Keto Peanut Butter Pie Recipe
This easy keto peanut butter pie combines a chilled chocolate almond flour crust with a fluffy, no-bake peanut butter and cream cheese mousse filling that sets cleanly in the fridge.
Ingredients
- 1 3/4 cups almond flour
- 3 tablespoons cocoa powder
- 1/4 cup sweetener
- 6 tablespoons melted butter
- 8 ounces cream cheese room temperature
- 1 cup peanut butter
- ½ cup powdered sweetener
- 1 ½ cups heavy cream
- 1 teaspoon vanilla
Instructions
To make the crust:
- Combine the almond flour, cocoa powder, sweetener, and melted butter in a bowl and mix until the color is evenly dark with no dry pockets. The crumbs should clump when pinched and look like moist chocolate sand.
- Transfer the mixture to a 9-inch pie plate and press it down hard across the bottom and up the sides, using the flat base of a measuring cup for even pressure. The surface should feel compact and solid under your fingertips, not loose or powdery.
- Slide the crust into the freezer and leave it there while you build the filling. The butter firms up quickly in the cold, locking the base into a sliceable layer.
To make the filling:
- Beat the room-temperature cream cheese with the peanut butter and sweetener until the mixture turns completely smooth. Expect a very thick, dense paste with a uniform tan color and no white streaks of cream cheese.
- Using a separate bowl, whip the heavy cream with the vanilla until stiff peaks form. The cream should hold a sharp point when you lift the beaters, with visible ridges that do not slump back down.
- Fold the whipped cream into the peanut butter base, stopping the moment the streaks disappear. The filling will lighten in color and feel billowy rather than stiff, so stop folding as soon as it looks uniform.
- Pull the chilled crust from the freezer and spread the filling over it with a spatula, working gently toward the edges. Smooth the top into an even layer with a soft matte finish.
- Refrigerate for at least 1 hour before serving. The surface turns from glossy to matte and the filling feels set when touched lightly at the center.
Notes
Ingredient tip: Use creamy, unsweetened natural peanut butter and stir the jar thoroughly before measuring to ensure the oil is completely emulsified into the solids. Sweetener tip: Stick to confectioners-style powdered low-carb sweetener for the filling so it dissolves smoothly without any gritty texture. Texture tip: Ensure cream cheese is fully softened at room temperature before beating to prevent stubborn lumps from forming in the dense base. Slicing tip: For clean, neat wedges, run a sharp chef knife under hot water, dry thoroughly, and wipe the blade clean between each slice. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.