist) that grow out of a peanut allergy. We did the skin and blood testing, and finally an in-office peanut butter challenge she passed with flying colors. Unfortunately, we still have many allergies to other tree nuts so my alert is still always on constant for open bowls of cashews and plates of baklava.
However, can you imagine my joy and renewed love of the flavorful peanut?! Oh, yes the peanut has enjoyed a huge resurgence in our house. Possibly, I fixate on it even more than I did before for its flavor, and as a low carb snack.
To make keto peanut butter pie you’ll need :
- large and medium-sized bowls
- standing or hand mixer
- a spatula
- measuring spoons and cups
- pie plate
Recently, my trusty, yet boring glass Pyrex pie plate met an untimely demise on my parents’ frozen driveway. To make matters worse, it was full of a magnificent keto Boston cream pie. I was devastated and tempted to eat my smashed pie from the driveway, glass shards and all! I noticed a child at the window so came to my senses and cleaned up the mess.
However, it gave me the opportunity to try out a new kind of pie plate. I chose a fluted tart sort of pan to make the keto peanut butter pie have even more the look of a huge peanut butter cup. I love it so far, and the removable bottom makes it very easy to get out of the pan. The only negative I’ve found is that it’s a little sharp on the edges so I’ll probably not let the kids handle it much so they don’t cut themselves.
At home, you can use whatever you have, a tart-style pan like mine, a regular pie plate, or even a spring-form pan.
How to make keto peanut butter pie
To begin this fabulous pie (can you tell I really like this pie?), take a medium bowl and whisk together the almond flour, cocoa powder, and sweetener. Second, I quickly melt the butter in the microwave or you can do it on the stovetop. Then turn it out and pat it down evenly in the pie plate, along the bottom and up the sides. I like to use the bottom of a glass or a measuring cup to press down the crust around the pan, so try that out or just use your hands.
Now, bake it at 350 degrees Fahrenheit for 10 minutes then put it in the freezer or refrigerator. Baking it binds the crust together a bit, and I prefer the strength it gives it.
Meanwhile, mix together the butter for the filling, peanut butter, cream cheese, sweetener, and vanilla. In another bowl whip the heavy cream to stiff peaks, with a hand or standing mixer. Then fold it into the peanut butter mixture carefully until completely combined.
Pour the keto peanut butter pie filling into the prepared crust. Next, even it out with a spatula and return it to the freezer.
At this point, you have a perfectly wonderful peanut butter pie, and if you prefer to leave it as-is and sprinkle some peanuts on it to decorate, you’ll have a finished pie.
Keto chocolate ganache topping
However, to kick it up a notch, I like to make a keto ganache topping. I’ve found the Swerve sweetener makes it harder than a typical ganache so another option is to place the chocolate ganache directly on the crust and then fill with the peanut butter mixture so it doesn’t smash out as you cut a bite.
Personally, I like the idea of the giant peanut butter cup and put place the chocolate on top. To make it, put the finely chopped unsweetened chocolate, sweetener, and two tablespoons of peanut butter in a medium-sized bowl. Next, heat the heavy cream on the stove until it just simmers but doesn’t boil, then pour it over the chocolate.
Let it all sit together for 5 minutes, and then whisk until it melts together completely and comes together as a ganache. Pour it over the top of the pie and even it out with the spatula. Lastly, refrigerate it at least an hour or until ready to serve!
It’s like peanut butter and chocolate. Each is great, but they’re better together.
I have always had a sweet tooth, and one of the many reasons I now eat keto is to get rid of my sugar addiction. This keto peanut butter pie is definitely a rich, indulgent dessert. It’s low carb and gluten-free but very high fat and should be eaten as a fat bomb or birthday or special occasion dessert. I LOVE it, but can’t keep it around too long or eat too much of it!
That said, you can always eat half a portion. Or, if your group doesn’t eat the entire thing, put in the freezer in small portions for your own treat! For me, I always keep snacks and treats in the freezer for that occasional emergency so I don’t succumb to the storebought cheesecake or whatever dessert my husband’s brought home for himself. I hope you try it out!
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I love this pie! I hope you do too!
Do you love chocolate and peanut butter?
Try this recipe for keto peanut butter thumbprint cookies!
Keto Peanut Butter Pie
- 2 cups finely ground almond flour
- 1/3 cup cocoa powder
- 1/3 cup powdered sweetener such as Swerve confectioner's
- 8 tbsp melted butter
- 8 tbsp softened butter
- 1 1/2 cups creamy peanut butter (unsweetened)
- 1 cup powdered sweetener such as Swerve confectioner's
- 8 oz softened cream cheese
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 4 oz chopped unsweetened chocolate
- 1/4 cup powdered sweetener such as Swerve confectioner's
- 2 tbsp creamy peanut butter (unsweetened)
- 1/2 cup heavy cream
- Whisk together the almond flour, cocoa powder, and sweetener. Pour the melted butter and mix together to form the crust dough. Spread evenly into pie pan, along the bottom and up the sides. Bake at 350 degrees Fahrenheit for 10 minutes then place in the freezer.
- Meanwhile, mix together the butter, peanut butter, cream cheese, sweetener, and vanilla. In another bowl whip the heavy cream to stiff peaks, then fold it into the peanut butter mixture until completely combined. Pour into prepared crust, even it out with a spatula, and return to the freezer.
- For the ganache topping, place the chocolate, sweetener, and peanut butter in a medium-sized bowl. Heat the heavy cream on the stove until it just simmers but doesn't boil, then pour it over the chocolate. Let it all sit together for 5 minutes, and then whisk until it melts together completely and comes together as a ganache. Pour over the top of the pie and refrigerate at least an hour or until ready to serve.
|Amount Per Serving: 1 slice|
|Total Fat 40 g|
|Saturated Fat 18 g|
|Monounsaturated Fat 13 g|
|Polyunsaturated Fat 5 g|
|Trans Fat 0 g|
|Cholesterol 65 mg|
|Sodium 97 mg|
|Potassium 243 mg|
|Total Carbohydrate 9 g|
|Dietary Fiber 5 g|
|Sugars 2 g|
|Protein 10 g|