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+ servings
Chocolate Peanut Butter Cream Pie slices on wooden cutting board

Chocolate Peanut Butter Cream Pie (Low-Carb, Paleo, GF, Vegetarian)

This chocolate peanut butter cream pie is so easy to make and really knocks out that sweet tooth. It's so decadent!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 1 9'' Pie
Calories 695kcal


Chocolate Almond Pie Crust

  • 1 ½ Cups Almond Meal or Almond Flour
  • 3 Tablespoons Melted Butter
  • 3 Tablespoons Erythritol
  • 1 Tablespoon Cocoa Powder

Peanut Butter Cream Pie Filling

  • 1 Cup Natural No Sugar Added Smooth Peanut Butter
  • 1 ½ Cups Heavy Whipping Cream
  • 8 oz Cream Cheese Room Temperature
  • ¼ Cup Erythritol
  • 1 9'' Prepared Crust


Chocolate Almond Pie Crust

  • Heat oven to 350 F.
  • Add ingredients into a 9'' pie plate and pat it into place with your fingertips.
  • Bake for about 10 minutes or until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Peanut Butter Cream Pie Filling

  • Blend together cream cheese and peanut butter until mixed smooth.
  • In a separate bowl, beat heavy cream and erythritol until very stiff.
  • Fold whipped cream a bit at a time into cream cheese and peanut butter mixture until blended.
  • Scoop into pie crust, smoothing to edges. Chill for 4 hours.
  • Cut into slices and top with melted Lily's baking chips if you like and enjoy!


Calories: 695kcal | Carbohydrates: 24g | Protein: 17g | Fat: 63g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 381mg | Potassium: 313mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg