No Bake Keto Peanut Butter Chocolate Pie

Peanut butter and chocolate are a famous pair. This no bake keto peanut butter chocolate pie puts them together in a dessert that has no added sugar and needs no oven at all.

It has three simple layers. A chocolate crust made from almond flour. A soft, fluffy peanut butter filling. And a thin, shiny chocolate layer on top with crunchy peanuts. The fridge does most of the work, so your job is mostly mixing and waiting.

Recipe at a Glance

• Prep time: 25 minutes
• Cook time: None (only 2 minutes to warm the cream)
• Chill time: about 4½ hours
• Total time: about 5 hours
• Servings: 12 slices
• Difficulty: Easy
• Diet: Keto, low carb, gluten-free, no added sugar

The Three Layers

1. Chocolate almond crust. Almond flour, cocoa powder, butter and a little sweetener. You press it into the pan and freeze it so it gets firm.
2. Peanut butter filling. Cream cheese and peanut butter beaten together, then mixed with whipped cream so it feels light, like mousse.
3. Chocolate top. Sugar-free chocolate melted with a little cream. This mix is called ganache (say "ga-NAHSH"). It sets into a soft, shiny layer.

Ingredients

For the crust

• 1½ cups (150 g) blanched almond flour
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons powdered sweetener (erythritol or monk fruit blend)
• ⅛ teaspoon salt
• 5 tablespoons (70 g) butter, melted

For the peanut butter filling

• 8 oz (225 g) full-fat cream cheese, soft (leave it out for 30–60 minutes)
• ¾ cup (190 g) natural creamy peanut butter (no sugar added)
• ½ cup powdered sweetener
• 1 teaspoon vanilla extract
• 1 cup (240 ml) cold heavy cream

For the chocolate top

• 2 oz (55 g) sugar-free dark chocolate, chopped (or 85% dark chocolate)
• ¼ cup (60 ml) heavy cream
• 2 tablespoons chopped salted peanuts

Important: Use powdered sweetener, not the grainy kind. In a no-bake pie, grainy sweetener never melts, so the pie feels sandy.

Equipment

• 9-inch pie dish
• 2 mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Small pot or a microwave-safe bowl

How to Make It

1. Make the crust

In a bowl, mix the almond flour, cocoa powder, 3 tablespoons sweetener and salt. Pour in the melted butter and stir. It should look like wet sand and hold together when you squeeze it.

Tip it into the pie dish. Press it firmly over the bottom and up the sides. The flat bottom of a measuring cup helps you press it tight and even.

Put the crust in the freezer for 20 minutes. This makes it firm, so it doesn't crumble when you add the filling.

2. Whip the cream

Pour the cold heavy cream into a clean, cold bowl. Beat it with the mixer on high for 2–3 minutes until it forms stiff peaks. This means when you lift the beaters, the cream stands up in points and doesn't fall over. Set it aside.

Doing this first means you don't need to wash the beaters between steps.

3. Make the peanut butter mix

In a second bowl, beat the soft cream cheese for about 1 minute until smooth. Add the peanut butter, ½ cup sweetener and vanilla. Beat again for 1–2 minutes until light and fluffy.

4. Fold in the whipped cream

Add half of the whipped cream to the peanut butter mix. Use a spatula to fold it in. Folding means gently scooping from the bottom and turning it over the top, instead of stirring fast. This keeps the air in the cream, which makes the filling light.

Add the rest of the whipped cream and fold again until no white streaks are left.

5. Fill and chill

Spread the filling into the cold crust and smooth the top. Cover and put it in the fridge for at least 4 hours, or overnight. The filling needs this time to set.

6. Add the chocolate top

When the pie is firm, heat ¼ cup heavy cream until it is hot and steaming but not boiling (about 1 minute on the stove or 30–40 seconds in the microwave). Pour it over the chopped chocolate. Wait 2 minutes, then stir until smooth and shiny.

Let it cool for 5 minutes so it doesn't melt the filling. Pour it over the pie and spread it to the edges. Sprinkle with chopped peanuts.

Chill for 30 more minutes, until the chocolate is set.

7. Slice and serve

Dip a sharp knife in hot water, wipe it dry, and cut. Clean and warm the knife again between slices. This gives you neat slices with clean layers.

