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    Home » Dairy Free Keto » Keto Peanut Butter Pie

    Published: Jul 19, 2020 · Modified: Oct 18, 2022 by Carolyn

    Keto Peanut Butter Pie

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Creamy and rich, this Keto Peanut Butter Pie can be made dairy-free or with full dairy. It’s a classic dessert for peanut butter lovers.

    Titled image of keto dairy-free peanut butter pie. A slice of pie on a white plate with the pie in the background

    So you want to hear something a little crazy? I just created a totally vegan keto dessert by accident.

    Yup, by accident. This Keto Peanut Butter Pie is dairy-free, egg-free, and completely free of any animal products. And I didn’t even mean to.

    The reality is that I am not vegan in any way, shape or form. I believe eating animals is what humans are supposed to do. I believe it’s better for our health and our planet.

    That said, I love playing around with my keto desserts and creating delicious treats for any number of allergies and intolerances. I have been making any number of dairy free treats lately and now have a full keto dairy free recipes category.

    So I intended for this keto peanut butter pie to be dairy-free, and only later did I realize that it’s also vegan. But in case you prefer the full dairy version, I have included that too.

    Whichever version you make, this is one spectacular keto dessert!

    Drizzling dairy-free ganache over keto peanut butter pie

    Dairy Free Cream Cheese

    Keto peanut butter pie is nothing new – it’s utterly ubiquitous in the keto world. Almost everyone has a recipe for it, and they tend to be slight variations on the same theme: a low carb chocolate crust filled with cheesecake based peanut butter filling.

    I actually have the filling part already covered in my Easy Keto Peanut Butter Mousse. And it’s delicious and comes to together in 5 minutes flat.

    But all that cream cheese and whipped cream can make things not so friendly for the dairy-free crowd.

    One thing that inspired this dairy free version is stumbling upon a new vegan cream cheese alternative from Violife. It’s surprisingly good and probably tastes the most like real cream cheese of any I’ve tried. It’s made primarily with coconut oil, but also contains potato starch. Don’t be alarmed, as the total carb count per serving is only 2g.

    Another good option is Kite Hill, an almond milk based cream cheese alternative. Those two are the best dairy-free versions I’ve had.

    Top down photo of keto vegan peanut butter pie on a white table. The pie is in a glass pie plate with a drizzle of chocolate and keto peanut butter cups chopped up on top.

    No Bake Vegan Peanut Butter Pie

    With the cream cheese part of the recipe covered, I set about filling in the gaps for the other ingredients.

    The crust was easy, as I simply used melted coconut oil to replace the melted butter. And instead of whipping cream in the filling, I used coconut cream and just a touch of coconut milk to help thin it out.

    I created a little dairy free chocolate ganache with some additional coconut cream, and drizzled that over top of the chilled pie.

    And to really take it over the top, I chopped up a few keto peanut butter cups for decoration. I used dark chocolate to keep with the dairy free theme. Either Lily’s or ChocZero would work well here.

    It was so creamy and rich, and it was only as I was taking my first bite that I realized I had created a vegan keto dessert. I was amazed at how good it was, with no strange overpowering “fake cream cheese” flavor.

    Keto Peanut Butter Pie in a glass pie plate with a cutting board in the background with chopped peanut butter cups on it.

    Tips for Keto Peanut Butter Pie

    This is such a straightforward no bake pie, and it really doesn’t take much to put together. It takes less than 30 minutes to make, although you do need some patience to let it set properly!

