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Low Carb Peanut Butter Pie Recipe

I might be a little obsessed with peanut butter and cream pies lately.

Since I haven’t figured out how to healthify my Peanut Butter Coconut Balls, I decided to figure out a Trim Healthy Mama approved Peanut Butter Pie.

Who can blame me really? Living in the Florida heat, in a camper, the oven is my enemy right now.  So this peanut butter pie is the perfect end of summer dessert.

Previously, I had shared my Grain-Free Peanut Butter Cookie recipe but I’ll share it again since it is the crust of this pie.
As far as the crust, you’ve got options here friends!  I love options!  🙂 You only need half of the cookie dough batch for the crust so you can…
  1. Make 2 peanut butter pies.
  2. Use half the cookie dough for the crust and bake the other half into cookies.
  3. Or you can crumble up the baked cookies and press them into a pie pan (no need to bake the crust again).

I love options!

For the filling mixture, I use powdered erythirtol, you can use truvia, or xylitol too just make sure you powder it (I grind my in an old coffee grinder) or it will be gritty.
The chocolate drizzle provides a perfect balance of flavors, so don’t skip it, please.  I use Hershey’s sugar-free chocolate chips, but use what you like.
For Trim Healthy Mama, this recipe is a HEAVY S.  It’s decadent, rich and sure to satisfy a peanut butter craving with just a small slice.
Low Carb Peanut Butter Pie ~ Trim Healthy Mama (S)

Low Carb Peanut Butter Pie


  • 1 c. natural peanut butter, (I use creamy for the pie crust)
  • 3/4 c. xylitol (can sub in regular sugar, honey, maple syrup, but it won’t be low carb.)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 c. almond flour
  • 1/4 tsp salt
  • 1 tsp baking soda

Preheat the oven to 375 degrees.  Mix the peanut butter, xylitol, egg & vanilla.  Add almond flour, salt and baking soda and stir until throughly mixed.

Healthy Peanut Butter Pie Crust

Press half the cookie dough into a greased pie plate.  Bake for 12 minutes or until lightly browned.  Let crust cool and transfer to refrigerator to speed up process.

For the Filling:

  • 3/4 c. low fat cream cheese, at room temperature
  • 3/4 c. erythirtol, powdered (you can sub in powdered sugar or other powdered sugar substitutes)
  • 1 c. creamy natural peanut butter
  • 1 Tbsp vanilla
  • 1/4 tsp salt
  • 3/4 c. whipping cream, whipped and sweetened
  • 1/2 c. sugar free chocolate chips
  • 1 tsp coconut oil, for drizzling

Once crust is thoroughly cooled, mix the cream cheese and powdered erythirtol well until thoroughly blended.  Stir in the peanut butter, vanilla, salt, & whipped whipping cream.  Mix until well blended and same consistency.  Pour into cooled cookie crust and freeze for at least 2 hours.

It is best to cut this pie directly out of the freezer and store in the refrigerator.


Melt the chocolate chips with the 1/2 tsp of coconut oil and stir.  Drizzle chocolate over top.



This recipe has been linked up for Trim Healthy Tuesdays at Stacy Makes Cents & Gwen’s Nest.

36 thoughts on “Low Carb Peanut Butter Pie Recipe”

  1. Hi,
    I have a question, the recipe says to use half the cookie dough in the pie crust but I never saw what you are supposed to do with the rest of it. Am I just missing something?

    1. Hi Gail, you can freeze the other half and make into cookies or another pie later, or you can make cookies with the remaining half not used immediately.

    1. I can only find them at WalMart. I’ve tried every other store in the are (we are in Florida) and can’t find them anywhere else. I love them! 🙂

        1. So there was some discussion on the THM Facebook group when I first posted this recipe. The conclusion was that there weren’t enough chocolate chips in it to matter. 🙂 So eat away!

  2. I just wanted to thank you for this recipe! This was the first low carb dessert recipe that I have made that tasted good! It was wonderful! I would eat it even if I wasn’t on a diet! 🙂

    1. This makes me so happy to hear Elizabeth! I agree with you, it doesn’t taste low carb and I’m so happy with the results of my tinkering, (which are at times major disasters). Thank you for your nice comments!

  3. Hi Julie
    I am one month on THM, have tried Truvia and did not like and it gave me headaches
    Bought NOW BRAND ERythritol and stevia to mix together and the after taste kills me
    Can you tell me about xylitol and brand and any after taste, thanks

    1. To date, my favorite stevia extract is KAL. It is so good and worth a try in my opinion. I’ve tried NOW, the original NuNaturals, Trader Joe’s as well. KAL is the best so if you can, you may want to try that brand to make your own Truvia.

      Mark, my husband, is very picky about the stevia aftertaste but I can pass off xylitol and he doesn’t notice. I buy the NOW brand xylitol which is non-GMO. If you want to sub in xylitol completely for this recipe you can, just be aware that too much xylitol can cause GI upset. 🙂

  4. Julie, did you cold in the whipped cream or actually mix it with the mixer? My assumption would be to fold it, but my assumptions have prepend to be soooo wrong in the past! Lol

    1. Yes, Lisa, you are correct. You want to fold it in…fixing the directions in a minute. You’re so not wrong this time! 🙂

  5. Thanks for this yummy looking recipe! Planning on making it for thanksgiving. Just wondering what you use to sweeten the whipped cream?

    1. I’m so sorry Catherine, I just got to comments on the blog because our life is unbelievably hectic right now! I sweetened mine with powdered xylitol. Did you try it for Thanksgiving?

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    1. Hi Tosha, You just need to add a little bit of powdered xylitol, stevia, or truvia to your cream. To whip it you can either use a mixer or an immersion blender. Only use whipping cream and beat the cream until it is fluffy. Don’t go too long or you’ll end up with butter.

  7. I made this pie yesterday and I was absolutely amazed at how delicious it was! I’ve made peanut butter pie before I started eating low carb but even those weren’t as good as this one. I used erythritol for sweetener. I add 1 tsp all natural Sweetleaf Stevia for every one cup erythritol to cut down on the cooling effect of erythritol. I also made my own sugar free chocolate chips to cut down on carbs. My recipe yielded 486 calories and 8 grams net carbs per serving (8 slices). I’m going to use this recipe as a holiday dessert I can eat without feeling guilty.

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