Keto Peanut Butter Pie is light and fluffy. The crust is a chocolate coconut flour pie crust and filled with a creamy peanut butter filling. This pie is Keto and gluten-free.
This keto peanut butter pie is a stunning pie that is easy to whip together. You can serve this pie at parties, potlucks, birthdays, or just for dessert any night of the week. Your family will love eating this keto peanut butter pie.
This pie can be made all year round. If you want a cool dessert for summer, serve the pie frozen.
The chocolate pie crust is an excellent alternative to Oreo pie crusts. It’s my coconut flour pie crust with some cocoa added, and some more erythritol added. The chocolate pie crust tastes great with the creamy peanut butter pie filling.
If you prefer using almond butter instead of peanut butter, you can switch it, and it’ll still taste great.
This pie is made quickly since there’s very little work. First, make the pie crust by combining all of the ingredients into a dough and then press into a pie plate and bake.
When the pie crust is cool, make the pie filling. The pie filling only takes minutes to complete. Place all of the ingredients into a bowl and then, using a stand mixer, mix until fluffy. Then pour the pie filling into the pie crust and chill until firm.
KETO PEANUT BUTTER PIE FAQ
How can I make this recipe dairy-free?
You can try making this recipe dairy-free by replacing the cream cheese with dairy-free cream cheese. You can also make a dairy-free cream cheese using pureed cashews.
How can I make this Paleo?
You can easily make these pie Paleo by using your preferred sweetener like raw honey and use almond butter instead of peanut butter. You can use cashew cream cheese instead of cream cheese.
What is coconut cream?
Coconut cream rises to the top of a can when you refrigerate a can of coconut milk. Not all cans of coconut milk will make coconut cream (read more about the difference between coconut milk vs. coconut cream here). Aroy-D and Native Forest are good brands that always make coconut cream for me. The coconut milk has to be full fat. Cartons that say coconut cream does not always make the thick coconut cream. All you have to do is refrigerate the coconut milk overnight and then open the can and drain the coconut cream from the coconut water. You can save coconut water for smoothies.
How do I store this peanut butter pie?
This peanut butter pie will last about five days stored in an airtight container in your refrigerator. You can also keep it stored in your freezer for up to 3 months.
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PrintKeto Peanut Butter Pie
Keto Peanut Butter Pie is light and fluffy. The crust is a chocolate coconut flour pie crust and filled with a creamy peanut butter filling. This pie is Keto and gluten-free.
Inspired by Peanut Butter Pie by Cooking Classy
- Prep Time: 20 minutes
- Cook Time: 10 minutes + 1-4 hours chilling time
- Total Time: 4 hours
- Yield: 8 Slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chocolate Coconut Flour Pie Crust:
- 1/2 cup coconut oil
- 2 large eggs
- 1/2 cup coconut flour
- 6 tbsp powdered erythritol (I used Lakanto)
- 2 tbsp cocoa powder
- 1/2 tsp salt
Peanut Butter Pie Filling:
- 1 cup coconut cream (the thick coconut milk that rises when you refrigerate a can of coconut milk)
- 1 cup natural smooth peanut butter
- 8 oz cream cheese, softened
- 1 1/4 cups powdered erythritol (I used Lakanto)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350° F. Grease a 9-inch pie plate with coconut oil and set aside.
- Begin by making the pie crust. In a large mixing bowl, add all of the pie crust ingredients.
- Using a whisk or spatula, combine the ingredients. Use your hands to help to form into a dough. The dough should be soft and pliable but not too sticky.
- Place the dough in the greased pie plate and press it into the pie plate until it is covered.
- Next, prick the dough with a fork to prevent air bubbles.
- Bake the pie dough for 8 to 10 minutes until the dough is baked throughout.
- Place the pie dish on a cooling rack to cool.
- Once the pie crust is cooled, start making the pie filling.
- In the bowl of a stand mixer or a large bowl with a hand mixer, add all of the pie-filling ingredients.
- Begin to whip together the pie filling on low, and once it is combined, turn the speed to high to add some volume to the pie filling.
- Pour the pie filling into a cooled pie crust and refrigerate for 4 hours or freeze for 1 hour until firm.
- When you are ready to serve the pie, serve plain or decorate with whipped cream and melted drizzled peanut butter.
Notes
Each slice of pie contains approximately 8g net carbs.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 531
- Fat: 47g
- Carbohydrates: 21g (8 net carbs)
- Fiber: 5.7g
- Protein: 12.4g
yummy recipe
Wow, this was really good. It did stick to the pie pan even though I oiled it, but I remembered that coconut oil basically becomes like cement when refrigerated. LOL I left the pie out 30 min or so before serving and the slices popped right out. Will definitely make this again.
So, with two peanut butter fiends in the house your pie was a must and it was delicious! Thank you!!!
But…I had a hard time with the crust. Oil kept bubbling up on the surface of the crust and I had to use a paper towel to stop it up and then when I went to serve it was really difficult to release it from the pie plate…and yes, I did grease it with coconut oil. Did you have these problems?
I did the first time but I didn’t oil the pie plate. The second time I made it I remembered to grease the pan and the crust came out fine.