Keto No-Bake Peanut Butter Pie Recipe

Yield: 8 slices

Net Carbs: ~4g per slice

Ingredients

For the crust:

1 ½ cups almond flour

¼ cup butter, melted

2 tbsp powdered erythritol (or preferred keto sweetener)

½ tsp vanilla extract (optional)

Pinch of salt

For the peanut butter filling:

1 cup natural peanut butter (creamy, unsweetened, no added sugar)

8 oz cream cheese, softened

⅓ cup powdered erythritol (adjust to taste)

1 tsp vanilla extract

1 cup heavy whipping cream, whipped to stiff peaks

Instructions

1. Make the crust:

In a medium bowl, mix almond flour, melted butter, erythritol, salt, and vanilla extract until a crumbly dough forms.

Press evenly into the bottom and slightly up the sides of a 9-inch pie dish.

Place in the fridge or freezer to firm up while making the filling.

2. Make the filling:

In a large mixing bowl, beat the cream cheese and peanut butter until smooth and creamy.

Add erythritol and vanilla extract, and beat again until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.

3. Assemble the pie:

Spoon the filling into the prepared crust and smooth out the top.

Cover and refrigerate for at least 4 hours (or overnight) to fully set.

Optional Toppings (Low Carb):

Sugar-free chocolate drizzle (melted with coconut oil)

Crushed peanuts or chopped keto chocolate

Whipped cream

Tips

Make sure your peanut butter is well-stirred and smooth — avoid dry or oily separation.

You can use powdered monk fruit, allulose, or Swerve as alternatives to erythritol.