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Home » Recipes » Almond Flour

Low Carb Peanut Butter Pie

By Kim Hardesty

A real, scratch, low carb peanut butter pie made using whole ingredients. From the peanut flour crust to the peanut butter pudding, this easy low carb pie is a gluten-free, ketogenic dream come true!

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This luscious Low Carb Peanut Butter Pie is completely made from scratch with wholesome ingredients | Lowcarbmaven.com

Everybody needs a good peanut butter pie recipe.
I’m not talking about those peanut butter pies that call for cream cheese. No. They always taste like sour peanut butter to me. Sure, they are easy and no bake, but…. mixing peanut butter with cream cheese should be against the rules. Am I the only one who thinks so?

This is a real peanut butter pie. A low carb peanut butter pie. A gluten-free peanut butter pie that is going to keep you in ketosis. A no-bake peanut butter pie to end all peanut butter pies. This is an amazing made from scratch, low carb, gluten-free, sugar-free 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 luscious Low Carb Peanut Butter Pie is completely made from scratch with wholesome ingredients | Lowcarbmaven.com

Okay, there is a little stove cooking involved - about 10 minutes, and the crust goes into the oven for 15 minutes to firm up, but honestly - this is a Real. Easy. Recipe. I promise if you give it a try, you may never go back to those cream cheese peanut butter pies. Really!

Okay, I'll stop. I'm sorry. I've been mean to all of those nice cream cheese no-bake peanut butter pies. They aren't bad at all. But this one tastes better.

This sweet, creamy, indulgent, peanut butter pie consists of three basic easy recipes - each taking about 15 minutes or less to prepare:

  1. Peanut Flour Pie Crust (10 mins to prepare, 10-15 mins to set in the oven)
  2. Peanut Butter Pudding (15 minutes prep. and cooking time combined)
  3. Homemade Whipped Cream (5 minutes)

They combine in 10 minutes to create something otherworldly.

This luscious Low Carb Peanut Butter Pie is completely made from scratch with wholesome ingredients | Lowcarbmaven.com

Recipe Tips:

  1. You can make both the peanut flour crust and the peanut butter pudding (pastry cream) the day before. I did!
  2. The peanut butter pudding can be made with xanthan gum and cornstarch/arrowroot powder for a softer and very silky pie. I prefer this method.
  3.  -OR- the peanut butter pudding can be made with cornstarch/arrowroot powder and gelatin for a touch more firmness. My husband prefers this. (pictured)
  4. The pudding will smell eggy after cooking. It will NOT taste eggy after the peanut butter and whipped cream are added in. Don't worry, I don't like "eggy" either.
  5. Stabilize the whipped cream with xanthan gum or gelatin. I used xanthan gum.
  6. Use a vegetable peeler on the chocolate.
  7. If the chocolate is cold, it will make tiny slivers, which is pretty. If you put the chocolate in the microwave for about 10 seconds, you will get larger pieces.
Low carb peanut butter cream pie is sugar free and keto

This epic Low Carb Peanut Butter Pie is 6 net carbs per serving. 

This luscious Low Carb Peanut Butter Pie is completely made from scratch with wholesome ingredients | Lowcarbmaven.com

Low Carb Peanut Butter Pie

A real scratch, low carb peanut butter pie made from whole ingredients. From the peanut flour pie crust to the peanut butter pudding this easy low carb pie is a gluten-free, ketogenic dream come true!
5 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 10
Calories: 472kcal
Author: lowcarbmaven.com

Ingredients

  • 1 recipe Peanut Flour Pie Crust or your favorite crust

Peanut Butter Pudding

  • ¾ cup unsweetened almond milk (170 g)
  • ½ cup heavy cream (113 g)
  • ½ cup low carb sugar (95 g)
  • 1 tablespoon cornstarch or arrowroot powder* (15 ml)
  • ¼ teaspoon xanthan gum*
  • 4 large whole eggs
  • 2 teaspoons vanilla (10 ml)
  • ¼ teaspoon salt
  • â…” cup peanut butter (345 g)

To Be Folded into the Peanut Butter Pudding

  • ½ cup heavy cream
  • 2 tablespoons low carb powdered sugar

Whipped Cream Topping

  • 1 cup heavy cream
  • ¼ cup low carb powdered sugar

Optional Garnish

  • 2 ounces sugar free chocolate shavings
  • 3 tablespoons chopped roasted peanuts

