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!
Mellissa Sevigny says
Not sure Charlotte – did you serve it frozen or just chilled? If it was frozen maybe just give it a few minutes to thaw on the bottom first so it releases cleanly.
Angie Russell says
This pie is 10 stars. It’s a never fail hit. Love it every time. Thank you for all you do for us.
Joi says
This was a huge hit with our non-keto dinner guests ! The flavor and textures are just incredible – the filling is creamy, but still light and not too sweet. We served it refrigerated (not frozen) and I added some Lily’s milk chocolate chips to the crust for extra texture. This will be a staple at future parties- thank you!!!
Mellissa Sevigny says
Thrilled to hear this was a hit with everyone – thanks for letting me know!
Kendall says
Salted butter?
Mellissa Sevigny says
Either is fine.
Lisa says
This pie was amazing. Great recipe! I will definitely make it again.
Lauren Johnson says
This was great! I assumed it would be sweeter, but I’m actually happy it wasn’t. It’s a delicious and light dessert to enjoy while sitting outside in the California heat. Can’t wait to make something else from your blog, thanks for the recipe!!
Rebecca Mills says
This looks amazing! Would this keep ok in the freezer for a few days before serving?
Mellissa Sevigny says
yes!
Lisa Seuferer says
I always get nervous when the recipe tells me to “fold gently” anything. Whipped cream intimidates me. I should not have worried! I only had ordinary cream cheese and used powdered Swerve. Otherwise, I made this recipe exactly as written. Even my picky 18 y/o son, who is trying to GAIN weight, loved this. Thank you!!
Heather E says
I made this yesterday. It was a big hit. Delicious! No one could believe it was Keto!
Mellissa Sevigny says
Best compliment ever Heather, thank you!
Cat says
This is the beat Peanut butter chocolate pie! I have had restaurant version of this type of pie that is loaded with sugar and carbs. If you put these two pies together, you would not be able to tell the difference!
I just want to say Thank you for sharing this wonderful recipe on-line for everyone ❤️