Low Carb Peanut Butter Chocolate Pie

A fork holds a bite of creamy pie with a chocolate crust, with the rest of the pie slice on a white plate in the background.

Low Carb Peanut Butter Chocolate Pie

This low carb peanut butter chocolate pie has a firm cocoa almond flour crust and a creamy peanut butter filling that sets beautifully after chilling. It takes about thirty minutes of hands-on work and slices cleanly without an Oreo crust or powdered sugar.

Course Dessert, Desserts

Cuisine American, International

Keyword chocolate chip, chocolate ganache, chocolate peanut butter, chocolate peanut butter pie, cool whip, cream cheese, creamy peanut butter, crumb, dark chocolate, dessert, food processor, heavy cream, make this pie, melted butter, mixer, oreo crust, peanut butter cup, peanut butter filling, peanut butter mixture, peanut butter pie, pie, pie pan, powdered sugar, stand mixer, stiff peaks, topping, whipped cream

Prep Time 15

Cook Time 10

Chill Time 2

Servings Servings

Calories 528kcal

Author Zuzana Paar

Equipment

1 9 Inch Pie Pan
1 Glass mixing bowl
1 Bowl
1 Electric mixer
1 Spatula

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

US Customary - Metric

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