Instructions

  • Pie Crust: I suggest making the pie crust in the morning or the day before.
  • Peanut Butter Pudding: Have a sieve, whisk and rubber spatula hand near the stove.
  • Pour the almond milk and heavy cream into a medium sauce pan/pot over medium heat. Measure the dry ingredients into a medium heat-proof bowl and stir together with a whisk. Add the eggs, mixing well. If the milk hasn't begun simmering around the edge of the pan, turn the heat up to medium-high until it does. Turn off the heat.
  • Slowly pour the hot milk into the egg mixture, whisking the whole while. Put the pot back onto the stove and pour the pudding mixture back into the pot. Scrape out as much of the pudding as you can. PUT THE SIEVE over the empty bowl.
  • Turn the heat to medium and begin whisking the pudding mixture. Nothing will happen for at least 5 minutes. The erythritol has to melt and the mixture will not begin to warm until it does. Continue to whisk. The mixture will get looser and then it will begin to thicken all-at-once and look a grainy. Turn the heat down just a little and continue to whisk for 1 minute. (If you stop whisking for a moment, the mixture should be bubbling lazily). Turn off the heat, move the pot to a cool burner and continue whisking for 1 minute more.
  • Pour/scrape the pudding into the sieve to strain out any cooked egg. Work the pudding gently through the sieve with the rubber spatula and scrape any remaining pudding from the bottom of the sieve. Add the vanilla to the pudding and stir. Add the peanut butter to the pudding and stir. Taste for seasoning. Add powdered sweetener (or stevia glycerite) if you want it sweeter. It should taste a little salty like peanut butter. If not, add more salt. Put a piece of plastic wrap over the pudding and let cool completely in the fridge. I make mine the day before.
  • Whipped Cream: Pudding - Measure ½ cup of heavy cream into a small-medium bowl. Add 2 tablespoons of powdered erythritol and 2 pinches of xanthan gum. Whip with a hand mixer until stiff. This will be added to the pudding. Topping - Pour the remaining 1 cup of whipping cream into the bowl and add ¼ cup of powdered low carb sweetener and â…› teaspoon of xanthan gum. Whip until thick and creamy but not quite stiff.
  • Assembly: Ready the crust. Remove the peanut butter pudding from the refrigerator and whip with a hand mixer until it's soft and fluffy. Add the stiffly beaten whipped cream and gently fold until the white streaks are gone. Spoon the peanut butter pie filling into the pie crust and smooth to the edges. Top with the remaining whipped cream and garnish if desired.
  • Best if served the next day.

Notes

Nutrition Facts
Low Carb Peanut Butter Pie
Amount Per Serving
Calories 472 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 19g119%
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 172mg57%
Sodium 267mg12%
Potassium 314mg9%
Carbohydrates 8g3%
Fiber 2g8%
Protein 14g28%
Vitamin A 1100IU22%
Vitamin C 0.8mg1%
Calcium 90mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 472kcal | Carbohydrates: 8g | Protein: 14g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 172mg | Sodium: 267mg | Potassium: 314mg | Fiber: 2g | Vitamin A: 1100IU | Vitamin C: 0.8mg | Calcium: 90mg | Iron: 1.3mg

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Kmoss

    March 14, 2021 at 2:39 pm

    What does the whey protein powder do in the peanut butter pie crust recipe?

    Reply
    • Kim Hardesty

      March 15, 2021 at 8:20 am

      Hi Kmoss, great question. It's almost crystalline texture breaks-up the other ingredients preventing them from becoming so compact. It really does improve texture. If you don't have it, you can omit it, but the crust was better with the addition. -Kim

      Reply
  2. Suzanne

    November 24, 2020 at 9:31 am

    Hello, I am interested in making this recipe for my bf for Thanksgiving but I do not have almond milk. Could I use cow's mile instead?

    Reply
    • Kim Hardesty

      November 24, 2020 at 12:08 pm

      Sure. -Kim

      Reply
  3. Sue

    February 09, 2020 at 4:04 pm

    Are the carbs for the Peanut Crust INCLUDED in the nutritional information for the pie?

    Reply
    • Kim Hardesty

      February 09, 2020 at 6:07 pm

      It sure is, Sue. -Kim

      Reply
  4. Natalie

    September 03, 2019 at 5:55 pm

    So deliicious! Th peanut butter crust is amazing too and i love this custard pie with no cream cheese in sight! My tiny modifications: i like to mix sweeteners, and used swerve, bocha sweet and a little pyure, I still used the recipe amount just mixed them all in one measuring cup. I wanted the silky texture of cornstarch but was afraid of the extra carbs so used half tablespoon of cornstarch, the xantham gum as called for and then added half teaspoon of gelatin. It set up perfectly. I left my pie plain on top, no whipped cream topping or decorations, to save a few calories. Thank u so much for this amazing recipe!

