Dairy-Free Low-Carb Peanut Butter Pie is a smooth, creamy, silky pie with a delicious chocolate crust and chocolate ganache. This delightful dessert is an amazing crowd-pleaser and perfect for those with dietary restrictions.
I’ve mentioned this in past posts, but anything involving peanut butter disappears quickly in my family.
And this dairy-free low-carb peanut butter pie was no exception.
Rich and creamy, silky smooth with a delectable crust and mouth-watering chocolate ganache, my nieces and nephews took to it like vultures!
This to say, if you’re a chocolate and peanut butter lover, you’ll find this pie simply sensational!
- No baking!
- Rich and creamy
- Undeniably peanut buttery
If you love peanut butter as much as we do, also check out my Low-Carb Peanut Butter Protein Balls for an easy snack, Flourless Keto Peanut Butter Cookies, Keto No-Bake Peanut Butter Bars, or Low-Carb Peanut Butter Fudge.
This easy no-bake dessert recipe can be made in parts to cut down on the labor. In fact, I find soaking the cashews for the filling ahead of time while making the crust is a great step one, followed by making the filling and finally, the ganache.
You’ll delight in the fact that you won’t need to turn on the oven for this otherworldly delicious chilled treat!
In addition, this pie saves very well in the freezer!
Make it ahead of time, save it for whenever your peanut butter monster creeps in…you know the drill!
Let’s discuss the simple ingredients needed to make this amazon frozen dessert.
Ingredients for Low-Carb Peanut Butter Pie:
Peanut Butter Pie Crust: Raw almonds, coconut oil, cacao powder, sugar-free powdered sugar are the ingredients needed to make a chocolate crust for the peanut butter pie.
Everything gets blended in a food processor until a thick no-bake crust with fine crumbs forms. This acts as a sugar-free, healthier alternative to Oreo cookie crust or graham cracker crust.
If you do dairy, feel free to swap the coconut oil for melted butter, and if you have a recipe for your own pie crust that you prefer, feel free to put it to use here!
Peanut Butter Pie Filling: Raw cashews, unsweetened creamy natural peanut butter, full-fat canned coconut milk, sugar-free powdered sugar (also known as sugar-free confectioners’ sugar), vanilla extract, and sea salt make up the creamy peanut butter pie filling.
The purpose of the cashews is to generate a rich creaminess without the need for heavy cream, whipped cream, or cool whip.
If you aren’t dairy-free, however, you can replace the full-fat coconut milk with heavy whipping cream.
Chocolate Ganache (Optional): Full-fat canned coconut milk, sugar-free chocolate chips, and coconut oil (or butter) are the simple ingredients needed to make a delicious chocolate ganache.
The combination of ingredients for the peanut butter mixture mentioned above results in the most rich and decadent peanut butter silk pie with that amazing chocolate compliment to tie it all together. It is simply bursting with peanut butter flavor!
The sugar-free confectioner’s sweetener ensures the pie stays sugar-free and low-carb and also produces a silky smooth result.
Avoid using regular granulated sugar-free sweetener, as it will give a gritty texture to the pie rather than a silky texture.
Let’s make this easy peanut butter pie recipe!
How to Make Dairy-Free Keto No-Bake Peanut Butter Pie:
Soak the Cashews:
The first thing you’ll want to do is place the cashews in a large mixing bowl and cover them with boiling water. They will need to soak for at least 2 hours in boiling water, or you can soak them overnight in lukewarm water. I typically soak them in boiling water because I find they blend easier this way.
Once the cashews have finished soaking (they should appear larger and puffy and feel soft to the touch), drain them into a colander.
Make the Crust:
Add all of the ingredients for the crust to a food processor and process until a thick dough forms. It should be the consistency of very thick nut butter or cookie dough.
Transfer the crust mixture to a parchment-lined 8-inch springform pie pan and press it into an even layer. Freeze the crust while you work on the rest of the recipe.
Prepare the Peanut Butter Pie Filling:
Transfer the full-fat canned coconut milk to a high-powered blender along with the peanut butter. Blend until completely smooth. Transfer the rest of the ingredients for the filling to the blender (soaked and drained cashews, sugar-free sweetener, vanilla extract, and sea salt) and blend until completely smooth.
Make the Peanut Butter Pie:
Transfer the peanut butter pie filling to the pie pan and spread it into an even layer. Transfer to the freezer and freeze for one hour.
After the pie has been in the freezer for one hour, you can make the chocolate ganache.
To do so, add the chocolate chips, coconut milk, and coconut oil to a microwave safe bowl and microwave for 20-second intervals, stirring well in between, until melted, about 60 seconds total.
Pour the ganache mixture over the peanut butter pie and spread into an even layer. If desired, decorate the pie with roasted peanuts.
Freeze the pie for at least another hour (or longer if you want the slices to slice perfectly rather than being softer).
Serve the peanut butter pie and enjoy!
You can serve the chocolate peanut butter pie with chocolate syrup or chocolate sauce, peanut butter chips, sugar-free Reese’s cups, or whipped topping if you’d like.
How to Store Peanut Butter Pie:
Store any leftover peanut butter pie in an airtight container in the refrigerator for up to 10 days or wrap the pie in plastic wrap for storage. You can also store it in a zip lock back in the freezer for up to 3 months.
