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    Home » Dairy Free » Keto Peanut Butter Pie – Dairy-free

    Published: Jul 19, 2020 · Modified: Jan 12, 2021 by Carolyn

    Keto Peanut Butter Pie – Dairy-free

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

    13.9K shares
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    Creamy and rich, this Keto Peanut Butter Pie is completely dairy-free too! A low carb 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 trust me, friends, whether you are dairy-free or not, this is a 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 dairy free 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
    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 9 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.
    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.
    13.9K 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. Annabelle says

      May 13, 2022 at 5:32 am

      5 stars
      I was scrolling the comments section where you said to use half cup cream if using dairy. Would it be possible if you could alter the recipe for people that want to make it with dairy please?

      Reply
    2. Mary says

      January 26, 2022 at 8:19 pm

      5 stars
      My diabetic husband loves this but neither he nor I can eat much at a time and our bottomless pit sadly doesn’t care for it. Can it be refrozen for longer storage? It’s delicious and I don’t want to waste it!

      Reply
      • Carolyn says

        January 26, 2022 at 8:29 pm

        It’s rich, isn’t it! Yes, it’s completely freezable.

        Reply
    3. Maria says

      November 15, 2021 at 10:49 am

      5 stars
      I used this recipe but changed the vegan items to butter and heavy whipping cream. It was just fabulous! I’ve just gotten my son started on Keto and he was so grateful for such deliciousness. Thank you, Carolyn!

      Reply
    4. Kate says

      October 12, 2021 at 8:10 am

      5 stars
      The yummiest dessert of all time! Going to be making this a lot more. Can’t even tell it’s keto (more like Heaven)

      Reply
    5. Amy Irons Carter says

      July 03, 2021 at 10:42 pm

      Can I use Lily’s or ChocZero chocolate instead of unsweetened chocolate and Swerve for the ganache topping?

      Reply
      • Carolyn says

        July 04, 2021 at 7:47 am

        Yes but it tends to be thinner so you need to either increase the chocolate (and then the carbs too) or reduce the liquid a bit.

        Reply
      • Mary says

        January 24, 2022 at 9:22 pm

        Pretty late to reply but I had no trouble using about 2 tbsp Lily’s dark baking chips and the coconut cream, omitting the swerve.

        Reply
    6. Lisa says

      May 29, 2021 at 7:53 am

      If you didn’t want to make this pie dairy free, could you just sub out with regular cream cheese?

      Reply
      • Carolyn says

        May 29, 2021 at 8:20 am

        You bet! And you could sub out the coconut cream for whipped cream. Just take 3/4 cup or so of whipping cream, add sweetener to taste, whip to stiff peaks, then fold into the rest…

        Reply
    7. Linda says

      April 16, 2021 at 9:24 am

      5 stars
      This was amazing. Used regular cream cheese. Definitely will make again

      Reply
    8. Rosa says

      January 01, 2021 at 7:31 pm

      Hi. If I want a regular crust instead of the Chocolate Crust, do I simply omit the cocoa powder, or do I need to substitute another ingredient?

      P.S. I just started using your dessert recipes last Thanksgiving and so far everythng is AMAZING!
      Thank you so much!! 😊

      Reply
      • Carolyn says

        January 01, 2021 at 9:37 pm

        You’re actually better off doing this crust with powdered sweetener and subbing coconut oil for the butter. It doesn’t need to be baked if you use powdered sweetener.

        https://alldayidreamaboutfood.com/easy-low-carb-press-in-pie-crust/

        Reply
        • Rosa says

          January 01, 2021 at 10:12 pm

          Thanks!

          Reply
    9. Bethany says

      December 18, 2020 at 8:16 am

      5 stars
      This recipe is amazing and ticks all the boxes for my family being peanut butter-chocolate crazy, but also gluten-free, dairy-free, and low carb! Absolutely delicious and extremely easy! Looking forward to making it again next week for Christmas =]

      Reply
    10. America says

      August 12, 2020 at 9:31 pm

      How do I store the pie? Refrigerated or frozen?

