Chocolate & peanut butter are one of my favorite combinations and one of my family’s favorites!!  This no-bake peanut butter pie really hits the spot when we’re in the mood for a little peanut butter cup action!

I begin by making the crust right in the pie plate itself.  I melt the butter, add in the rest of the ingredients, & mix with a fork until crumbly, then press it into the bottom and edges of the pie plate.

For the filling, I start by heating the unflavored gelatin & water in a saucepan to boiling, then simmer for a little bit, until fully mixed.  I need to stir it as it cooks, so that the gelatin doesn’t stick to the bottom of the pan & burn.  This simmer/stir process only takes a minute or two.

While that’s cooling, I add my cream, vanilla, & stevia to my Kitchenaid stand mixture & beat on high until really fluffy & almost stiff, then put that in a medium bowl & set aside.

In the same mixer bowl, I add the peanut butter, softened cream cheese, & a little more liquid stevia, and mix until fully blended & smooth.  I mix in the gelatin mixture, until blended, then the whipped cream mixture, until everything is fully blended & smooth.

I then add that to the crust & refrigerate for at least 3 hours.  Before removing from the fridge, I melt the chocolate chips & coconut oil on the microwave in 20 second intervals, stirring in between, until fully melted & smooth.  After the pie is removed from the fridge, I drizzle with the chocolate, then wait a few minutes until the chocolate drizzle stiffens up a bit, then cut the pie into 8 equal slices, & serve!

This is a favorite dessert in my house!  I hope you enjoy this recipe as much as our family does! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!

Please follow and like us:

Print Recipe

Keto Peanut Butter No-Bake Cheesecake

Chocolate & peanut butter are one of my favorite combinations and one of my family's favorites!!  This no-bake peanut butter pie really hits the spot when we're in the mood for a little peanut butter cup action!

Cuisine

Gluten Free, Keto, Sugar Free

Prep Time

20-30 minutes

Passive Time

3 hours

Servings

pieces

Ingredients

Pie Crust

• 1/2 stick butter (2 oz or 4 Tbsp)
• 1 1/3 cup almond flour
• 2 Tbsp cocoa powder
• 1/4 cup Swerve confectioners sweetener

Pie Filling

• 1/4 cup water
• 1 tsp unflavored gelatin
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 tsp liquid stevia
• 1 cup natural peanut butter (unsweetened)
• 1 stick cream cheese (softened) (8 oz stick)
• 1/2 tsp liquid stevia

Topping

• 1/4 cup Lily's sugar-free chocolate chips
• 1 tsp coconut oil

Cuisine Gluten Free, Keto, Sugar Free Prep Time 20-30 minutes Passive Time 3 hours Servings pieces Ingredients Pie Crust 1/2 stick butter (2 oz or 4 Tbsp) 1 1/3 cup almond flour 2 Tbsp cocoa powder 1/4 cup Swerve confectioners sweetener Pie Filling 1/4 cup water 1 tsp unflavored gelatin 1 cup heavy whipping cream 1 tsp vanilla extract 1 tsp liquid stevia 1 cup natural peanut butter (unsweetened) 1 stick cream cheese (softened) (8 oz stick) 1/2 tsp liquid stevia Topping 1/4 cup Lily's sugar-free chocolate chips 1 tsp coconut oil

Instructions

Pie Crust

1. Melt butter in pie plate.
2. Add remaining crust ingredients & stir with fork, until well blended. Texture should be crumbly.
3. Press with fingers into the bottom & edges of pie plate.
4. Set aside.

Pie Filling

1. Place water & gelatin in a small saucepan, bring to a boil, stir while simmering until gelatin is fully dissolved. This usually takes only a minute or two.
2. Remove from heat & set aside to cool.
3. Add heavy whipping cream, vanilla extract, & 1 tsp liquid stevia to a stand mixer bowl & whip until fluffy and a little stiff.
4. Scoop into medium bowl & set aside.
5. In stand mixer bowl (no need to wash the bowl or whisk in between steps), add peanut butter, cream cheese, & 1/2 tsp liquid stevia, then mix until blended and a little fluffy & smooth.
6. Add in gelatin mixture, then blend again on high, until fully combined & smooth.
7. Add in whipped cream mixture, blend on medium to high until fully blended & smooth.
8. Pour mixture into crust & smooth out to evenly fill crust.
9. Refrigerate for at least 3 hours.

Topping

1. Melt chocolate chips & coconut oil in intervals of 20 seconds in microwave, stirring in between, until fully smooth.
2. Drizzle chocolate mixture over pie, & let harden a tad.
3. Cut pie into 8 equal slices, serve & enjoy!

Recipe Notes

The Total Sugars include sugar alcohols, but I am not able to calculate that out. Sorry.