Keto Peanut Butter Pie: A Deliciously Creamy Low-Carb Dessert Recipe


This recipe is simpler than it seems, thanks to the very simple techniques used. You won’t need to wait long when making this to satisfy your sweet tooth, whether you’re on a low-carb keto diet or not. 

Don’t be intimidated by the lengthy ingredient list, it’s worth it in the end!

Crust Ingredients

Think of the crust in two parts: wet ingredients and dry ones. These will create a crunchy, nutty crust that pairs well with the filling.

Wet ingredients:

  • 2 eggs
  • 4 oz butter

Dry ingredients: 

  • 2 tsp arrowroot or cornstarch
  • 1/3 cup coconut flour
  • 1/2 cup almond flour

The cornstarch (or arrowroot) is an important ingredient for this crust because it will help keep it flaky and crunchy for longer.

Making the Crust

Although mixing the ingredients by hand is possible, a food processor will give you much better results when making this low-carb pie crust. Simply dump all the ingredients in the food processor and blitz using the pulse button until you see a rough dough forming. 

If you don’t have access to a food processor, freeze the butter for half an hour and then grate it into the dry ingredients with a cheese grater. Whisk the eggs and fold them into the rest of the ingredients, working quickly with your fingers to avoid melting the butter. A pastry cutter will also work. 

Pressing the Dough Into a 9-Inch Pan

You don’t need to bother rolling out the dough using a rolling pin. Just flatten out the dough ball until it’s disc shaped and put it in your pie pan. A 9-inch pan works best for this recipe. 

Use a pastry brush to apply a thin layer of oil on the outside of a sturdy glass or a bottle (such as a wine bottle). Press the glass firmly onto the dough, to cover the entire pie pan evenly. Make sure that all edges are covered, and don’t forget to press the glass into the corners so it cooks evenly. 


Now you need to put the pressed pie crust into the fridge for 30 minutes to an hour. This will allow the butter to solidify again. When you bake the crust, the small pieces of butter will take a little longer to cook and let off steam, making the crust for this low-carb peanut butter pie flaky and delicious. 

Peanut Butter Pie Filling Ingredients

As for the filling, the ingredients are very easy to get a hold of. Here are the ingredients for the first layer:

  • Eggs: This will give a custardy texture to the pie filling and add some protein to the dessert.
  • Butter: This is one of the main fat sources in this pie, and it adds a decadence to the filling.
  • Sweeteners: Use a mix of monk fruit sweetener and stevia for this sugar-free peanut butter pie. You can skip the stevia and use only monk fruit to satisfy your sugar cravings without adding carbs.
  • Baking Chocolate: Unsweetened baking chocolate gives this pie a strong chocolatey flavor that makes it irresistible.
  • Vanilla Extract: Eliminates any eggy smell in the pie filling and gives it a more elevated aroma.
  • Salt: Even desserts need a pinch of salt—it will help bring out the rest of the flavors.

You’ll need to cook the eggs on a double boiler to avoid scrambling them and for food safety reasons. Add the sweetener to the eggs as you whisk it on the double boiler, until the eggs are pale and foamy. It should take between 5 and 10 minutes.

As the eggs cool down, cream the butter using a hand mixer until it turns pale. Mix in the vanilla and a pinch of salt. Then melt the chocolate over a double boiler and whisk it into the butter in thirds until well incorporated.

Add the eggs into the remaining mixture in thirds, mixing continuously. This is your last chance to taste the filling. Add more sweetener if needed.

Now that you have the crust and the filing, all that’s left is to put them together and add your choice of toppings (more on that later). 

Pour the decadent chocolate pie filling into the chilled crust while the filling is still warm and semi-liquid. You’ll then put it back in the fridge and wait for it to set for one hour.

For the second layer:

  • Natural unsweetened peanut butter: All-natural peanut butter is the best, creamier option here. 
  • Coconut oil adds more fat and gives a smoother texture to the filling.
  • Sweetener (low carb) or stevia: Add to taste, but one tablespoon should be enough.
  • Vanilla extract: Again, add to taste.

Mix all these ingredients in a saucepan over medium heat, and the filling is ready.

Assembling the Low-Carb Peanut Butter Pie

You’ve already made the pie crust and poured in the chocolate layer of the pie. It’s important to wait until the chocolate layer is set before adding the peanut butter layer. Otherwise, it will not spread evenly. 

While the peanut butter mixture is still warm, pour it on the top of the pie, starting from the middle and covering it entirely. Again, put the assembled pie into the fridge and leave it overnight to set. Wait to take it out of the fridge until it is completely cooled. 

Decorating the Keto Peanut Butter Pie

You can add your choice of toppings, but keep in mind that whatever you use to decorate this keto chocolate peanut butter pie has the potential to add to the carb count. Here are suggestions for toppings to add:

  • Sugar-free chocolate chips
  • Chopped nuts
  • Low-carb caramel sauce
  • Whipped cream 

Once set and decorated, you can store this pie for up to three days in the fridge, but you cannot freeze it. You can also opt to store it without toppings.

keto peanut butter pie

Keto Peanut Butter Pie

Keto peanut butter pie has a creamy, rich flavor reminiscent of classic peanut butter pie. The crust is made with a crunchy almond flour and coconut combination that adds a pleasant nutty flavor while the filling is made with creamy peanut butter and a hint of sweetness from granulated sugar-free sweetener. The result is a delicious, indulgent treat that will satisfy any peanut butter lover!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 slices


  • Ingredients for the crust:
  • 2 eggs
  • 4 oz butter
  • 2 tsp arrowroot or cornstarch
  • 1/3 cup coconut flour
  • 1/2 cup almond flour
  • 3 eggs
  • 6 oz butter
  • 1/3 cup monk fruit sweetener /erythritol
  • 2-3 teaspoon liquid stevia or omit and double monk fruit
  • 4 oz unsweetened baking chocolate
  • 1 T vanilla extract
  • pinch salt
  • 1/2 cup peanut butter unsweetened/natural
  • 2 T coconut oil
  • 1 T sweetener / 1 t liquid stevia to taste
  • 2-3 t vanilla extract to taste


  • Preheat oven to 350. Have butter room temp and set out eggs.
  • Food process crust ingredients together. Press out into an oiled pie pan. (I used a glass one and just wiped olive oil lightly in mine.) Bake 10-15 minutes until golden brown and firm, using tinfoil to prevent the edges from burning if needed.
  • Whisk eggs and sweetener over a double broiler, taking it on and off the heat to prevent the eggs from scrambling. They will become paler in color, thick, and foamy on the top. It could take 5-10 minutes. Set aside to chill.
  • Cream butter with a hand mixer, add vanilla extract, and pinch salt.
  • Melt chocolate over a double broiler, and allow it to cool slightly.
  • Mix the chocolate mixture into the creamed butter, adding 1/3 mixture at a time.
  • Add eggs into the mixture the same way.
  • Taste and adjust if needed.
  • Pour into pie shell. Chill in the fridge for one hour.
  • Heat coconut oil, peanut butter, vanilla extract, and sweetener over low/med heat. Allow sweetener to melt if needed, adjust to taste. Pour over the chocolate layer. (I used an all-natural peanut butter, which gave the peanut butter layer a grainy look but saved a couple of grams of sugar)
  • Set in the fridge for a few hours or overnight.
Keyword keto, peanut butter, pie