This low carb peanut butter chocolate pie is the dessert I make when I want something that looks like it came from a bakery but takes thirty minutes of actual effort. The cocoa almond flour crust bakes firm enough to slice cleanly, the peanut butter filling sets properly after chilling, and every slice holds its shape on the plate without the Oreo crust or powdered sugar that most versions rely on.
I spotted a peanut butter chocolate pie at a café once and knew immediately it was going to be full of things I didn’t want. Getting that same rich, bakery-style result at home without the sugar crust took some figuring out, but this version landed exactly where I wanted it. The filling is dense and creamy, the crust holds a clean slice, and nobody looking at it would ever guess it skips the sugar entirely.
The Filling Sets Without Gelatin
The peanut butter filling in this pie gets its structure from heavy cream whipped to stiff peaks and folded into the cream cheese and creamy peanut butter mixture in two or three additions. No cool whip, no gelatin, no mixer running continuously and slices cleanly after chilling. I have other desserts that use whipped cream as the setting agent instead of gelatin, like my keto peanut butter mousse, chocolate chaffle cake, and keto peanut butter cookies, all of which use the same whipped filling method and are worth making when you want something in a similar peanut butter and chocolate flavor category.
Make It a Day Ahead
This chocolate peanut butter pie improves with an overnight chill, as the filling firms up further and the flavors deepen, making it one of the best make-ahead desserts when I need something ready the day before serving. The crust holds its shape, and the filling stays set for up to 4 days when covered in the fridge, so a batch made on Saturday covers dessert all the way through the week. Here are some desserts worth preparing alongside this pie on the same baking day, my easy cheesecake, chocolate mug cake, and cupcakes.
How To Make Chocolate Peanut Butter Pie
Chocolate peanut butter pie sets firm, slices cleanly, and tastes nothing like the common pies. This is perfect for any gatherings you will host or attend.
Kitchen Gadgets Needed:
- 9 Inch Pie Pan: Holds the pressed crust and filling and gives the pie its shape for slicing.
- Mixing Bowl: Combines the almond flour, cocoa powder, sweetener, and melted butter for the crust.
- Bowl: Whip the heavy cream to stiff peaks, then fold into the peanut butter mixture.
- Hand Mixer or Stand Mixer: Beats the peanut butter filling smooth and whips the heavy cream to the right consistency.
- Spatula: Folds the whipped cream into the peanut butter mixture and smooths the top of the finished pie.
Ingredients Needed:
For the Crust:
- Almond Flour: Combined with cocoa powder, sweetener, and melted butter and pressed firmly into the pie pan before baking.
- Cocoa Powder: Mixed into the almond flour base to give the crust its deep chocolate color and flavor.
- Sweetener: Stirred into the crust mixture to add a subtle sweetness to the base without overpowering the peanut butter filling.
- Butter: Poured into the dry crust ingredients and mixed until the mixture resembles damp crumbs that hold together when pressed.
For the Filling:
- Creamy Peanut Butter: Beaten with the cream cheese to create a rich, dense base that gives the filling its signature peanut butter cup flavor.
- Cream Cheese: Blended with the creamy peanut butter until completely smooth and lump-free before adding the other filling ingredients.
- Powdered Sweetener: Beaten into the peanut butter mixture to sweeten the filling evenly without any granular texture in the finished set slice.
- Vanilla Extract: Added to the peanut butter mixture to round out the flavor and deepen the finished filling.
- Heavy Whipping Cream: Whipped separately to stiff peaks, then folded into the peanut butter mixture to give the filling its light, airy texture and help it set firmly after chilling.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO CREATE EASY PEANUT BUTTER CHOCOLATE DESSERT RECIPE
First Step: Ingredients and Equipment Ready
Preheat the oven to 350°Fahrenheit (175°Celsius) and pull the cream cheese out of the fridge so it has time to soften while the crust bakes. Measure out all crust and filling ingredients and have your pie pan, mixing bowls, and hand mixer within reach before you start. Having everything ready means you can move straight from the baked crust to the filling without any waiting around.
Second Step: Make and Bake the Crust
Combine the almond flour, cocoa powder, and sweetener in a medium bowl, pour in the melted butter, and mix until the mixture resembles damp crumbs that hold together when pressed. Tip the mixture into the 9 inch pie pan and press firmly and evenly across the bottom and up the sides using your fingers or the back of a spoon. Bake for 10 minutes, then remove and set aside to cool completely before adding the filling.
