Low Carb Peanut Butter Pie Recipe - Trim Healthy Mama (S) (2024)

This peanut butter pie is the perfect treat. It is low-carb but can be made with regular sugar too. If you are doing THM, it is an S recipe.

It is best to cut this pie directly out of the freezer and store it in the refrigerator.

5 from 1 vote

Course: Dessert

Cuisine: American

Keyword: low-carb, peanut butter, THM

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Rest Time: 2 hours hours

Total Time: 2 hours hours 27 minutes minutes

Crust

• 1 c. natural peanut butter
• ¾ c. xylitol
• 1 egg
• 1 tsp. vanilla extract
• ½ c. almond flour
• ¼ tsp. salt
• 1 tsp. baking soda

Filling

• ¾ c. low-fat cream cheese at room temperature
• ¾ c. erythritol powdered
• 1 c. creamy natural peanut butter
• 1 tbsp. vanilla extract
• ¼ tsp. salt
• ¾ c. whipping cream whipped and sweetened
• ½ c. sugar-free chocolate chips for drizzle
• 1 tsp. coconut oil for drizzle

To Make Crust:

• Preheat the oven to 375°F.

• Mix the peanut butter, xylitol, egg & vanilla and mix thoroughly.

• Add almond flour, salt, and baking soda and stir until consistent.

• Press half the cookie dough into a greased pie plate.

• Bake for 12 minutes or until lightly browned. Let the crust cool and transfer it to the refrigerator to speed up the process.

To Make Filling:

• Once the crust is thoroughly cooled, mix the cream cheese and powdered erythritol well until thoroughly blended.

• Stir in the peanut butter, vanilla, salt, & whipped whipping cream. Mix until well blended and same consistency.

• Pour into cooled cookie crust and freeze for at least 2 hours or until set.

For the Drizzle:

• Melt the chocolate chips with ½ tsp. of coconut oil and stir.

• Drizzle chocolate over top.