    Reply
  5. Sharon Deeter

    August 19, 2019 at 7:54 am

    Could this pie be frozen and partially thawed to serve? Thank you.

    Reply
    • Kim

      August 19, 2019 at 8:59 am

      Absolutely, Sharon. -Kim

      Reply
  6. Cookie

    January 08, 2019 at 10:45 am

    Wonderful recipe, perfect texture and flavor!
    But, what exactly is 1 serving size?
    1/8, 1/12, 1/16 ?

    Reply
    • Kim

      January 09, 2019 at 11:29 am

      Hi Cookie. I'm glad you like the recipe. This pie serves 10 people, because it is so rich and filling. -Kim

      Reply
  7. Michelle

    April 06, 2018 at 6:09 pm

    This pie is absolutely amazing!!! We made it for Easter last week and made another one tonight because it’s so delicious! My husband eats a piece for breakfast with his coffee and it holds him for hours. Thank you so much for sharing!!!

    Reply
    • Kim

      April 06, 2018 at 6:14 pm

      Fantastic, Michelle. Really, this is one of my favorite desserts. I'm so glad you and your husband like it. Enjoy your weekend. -Kim

      Reply
  8. Cadie

    March 26, 2018 at 5:21 pm

    Could stevia in the raw be substituted for sukrin 1?

    Reply
    • Kim

      March 26, 2018 at 6:42 pm

      The packets, Cadie? I have never used them. If you don't find them bitter, then maybe. -Kim

      Reply
  9. PJ

    March 18, 2018 at 7:29 pm

    First, I want to thank you for all the awesome recipes! You make eating low carb a lot more fun than the last time I tried it! I made this recipe at my sister's house and she had gelatin, but no cant xanthan gum, but there were no instructions for using it so we looked up a recipe for another cream pie that used it. We dissolved one packet of unflavored gelatin in 3 Tbsp of boiling water and added that. The pudding came out great!

    Reply
  10. sue

    March 14, 2018 at 6:04 pm

    I am confused as to the "gelatin"......I do not see it listed in the ingredients. thank you

    Reply
    • Kim

      March 14, 2018 at 6:11 pm

      I'm sorry about the confusion, Sue. I removed it from the recipe and obviously forgot to remove it from the directions. The xanthan gum and eggs works just fine to thicken the pudding. -Kim

      Reply
      • sue

        March 14, 2018 at 8:30 pm

        thank you for your replies! you are one of a few that do reply. I am seeing that the Isopure is fairly expensive...will try to work around it................you are appreciated...........

        Reply
  11. Jane Nagy

    February 25, 2018 at 7:04 pm

    I cannot find the quantity of gelatin to be used...I have cornstarch already,which I think of as a thickener,but it sounds like I need a second thickener agent also.....

    Reply
    • Kim

      February 25, 2018 at 7:12 pm

      Hi Jane. I just emailed you. -Kim

      Reply
  12. Laurie

    January 15, 2018 at 9:37 am

    I cannot express how fantastic this recipe is. I made it with xanthan gum and swerve as suggested. Excellent. I did temper my eggs so did not need the straining step but it is well explained in case you do. Thank you for a decadent low carb dessert!

    Reply
    • Kim

      January 15, 2018 at 5:06 pm

      I am so pleased you liked the recipe, Laurie, and appreciate the time you took to leave a comment. It's one of my favorites. -Kim

      Reply
  13. Jen

    December 25, 2017 at 8:18 pm

    O.M.G. Seriously amazing! I made this for our Christmas dinner dessert and it was absolutely DELICIOUS! Thank you for such an incredible recipe! Merry Christmas!

    Reply
    • Kim

      December 25, 2017 at 8:20 pm

      I’m honored you made this for your Christmas dessert and so glad you enjoyed it, Jen. Merry Christmas and have a Happy New Year. -Kim

      Reply
  14. Deanna

    August 10, 2017 at 3:44 pm

    How can this be keto when it's using cornstarch? Or arrowroot? Cant you use gluccomannin? Or psyllium?