Third Step: Make the Peanut Butter Filling
Beat the softened cream cheese and creamy peanut butter together in a large bowl until completely smooth with no lumps remaining, then add the powdered sweetener and vanilla extract and beat again until fully combined. In a separate clean bowl, whip the heavy cream until stiff peaks form and the cream holds its shape firmly when you lift the beaters. Gently fold the whipped cream into the peanut butter mixture in two or three additions using a spatula and slow folding motions to keep as much air in the mixture as possible.
Fourth Step: Fill, Chill and Serve
Spoon the peanut butter filling into the completely cooled crust and smooth the top evenly with a spatula. Cover and refrigerate for at least 2 hours until the pie is fully set and slices cleanly. Serve cold straight from the fridge with a dollop of whipped cream on top if desired.
Zuzana’s Take and Tips:
I also tested rushing the chill time and cutting the pie after only 45 minutes, and the filling had not set enough to hold a clean slice. The full 2 hours in the fridge is what separates a clean, impressive slice from a filling that collapses when you cut into it. For another chocolate dessert that uses the same careful technique, my best fudgy keto brownies give you a second chocolate option ready at the same time.
- Use powdered sweetener in the filling rather than granulated. Granulated sweetener does not dissolve fully into the cream cheese and leaves a gritty texture in every bite.
- Make sure the crust is completely cold before spooning in the filling. A warm crust softens the bottom layer of the filling and affects the final set texture.
- A warm knife makes cleaner slices. Run it under hot water and wipe it dry before each cut for the sharpest, cleanest slices all the way through.
- This pie freezes well. Wrap individual slices and freeze for up to a month. Thaw in the fridge overnight for the best texture on serving.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Almond butter substitutes for creamy peanut butter in the same quantity for a different nut flavor with the same texture. Coconut cream substitutes for heavy whipping cream at the same quantity for a dairy-free filling, though the texture will be slightly lighter. Any powdered low-carb sweetener substitutes at the same ratio without affecting the finished texture of the pie.
What To Serve With Natural Peanut Butter Pie?
This pie works beautifully alongside a cup of hot chocolate for a full chocolate and peanut butter dessert. It also pairs well after a dinner of chicken bacon ranch casserole when you want a rich, satisfying dessert to finish a hearty meal. For a lighter dessert to serve together with this pie, a bowl of strawberry ice cream adds a fresh, fruity contrast to the rich chocolate peanut butter flavors.
How Do I Store Pie Recipes?
Store covered in the fridge for up to 4 days. Keep plastic wrap pressed directly onto the surface of any uneaten filling to prevent it from drying out between servings.
Can I Freeze Pie Desserts?
Yes. Wrap individual slices tightly in plastic wrap and freeze for up to one month. Thaw overnight in the fridge before serving for the best texture and cleanest slice.
More Tasty Ideas for You
There are a few more peanut butter and chocolate recipes worth adding to your list. Sugar-free peanut butter fudge is a three-ingredient no-bake treat that stores in the fridge all week and takes less than ten minutes to make. Chocolate mascarpone cake is another rich chocolate dessert worth making when you want something layered for a special occasion.
For a quick chocolate and peanut butter snack, you can keep in the fridge alongside this pie, my chocolate covered peanuts is a quick recipe to make.
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Low Carb Peanut Butter Chocolate Pie
Equipment
Ingredients
For the Crust:
- 1½ Cups Almond Flour
- ¼ Cup Cocoa Powder
- ¼ Cup Sweetener
- ¼ Cup Butter melted
For the Filling:
- 1 Cup Creamy Peanut Butter
- 8 Ounces Cream Cheese softened
- ½ Cup Sweetener powdered
- 1 teaspoon Vanilla Extract
- 1 Cup Heavy Whipping Cream
Instructions
- Preheat oven to 350°Fahrenheit (175°Celsius), soften the cream cheese, and measure all ingredients.
- Mix the crust ingredients, press into a 9-inch pie pan, bake for 10 minutes, then cool completely.
- Beat the cream cheese, peanut butter, sweetener, and vanilla, then fold in whipped cream.
- Spread the filling into the cooled crust and refrigerate for at least 2 hours before serving.
Notes
- Use powdered sweetener in the filling rather than granulated. Granulated sweetener does not dissolve fully into the cream cheese and leaves a gritty texture in every bite.
- Make sure the crust is completely cold before spooning in the filling. A warm crust softens the bottom layer of the filling and affects the final set texture.
- A warm knife makes cleaner slices. Run it under hot water and wipe it dry before each cut for the sharpest, cleanest slices all the way through.
- This pie freezes well. Wrap individual slices and freeze for up to a month. Thaw in the fridge overnight for the best texture on serving.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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check out other desserts
More desserts to try can give you a wider mix of sweet options for any occasion. Explore light, creamy, fruity, rich, baked, chilled, or no-bake treats to keep your dessert ideas varied and interesting.
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