    Here are my best tips for getting the most out of your keto peanut butter pie:

    1. Grease your pie plate. Even though you won’t be baking the crust, it will make it easier to get the pie out later, after it’s chilled.
    2. The water in the crust is only if needed, to help it hold together better. This depends quite a bit on your cocoa powder, as some are more absorbent than others. You want the crust mixture to hold together well if you squeeze some in the palm of your hand.
    3. Make sure your vegan cream cheese and coconut cream are both room temperature, as they will combine more smoothly. Many recipes call for chilling a can of coconut milk overnight but don’t do that here. Your filling won’t be smooth.
    4. You can simply use the thick hard portion at the top of a can of coconut milk, but Let’s Do Organic also sells tins of “coconut cream” by itself. It still has a little of the thinner water at the bottom.
    5. Add just a bit of the thinner milk/water to help thin out the filling, making it lighter and fluffier. It should feel like a mousse when you are done and will firm up more in the fridge.
    6. For the chocolate ganache drizzle, do not put the chocolate in the microwave, as your ganache will seize. Chop the chocolate finely, and pour the hot coconut cream overtop to melt it.
    7. The peanut butter cup garnish is completely optional. It adds only about 0.5g net carbs per serving.
    A slice of keto peanut butter pie on a white plate with a forkful taken out of it. A cup of coffee and the rest of the pie in the background.

    Storing and serving keto peanut butter pie

    This is a keto dessert that needs to be kept cold at all times, so store in the fridge and serve cold.

    Wrap the leftovers up tightly with plastic wrap. Since this has no eggs or dairy, it can be refrigerated for quite a while. Up to two weeks… if it can last that long!

    It can also be frozen for several months, tightly wrapped. I recommend not putting on any topping until you are ready to serve.

    Ready to make this delicious keto peanut butter pie?

    More dairy-free keto desserts

    • Keto Angel Food Cake
    • Keto Strawberry Lemonade Popsicles
    • Keto Almond Joy Bars
    • Keto Coconut Flan
    • Keto Peanut Butter Pecan Bars
    • Keto Peppermint Patties

    Full Dairy Version

    With just a few minor adjustments, you can easily make this pie with dairy.

    Crust: Use melted butter in the crust, rather than coconut oil.

    Filling: Use 6 ounces of softened cream cheese, and beat with the peanut butter and sweetener. Beat in the vanilla. If the mixture is very thick, add 2 tablespoons heavy whipping cream.

    Replace the coconut cream with ¾ cup heavy whipping cream, whipped until stiff peaks. Fold the whipped cream into the peanut butter mixture and spread in the crust.

    Topping: Replace the coconut cream with 3 tablespoons of heavy whipping cream.

    A slice of keto peanut butter pie on a white plate with a forkful taken out of it. A cup of coffee and the rest of the pie in the background.

    Keto Peanut Butter Pie

    Creamy and rich, this Keto Peanut Butter Pie is completely dairy-free too! A low carb dessert for peanut butter lovers.
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto peanut butter pie, vegan peanut butter pie
    Prep Time: 25 minutes
    Chill Time: 3 hours
    Total Time: 25 minutes
    Servings: 12 servings
    Calories: 284kcal

    Ingredients

    Chocolate Crust

    • 1 cup almond flour
    • ¼ cup cocoa powder
    • ¼ cup powdered Swerve Sweetener
    • ¼ cup melted coconut oil
    • 1 to 2 teaspoon water if needed

    Peanut Butter Filling

    • 7 ounces dairy-free cream cheese, softened (Violife or Kite Hill recommended)
    • 1 cup coconut cream, room temperature
    • ¾ cup creamy peanut butter
    • ½ cup powdered Swerve Sweetener
    • 1 teaspoon vanilla extract
    • 2 to 3 tablespoon coconut milk as needed

    Topping

    • 3 tablespoon coconut cream
    • ½ ounce unsweetened chocolate, finely chopped
    • 1 ½ tablespoon powdered Swerve Sweetener
    • 3 keto peanut butter cups, chopped (optional)
    US Customary – Metric

    Instructions

    Chocolate Crust

    • Lightly grease a 9-inch glass or ceramic pie plate.
    • In a large bowl, whisk together the almond flour, cocoa powder, and powdered sweetener. Stir in the melted coconut oil until the dough clumps together. If it won't hold together when you squeeze it in your hand, add a little water and mix well.
    • Press the mixture into the bottom and up the sides of the prepared baking pan, as evenly as possible. Freeze while preparing the filling.

