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March 13, 2013

Individual Frozen Peanut Butter Pies – Low Carb and Gluten-Free

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Creamy peanut butter filling becomes a rich frozen treat in these low carb peanut butter pies.  A chocolate crust made with coconut oil holds it all together.

Low Carb Frozen Peanut Butter Pies @dreamaboutfood

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Chocolate peanut butter pie.  You really can’t go wrong, can you?  Apparently I think so anyway, since I’ve made a similar recipe before, my Chocolate Peanut Butter Mousse Tarts.  I’ve been blogging 3 years,  and normally I would think that’s hardly enough time to trot out the same old recipes under new guises.  But here’s the thing:  when it comes to chocolate and peanut butter, there is no such thing as too much or too often.  So when the idea to make a frozen version popped into my head one day, I knew it was worthy of pursuing.

Then I decided to really shake it up a bit and make both the crust and the chocolate sauce with Kelapo coconut oil.  I needed a crust that would hold up in the freezer without getting rock hard and too hard to bite, so I thought that coconut oil would keep the crust more tender.  And I know that using coconut oil in chocolate sauce makes it something a little like Magic Shell, which I figured would be rather cool when poured over frozen peanut butter filling upon serving.  My original idea was to make one large pie, but then I remembered these sweet little pie pans I got from Pampered Chef and thought they would make for a fun way to serve.  I will say, though, that the individual pie pans are not really individual, when filled with low carb peanut butter pie.  These little guys are very rich, so each one serves 2 people.  You could make them into one large pie, or make them into smaller pies in a muffin tin.

Low Carb Frozen Peanut Butter Pie

And finally, I put  my wretched plain black countertops to good use!  I had fun photographing these frozen peanut butter pies by getting the reflection in the counter.  My counters drive me mad, they show every little crumb and streak and look dirty seconds after being wiped clean.  Should you ever decided to redo your kitchen, please, PLEASE don’t do plain black counters.  Still, they were useful in this single instance of getting a pretty reflection!

Low Carb Gluten Free Peanut Butter Pie

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Individual Frozen Peanut Butter Pies – Low Carb and Gluten-Free
Ingredients
Crust:
Chocolate Crust:
  • 1 ½ cups almond flour
  • ½ cup cocoa powder
  • 1/3 cup Swerve Sweetener
  • ¼ tsp salt
  • 1 large egg slightly beaten
  • 2 tbsp Kelapo coconut oil melted
  • ½ tsp vanilla extract
Peanut Butter Filling:
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • ¾ cup powdered Swerve Sweetener
  • ½ tsp vanilla extract
  • 15 drops liquid stevia extract
  • ¾ cup whipping cream
Chocolate Sauce:
  • 2 tbsp Kelapo coconut oil
  • 3 oz unsweetened chocolate chopped
  • 3 tbsp powdered Swerve Sweetener
Instructions
  1. For the crust, preheat oven to 325F and grease 6 small pie pans (if you don’t have small pie or tart pans, you can use a regular muffin tin, and make 12 smaller pies. Alternatively, you can make one big pie).
  2. In a large bowl, whisk together almond flour, cocoa powder, sweetener and salt. Stir in egg, coconut oil and vanilla until dough comes together.
  3. Divide dough evenly among prepared pans or muffin tins and press into the bottom and up the sides to create an even crust. Bake 12 minutes. Remove from oven and let cool.
  4. For the filling, beat cream cheese, peanut butter, powdered sweetener, vanilla and stevia together in a large bowl until smooth.
  5. In another large bowl, beat whipping cream until soft peaks form. Fold whipping cream into peanut butter mixture until combined.
  6. Divide filling between cooled crusts, mounding and swirling on the top. Freeze until firm, 2 to 3 hours. Remove the pie crusts from the molds.
  7. For the chocolate sauce, combine coconut oil, chopped chocolate and powdered erythritol in a small saucepan over low heat. Stir continuously until melted and smooth.
  8. Place pies in refrigerator 20 minutes before serving. Drizzle with chocolate sauce.
Recipe Notes

Serves 12. Each serving has 12.1 g of carbs and 5.3 g of fiber. Total NET CARBS = 6.8 g.

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Filed Under: Frozen Desserts, Gluten Free, Low Carb, Pies & Tarts Tagged With: chocolate, coconut oil, peanut butter

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Erin @ The Spiffy Cookie says

    March 13, 2013 at 11:19 am

    What I used in replace of the 15 drops liquid stevia extract? And the erythritol can be substituted equally with other sugars, correct?

    Reply
    • Carolyn says

      March 13, 2013 at 12:28 pm

      If you are using sugar, I think you can skip the stevia altogether. And yes, go ahead and sub cup for cup!

      Reply
      • Janie Nolan says

        March 16, 2013 at 10:56 pm

        Carolyn, thanks for the Pampered Chef plug AND the awesome recipe! I work very hard to use low/no-carb recipes for my shows instead of the usual P.Chef demo’s. I appreciate your tip!
        How about trying our Mini-Tart Pan for this, with the Mini-Tart Shaper?

