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.

Peanut Butter Caramel Dip

We came up with this recipe when my son, Eli asked when the Peanut Butter Caramel would be done.  I decided to surprise the kids with homemade caramel today and was inspired by this caramel from Hot off the Garlic Press.

Oh and it’s yummy!

Yes it has corn syrup in it, and I may or may not keep corn syrup in my cupboards.

Don’t judge me.  Just enjoy.

Peanut Butter Caramel


  • 1 c. butter
  • 2 1/4 c. brown sugar
  • 2 c. half and half
  • 1 c. corn syrup
  • 1/2 c. peanut butter
  • 1 tsp vanilla

NOTE: If you want to have more of a candy consistency, simply cook the mixture longer.  To have a more runny consistency, cook for less time.


In a large saucepan, melt the butter.  Add all the ingredients except the vanilla.  Cook and stir over medium high heat.

Boil until mixture reaches 248, or the soft ball stage.  To test without a thermometer, just take a bowl of cold water and spoon a little into the bowl. When the caramel comes together to form a soft ball it’s ready.

Turn off the heat, add the vanilla and enjoy!