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Easy No-Bake Peanut Butter Pie

This Easy No-Bake Peanut Butter Pie is the perfect cream pie dessert recipe. It’s old fashioned and made with natural peanut butter, cream cheese, and with an almond flour crust to lighten it up and make it healthy.

low carb healthy peanut butter pie on a plate with chocolate syrup

This post is sponsored by ChocZero. All opinions are my own.

This post may contain affiliate links. Please read my full disclosure here.

Everyone who knows me knows that I am super picky about dessert! One thing that remains the same is my love for peanut butter, so I am all about any dessert dish that is made of peanut butter!

This pie is so simple to make. Take it to the next level and drizzle it with chocolate or caramel syrup from ChocZero. Why not both?! You can also use ChocZero peanut butter cups as a topping. They pair wonderfully!

cool whip, powdered sweetener, natural peanut butter, and cream cheese in separate glass bowls
almond flour, melted butter, powdered sweetener, and cinnamon in glass bowls

Almond Flour Graham Cracker Crust

This crust is so easy to make and doesn’t require any baking. 

  1. You will want to start by using blanched almond flour. Add it to a non-stick pan, with no oil on medium-high heat. Stir and toast for 3-4 minutes until fragrant. You don’t want to skip this step. This is where the graham cracker taste comes from.
  2. When toasted add it to a 9.5 inch pie plate along with powdered sweetener, melted butter, salt, and cinnamon.
  3. Combine and press the crust into the plate.
collage photo of 4 photos showing peanut butter pie crust
low carb graham cracker pie crust in a pan

How to Make Peanut Butter Pie

  1. Follow the steps above for the crust.
  2. For the filling, cream the powdered sweetener and cream cheese using a hand mixer or standing.
  3. Add in the peanut butter and mix.
  4. Fold in the whipped topping.
  5. Add the filling to a pie crust.
  6. Refrigerate or freeze.
collage photo of 4 photos showing peanut butter pie filling

What Type of Peanut Butter to Use

I use unsweetened, natural peanut butter. When shopping, check out the label. It should read peanuts or peanuts and salt. That’s it. Also beware of peanut butter labeled Natural No Stir. These often have added ingredients.

Peanuts naturally produce oil. So when you buy natural peanut butter you will see that is oily. Stir it up it will get creamy. 

You can substitute peanut butter for any nut butter you wish.

What Sweetener to Use

Since this is a no-bake recipe with whipped topping I recommend powdered monkfruit sweetener. Monkfruit is natural, zero-calorie, zero-carb, and won’t spike blood sugar. 

You should use powdered in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.

no bake peanut butter pie in a glass pie plate

Can You Substitute Coconut Flour?

Coconut flour is dense and drying. It does not measure 1:1 to almond flour and is not interchangeable in this recipe.

To make the crust you will need blanched almond flour, as called “super fine.” This means the skin has been removed from the almonds. Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture.

Blanched almond flour is lighter and is much better for creating pastries. Most people who complain about almond flour use aren’t using blanched, and hence why they do not like it.

How to Lower Calories and Fat in the Recipe

You can use powdered peanut butter or something like Better n Peanut Butter to reduce some of the calories in this recipe. Follow the directions on the packaging for conversion.

Almonds and peanut butter are made of monounsaturated fat, which are the good fats. This recipe is higher in fat, unless you use the peanut butters noted above.

Homemade Cool Whip

You can reduce carbs in the recipe by making your own whipped cream. If you want a keto-friendly dessert, you will have to make your own. Making your own whipped cream results in the following macros: Calories: 453 Net Carbs: 5G Fat:43G Protein: 9G

  1. Beat 1 cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
  2. Combine 4 ounces of cream cheese and 1/3 cup powdered sweetener separately. Beat for 1 minute until combined.
  3. Add the cream cheese to the whipping cream and beat for 10-15 seconds.

How Long to Refrigerate

Refrigerate it for a minimum or 4 hours, for best results, freeze the pie. My favorite way to serve it is after it has been frozen overnight.

This pie is cream based so it will soften up a lot, especially if haven’t refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.

Frozen Pie

You can serve the pie frozen or freeze the leftovers for up to a couple of months. Thaw it on the counter for 10-15 minutes prior to serving.