To make life easy on yourself, you can slice the rest of the pie into individual slices so that you don’t have to trouble yourself with slicing the pie while it is frozen or wait for a long time to let it thaw.
Tips for Peanut Butter Pie:
If your coconut milk has fat and water separation, pour the contents of the can into a jar or microwave-safe bowl and microwave for 30 seconds to 1 minute or until creamy.
The crust will take longer than you may think to process, so just be patient while the food processor is doing its thing. You can always help it along by stopping the food processor to scrape the sides with a rubber spatula every minute or two.
To ensure the peanut butter filling blends easily, first blend the coconut milk and peanut butter together in the blender, then add the soaked (and drained) cashews, sugar-free confectioner’s sweetener, vanilla extract, and sea salt to finish blending. This will just make blending the cashews easier.
To give this peanut butter pie a cheesecake vibe, add ⅓ to 1/2 cup of fresh lemon juice to the peanut butter filling. It may sound strange, but the lemon juice will mimic the tang of the cream cheese and give it a peanut butter cheesecake vibe.
If you don’t follow a low-carb ketogenic diet, you can easily swap the sugar-free powdered sugar for regular powdered sugar and use regular chocolate chips instead of sugar-free chocolate chips.
You can also try using ⅔ cup of pure maple syrup as a replacement for the powdered sweetener.
If you choose to go this route, decrease the amount of coconut milk you use in the peanut butter pie filling to ½ cup (and adjust up if necessary).
Use 4 tablespoons of pure maple syrup in the crust and 2 tablespoons of coconut oil (adjust up if necessary).
When sliced into 16 slices, each slice of pie contains 402 calories, 8 grams of net carbs, and 12 grams of protein.
In this sense, this peanut butter pie may not be suitable for those following a strict keto diet depending on the total daily carb intake.
Nevertheless, the pie is sugar-free and fine for those who must follow a sugar-free diet to maintain lower blood sugar, or for those who simply try to avoid eating excess sugar.
If you love sugar-free desserts, also check out these reader favorites!
More Low-Carb Dessert Recipes:
- Dairy-Free Low-Carb Cheesecake
- 5-Ingredient Low-Carb Cherry Pie Bars
- Keto Edible Cookie Dough
- Low-Carb Carrot Cake Muffins
- Keto Cowboy Cookies
- Low-Carb Lemon Poppy Seed Blueberry Muffins
- Keto Key Lime Pie Bars
Dive into the bliss that is this low-carb peanut butter pie!
Dairy-Free Low-Carb Peanut Butter Pie
Rich and creamy peanut butter pie made sugar-free, dairy-free, and low-carb. A miraculous no-bake dessert recipe!
- 2 cups raw almonds
- 6 Tbsp coconut oil + more if needed
- 5 Tbsp sugar-free confectioners sugar
- 3 Tbsp raw cacao powder*
Peanut Butter Pie Filling:
- 1 1/2 cups raw cashews, soaked
- 1 ½ cups unsweetened creamy peanut butter
- 1 ⅓ cups full fat canned coconut milk, plus more if needed
- 1 cup sugar-free confectioners sugar (or more to taste)
- 1/2 tsp sea salt, to taste
- 1 tsp pure vanilla extract
- ½ cup full-fat canned coconut milk**
- 1 cup sugar-free chocolate chips
- 1 Tbsp coconut oil***
- Pinch sea salt
Soak the Cashews:
1. Transfer the cashews to a large bowl and fill with boiling water so that the cashews are completely covered in hot water. Soak for at least two hours (note: you can also soak the cashews overnight).
2. Once the cashews have finished soaking (they should appear larger and puffy and feel soft to the touch), drain them into a colander.
Make the Crust:
1. Add all of the ingredients for the crust to a food processor and process until a thick dough forms. It should be the consistency of very thick nut butter or cookie dough.
2. Transfer the crust mixture to a parchment-lined 8-inch springform pan and press it into an even layer. Freeze the crust while you work on the rest of the recipe.
Prepare the Peanut Butter Pie Filling:
1. Transfer the full-fat canned coconut milk to a high-powered blender along with the peanut butter. Blend until completely smooth. Transfer the rest of the ingredients for the filling to the blender (soaked and drained cashews, sugar-free sweetener, vanilla extract, and sea salt) and blend until completely smooth.
Make the Peanut Butter Pie:
1. Transfer the peanut butter pie filling to the pie pan and spread it into an even layer. Transfer to the freezer and freeze for one hour.
2. After the pie has been in the freezer for one hour, you can make the chocolate ganache. To do so, add the chocolate chips, coconut milk, and coconut oil to a microwave safe bowl and microwave for 20-second intervals, stirring well in between, until melted, about 60 seconds total.
3. Pour the ganache mixture over the peanut butter pie and spread into an even layer.
4. If desired, decorate the pie with roasted peanuts. Freeze the pie for at least another hour (or longer if you want the slices to slice perfectly rather than being softer).
5. Use a sharp knife to cut the pie into slices. Serve the peanut butter pie and enjoy!
*unsweetened cocoa powder
**In total, you will need 1 (15-oz) can of full-fat coconut milk - part of which will be used for the peanut butter cheesecake filling, and the remainder of which will be used for the chocolate ganache.
***You can replace the coconut oil with butter if you do dairy.
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