If you’re a fan of peanut butter and chocolate then this dreamy Low Carb No Bake Chocolate Peanut Butter Pie for you. It’s low carb, sugar-free, grain-free, gluten-free. Low Carb No Bake Chocolate Peanut Butter Pie – You must try this recipe.

This is an amazing made from scratch, Low Carb No Bake Chocolate Peanut Butter Pie. This is a peanut butter pie of epic proportions. I bet you haven’t had anything like it before since starting your low carb diet.

This recipe will teach you how to make a bakeless crust and pie filling. The biggest joy of making these types of desserts is not only the low net carbs but also avoiding the heat.

This low carb peanut butter chocolate icebox pie is creamy, rich and flat-out decadent. It’s an easy pie that everyone will love you for making.

The layers in this keto chocolate peanut butter pie provide texture, flavor, and beauty. Making it a great one to share at gatherings or even a potluck.

If you like this, you can try similar recipes:

• Low Carb Coconut Cream Pie
• Easy Keto Salted Caramel Pie
• Keto Chocolate Silk Pie
• No-Bake Keto Grasshopper Pie
• Low Carb Lemon Coconut Custard Pie with Coconut Milk
• Low Carb Pecan Pie Cheesecake
• Low Carb Strawberry Mousse Pie
• Keto Lemon Meringue Pie
• Keto Chocolate Coffee Cheesecake Pie
• Low Carb Peanut Butter Pie
• Low Carb Chocolate Pie
• Low Carb Chocolate Mousse Pie with Peanut Crust

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb No Bake Chocolate Peanut Butter Pie

4 from 30 votes

Recipe by Eva K., Photo Credit: Brent Hofacker Course: DessertCuisine: American

Servings

16

servings

Prep time

15

minutes

Calories

300

kcal

Colling time

3

h

If you’re a fan of peanut butter and chocolate then this dreamy Low Carb No Bake Chocolate Peanut Butter Pie for you. It’s low carb, sugar-free, grain-free, gluten-free.

Ingredients

• Crust:

• 1 cup almond flour

• 3 tablespoons cocoa powder

• 1 1/2 tablespoons low carb sweetener

• 1 tablespoon coconut flour

• 1/2 cup unsalted butter

• Filling:

• 8 ounces full fat cream cheese softened

• 1/4 cup creamy peanut butter

• 1 tablespoon vanilla extract

• 3/4 cup heavy cream

• 1/3 cup powdered sweetener

• Topping:

• 6 ounces dark chocolate

• 1/2 cup heavy cream

Directions

• Crust:
• Melt the butter in a medium microwave safe mixing bowl.
• Add the almond and coconut flours, stevia, and cocoa powder to the melted butter.
• Mix the ingredients together to form a crust.
• Spray a 9in. pie pan with non-stick cooking spray and then press the crust into place.
• Put the crust in your fridge to chill.
• Filling:
• In a large mixing bowl with a hand mixer or using a stand mixer, combine the cream cheese, peanut butter, vanilla extract, and powdered sugar. Mix them together until they create a silky, smooth pie filling.
• Add the heavy cream and blend the ingredients on medium-high speed until the pie filling thickens and holds a peak.
• Pour it into the pie crust and put the pie in the refrigerator for 3 hours to set.
• Topping:
• Just before serving the pie, combine the chocolate and heavy cream in a small saucepan over medium heat.
• Whisk them together as the chocolate melts. Cool slightly
• Spread or drizzle the chocolate sauce over the dessert just before serving.
• Enjoy!

Notes

• Don’t have powdered sweetener? Try combining granulated sweetener and a little arrowroot or inulin in your food processor or blender.
• The more heavy cream you use, the thinner your chocolate drizzle will be in the end.
• Don’t be afraid to strain the pie filling if it turns out chunky.
• Net Carbs: 6.5 g