How Long Will it Last in the Fridge?

It will last 3-4 days.

Topping Ideas

low carb healthy peanut butter pie on a plate with chocolate syrup

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low carb healthy peanut butter pie on a plate with chocolate syrup
Print Pin
5 from 4 votes

Easy No-Bake Peanut Butter Pie

This Easy No-Bake Peanut Butter Pie is the perfect cream pie dessert recipe. It's old fashioned and made with natural peanut butter, cream cheese, and with an almond flour crust to lighten it up and make it healthy.
Save this recipe here.
Course Dessert
Cuisine American
Keyword Healthy Peanut Butter Pie, No Bake Peanut Butter Pie
Prep Time 15 minutes
Cook Time 5 minutes
freeze/refrigerate 4 hours
Total Time 4 hours 20 minutes
Servings 10 slices
Calories 387kcal

Ingredients

Crust

Peanut Butter Filling

Instructions

Crust

  • Place a skillet on medium high heat. When hot add the almond flour.
  • Stir for 2-4 minutes to toast the almond flour until it's golden and fragrant. This adds flavor.
  • Add the toasted almond flour to a 9.5 inch pie plate, along with the cinnamon, powdered sweetener, and salt. Stir to combine.
  • Gradually add in the butter and mix to combine.
  • Press the crust into the bottom of the pie plate.

Peanut Butter Filling

  • Add the cream cheese and powdered sweetner to a mixing bowl. Use a hand mixer to beat them together until creamy. You can also use a stand mixer.
  • Add in the peanut butter and beat until smooth.
  • Fold in the whipped topping and stir.
  • Spoon the topping over the pie crust.
  • Cover in foil. Chill and refrigerate for a minimum of 4 hours before serving. For best results, freeze the pie (minimum of a couple of hours). I prefer to freeze it overnight and serve.

Notes

  • You can substitute peanut butter for any nut butter you wish.
  • You can use store bought graham cracker crust if you wish.
  • You should use powdered sweetener in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.
  • You can use powdered peanut butter or something like Better n Peanut Butter to reduce some of the calories in this recipe. Follow the directions on the packaging for conversion.
  • This pie is cream based so it will soften up a lot, especially if haven’t refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.
  • For a chocolate crust, you can try adding 1/4 cup unsweetened cocoa powder.
 
To make this keto-friendly you will have to make your own whipped topping. Making your own whipped topping results in the following macros: Calories: 453 Net Carbs: 5G Fat:43G Protein: 9G
  1. Beat 1 cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
  2. Combine 4 ounces of cream cheese and 1/3 cup powdered sweetener separately. Beat for 1 minute until combined.
  3. Add the cream cheese to the whipping cream and beat for 10-15 seconds.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 387kcal | Carbohydrates: 10g | Protein: 8g | Fat: 34g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Lori

Friday 22nd of October 2021

So the whipped topping has additional powdered sweetener and cream cheese to the powdered sweetener/cream cheese/peanut butter thats already been mixed? I’m asking because almost the same amount of powdered sweetener and cream cheese are in each half of the recipe. Thanks.

staysnatched

Friday 22nd of October 2021

I don't understand your question. The first sentence is a run-on and I'm not sure what you're asking. The instructions are correct as written.

Lisa

Friday 20th of August 2021

So delicious! What a great treat for any occasion! Thanks, Brandi!

staysnatched

Sunday 22nd of August 2021

You're welcome! I'm glad you enjoyed it.

Tiffany

Saturday 18th of July 2020

Made it last night and it was perfect. We're excited to eat the frozen leftovers - sitting on the fridge at the moment. Thank you Brandi ?

staysnatched

Tuesday 21st of July 2020

You're welcome! I'm glad you enjoyed them!

Tiffany

Friday 17th of July 2020

Okay, now THIS is my kind of pie! It looks perfect and delicious. Love it Brandi!

staysnatched

Friday 17th of July 2020

I hope you try it!

B

Tuesday 7th of July 2020

Really Delicious! I would make this again: I made my own whipped cream for the filling.

staysnatched

Thursday 9th of July 2020

Yay! So glad you enjoyed it.