Frozen Peanut Butter Pie Low Carb
Indulge in the creamy, dreamy decadence of this Frozen Peanut Butter Pie, a low-carb dessert that’s as satisfying as it is guilt-free. Featuring a buttery almond flour crust and a velvety peanut butter filling, this no-bake masterpiece is sweetened with keto-friendly erythritol, making it perfect for those watching their carbs. Whipped cream is gently folded into the peanut butter mixture for a light and airy texture, while the optional sprinkle of dark chocolate shavings adds a touch of elegance and indulgence. Ready in just 20 minutes of prep time and requiring no baking, this frozen delight is an easy, make-ahead treat that’s perfect for summer gatherings or satisfying your sweet tooth any time. It’s the ultimate combination of rich flavor and low-carb convenience—all without sacrificing decadence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter, melted
- 3 tablespoons Granulated erythritol (or preferred low-carb sweetener)
- 1 cup Peanut butter, creamy and unsweetened
- 8 ounces Cream cheese, softened
- 1.5 cups Heavy whipping cream
- 0.5 cup Powdered erythritol (or preferred powdered sweetener)
- 1 teaspoon Vanilla extract
- 2 tablespoons Dark chocolate shavings (optional, for garnish)
Instructions
Prepare the crust: In a medium mixing bowl, combine the almond flour, melted unsalted butter, and granulated erythritol. Mix until the mixture has a crumbly consistency.
Press the almond flour mixture evenly into the bottom of a 9-inch pie pan. Use the bottom of a glass or measuring cup to flatten it. Place the crust in the freezer while preparing the filling.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until smooth and creamy.
Add the powdered erythritol and vanilla extract to the peanut butter mixture, and beat until fully combined.
In a separate mixing bowl, whip the heavy whipping cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
Assemble the pie: Remove the crust from the freezer and pour the peanut butter filling evenly into the crust. Smooth the top with a spatula.
Freeze the pie: Cover the pie with plastic wrap and place it in the freezer for at least 4 hours, or until completely frozen.
Serve: Remove the pie from the freezer about 10 minutes before serving to allow it to soften slightly. If desired, sprinkle dark chocolate shavings on top for garnish before slicing.
Nutrition Facts
Calories |
4723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.7 g | 566% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 30.9 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1772 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
