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!
Brie says
This recipe is the jam! Frozen is definitely the way to go. I make these in my silicone mini muffin pan so they come out as bite size. Everyone loves these, thank you!
Kathleen Graff says
This pie is amazing! I used cream cheese instead of marscapone and it turned out perfect! I served it for Thanksgiving and then had a piece the next day for breakfast. Don’t judge me!
Brooke says
How do you store this pie? Do you keep in freezer until ready to serve or refrigerate after freezing for the 2 hours?
Thank you!
Mellissa Sevigny says
I keep it in the freezer because it thaws to serving temp within a few minutes.
Shana says
Another IBIH success. If I want to make something I’m sure will be good, this is where I go. The pie was fabulous and completely fooled my very picky father-in-law. I have one piece left and I know there’s going to be a fight. I made it per the recipe except that I used sugar-free natural almond butter instead from my local snooty-tooty store. I still used the peanuts on top, but the almond butter was really great and just slightly lower net carbs which allowed me to be generous with the drizzle on top. Thanks, Mellissa. You keep putting them out there and I’ll keep making them… and keep adding to my 60 pound weight loss. You have my heartfelt gratitude.
Mellissa Sevigny says
Thanks so much Shana, glad it was a hit! I love almond butter, will try it that way next time!
Austin says
The recipe is amazing. I made it and taste great, I wonder if it would be the same result if I use granulated sweetener in the crust? the crust when chilled it is a bit of grainy- recrystallized.
Austin says
i am sorry. made a mistake, i meant to use powdered instead of granulated
Aglana says
Did you already try this? I’m considering to use powdered instead of granulated as well.
Jen Murph says
For being new to Keto and so disappointed with most desserts – I must say this was amazing! Hubby made it for us and I doing myself unable to stop digging him into the pie at every meal. Very good recipe.
Michael Delano says
Amazing. If you don’t eat in one sitting do you recommend keeping it in the freezer?
Mellissa Sevigny says
Yes!
Ashley says
This recipe is amazing!! I did add a little more peanut butter than was called for, though. This is by far one of my absolute favorite keto desserts, and I’ve been keto for years. One of the best parts about it is that it doesn’t have that distinctly keto background taste that tips people off to the fact that it isn’t a “normal” pie. It tatses better than restaurant-quality!
Given the chance, would I willingly eat this every day for the rest of my life? YES, PLEASE!
Laura Harney says
Would it be alright to sub creamcheese for the marscopone? Thanks!
Ashley says
I did, and it turned out perfect :)
Candice says
I am so impressed with the end result. The texture is perfection, it feels like a professionally made pie. And I have not even made the topping yet. Not too sweet
Mellissa Sevigny says
Thanks so much Candice!