        Reply
  2. melanie says

    March 13, 2013 at 11:58 am

    I am making these tonight! Thank you!!

    Reply
  3. [email protected] says

    March 13, 2013 at 12:28 pm

    Good thing I have to be at work in an hour or I’d be in the kitchen making these now instead of making a dinner to take with me. These look awesome1

    Reply
  4. Cookin' Canuck says

    March 13, 2013 at 12:28 pm

    No, you truly can’t go wrong with chocolate peanut butter pies. I can practically taste these, Carolyn!

    Reply
  5. Nout says

    March 13, 2013 at 12:37 pm

    Is it possible to sub in PB2 for the creamy peanut butter? I have some of the regular PB2 and some of the chocolate PB2. thanks!

    Reply
  6. [email protected] says

    March 13, 2013 at 1:01 pm

    Oh Momma! Seductive…..

    Reply
  7. Katrina @ In Katrina's Kitchen says

    March 13, 2013 at 1:12 pm

    I want one!! And your “wretched black counter tops” comment cracked me up 🙂

    Reply
  8. [email protected] says

    March 13, 2013 at 1:15 pm

    These sound so good! Love the use of coconut oil in the crust!

    Reply
  9. Anne @The Cooking Campaign says

    March 13, 2013 at 3:20 pm

    Ohh my goodness these look delicious!

    Reply
  10. [email protected] says

    March 13, 2013 at 4:44 pm

    Chocolate and PB .. I love that marriage! It never gets old. The pies look incredible, and I think your countertops are gorgeous. 🙂

    Reply
  11. Gerri says

    March 14, 2013 at 5:42 am

    Oooo, luscious.

    I can relate to your counter aggravation. Mine are black granite, not quite as frustrating as yours, & ask myself constantly–what was I thinking! I clean, I polish, I buff, I try every granite product & they never look shiny & clean. Streaks, swirls, smudges. Next counters will be slate, if I can ever afford to replace them (ha!).

    Reply
  12. RavieNomNoms says

    March 14, 2013 at 9:58 am

    UM, hello yummy little pies!! GAH! They look fantastic!!

    Reply
  13. jessica w says

    March 14, 2013 at 5:47 pm

    These look great, do you have the amount of net carbs for just the filling?

    Reply
    • Carolyn says

      March 14, 2013 at 9:23 pm

      I will have to try to figure that out, and if I forget, please come back and remind me!

      Reply
      • merry says

        August 6, 2017 at 10:51 am

        I also wonder that and calories in just filling as well as total recipe.thanks

        Reply
  14. Stephanie @ Eat. Drink. Love. says

    March 16, 2013 at 2:01 am

    These look so decadent! Peanut butter and chocolate are the perfect combo!

    Reply
  15. Biggi says

    March 16, 2013 at 4:41 am

    cannot wait to make those…

    Reply
  16. Anita at Hungry Couple says

    March 16, 2013 at 12:18 pm

    When it comes to peanut butter, there’s no such thing as too often! 🙂

    Reply
  17. Sharon Looper says

    March 16, 2013 at 9:14 pm

    This is soooo good! I just made it into one pie. I also left the chocolate sauce off, although I think it would be really good on it. Going to be one of my all time favorite desserts! Thank you for the recipe!

    Reply
    • Erica says

      March 18, 2013 at 4:10 pm

      Great idea! One pie would be great for me. 🙂

      Reply
  18. Roxana | Roxana's Home Baking says

    March 17, 2013 at 9:37 pm

    You can never go wrong with peanut butter and chocolate and there mini pies are so pretty! Love the reflection from your black counter top, great photos, as usual!

    Reply
  19. Erica says

    March 18, 2013 at 4:08 pm

    Omg! I have all the ingredients! Yay me! 🙂 Going to make this today. So excited! Thanks!

    Reply
  20. Alison @ Ingredients, Inc. says

    March 20, 2013 at 9:10 am

    love anything peanut butter!

    Reply
  21. Colette says

    March 21, 2013 at 10:46 am

    There are tears in my eyes right now !!!! Can I just say I love you ??!! You have changed my life with all these fabulous recipes. living low carb is so much easier since I found your site. Oh, and my dad and his sweet tooth love you too, he can’t tell the difference between my treats and the other stuff. He is always waiting to see what I am whipping up !!! Thank you, thank you, thank you. My pie turned out so yummy. Ok hand me a hanky !!!

    Reply
  22. Debra says

    March 30, 2013 at 11:12 am

    Made this yesterday and it was simple to put together. I served it after turkey dinner which was probably not the best, but it is very good. I put it in a springform pan and it was perfect. We cut it in fairly small pieces and got more than 12 servings, but it’s a fairly rich dessert and we found that the small pieces we had were more than enough. I think Swerve has a ‘taste’ to it but my family said they wouldn’t have known it was low carb if I hadn’t told them. I will definitely make this again!

    Reply
  23. Eileen says

    October 31, 2013 at 3:55 pm

    I bought the ingredients for this dessert last week and came back to make it today and the link isn’t working. Help!