    Reply
    • Kim

      August 10, 2017 at 6:27 pm

      Deanna, this is a keto recipe and I stand behind it. I have been eating low carb at ketogenic levels for over eight years now and I enjoy a little bit of everything. It's not any different than some folks having cheat meals. The arrowroot (or cornstarch) really does help the texture. I tested the recipe many, many times over the course of a few weeks. Using only xanthan gum makes it slimy and slippery. Using glucomannan makes it gloppy and psyllium powder leaves it gritty. I work very hard to provide the absolute best texture and flavor possible in the recipes I share and many people who are not low carb can't tell the difference. I weigh the pros and cons heavily before I decide upon using an ingredient like this and like I said, I test extensively to see if there is another option. Of course you may tweak the recipe how ever you need to. You will only save 1 net carb per serving, however. Thank you very much for your kind and honest feedback. I appreciate it. Have a wonderful weekend. -Kim

      Reply
  15. Wendy

    August 02, 2017 at 7:40 pm

    I was looking for peanut flour and was wondering if the PB2 powdered peanut butter would work in this recipe

    Reply
    • Kim

      August 02, 2017 at 7:44 pm

      Yes, Wendy. I think I mention it in the peanut flour crust but may not have in this one. PB2 does have sugar in it. When you run out, buy Byrd Mill from Netrition or Sukrin Peanut Flour from Sukrin USA. Enjoy the recipe. -Kim

      Reply
  16. Carla

    July 25, 2017 at 2:42 pm

    I am taking a guess at this, you have heavy whipping cream twice.. does the 1 1/12 cup for the pudding and the 1/2 for the topping??

    Reply
    • Kim

      July 25, 2017 at 2:54 pm

      Let me look at the recipe, Carla.

      Reply
    • Kim

      July 25, 2017 at 3:00 pm

      Hi Carla. It was actually explained in the instructions, but you are right, that was confusing. I hope I have fixed the problem now. Please let me know. Have a wonderful day and enjoy the pie. -Kim

      Reply
  17. Nancy

    June 03, 2017 at 6:14 pm

    Oh.em.gee. Just served this - IT IS FANTASTIC! I am a THMer so I used gluccie in place of Xantham Gum and Pyure. The crust is l.e.g.i.t., the filling is creamy and delish - PERFECTION! Thank you SO much for sharing ?

    Reply
    • Kim

      June 03, 2017 at 9:04 pm

      Fantastic, Nancy! I'm so glad you enjoyed the recipe. Did you think the peanut butter pastry cream was gloppy with the gluccie? Gucomannan can get gloppy sometimes... Please share this recipe with your THM friends with your change if they are looking for a peanut butter treat. Thanks for taking the time to leave such a thoughtful comment. Enjoy your Sunday. -Kim

      Reply
  18. Mackenzie

    April 23, 2017 at 7:37 pm

    I had a question, the nutritional facts is that for a piece of pie or the whole pie?

    Reply
    • Kim

      April 23, 2017 at 8:44 pm

      That's for 1 piece of the pie, Mackezie. It's a pretty tall pie and almost all fat. It tastes wonderful and makes a great once-in-a-while-treat. -Kim

      Reply
    • Kim

      April 23, 2017 at 8:44 pm

      That's for 1 piece of the pie, Mackezie. It's a pretty tall pie and almost all fat. It tastes wonderful and makes a great once-in-a-while-treat. -Kim

      Reply
  19. Krista

    March 14, 2017 at 2:35 pm

    Thank you so much for this recipe! Made this to celebrate pi day and will be having again for my birthday. I'm a peanut butter addict and it's so nice to not be missing sugar-filled desserts on special days. I do have a suggestion, that is to move the salt up with the dry ingredients in your ingredient list, I almost missed adding it. Also perhaps subheadings for the whipped cream for the pudding and the whipped cream topping on the ingredient list might make things clearer. I was a bit confused for a bit, but I'm no expert baker so perhaps it's just me. Figured it out though and so glad I did. Delicious!

    Reply
    • Kim

      March 14, 2017 at 3:09 pm

      I'm so glad you liked the recipe Krista! I think I wrote this recipe before I started categorizing the ingredients. I will take a look and make changes accordingly. Thanks so much for the feedback and for letting me know how you liked the recipe. Have a wonderful day (and birthday!) -Kim

      Reply
  20. Stephanie

    November 22, 2016 at 4:55 am

    How long does this keep once assembled? I'm having Thanksgiving on Thursday and I was hoping to have Leftovers for another Thanksgiving on Saturday.
    I plan to assemble it all Wednesday evening. Would it stay in good shape until Saturday?

    Reply
    • Kim

      November 22, 2016 at 5:05 am

      Yes, I think so Stephanie, but I would use the gelatin in the recipe just in case. It never lasted past day three at my house because we ate it so quickly. Don't skimp on the cornstarch/arrowroot or it won't get thick enough. I would make the pastry cream on Tuesday to make sure it was thoroughly chilled. You may have some soggy crust by Saturday because the peanut flour crust is a little different in texture than my other crusts. You can eliminate that by spreading a thin layer of melted chocolate on the bottom of the crust before filling. Another option is making the peanut butter layered dessert (huge) and splitting it into two 8x8 desserts. It freezes very well. If you have any more question, let me know. You may also email me. Enjoy your day. -Kim

      Reply
      • Stephanje

        December 11, 2016 at 10:00 am

        I made it but no one ate it! My mom brought a sugar laden sweet potato casserole and they got their sweet fix on that before dessert.