    Peanut Butter Filling

    • In a large bowl, beat together the cream cheese, coconut cream, and peanut butter until smooth. Beat in the sweetener and vanilla extract.
    • Add the thinner coconut milk, 1 tablespoon at a time, until the mixture is light and fluffy, like mousse. Spread the mixture in the crust.
    • Freeze until firm, 3 to 4 hours.

    Topping

    • Place the chopped chocolate in a small bowl. Heat the coconut cream in a saucepan or in the microwave until bubbling, and pour over the chocolate.
    • Let it a few minutes to melt, then add the sweetener and whisk until smooth. Drizzle over the chilled pie.
    • Sprinkle with chopped peanut butter cups, if desired.

    Video

    Notes

    Full Dairy Peanut Butter Pie

    Crust: Use melted butter in the crust, rather than coconut oil.
    Filling: Use 6 ounces of softened cream cheese, and beat with the peanut butter and sweetener. Beat in the vanilla. If the mixture is very thick, add 2 tablespoons heavy whipping cream.
    Replace the coconut cream with ¾ cup heavy whipping cream, whipped until stiff peaks. Fold the whipped cream into the peanut butter mixture and spread in the crust.
    Topping: Replace the coconut cream with 3 tablespoons of heavy whipping cream.
    Nutrition Facts
    Keto Peanut Butter Pie
    Amount Per Serving (1 serving = 1/12th of pie)
    Calories 284 Calories from Fat 229
    % Daily Value*
    Fat 25.4g39%
    Carbohydrates 8.9g3%
    Fiber 2.7g11%
    Protein 6.1g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    17.8K shares

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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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      Recipe Rating




    1. Regina H says

      February 11, 2023 at 9:07 am

      5 stars
      I made several of these, varying the ingredients so that it had the flavor my husband preferred (he loves a good peanut butter pie). I found that Violife worked way better for me than Kite Hill if you’re looking for true cream cheese flavor and texture. He also felt it wasn’t sweet enough (sweeter the better for him). I tried mixing Swerve and liquid Allulose until I got the sweetness he was looking for without going overboard. Final result? I couldn’t tell much difference between this and the pie made by a local gourmet chef. Works for me! Thanks!

      Reply
    2. Josephine Hogg says

      December 29, 2022 at 7:33 pm

      I am an Aussie and I made this one for my ex-Patriot American (home-sick) husband. He’s been living in Australia 12 years now, and is almost entirely weaned off ultra sweet foods. I halved the amount of Swerve in the crust and cut the Swerve in the filling by 3/4. And it is sheer PERFECTION! I can see this is going to be a favourite for my ex-Pat hubbie 😍😍

      Reply
      • Carolyn says

        December 30, 2022 at 10:07 am

        So glad you enjoyed. Sorry he’s so homesick… I love Australia, we were there a few years ago and would LOVE to go back!

        Reply
    3. Elaine says

      December 25, 2022 at 5:16 pm

      Wonderful Christmas dinner dessert. very rich.

      Reply
    4. Lori says

      November 27, 2022 at 11:53 pm

      5 stars
      This pie is AMAZING!! Thank you so much for all you do.

      Reply
    5. Jenny says

      October 22, 2022 at 6:46 pm

      Have you ever tried subbing almond butter for the peanut butter? We have a peanut allergy here.

      Reply
      • Carolyn says

        October 22, 2022 at 10:23 pm

        Yes that should work… just make sure it’s not too thin. Make sure to mix the oils in REALLY well.

        Reply
    6. Francy Moll says

      June 23, 2022 at 3:25 pm

      5 stars
      This pie came very good. It is creamy and flavorful. It’s hard finding good KETO dessert recipes, but this is a keeper.

      Reply
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