prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTES

The peanut butter cream pie keto recipe is creamy, smooth, and flavorful. Peanut buttercream with chocolate ganache on delicious low-carb chocolate pie crust.

  • Ingredients for crust
  • Blanched almond meal 1 cup/95 g/3.4 oz
  • Unsweetened cocoa powder 1 TBS/5 g/0.17 oz
  • Low carb sweetener (erythritol) 5 TBS
  • Pinch of salt
  • Melted butter 80 g/2.8 oz
  • Ingredients for peanut butter filling
  • Smooth unsweetened peanut butter ½ cup/110 g/3.9 oz
  • Mascarpone cheese 1 cup/250 g/8.8 oz
  • Low carb sweetener (erythritol) 5 TBS
  • Heavy whipping cream 1 cup/200 ml
  • Vanilla extract 1 tsp
  • Ingredients for chocolate ganache
  • Heavy whipping cream 1 cup/200 ml
  • Dark chocolate chopped 80 g/2.8 oz
  • Low-carb sweetener erythritol 1 TBS (optional)

Table of Contents



  1. Prepare a deep 17 cm/7 inch cake tin or a deep pie tin layered with parchment paper. This pie or cake is high.
  2. Mix together blanched almond meal, cocoa powder, a low-carb sweetener of your choice, and a pinch of salt.
  3. Add melted butter and mix until you get the dough.
  4. Press the dough in a pie tin or cake tin layered with parchment paper.
  5. Bake in a preheated oven for 5 – 10 minutes on 180 C/350 F (it depends on your oven, maybe you will need few minutes more).
  6. Leave the crust to cool for at least 15 minutes before pouring the peanut butter cream.


  1. Mix together peanut butter, heavy whipping cream, sweetener, mascarpone cheese, and vanilla extract until nice and smooth cream is combined.
  2. The mixture should be smooth and creamy.
  3. You can whisk it or mix it with an electric mixer. Don’t over-mix it.
  4. When nice and smooth cream is combined pour it on a chocolate crust.


  1. In a saucepan bring heavy whipping cream to boil. When starts boiling remove it from the heat.
  2. Add chopped chocolate and whisk until chocolate is completely melted and nicely combined with cream.
  3. Pour prepared ganache over the peanut butter cream.
  4. Leave cake to cool for a few hours. The best is overnight.
  5. Enjoy!


Use deep cake tin 17 cm/7 inch or deep pie tin.



By Admin

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