      Reply
      • Carolyn says

        August 12, 2020 at 10:05 pm

        Refrigerated.

        Reply
    11. Portia says

      August 03, 2020 at 2:04 pm

      I have house guests coming in a week, one of them is gluten free and wondered if this recipe would pass for them? Sorry to ask I’ve never had to consider gluten in home cooking before ….

      Reply
      • Carolyn says

        August 03, 2020 at 4:47 pm

        Would be fine, there is no gluten here! Just be sure to clean your counters and tools carefully if you bake with regular flour. Any residual gluten can cause issues for someone with Celiac disease.

        Reply
    12. Ashley F says

      July 31, 2020 at 10:33 am

      5 stars
      So creamy and delicious! The flavor is really amazing! Love that it’s dairy free!

      Reply
    13. Matt Taylor says

      July 31, 2020 at 9:45 am

      5 stars
      Wow this looks so amazing! I can’t believe it is Keto as well! So cool!

      Reply
    14. Beth says

      July 31, 2020 at 9:42 am

      5 stars
      Yum! This looks so delicious and scrumptious! Can’t wait to make this! My family is going to love it!

      Reply
    15. Andrea says

      July 25, 2020 at 10:00 pm

      Delicious! total success!! I made it with regular cream cheese. Perfect!!!

      Reply
    16. Mariea says

      July 25, 2020 at 11:25 am

      What can I change out the coconut oil for? Melted butter?

      Reply
      • Carolyn says

        July 25, 2020 at 12:20 pm

        In the crust? Melted butter is fine.

        Reply
    17. Jasmine says

      July 19, 2020 at 7:52 pm

      This peanut butter pie looks devine! Definitely have to try it out-love that it’s dairy-free too. Also, thank you for the mention/link to my post about the peanut butter bars 🙂

      Reply
    18. Terry says

      July 19, 2020 at 1:33 pm

      Hi Carolyn – wondering if the peanut butter can be replaced with equal measurement of almond butter…not a big fan of peanut flavours. Thanks!

      Reply
      • Carolyn says

        July 19, 2020 at 5:47 pm

        Of course! Make sure it’s as creamy as you can get it.

        Reply
    19. Kelly says

      July 19, 2020 at 11:45 am

      Thank you for a dairy free recipe!! This may be a silly question, did you buy 2 package of the vegan cream cheese as the recipe calls for 8oz but the Violife brand is 7oz. Hoping to get away with buying 1 package 😉

      Reply
      • Carolyn says

        July 19, 2020 at 2:28 pm

        Sorry! No I need to change that to 7oz, because I just used one package. I thought it was 8 oz until I was writing up the recipe.

        Reply
        • Kelly says

          July 19, 2020 at 10:28 pm

          No worries. Thank you for clarifying. 🙂

          Reply
    20. Barb says

      July 19, 2020 at 10:16 am

      Love your site and recipes!

      I prefer to use the full dairy options for a recipe like this. Is it a one to one sub – cream cheese and heavy whipping cream for coconut cream?

      Thanks

      Reply
      • Carolyn says

        July 19, 2020 at 11:00 am

        The cream cheese is fine. But for the coconut cream, you will want to whip about 1/2 cup of heavy cream separately and then fold it in.

        Reply
        • De says

          July 22, 2020 at 6:59 pm

          So instead of coconut cream, use heavy cream whipped? Thanks

          Reply
          • Carolyn says

            July 22, 2020 at 8:12 pm

            Yep! Use about 1/2 cup whipping cream, whipped to stiff peaks.

            Reply
      • Judy says

        August 02, 2020 at 2:38 pm

        Barb,

        I used regular heavy cream and cream cheese.
        No adjustment to amounts. No problem
        Easy recipe!

        Judy

        Reply

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