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Peanut Butter Pie

By August 16, 2018February 19th, 2023Desserts, Holiday Recipes

Peanut Butter Pie

I made the most delicious Keto Peanut Butter Pie the other day! My little boy loves peanut butter balls and he made a YouTube video of making them (click HERE to watch my Keto Kid).  I decided to make his favorite keto treat into a lovely keto pie! I used my keto pie crust recipe, Micah’s peanut butter ball recipe for a filling and top it with a chocolate coating.

In this keto peanut butter pie, I used mascarpone cheese in the filling because it is less tangy, but if all you have is cream cheese, that will work. I also garnished it with beautiful puffs of cream from my whipped cream canister which is one of my favorite keto gadgets. I am a minimalist and do not like a lot of gadgets; however, THIS whipped cream dispenser is always in my fridge for an easy garnish to fancy up any keto dessert. I just put heavy cream into THIS canister, (I have a professional dispenser because I use it so much, but THIS dispenser is a good one too and much cheaper) add a few tablespoons of Swerve confectioners (or stevia glycerite: non-bitter form of stevia), seal it and shake it up. Tada! Even though I am not an artist, this pie looks lovely!

Peanut Butter Pie

Maria Emmerich
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Servings 12 servings
Calories 434




  • 1 cup whipping cream
  • 1/3 cup Natural Sweetener
  • 1 cup mascarpone cheese or cream cheese, softened
  • 1 cup natural creamy peanut butter


  • 1/4 cup whipping cream
  • 2 tablespoons Natural Sweetener
  • 1 ounce unsweetened baking chocolate finely chopped
  • 1/2 teaspoon vanilla extract
  • Pinch Redmond Real salt


  • Whipped Cream from canister and unsweetened cocoa powder sweetened with Swerve confectioners


  • Preheat oven to 350 degrees F. Grease a 9 inch pie pan. Place melted butter, almond flour, coconut flour, Swerve, stevia and salt in a large bowl. Stir with a hand mixer to combine well. Use your fingers to press mixture into the bottom of the pie pan. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  • Place the whipping cream into a chilled bowl and use a hand mixer to whip until stiff peaks form. Add the Swerve, softened mascarpone cheese and peanut butter. Use a hand mixer to combine well. Pour mixture into pre-baked shell. Set in fridge to cool and set up.
  • To make the chocolate ganache: Place the cream and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, vanilla and salt. Stir with a whisk, then allow to sit for 3 minutes. Stir again until completely smooth. Place over cooled peanut butter pie and set in the fridge for 20 minutes to set. Garnish with Swerve-sweetened whipped cream and a sprinkle of Swerve-sweetened cocoa powder.
  • Store in airtight container for up to 5 days.


Calories: 434 | Fat: 41g | Protein: 9g | Carbohydrates: 8g | Fiber: 3g | P:E Ratio: 0.2


Hi Maria! I am so darn happy and feel a heck of a lot better!

I started at 240 pounds on my 5’7″ frame 5 months ago this coming Tuesday when I stumbled across your book The 30 Day Ketogenic Cleanse in a Sprouts store. I was wearing size 18/20 pants and 20/22 tops and feeling miserable.

Yesterday I wore a pair of size 8 jean capris to my youngest’s h.s. graduation party and today when I went shopping with my daughter… I averaged size 10 pants. I have been a size 12 and much higher since junior high!!! My daughter (such a good sport) wore the same exact clothes I did…I can wear my 23 year olds clothes! What????!!!! Today I am down 45.4 pounds with less than 30 lbs. to my original goal! Keep up your Keto ways!! ” – Melanie

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto School!

Click HERE to check out my NEW Keto School!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Jennifer says:

    OMG….this makes me so happy!!! I cannot wait to try it. I love anything peanut butter and chocolate. Oh can you add the nutritional facts on this? Thanks!

  • Any way to make this dairy free?

    • Francie says:

      I was wondering if you can make this dairy free also!?

    • Maria Emmerich says:

      You could sub butter flavored coconut oil for butter, coconut cream for cream and kite hill cream cheese for mascarpone. 🙂

  • Francie says:

    I was wondering if you can make this dairy free also!?

  • Teri says:

    My favorite pie prior to keto was peanut butter pie, for years. You rarely saw one and I made my own recipe for reg peanut butter pie. I pretty much gave up any type dessert when I began to live keto style. I am delighted to see this pie and will now make my favorite dessert ~ thank you Maria! I also throughly enjoyed the video of your delightful son make his peanut butter balls.

  • cindy says:

    Do you have the conversion for replacing the Swerve confectioners with either Monk Fruit Sweetener or liquid stevia. (or a combination of both) Thank you again of time. I also do not like using Xylitol. I love liquid stevia the kind I get doesn’t have an aftertaste. Thanks again!

  • Christine Mayfield says:

    My husband was just asking for a peanut butter pie the other day. Thank you for posting this!

  • Sarah says:

    What is the serving size? Pie cut into how many slices?

  • Valorie says:

    Whatb is Stevia glycerite?

  • Valorie says:

    What can I replace the stevia glycerite with

  • Valorie says:

    Why is my crust so buttery, like when I press down in it my fingers are greasy. I put 1/2 cup butter, which is 8tblps. Right?

  • Anu says:

    This is SO delicious! I made this pretty much exactly as written, but used powdered erythritol instead of Swerve, which I don’t have. I also skipped the Stevia in the crust but added about 20 drops to the filling, as I like a less sweet crust to offset the filling. I only have an 8 inch pan but no matter, I made an additional tiny portion in a mini tart pan and still had enough filling for two small ramekins, all good! We’ve got enough dessert for a week now 😊 Thank you so much for a wonderful recipe, this is the first peanut one I’ve made in ages, and I love it… It almost tastes like a Snickers bar!

  • Gina says:

    This looks amazing! How far in advance can I make this? I feel like I need to bring this to an event I have coming up!

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