A low carb peanut butter pie made with a crust of almond flour that is very rich and delicious.
I was in my local health food store and came across a couple of jars of natural, no sugar, no horrid oils added peanut butter on sale. So I gave a jar a good home and made this peanut butter pie. I used ground almonds for the crust which went surprisingly well with the peanut taste. The pie is kept in the freezer and although you are meant to defrost it for 15 minutes before eating, myself and the Chief Taster happily munched many frozen pieces! This is on my list of recipes to repeat. It would be good to serve at the next bbq too! Oooh, perhaps smothered with some extra cream….
It is very rich so you may only want a small slice…well to begin with..!
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Peanut Butter Pie
Ingredients
Crust
- 2 cups Almond flour
- 6 tablespoons Butter melted
- 4 tablespoons Erthyritol or other sugar substitute
Pie Filling
- 1 cup Whipping/Heavy Cream
- 8 oz Cream cheese room temperature
- 1¼ cups Peanut butter smooth
- ½ cup Erthyritol or other sugar substitute
- 1 tablespoon Cinnamon
Instructions
- Preheat the oven to 180C/350F degrees.
- Butter/grease a pie pan/tin
- Mix the almond flour, melted butter and 4 tablespoons of erthyritol well.
- Spoon the mixture into the pie dish and spread it evenly to form a crust.
- Bake in the oven for 15 -20 minutes until slight golden.
- Remove and allow to cool.
- Whisk the cream to thick peaks.
- In another bowl, mix the cream cheese, erthyritol, peanut butter and cinnamon.
- Fold the cream into the peanut mixture gently and blend well.
- Spread the mixture into the pie case.
- Cover with cling film and place in the freezer for at least an hour.
- Remove from the freezer 15 minutes before eating. (although we ate some straight from the freezer..delicious)
Notes
Nutrition
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12 Comments
10 low-glycemic index desserts to help you enjoy a sweeter sleep tonight – An ordinary Girl
August 31, 2019 at 11:15 am[…] 9. No-bake peanut butter pie […]
Christy
August 25, 2019 at 8:55 pmI got a craving for peanut butter pie this weekend . I was excited to try this pie since most of the desserts I have made since going low carb, no sugar or gluten, haven’t been too good. This was delicious and really rich. My kids didn’t love it but my husband did. I used Swerve (half of what was called for in the crust), and I am going to to try freezing the pieces individually. Thank you!
Angela Coleby
August 26, 2019 at 9:25 amGlad you enjoyed it! I found it froze really well and ended up eating frozen pieces from the freezer like an ice cream pie!
Kristie
March 13, 2018 at 10:51 amJust realized that I don’t have any almond flour on hand. Can I use coconut flour instead?
Angela Coleby
March 13, 2018 at 11:47 amYou could, but adjust the quantities to about 1/3 to that of almond flour.
Michael
February 9, 2018 at 5:18 pmAre the servings for the pie really 4? Trying to figure out how it is only 7 carbs per serving. Peanut butter alone should take you over that.
Angela Coleby
February 11, 2018 at 8:49 amIt makes about 8-10 slices. I sliced mine fairly thin as it is very rich.
Tara
December 7, 2017 at 7:38 pmMy family has a peanut butter pie recipe that has come down through the generations. Because I went low carb and gluten free I have not been able to partake these holidays. I can’t wait to try this recipe out. Thanks for sharing!
Angela Coleby
December 7, 2017 at 7:44 pmThanks!! Hope you enjoy it!
Marnie
June 24, 2018 at 11:56 pmMy grandmother passed away suddenly before she could write out our recipe. My family was heart broken but she was old school in her head. How different is this one from a non keto?
Angela Coleby
June 26, 2018 at 6:42 amI’m sorry for your loss. I can’t really say how different this is from a non keto, as the crust is not a flour one, but an almond flour.
Linzer's Kitchen
June 10, 2015 at 5:52 pmYum!!