Desserts & Cakes/ Gluten Free/ Low Carb

Peanut Butter Pie – Low carb & gluten free

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….

peanut butter pie

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It is very rich so you may only want a small slice…well to begin with..!

peanut butter pie

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peanut butter pie
Peanut Butter Pie
Prep Time
20 mins
Cook Time
15 mins
Freezing time
1 hr
Total Time
35 mins
 

An almond crusted peanut butter pie that is always a hit with the family.

Course: Desserts, Pie
Cuisine: American
Keyword: No bake pie, peanut butter
Servings: 8 Slices
Calories: 351 kcal
Author: Angela Coleby
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
  • cups Peanut butter smooth
  • ½ cup Erthyritol or other sugar substitute
  • 1 tablespoon Cinnamon
Instructions
  1. Preheat the oven to 180C/350F degrees.
  2. Butter/grease a pie pan/tin
  3. Mix the almond flour, melted butter and 4 tablespoons of erthyritol well.
  4. Spoon the mixture into the pie dish and spread it evenly to form a crust.
  5. Bake in the oven for 15 -20  minutes until slight golden.

  6. Remove and allow to cool.
  7. Whisk the cream to thick peaks.
  8. In another bowl, mix the cream cheese, erthyritol, peanut butter and cinnamon.
  9. Fold the cream into the peanut mixture gently and blend well.
  10. Spread the mixture into the pie case.
  11. Cover with cling film and place in the freezer for at least an hour.
  12. Remove from the freezer 15 minutes before eating. (although we ate some straight from the freezer..delicious)
Recipe Notes

Makes 8 slices

Nutritional Info per slice - 351 Calories, 34g Fat, 8g Protein, Total Carbs 7g, 3g Fibre, 4g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition Facts
Peanut Butter Pie
Amount Per Serving (1 Slice)
Calories 351 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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low carb peanut butter pie

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9 Comments

  • Reply
    Kristie
    March 13, 2018 at 10:51 am

    Just realized that I don’t have any almond flour on hand. Can I use coconut flour instead?

    • Reply
      Angela Coleby
      March 13, 2018 at 11:47 am

      You could, but adjust the quantities to about 1/3 to that of almond flour.

  • Reply
    Michael
    February 9, 2018 at 5:18 pm

    Are 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.

    • Reply
      Angela Coleby
      February 11, 2018 at 8:49 am

      It makes about 8-10 slices. I sliced mine fairly thin as it is very rich.

  • Reply
    Tara
    December 7, 2017 at 7:38 pm

    My 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!

    • Reply
      Angela Coleby
      December 7, 2017 at 7:44 pm

      Thanks!! Hope you enjoy it!

    • Reply
      Marnie
      June 24, 2018 at 11:56 pm

      My 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?

      • Reply
        Angela Coleby
        June 26, 2018 at 6:42 am

        I’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.

  • Reply
    Linzer's Kitchen
    June 10, 2015 at 5:52 pm

    Yum!!

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