There is 2 things that I love the most and that is peanut butter and chocolate. This Keto peanut butter pie made from scratch and almost no bake can satisfy my sweet tooth craving for sure. It is creamy, rich and simply delicious! A small piece will do the trick and you can store the leftovers for when you have more cravings or if you want to share with others.

For this recipe I am using Lakanto powdered sweetener and Lakanto monkfruit sweetener. Both are keto friendly. If you’re wanting to try the Lakanto Powdered Confectioners Sweetener, Lakanto Monkfruit Sweetener or any other Lakanto products visit them here and enter the code KETO at checkout for a discount.

Keto Peanut Butter Pie

Ingredients for the Crust

2 cups almond flour

1/3 cup cocoa powder

1/2 cup Lakanto Monkfruit Sweetener

1 stick butter, softened (I used Kerrygold)

Ingredients for the Filling

8 oz cream cheese, softened

1 stick butter, softened (I used Kerrygold)

1 1/2 cups natural peanut butter

1 cup Lakanto Powdered Confectioners Sweetener

2 tsp vanilla extract

1/2 cup heavy cream

Directions

Preheat oven to 350 degrees.

Combine all of the crust ingredients into a bowl and mix well until it forms a crust. Add the crust to the pie pan, pat and press up the sides. Bake for 10 minutes, and then put into the freezer while you’re making the filling.

Add the cream cheese, butter, natural peanut butter, Lakanto Powdered Confectioners Sweetener, vanilla extract in a bowl and mix together.

Add heavy cream to a separate bowl and beat until it reaches a stiff peak stage.

Fold the whipped cream in with the first mixture bowl. 

Take the pie pan out of the freezer.

Spread the filling onto the crust and put back in the freezer for an hour before serving.

Serve alone or put Lakanto sugar free chocolate syrup and keto whipped cream on top.

Store covered in fridge or freezer for up to 3 days. If stored in freezer, thaw out on counter for about 10 minutes and eat.

How to Make Keto Peanut Butter Pie

Continue to Content

Keto Peanut Butter Pie

Print

Ingredients

Ingredients for the Crust

• 2 cups almond flour
• 1/3 cup cocoa powder
• 1/2 cup Lakanto Monkfruit Sweetener
• 1 stick butter, softened (I used Kerrygold)

Ingredients for the Filling

• 8 oz cream cheese, softened
• 1 stick butter, softened (I used Kerrygold)
• 1 1/2 cups natural peanut butter
• 1 cup Lakanto Powdered Confectioners Sweetener
• 2 tsp vanilla extract
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350 degrees.
2. Combine all of the crust ingredients into a bowl and mix well until it forms a crust. Add the crust to the pie pan, pat and press up the sides. Bake for 10 minutes, and then put into the freezer while you're making the filling.
3. Add the cream cheese, butter, natural peanut butter, Lakanto Powdered Confectioners Sweetener, vanilla extract in a bowl and mix together.
4. Add heavy cream to a separate bowl and beat until it reaches a stiff peak stage.
5. Fold the whipped cream in with the first mixture bowl. 
6. Take the pie pan out of the freezer.
7. Spread the filling onto the crust and put back in the freezer for an hour before serving.
8. Serve alone or put Lakanto sugar free chocolate syrup and keto whipped cream on top.

If you’re looking for other Keto dessert recipes, check these out!

Strawberry Cheesecake Fat Bombs

Keto Blueberry Pie Cookies

Keto Fluffy Whipped Cream

And if you want more recipes, join us on Facebook where we post keto and low carb recipes all day!