How to Choose Peanut Butter

The label is important. The best peanut butter for this pie has only peanuts and salt in it. Many regular brands add sugar and oil, which adds carbs.

Natural peanut butter can be runny. Stir the jar well before measuring. If it's very thin, chill it in the fridge for 20 minutes first. Runny peanut butter can make the filling too soft.

Tips for the Best Pie

• Soft cream cheese is a must. Cold cream cheese makes small lumps that won't go away.
• Use cold cream for whipping. Warm cream won't whip up stiff. If your kitchen is hot, chill the bowl too.
• Don't skip freezing the crust. A cold crust holds its shape much better.
• Be patient. If you cut the pie too early, the filling spreads out on the plate.

Common Problems

The filling is too soft.
The cream wasn't whipped enough, the peanut butter was very runny, or the pie didn't chill long enough. Put it in the freezer for 30–60 minutes to firm it up.

The filling is gritty.
Grainy sweetener was used. Next time, use powdered sweetener. You can make your own by blending granulated sweetener in a dry blender until it looks like powder.

The crust falls apart.
It needed a bit more butter or more pressing. Add 1 more tablespoon of melted butter if the mix doesn't hold together when squeezed.

The chocolate top cracked.
The pie was very cold and the chocolate set too hard. Let slices sit for 5 minutes before cutting next time.

Swaps and Changes

• Mascarpone instead of cream cheese: Makes the filling even smoother and a little less tangy.
• Almond butter instead of peanut butter: Works the same way and gives a nutty, slightly sweet taste.
• Nut-free: Use sunflower seed flour for the crust and sunflower seed butter for the filling. The taste changes but it still works.
• Dairy-free: Use coconut cream (chilled and whipped) and dairy-free cream cheese. The filling will be softer, so keep it in the fridge until serving.
• Not keto: Use regular powdered sugar and a crushed chocolate cookie crust.

Changing ingredients will change the carbs and calories.

Serving Ideas

Serve slices cold, with a spoonful of unsweetened whipped cream or a few fresh raspberries on the side. Raspberries are lower in carbs than most fruits and look pretty with chocolate.

Storage and Freezing

Fridge: Cover the pie and keep it in the fridge for up to 5 days. Because it has cream cheese and cream, don't leave it out at room temperature for more than 2 hours.

Freezer: This pie freezes very well. Wrap the whole pie or single slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Let a slice sit in the fridge for about 30 minutes, or on the counter for 15 minutes, before eating. Many people like it half-frozen, like an ice cream pie.

Reheating: Not needed. This pie is served cold.

Nutrition Estimate

Per slice (1/12 of the pie), estimated from the ingredients above:

• Calories: about 330
• Fat: about 30 g
• Protein: about 8 g
• Total carbs: about 8 g
• Fiber: about 3 g
• Net carbs: about 4–5 g (not counting erythritol)

Numbers change with different brands of chocolate, peanut butter and sweetener.

Frequently Asked Questions

Is this pie really no bake?

Yes. Nothing goes in the oven. The crust gets firm in the freezer, and the filling sets in the fridge.

Can I use a store-bought pie crust?

Most store-bought crusts are made with wheat flour and sugar, so they are not keto. Some stores sell low-carb crusts. Check the label for net carbs.

How do I know when the pie is set?

Touch the middle lightly. If it feels firm and doesn't stick to your finger, it's ready.

Can I make it a day ahead?

Yes, and it's even better that way. Make it the day before and keep it covered in the fridge.

Which sweetener works best?

A powdered erythritol or monk fruit blend works well. Some people notice a slight cool feeling from erythritol. A monk fruit blend often has less of this.

Can I use crunchy peanut butter?

Yes, if you like some crunch. The filling will be a little less smooth.

More Recipes to Try

• 30+ Easy Air Fryer Snacks Without Cheese
• Keto Low Carb Pizza Crust With Almond Flour (coming soon)
• Keto Cauliflower Mac and Cheese (coming soon)
• 3 Ingredient Banana Oatmeal Cookies With No Sugar (coming soon)
• Browse all recipes

A Final Note

The secret to this pie is simple: soft cream cheese, powdered sweetener, and enough time in the fridge. Get those three right and you'll have a rich, creamy dessert that nobody will guess is sugar-free.

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