Keto Peanut Butter & Chocolate Pie – where have you been all my life? If chocolate and peanut butter is a combination that makes your heart (and stomach) flip, you’re going to love this creamy and decadent low carb peanut butter pie with a chocolate cookie crust. Seriously.
I’ve seen a lot of peanut butter and chocolate pies out there over the years, but if I’m being honest, chocolate and peanut butter is a combination that I’ve always been kind of meh about. It’s not that I don’t like it, I just don’t have the abiding love that some bloggers do for it. So there aren’t a lot of desserts here on IBIH that marry those two ingredients.
But that’s OK, because frankly this keto chocolate peanut butter pie is the only keto pie recipe you’ll ever need to get the best of both. The rich and creamy peanut butter filling, combined with a crunchy chocolate cookie crust, and topped with a drizzle of dark chocolate and slightly sweetened peanut butter sauce… AND toasted peanuts on top?!?! Be still my heart.
Take a second to watch the video below to see how easy it is to make!
I can’t decide if I like this keto chocolate peanut butter pie better frozen or simply chilled. I love the creaminess when it’s soft enough to melt in your mouth, but also the ice cream like quality of the peanut butter filling when mostly frozen.
I’ll leave it to you to try it both ways and see which way you like it best!
You should know that this keto peanut butter and chocolate pie is pretty easy to make. It’s a press in crust, no rolling required, and it only has to bake for about 10 minutes – and that’s all the cooking that is needed for this almost no bake keto peanut butter pie.
The filling consists of an ultra creamy combination of peanut butter, vanilla, sweetener, whipped cream and mascarpone cheese (you can sub cream cheese but it’s not my favorite for this.)
The crunchy topping is optional I guess, but it adds so much flavor and texture that I highly recommend going the extra mile – and it makes a pretty garnish too.
I could go on and on about all the reasons why you should make this keto peanut butter & chocolate pie ASAP, but honestly, if you aren’t there already I don’t know how much more I can say about it to convince you!
If you do make this keto chocolate peanut butter pie, be sure to report back and let everyone know how it was – maybe your words will be just the push those fence sitters need to dooooo ittttt.
More delicious keto pie recipes
Pumpkin Pie with Candied Pecans
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Keto Peanut Butter & Chocolate Pie
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
This keto peanut butter & chocolate pie boasts a creamy peanut butter filling and a chocolate cookie crust. Low carb, egg free, gluten free.
Ingredients
For the chocolate crust:
-
7 tablespoons butter, melted
-
2 cups superfine, blanched almond flour
-
3 tablespoons cocoa powder
-
1/3 cup granulated erythritol sweetener
For the filling:
- 8 ounces mascarpone cheese, room temperature
- 2/3 cup sugar free creamy peanut butter, room temperature
- 1 3/4 cups heavy whipping cream
- 1/2 teaspoon vanilla
- 1/4 teaspoon xanthan gum
- 1/2 cup powdered erythritol
For the topping:
- 4 squares lindt 90% chocolate
- 2 tablespoons sugar free peanut butter
- 1 tablespoon heavy whipping cream
- 1 tablespoon powdered erythritol
- 1/4 cup chopped salted peanuts
Instructions
For the chocolate crust:
- Preheat the oven to 350° F.
- Combine the melted butter, almond flour, sweetener and cocoa powder in a medium sized bowl and mix well.
- Transfer the crust dough to a 9-inch pie plate.
- Press the crust firmly into the bottom and up the sides.
- Bake the crust for 10 minutes.
- Remove from the oven and set aside to cool.
To make the filling:
- Combine the mascarpone and peanut butter and stir gently by hand until creamy and fully combined.
- Combine the heavy whipping cream, vanilla, xanthan gum, and erythritol in a large bowl and whip until stiff peaks form.
- Carefully fold the peanut butter mixture into the whipped cream.
- Transfer the filling to the cooled crust and smooth with a spatula.
- Freeze for 30 minutes.
To make the topping:
- Combine the peanut butter, heavy whipping cream and erythritol in a small bowl and mix well.
- Spoon into a plastic baggie and snip the tip off one corner.
- Squeeze lines of the peanut butter mixture onto the top of the pie.
- Heat the chocolate in a microwave safe bowl until melted.
- Transfer the chocolate into a plastic baggie and snip the tip off of one corner.
- Drizzle the melted chocolate over the top of the pie.
- Sprinkle the top of the pie with chopped peanuts.
Serve immediately for a softer pie, or freeze for 2 hours or more for a firmer, frozen pie.
Notes
Approximate net carbs per serving = 5g
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Keto desserts
- Method: Frozen
- Cuisine: American
Nutrition
- Serving Size: 1/12th pie
- Calories: 496
- Fat: 48g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 10g
If you need more keto dessert inspiration, try this collection of 60 Keto No Bake Desserts for recipes that won’t heat up your kitchen this summer!
Amanda L Franks says
I made this and it turned out perfect to me! It was delicious and pretty! I did not have xanthan gum, so used what I had on hand, organic cornstarch. Otherwise, followed recipe. Wish I could post pic here. :)
Amanda L Franks says
Ooops! I forgot, yes, had to use cream cheese. My small town did not have the marscapone cheese. Maybe one day it will be even better when I use that!
Mellissa Sevigny says
Glad you liked it Amanda! You can post the pic on Instagram and tag me @ibreatheimhungry!
Tiffany says
How much cornstarch?
Tracy says
How much cornstarch did you use? Thank you!
Angie says
This has become the new favorite desert in my house! My husband and I love it. I made it recently for Thanksgiving and it was a hit! Thanks for the recipe Melissa!
Leah says
Would substituting Lily’s dark chocolate chips change the integrity of the recipe? Or Lily’s dark chocolate bar? Wouldn’t it also lower the net carb count? Not sure as I don’t have the nutrition info for the Lindt bars. Thanks
Lori Krahn says
Love this dessert! So easy and delicious!!
In case another else needs it, for the mascarpone cheese, I used 8oz of cream cheese, 1/4 cup whipping cream and 2 tbsp of sour cream, all creamed together. Then re-meausered to add the 8oz for the recipe.
Pj says
Amazing delish!
Subbed cream cheese for the marscapone, coconut flour for the gum, and granulated monk fruit for all the sugar alcohol. Amazing!
Now, if you can just quit with all the syndicated videos so that my browswer on my ipad will stop crashing….it will be even better. Two days of reloading to get this to come up.
If you need some design help, let me know.
Hana says
This may be a silly question, but will a 10.5 inch pie dish work? Should I increase anything?
Darci says
I made this for my husband & me. OMG it was amazing. Very hard not to eat for all meals. Very delicious. Thank you! My sweet tooth has be satisfied…for now anyway!
Crystal says
This is GREAT! My husband said it was easily as good as it better than full sugar options. The filling and the mix of textures was my favorite part. Thank you for sharing this recipe!
Mellissa Sevigny says
Yay! Thanks for letting me know it was a hit Crystal!
Suzie says
I made it weeks ago and hid the extra pieces in the freezer to sneak when everyone was in bed!!!
I think I would prefer a plain shortbread crust though. Is it ok to just leave chocolate our? If not, do you have a plain shortbread recipe?
Crystal says
She has a lemon shortbread recipe that is amazing, I’m sure you could use that and just leave out the lemon but I’ve never tried that.
Deb says
OMG. Are your freaking kidding me? I am almost afraid to make this for fear of eating if for breakfast lunch and dinner and calling it a day. Gorgeous pie….and peanut butter and chocolate. Hello darlin’, come to mamma.