Keto Chocolate Peanut Butter Pie: Classic Pairings
Chocolate and Peanut Butter go together always and forever.
Therefore I utilized a winning combination in this Keto Chocolate Peanut Butter Pie.
I used zero sugars, dairy and grains in this recipe. This pie can be made with or without the crust.
It will hold up without the crust however the crust is so good!
Low Carb, Low Cal, Big taste
This Keto Chocolate Peanut Butter Pie is surprisingly low in calories clocking in at 254 calories and 3.6 carbs per slice.
The reason why the calories are low is because I used PB-2 instead of full on peanut butter.
When you use PB-2 you still get the delicious peanut butter flavor without all those pesky calories and carbohydrates.
Other low carb deserts
If you are short on time skip the crust and try out my Fudgy Chocolate Pie.
On the other hand if you are not into pie maybe you should check out my Peanut Butter Chocolate Fat Bombs here.
Ingredients:
Chocolate Layer
- 200 ml Coconut Milk (My Favorite here)
- 3 oz 100 percent bakers Chocolate
- 4 oz Coconut Oil ( I use this one)
- 1/4 cup powdered Erythritol
- 30 drops of Vanilla stevia
- Pinch of salt
Peanut Butter Layer
- 100 ml Coconut milk (My Favorite here)
- 3.5 oz Coconut Oil ( I use this one)
- 48 g of powdered peanut butter ( I use this one)
- 2 teaspoons of powdered Erythritol
- 25 drops of liquid stevia
- pinch of salt
Keto Pie Crust (click here for the recipe)
Equippment:
- 9 inch Spring form pan (I’ve been using my Wilton for years!)
- Microwave safe Pyrex measuring cup
- Silicone Spatula
- Wire Whisk
Instructions:
- Firstly, if you are using a crust, click here for the recipe for my Keto Pie Crust. Make the crust then the filling.
- Using a pyrex microwave safe measuring cup, melt the Chocolate and coconut oil needed for the chocolate layer in the microwave. Stop and stir every 30 seconds or so.
- Add the sweeteners, salt and coconut milk to the measuring cup and stir until combined. Next, pour the chocolate layer into the prepared pie crust. If omitting the crust be sure to grease your pan.
- Next, using a pyrex microwave safe measuring cup, melt the coconut oil for the peanut butter layer in the microwave.
- Add the coconut milk, PB-2, stevia and erythritol and whisk until the PB-2 has dissolved and everything is combined.
- Next, drip the peanut butter layer in stripes on top of the chocolate layer.
- Using a butter knife run, swipe parallel lines on the top of the pie until you have created a peanut butter chocolate marbling effect.
- Lastly, place the pie in the refrigerator until hardened. This should take a few hours or one hour or so in the freezer. If you make your Keto Chocolate Peanut Butter Pie in the morning by the time dinner is done your pie should be set. Store in the refrigerator.
- Now that you are finished – Enjoy your delicious pie!
Chocolate Peanut Butter Pie
Sugar free Chocolate Peanut Butter pie!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 254 kcal
Ingredients
Chocolate Layer
- 200 ml Coconut Milk My Favorite here
- 3 oz 100 percent bakers Chocolate
- 4 oz Coconut Oil I use this one
- 1/4 cup powdered Erythritol
- 30 drops Vanilla flavored stevia
- 1 Pinch of salt
Peanut Butter Layer
- 100 ml Coconut milk My Favorite here
- 3.5 oz Coconut Oil I use this one
- 48 g powdered peanut butter I use this one
- 2 tsp powdered Erythritol
- 25 drops liquid stevia
- 1 pinch of salt
Instructions
- Follow the directions for my keto Pie Crust.
- Using a pyrex microwave safe measuring cup, melt the Chocolate and coconut oil needed for the chocolate layer in the microwave. Stop and stir every 30 seconds or so.
- Add the sweeteners, salt and coconut milk to the measuring cup and stir until combined. Pour the chocolate layer into the prepared pie crust. If omitting the crust be sure to grease your pan.
- Using a pyrex microwave safe measuring cup, melt the coconut oil for the peanut butter layer in the microwave.
- Add the coconut milk, PB-2, stevia and erythritol and whisk until the PB-2 has dissolved and everything is combined.
- Drip the peanut butter layer in stripes on top of the chocolate layer.
- Using a butter knife run, swipe parallel lines on the top of the pie to create a peanut butter chocolate marbling effect.
- Place the pie in the refrigerator until hardened. This should take a few hours or one hour or so in the freezer. Store in the refrigerator.
- Enjoy your delicious pie!
More Great Low Carb recipes
For more great keto recipes found at Omg Keto Yum look no further. I got you!
Beef Back Ribs: Keto Style, Pressure cooked with a Keto BBQ Sauce
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Pressure Cooker Pot Roast: Low Carb easy Pot Roast with the Instant Pot
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Roasted radishes (Keto potatoes)
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Keto Chocolate Peanut Butter Pie: Dairy Free, Sugar Free!
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Keto Mexican Casserole: Dairy free, Low Carb Delicious!
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Keto Moscow Mule: Sugar Free Keto Alcoholic Drinks
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takeout keto Chinese Takeout Recipes
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Thank you for this recipe. I can’t wait to try it. I’m not seeing the ingredients in your printable form. I printed it out before noticing that the directions are listed under the ingredients and under the directions.
Wow! Whoops! I will fix that right now thank you for telling me!
Is the nutritional facts include the crust?
Yes it is included
Hi! Just wanted to let you know that pb2 has sugar in it (found that out the hard way ..)
Yes, I am aware of the sugar. I use it in small amounts and factor it in when I use it in my recipes. If it bothers you, just leave it out. The pie is amazing by itself without the added Unami from the pb-2
Okay! Just wanted to make sure you knew:). Thanks Becky!!