        So my husband and I ate on it for 4 or 5 days afterwards and it was just as good on the last day as it was on the first. So I will not worry about making it too soon next time because it definitely holds up well. Trust me there will be a next time haha it was delicious.

        I also followed your directions in the comments for the pie crust without the protein powder and it was fine without it.

        Thanks again!

        I pinned a bunch more of your recipes because this was such a winner. Also the filling on its own makes a wonderful easy dessert.

        Reply
        • Stephanie

          December 11, 2016 at 10:04 am

          Oh I forgot to mention I sweetened with xylitol and for the parts that called for confectioners I just put the xylitol in the blender until it was a powder. You could do this with any granulated sugar and save some money. Swerve is expensive!

          Reply
          • Kim

            December 11, 2016 at 1:19 pm

            You are right, Stephanie, great tip. I use regular generic erythritol (and grind as necessary) for all of my recipe testing and then make the final recipes with the expensive stuff to make sure my measurements are correct. Thank you for sharing. Take care. -Kim

        • Kim

          December 11, 2016 at 1:17 pm

          I'm so glad you and your husband enjoyed this recipe, Stephanie. It's one of our favorites. Yes, I agree, the filling is awesome on its own! Thanks for taking the time to leave such a nice comment. Enjoy your week. -Kim

          Reply
  21. Debbie Rainwater

    October 16, 2016 at 9:24 pm

    My family LOVED this pie. So delicious. We wanted extra peanut butter flavor and added peanut flour to the whipped cream. This pie is so rich and delicious, you'd never know it was sugar free. As I was making it I was commenting it was taking some extra work to make and I'd probably never make it again. Wrong! It's worth the time and effort. So, so good --Thank you!

    Reply
    • Kim

      October 16, 2016 at 9:39 pm

      Debbie! You get an award for the best comment of the week. Thank you so much. I'm thrilled that your family liked the pie. When you think about it, it's not really a LOT of extra work, just making the pudding instead of using instant. It will go much faster next time. Again, thanks so much for the nice compliment and for sharing with me how your family liked the recipe. Have a wonderful week. -Kim

      Reply
  22. Laurie Georgeson

    July 07, 2016 at 8:20 pm

    I never comment on these sites, BUT, I just had to drop a quick line to you to tell you how great your recipes are. We've been doing LCHF for about a month, and as a serious baker, I was sure my baking days were over. :( Since I began researching recipes, I find most have carb counts that are much too high for us, or, (gasp!) just do not taste good! But yours are always spot on! Thank you, thank you, thank you! You are truly a scientist & a magician! I offer you much appreciation from the bottom of my heart...& the top of my palate! Keep up the fantastic work!

    Reply
    • Kim

      July 08, 2016 at 12:39 pm

      Laurie! I don't think I have ever had a nicer comment. You brought tears to my eyes. (That's a little hokey, I know!) I am just so happy that you are finding benefit in some of the recipes. I love to bake and hope that there is something that appeals to everyone who visits. Now it's my turn to thank YOU from the bottom of MY heart for making my day. Enjoy your weekend. Sincerely, -Kim

      Reply
  23. Raana Ponstingl

    June 18, 2016 at 6:35 pm

    Made the Low Carb Peanut Butter Pie. It was excellent! I even roasted the peanuts. The pudding had a good smooth consistency and flavor and did not involve cream cheese, which many other recipes use. I may try this recipe again with coconut cream/milk instead of whipping cream to avoid the dairy.

    I'd like to try your Peanut Butter Layered Dream, as well. Seems like a cousin to this pie.

    I really enjoy your recipes, not just the desserts - Good use of ingredients, spicing and adaptations to create macro-compatible ketogenic recipes.

    Thanks!

    Reply
    • Kim

      June 18, 2016 at 7:23 pm

      Raana, you are making my night! I love this peanut butter pie. I would love to hear how the coconut cream works in this recipe. I wonder if it would fight the peanut butter taste? Make sure to use the gelatin in the pudding because of the tendency of whipped coconut cream to melt. Yes, it is a cousin to the layered dessert. Some people like the larger desserts for bigger gatherings. Thank you again for taking the time to leave a comment and for all of your kind words. Enjoy your weekend. -Kim

      Reply

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