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.
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!
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.
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.
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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- The peanut butter cup garnish is completely optional. It adds only about 0.5g net carbs per serving.
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.
Keto Peanut Butter Pie
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)
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.
Annabelle says
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?
Mary says
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!
Carolyn says
It’s rich, isn’t it! Yes, it’s completely freezable.
Maria says
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!
Kate says
The yummiest dessert of all time! Going to be making this a lot more. Can’t even tell it’s keto (more like Heaven)
Christy says
Should I use a peanut butter that has salt or no? I’m looking forward to trying this scrumptious pie for Thanksgiving.
Carolyn says
I usually do but it’s up to you. YOu can also add a touch of salt.
Amy Irons Carter says
Can I use Lily’s or ChocZero chocolate instead of unsweetened chocolate and Swerve for the ganache topping?
Carolyn says
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.
Mary says
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.
Lisa says
If you didn’t want to make this pie dairy free, could you just sub out with regular cream cheese?
Carolyn says
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…
Linda says
This was amazing. Used regular cream cheese. Definitely will make again
Rosa says
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!! ????
Carolyn says
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/
Rosa says
Thanks!
Bethany says
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 =]
America says
How do I store the pie? Refrigerated or frozen?
Carolyn says
Refrigerated.
Portia says
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 ….
Carolyn says
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.
Ashley F says
So creamy and delicious! The flavor is really amazing! Love that it’s dairy free!
Matt Taylor says
Wow this looks so amazing! I can’t believe it is Keto as well! So cool!
Beth says
Yum! This looks so delicious and scrumptious! Can’t wait to make this! My family is going to love it!
Andrea says
Delicious! total success!! I made it with regular cream cheese. Perfect!!!
Mariea says
What can I change out the coconut oil for? Melted butter?
Carolyn says
In the crust? Melted butter is fine.
Jasmine says
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 🙂
Terry says
Hi Carolyn – wondering if the peanut butter can be replaced with equal measurement of almond butter…not a big fan of peanut flavours. Thanks!
Carolyn says
Of course! Make sure it’s as creamy as you can get it.
Kelly says
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 ????
Carolyn says
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.
Kelly says
No worries. Thank you for clarifying. 🙂
Barb says
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
Carolyn says
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.
De says
So instead of coconut cream, use heavy cream whipped? Thanks
Carolyn says
Yep! Use about 1/2 cup whipping cream, whipped to stiff peaks.
Judy says
Barb,
I used regular heavy cream and cream cheese.
No adjustment to amounts. No problem
Easy recipe!
Judy