Peanut Butter Pie – Low Carb, Gluten Free, Keto
I think the pictures speak for themselves. This pie is SO DECADENT! It has a chocolate walnut crust that rivals the best traditional chocolate cookie crust. Admittedly though, this crust isn’t as sweet. I did that on purpose. The peanut butter filling is so creamy and sweet and it contrasts nicely with the less sweet crust. My husband truly flipped for this one. He goes nuts (ha!), for the famous peanut butter candy company, you know, the one with the orange and brown candy wrappers. I mean, who on earth doesn’t love a peanut butter/chocolate dessert?
It is best to make this the night before you need it since it requires a bit of chill time. Don’t worry though, it comes together pretty quickly. You’ll love this for parties, or simply a party of one. 🙂 Seriously though, a little goes a long way. This peanut butter pie is rich and satisfying.
I was really happy with this recipe because usually having something this sweet and decadent means playing the mystery blood sugar game. I inject to cover a sweet carby dessert and usually end up low from too much insulin or high from a miscalculation of carbs. This pie is low in carbs and was sweet to my blood sugar numbers (in a good way)!
This lasted for several days in our fridge. We covered it in an airtight pie carrier dish.
- Crust Ingredients:
- 1 ¾ c. chopped walnuts, finely ground during recipe preparation
- 1/3 c. Erythritol granular sweetener (like Swerve granular)
- 1/3 c. unsweetened cocoa powder
- 4 Tbsp butter, melted
- Filling Ingredients:
- 1 c. heavy whipping cream, cold
- 8oz. cream cheese, softened
- ¾ c. Erythritol confectioner’s sweetener (like Swerve confectioner’s sweetener. Be sure to use confectioner’s style sweetener. A granular sweetener will end up crunchy due to the chilling process)
- 1 c. creamy peanut butter (the kind that doesn’t separate. I used Jif)
- Crust Instructions: Preheat oven to 350 degrees F.
- Measure out chopped walnuts and grind in a food processor or high powered blender until fine crumbs. Pour into a medium bowl and mix with granular sweetener, cocoa powder, and melted butter until well mixed. Press firmly into pie plate going partly up the sides.
- Bake crust for 18 minutes and set aside to cool completely before filling.
- Pie Filling Instructions: In a large bowl, beat cold whipping cream with an electric mixer just until stiff peaks form. It only takes a few minutes. Do not overbeat. Set aside.
- In a separate large bowl, beat softened cream cheese, confectioner’s sweetener, and peanut butter until well mixed. Using a silicone spatula, gently fold the whipped cream into the peanut butter mixture until well combined.
- Spread filling into cooled pie crust. Refrigerate for about 8 hours or overnight. Serve chilled. Enjoy! This kept for several days in our fridge. We stored it in a covered airtight pie carrier dish.
Nutritional Data for 1 slice:
Calories per serving: 416
Fat per serving: 40
Carbs per serving: 10.3 (If deducting fiber, there are 7 NET carbs per serving)
Protein per serving: 9.6
Fiber per serving: 3.3