No Bake Chocolate Peanut Butter Pie (Low Carb/Keto)

There is no better flavor combination than chocolate and peanut butter, and this No Bake Chocolate Peanut Butter Pie is an elegant, but easy way to indulge your cravings with no added sugar. Low carb and keto-friendly, this no bake dessert features a grain-free chocolate cookie crust, layers of peanut butter mousse, and a silky chocolate ganache topping. A bakery-style pie has never been this simple to make at home!

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Best No Bake Chocolate Peanut Butter Pie Recipe- Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

There are some food memories in life that stick with you. Maybe it is a family holiday favorite, or maybe it is a special dinner at a restaurant that continues to linger in your mind. For me, it was chocolate peanut butter pie.

The first time I had chocolate peanut butter pie, I was in some small, local seafood restaurant in Florida. I honestly could not tell you where, but I do recall I had. Layers of chocolate sandwiching some kind of airy peanut butter mousse was simply magical. 

This keto, low carb adaptation of Chocolate Peanut Butter Pie is exactly the way I remember it, but with no pesky sugar or grain. Yes, this is a rich pie, and you’ll likely eat a smaller piece to maintain your calorie-count for the day, but it will be worth every bite. Think of it this way, the longer it takes to eat it, the more pie you’ll ultimately get to have. That’s a win-win in my book.

How to Make Sugar-free Peanut Butter Chocolate Mousse Pie

Ingredients

• Blanched, ground almond flour
• Butter
• Granular erythritol
• Unsweetened, cocoa powder
• Cream cheese
• Heavy cream
• Sea salt
• Pure vanilla extract
• No sugar added, creamy peanut butter
• Sugar-free or stevia-sweetened dark chocolate chips

Keto No Bake Chocolate Peanut Butter Pie Tips & Tricks

Don’t skip toasting the almond flour for the crust layer. Sure, it is an extra step, but toasting the almond flour imparts a nicer flavor than simply using raw almonds. Since you are not baking the crust, leaving the almonds raw will not yield as tasty an end product. If you’ve ever mistakenly bought a jar of raw nuts, you’ll know exactly what I mean. 

Toasting is so easy to do, and it elevates the flavor of the crust. Heat the almond flour in a large, dry skillet over medium low heat. Stir occasionally to prevent burning and allow the flour to toast to a slight golden brown color. This should only take 3-5 minutes, depending on how hot your pan is. Remove the flour from the hot pan, otherwise you may end up with burnt almond flour if you do not remove the pan from the heat source.

Freeze each layer during assembly. After making the crust layer, freeze the pie shell while you assemble the ingredients for the peanut butter mousse layer. Once you add the mousse, freeze again. You do not need to leave each layer in the freezer longer than 10-20 minutes, just enough to keep it very cold. This is especially important before adding the ganache, as you do not want your mousse to melt. I do not advise freezing after your ganache layer, however, as it will lose the nice sheen that comes from the melted chocolate. 

Store your finished pie in the refrigerator. Freezing the entire pie for long periods of time will make it difficult to cut and serve. I normally store my finished pie in the refrigerator. If you must freeze it, you have two options. Freeze the peanut butter mousse layer, thaw for 20 minutes and then add the final ganache layer. Allow the ganache about 10 minutes to firm up before serving. If you choose to freeze the entire finished pie, let it sit out for at least 20 minutes before slicing and serving; however, be aware that the ganache layer will be somewhat cloudy and dull. 

How to decorate a Keto Chocolate Pie

In this recipe, I chose to decorate the finished pie with homemade sugar-free, vanilla whipped cream and chopped sugar-free peanut butter cups that I picked up from the grocery store. If you want to make your own peanut butter cups, I suggest using this recipe for Low Carb Peanut Butter Cups from All Day I Dream About Food. I’ve included my recipe for the vanilla whipped cream below. 

Another nice addition to your low carb pie decorations would be to drizzle with peanut butter or sugar-free chocolate sauce.You can make your own low carb peanut butter sauce by heating one tablespoon of no-sugar added peanut butter with ½ tablespoon of butter in the microwave. Stir to combine and drizzle on top of your pie.

How to Make Homemade Sugar-free Vanilla Whipped Cream for Keto Desserts

Making your own low carb, keto-friendly whipped cream is as easy as pie. Chocolate Peanut Butter Pie, to be exact. Pour ⅓ cup heavy whipping cream into a blender carafe. Add powdered erythritol to the desired level of sweetness; I normally use about 2-3 teaspoons. Add a ½ tsp of pure vanilla extract. Blend until a thick cream forms, and spoon on top of or to the side of your keto dessert.

Other Low Carb Keto Peanut Butter Dessert Recipes you’ll love

• Easy Low Carb Keto Peanut Butter Cookies
• Peanut Butter Cheesecake Bites
• Peanut Butter Chocolate Chip Cookies
• Chocolate Peanut Butter Chia Pudding

Yield: 12

No-Bake Chocolate Peanut Butter Pie

Prep Time: 20 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

Layers of sugar-free peanut butter mousse and chocolate ganache collide in this easy, no-bake pie for low carb eaters.

Print

Ingredients

Crust

• 2 cups almond flour
• 4 tbsp powdered erythritol
• 1 1/2 tbsp unsweetened cocoa powder
• pinch of salt
• 6 tbsp butter, melted

Filling

• 1 1/2 cups heavy cream
• 4 ounces cream cheese, softened
• 4 tbsp butter, softened
• 2/3 cup powdered erythritol
• 1 cup peanut butter
• 1 tsp pure vanilla extract

Ganache

• 1/2 cup heavy cream
• 1/2 cup stevia-sweetened, dark chocolate chips

Instructions

Lightly toast almond flour in a large, dry skillet over medium low heat until golden in color, about 5 minutes. Add almond flour to a medium mixing bowl. Add erythritol, cocoa powder, and salt. Mix to combine. Add butter and mix until incorporated until moist and crumbly. Add into a 9 inch deep dish pie pan and press to form base and sides. Put crust in the freezer while you make the filling.

In a medium mixing bowl, beat heavy cream until it holds peaks. Set aside in the refrigerator. In a large bowl, beat cream cheese and butter until smooth. Add sugar and beat until incorporated and fluffy. Add peanut butter and vanilla, mix well. Fold whipped cream into the peanut butter mixture. Scrap sides and blend until all ingredients are evenly incorporated. Pour filling into crust, spreading evenly. Place filled pie into the freezer while you make the final layer.

Place dark chocolate chips into a medium bowl. Scald heavy cream, and pour over the chocolate. Wrap with a layer of cling wrap to trap the steam. Let side for 3-5 minutes. Remove cling wrap. Whisk cream and chocolate until fully blended. Cool to room temperature and then pour ganache over the pie. Allow ganache to 10 minutes to firm up if serving immediately, otherwise return to the refrigerator until ready to serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 442Total Fat: 42gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 80mgSodium: 180mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 2gProtein: 8g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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