    Reply
    • Carolyn says

      November 1, 2013 at 9:17 am

      Kelapo is having some difficulties with their site right now. Would you like me to email you the recipe? Contact me at [email protected]

      Reply
  24. Jennifer says

    March 11, 2015 at 4:31 pm

    How do you get 12 carbs for this? When I calculate the ingredient list the total carbs are 24g and maybe 21.5 taking out some for fiber.

    Reply
    • Carolyn says

      March 11, 2015 at 4:51 pm

      As I explain in many places on this blog, I do not count erythritol carbs. They have zero impact on my blood sugar and this has been studied over and over in people. They simply get excreted into the urine without ever entering the blood stream. So they are not counted in most low carb recipes.

      Reply
      • Jennifer says

        March 12, 2015 at 8:24 am

        Gotcha. I have a Type 1 son and thought the recipe looked a little too good to be true. I’m sure different individuals can count differently depending on their situation. According to his endocrinologist & nutritionist, we can deduct half the amount of fiber or sugar alcohol if it’s over 5g/serving – but it’s deduct fiber or alcohol not both and if there is both, we’re supposed to deduct the fiber – so I got 21.5c/serving.
        Thanks!

        Reply
        • Carolyn says

          March 12, 2015 at 9:23 am

          Hi Jennifer. I would highly suggest you actually test out the erythritol yourself on your son. Please do not just take your endo’s word for subtracting only HALF of those carbs. You would be treating for too many carbs if you did that, I can almost guarantee you. Unlike other sugar alcohols, erythritol has virtually NO impact on the vast majority of people, both diabetic or otherwise. It just does not register in the bloodstream. Although I typically advise to listen to your health professionals, I can tell you that in this case, it is very likely that they do not full understand erythritol. It’s a different beast than xylitol, maltitol etc. Take my advice for what it’s worth, since I am NOT a medical professional but I always think it’s worth testing yourself and taking no one’s word for it. You may also want to check out a great Facebook group for Type 1 diabetics. They use my recipes a lot and many find that they are able to eat the treats with little impact on their glucose levels. https://www.facebook.com/groups/660633730675058/

          Reply
        • Carolyn says

          March 12, 2015 at 9:38 am

          Just another thing to read. Again, I don’t want to ever be suggesting that I am trying to dispense medical advice. But I do believe erythritol is very different than other sugar alcohols and I have seen this play out on my glucometer: http://www.swervesweetener.com/swerve-diabetes/

          Reply
          • Jennifer says

            March 12, 2015 at 12:35 pm

            Thanks again. I will read and try it out. They do say it’s safer for him to have highs than lows right now. I do keep (more than I really need to) records on every meal so that I can reference his reaction for “next” time. I know some foods I need to count as higher carbs and some lower. But, he’s also in honeymoon so sometimes there’s no telling how much insulin he’s producing that could throw everything off.

          • Carolyn says

            March 12, 2015 at 2:11 pm

            Ah, I see. I do agree, keep strict close watch and test everything! Everyone reacts differently so it’s the only way to know.

  25. Patrick says

    February 16, 2016 at 2:31 pm

    Do you use granulated swerve for the crust or powdered?

    Reply
    • Carolyn says

      February 16, 2016 at 3:50 pm

      Either will do.

      Reply
  26. Lisa Lekousi says

    October 26, 2017 at 11:11 am

    Why do you use swerve and the liquid stevia?

    Reply
    • Carolyn says

      October 26, 2017 at 11:56 am

      Because it’s less expensive that way.

      Reply
  27. Lisa Lekousi says

    October 26, 2017 at 1:54 pm

    Oh ok.. I just was wondering as I’m not a big fan of stevia. Is it ok to use all swerve? I’m excited to try this recipe!

    Thank you!

    Reply
  28. Carolyn says

    October 26, 2017 at 1:58 pm

    Of course! Use another 1/4 cup Swerve. If the chocolate topping is thick, thin it out with more coconut oil.

    Reply

Trackbacks

  1. Low Carb Chocolate Peanut Butter Popsicle Recipe | All Day I Dream About Food says:
    May 6, 2013 at 6:21 am

    […] fan.  The filling is very similar to that of both my Chocolate Peanut Butter Mousse Tarts and my Frozen Peanut Butter Pies, because why mess with perfection?  It is quite thick, though and has to be really tapped down […]

    Reply
  2. GREAT GLUTEN FREE DESSERTS | Best Friends For Frosting says:
    May 15, 2013 at 12:00 pm

    […] Low Carb Gluten Free Peanut Butter Bites are a delicious twist on a classic candy. (via All Day I Dream About […]

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  3. don't worry ~ i got this - Page 43 says:
    December 24, 2013 at 11:09 am

    […] make this today, but as one pie and not individual lil tarts Low Carb Frozen Peanut Butter Pie | All Day I Dream About Food i don't have natural pb without sugar, so will prob only have a very small slice once it's done ~ […]

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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