This Low-Carb Peanut Butter Pie Recipe boasts a chocolate cookie crust and a rich fudge topping. This recipe can be part of a low-carb, keto, diabetic, gluten-free, grain-free or Banting diet.Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
Welcome to chocolate and peanut butter heaven! This keto-friendly peanut butter pie is what dreams are made of! This pie is like a giant peanut butter cup with an even more decadent filling. It’s packed with a heavenly creamy peanut butter filling over a chocolatey crust. To top it off, the pie is slathered in a rich chocolate ganache topping. This delicious low-carb dessert is perfect for special occasions or even just as a tasty weeknight treat. To can store in in the fridge as a convenient and super-fast treat.
Unlike many of its sugary counterparts, this sugar-free peanut butter pie will keep you feeling full for hours. You get to avoid the sugar crash and you don’t have to save it just for dessert. This keto pie can work as a decadent snack or even breakfast!
This peanut butter pie is the staple dessert in our household. In fact, we’ve been making this dessert for almost 10 years. Our family was first introduced to this recipe through a special edition of Bon Appetit from 1992 called Favorite Restaurant Recipes. Since we all love the peanut butter and chocolate combination, it became a quick favorite. We made it each year on my dad’s birthday as well as for numerous other special occasions.
It was one of those desserts that you’d look forward to for months. It’s just that good! Even though this recipe might seem a little complicated, it’s worth every bit of effort. Plus, although there’s multiple steps, it’s all very straightforward.
Over the years, we’ve tweaked the recipe slightly to make it low-carb while still keeping it just as satisfying. To make it keto-friendly, we first switched to a sugar-free sweetener. To make sure this pie still tastes just like the real thing, we adjusted the process to ensure that the sweetener dissolved fully. First, we blend the sweetener in the food processors to make the crystals as similar to powdered sugar as possible. Before adding any other ingredients, we combine the sugar and the cream together. This additional step allows the sweetener to fully dissolve beforehand. All of these steps prevent the dreaded crunchy texture of a not-fully-dissolved low-carb sweetener.
Another important change that we’ve made is tweaking the ganache-making process. After much trial and error, we finally found the most sure-fire method of making ganache. The original recipe had called for the chocolate to be added to the ganache while over the heat. In this recipe, we instead pour the heated cream over the chocolate and allow it a minute to melt the chocolate into heavenly goodness.
Is peanut butter low-carb?
Peanut Butter has always been a hot topic in the online low-carb and keto community. Some say that it has too many carbs to be keto friendly. But, at the same time, this tasty spread is packed with protein and can keep you feeling full for longer.
So, what’s the answer? Unless you’re eating extremely low-carb, peanut butter can definitely be a part of your diet! Consuming peanut butter in moderation is key. The average store-bought peanut butter contains about 2 net carbs per tablespoon. In this recipe we use ¾ cup peanut butter. Although this might seem like a lot, ultimately, this amount is divided across 12 servings of pie. The best way to ensure that peanut butter can work for your low-carb lifestyle is by choosing a peanut butter without any added sugars. There are even special keto-friendly peanut butters available that allow even more flexibility for those following a low-carb lifestyle.
How to fix broken ganache
The perfect ganache can make any dessert look like a heavenly glossy masterpiece. Unfortunately, although we’ve used the most fail-proof technique for making ganache, sometimes, this decadent topping can still be a little finicky. We’ve certainly witnessed this first-hand. In fact, to this day, I consider ganache my arch-nemesis in the kitchen.
So, how do you know if your ganache is broken? Ideally, ganache should be completely smooth and glossy while still warm. When ganache breaks, it can look crumbly in texture rather than smooth. You’ll also notice an excess amount of oil that has separated from chocolate mixture.
First of all, don’t panic! Even though it may look so far from a dreamy smooth ganache, most of the time, broken ganache still salvageable. Although I’ve tried many methods, one seemed to be more effective than the others.
Over low heat, add a tiny amount of room temperature cream or milk. Next, using a hand blender (preferable) or by rapidly whisking, blend or whisk until the ganache reverts back to its desired consistency. Sometimes this may take several additions of cream for it to work, but this trick has been a lifesaver in the event of ganache catastrophe.
More keto-friendly peanut butter recipes
Do you love peanut butter as much as we do? Be sure to check out these other recipes on our blog. Want to find a way to incorporate peanut butter into your breakfast? Try out our low-carb chocolate pancake recipe with peanut butter cream. If you’re looking for a quick recipe to pull together, try out our keto-friendly peanut butter mousse. It’s similar to the filling of this recipe without the extra work of the topping and crust! Finally, if you’re a big fan of blondies and peanut butter, you’re going to love our low-carb peanut butter cookie bars. They’re soft and chewy like a blondie with all the peanut butter flavor. If you’re missing peanut butter cups, try out these Keto Peanut Butter Cheesecake Bites from Hey Keto Mama.
Low-Carb Peanut Butter Pie Recipe
This Low-Carb Peanut Butter Pie Recipe boasts a chocolate cookie crust and a rich fudge topping. This recipe can be part of a low-carb, keto, diabetic, gluten-free, grain-free or Banting diet.
For the crust:
For the filling:
- 1/2 cup granulated stevia/erythritol blend (Pyure) (or you could substitute 1 cup of powdered Swerve)
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 8 ounces cream cheese room temperature
- 3/4 cup creamy peanut butter (sugar-free and the kind that doesn't separate)
- 1/2 cup heavy whipping cream
For the topping:
- 1/2 cup heavy whipping cream
- 6 ounces stevia-sweetened dark chocolate finely chopped
For the crust:
Preheat oven to 375º Fahrenheit. Line a 9" springform pan with parchment.
Place almond flour, granulated stevia/erythritol blend, cocoa powder, baking soda, and sea salt in a food processor. Pulse to blend. Add the vanilla extract and butter to the food processor. Pulse until the mixture comes together to form a dough.
Transfer dough to the prepared springform pan. Using a buttered spoon (or your fingers) spread the dough to cover the bottom of the pan. Using a fork, poke some holes in the crust to allow air to escape.
Bake in the preheated oven for 10-12 minutes, or until set. (The top will not spring back when touched) Cool in the pan.
For the filling:
(Skip this step if using powdered Swerve) Place granulated stevia/erythritol blend in a clean, dry food processor. Cover with a dish towel to prevent powder from escaping. Process until sweetener has a powdery consistency, like powdered sugar. Transfer to a large mixing bowl.
In a medium mixing bowl, beat 1/2 cup of heavy whipping cream until stiff peaks form. Fold 1/3 of the whipped cream into the peanut butter mixture to lighten.
In a seperate large mixing bowl, Add the 2 tablespoons of heavy whipping cream and the vanilla extract to the large mixing bowl. Blend together with the sweetener using a hand mixer.
Add the cream cheese and the peanut butter. Mix on low speed until blended, then beat the mixture on high speed until fluffy.
Gently fold the remaining 2/3rds of the heavy cream into the peanut butter mixture.
Transfer to the springform pan and spread to evenly cover the crust. Refrigerate for about 3 hours before continuing.
For the topping:
Transfer the chopped chocolate to a medium bowl. In a small, heavy saucepan, bring heavy whipping cream barely to simmer. Pour the heated heavy cream over the chocolate and let rest for one minute. Next, stir the heavy cream and chocolate together until the mixture becomes smooth and glossy.
Let the mixture cool to lukewarm. Spread the ganache over the pie and refrigerate until firm, about 3 hours.
To serve, remove the sides of the springform pan, transfer to a serving plate, and cut into wedges.