Easy No-Bake Keto Peanut Butter Pie (5-Minute Prep)
Indulge in this creamy, 5-min prep keto peanut butter pie with just 4g net carbs! Easy, sugar-free, and no baking required. Try it today!
Servings: 8
Calories: 385kcal
Ingredients
🍖For the Crust:
1 ½ cups almond flour
3 tbsp unsalted butter, melted
2 tbsp powdered erythritol (or monk fruit sweetener)
½ tsp vanilla extract
🍖For the Peanut Butter Filling:
1 cup creamy natural peanut butter (unsweetened, no added oil)
8 oz (225g) cream cheese, softened to room temperature
½ cup powdered erythritol (adjust to taste)
¾ cup heavy whipping cream
1 tsp pure vanilla extract
Instructions
🟢Make the Crust: In a medium bowl, combine the almond flour, melted butter, powdered sweetener, and vanilla extract. Stir until a crumbly dough forms. Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Set aside.
🟢Beat the Base: In a large mixing bowl, beat the softened cream cheese, natural peanut butter, powdered sweetener, and vanilla extract using a hand mixer until smooth and creamy.
🟢Whip the Cream: In a separate bowl, whip the heavy cream on high speed until stiff peaks form.
🟢Fold & Fill: Gently fold the whipped cream into the peanut butter mixture using a spatula until fully combined and light. Spoon the filling into the prepared pie crust and smooth the top.
🟢Chill & Serve: Refrigerate for at least 1 hour (or freeze for 30 minutes) until set. Slice and serve cold.
Notes
- Peanut Butter: Swap with natural almond butter or sunflower seed butter for a nut-free / peanut-free version.
- Almond Flour Crust: Substitute crushed keto-friendly chocolate cookies for a Peanut Butter Chocolate Cookie crust.
- Powdered Erythritol: Can be substituted with powdered monk fruit sweetener or powdered stevia blend at a 1:1 ratio for low-carb powdered sweeteners.