This keto chocolate mousse pie with homemade peanut butter crust is everything you love about chocolate and peanut butter, while being completely keto-friendly. If you’re looking for a decadent low carb keto chocolate pie recipe, you need to make this! It’s to-die-for.
How to Make Keto Peanut Butter Pie Crust
I never knew how easy it is to make my own keto peanut butter pie crust from scratch. Turns out I already have everything in my pantry and I just needed to put all the ingredients together.
If you keep your pantry stocked with keto-approved items, chances are you probably already have these too!
- Cream the peanut butter, butter and sweetener until smooth. Use a stand mixer with the paddle attachment.
TIP: If you don’t have a stand mixer, you can use a hand mixer or even just a whisk instead. Using a whisk will take you longer, but it will still help incorporate air into your mixture.
- Add the liquid ingredients. Add in your eggs and vanilla extract. Beat to combine.
- Add the rest of the dry ingredients. Add in your almond flour, baking powder and salt. Beat until everything is well-incorporated.
- Chill and then bake for 15-20 minutes. It’s important that you give yourself enough time to chill the crust for at least an hour before baking.
That’s it for the crust! What’s great about this crust recipe is you can use it for different types of filling. Speaking of filling…
How to Make the Best Keto Chocolate Pie
I’m going to teach you how to make the BEST keto chocolate pie ever and it’s all made with keto-approved ingredients. I say this because I’ve taste-tested a LOT of keto pies over the years and I’ve taken the good parts and applied it to my own recipe. Today, I’m finally sharing the recipe!
- Combine the gelatin and water in a small saucepan. Melt it over low heat, stirring constantly until the gelatin is completely dissolved.
- Combine the heavy cream and sweetener until thick. Use a stand mixer with the whisk attachment for this.
- Add the gelatin. Beat the mixture until stiff peaks form and then set this aside.
- Combine the cream cheese, vanilla extract and melted chocolate. In a separate bowl, combine these three ingredients.
- Fold in the whipped cream.
- Spoon the filling into the pie crust. Make sure the pie crust has been given ample time to cool completely, otherwise the filling will melt.
- Refrigerate for at least 2-3 hours. Make sure you refrigerate the pie long enough for the pie filling to set.
3 Best Sugar-Free Chocolate Chip Brands to Buy
Choczero – Choczero chocolate chips are made with 45% ethically sourced cacao and are sweetened with monk fruit. They contain no artificial sweeteners or added sugars, and are available in three variations: milk, dark, and white.
Per 14g serving: 6g carbs (5g dietary fiber, 1g sugar)
Better Foods – Better Foods offer a semi-sweet, rich tasting chocolate chips sweetened with allulose, a low-calorie alternative to sugar with no impact on blood sugar levels. They contain no sugar alcohols and no artificial sweeteners.
Per 15g serving: 8g carbs (1g dietary fiber)
Wholesome Provisions – Wholesome Provisions chocolate chips are great for levelling up your desserts and baked goods. They are sweetened with Stevia and contain no animal products.
Per 14g serving: 8g carbs (2g dietary fiber)
My Pie Crust Is Soggy. What Did I Do Wrong?
If your crust is a little soggy, it’s probably because the pie crust wasn’t cooled completely before the filling was added to it. If the crust is still warm, some of the pie filling will melt and it will soak the pie crust on the bottom.
How Long Does This Keto Chocolate Pie Keep For?
I can assure you that this keto chocolate pie won’t stick around for long, it’s just too good! However, if you’d like to make it in advance, I’d say this will keep for around 2-4 days in the fridge.
You can also store your pie in the freezer for up to one month. Just keep in mind that the longer it’s kept frozen, the higher the chances of the quality deteriorating. For best results, keep the pie tightly wrapped in a freezer safe bag to seal in freshness.
(You may also like: Keto Key Lime Pie with Graham Cracker Crust)
Creamy Keto Chocolate Mousse Pie with a Homemade Peanut Butter Crust
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16 1x
For the filling:
- ½ cup granulated Stevia or other low carb granulated sweetener
- 1 ½ tbsp water
- 1 tsp gelatin powder
- 1 cup heavy cream
- 4 oz sugar free dark chocolate chips, melted
- 8 oz cream cheese, softened
- 1 tsp pure vanilla extract
For decoration (optional):
- melted chocolate
- chopped roasted peanuts
- keto whipped cream
- Lightly grease a 9-inch pie dish and set aside.
- To make the crust, in the bowl of a stand mixer fitted with the paddle attachment cream the peanut butter, butter and sweetener until smooth.
- Add the eggs and vanilla extract and beat to combine.
- Add the almond flour, baking powder and sat and beat until incorporated.
- Press the mixture into the bottom and up the sides of the pie dish.
- Refrigerate for minimum one hour.
- Preheat oven to 325°F.
- Bake the crust in preheated oven for 15-20 minutes.
- Remove from the oven and allow to cool completely.
- To make the filling, place the gelatin and water in a small saucepan and melt it over low heat.
- In the bowl of a stand mixer fitted with the whisk attachment beat the heavy cream and sweetener on medium-high speed until the cream starts to thicken.
- Add the gelatin and beat until stiff peaks form.
- Set aside.
- In another bowl beat the cream cheese, vanilla extract and melted chocolate until well combined.
- Fold in the prepared whipped cream.
- Spoon the filling into the pie shell.
- Cover and refrigerate until firm, at least 2-3 hours.
- Remove the pie from the refrigerator.
- Drizzle with melted chocolate and sprinkle with chopped peanuts (if using).
- Cut into pieces and serve with dollop of whipped heavy cream (if using).
P.S. Looking for chocolate mousse without the prep? Try our incredibly easy keto chocolate mousse recipe instead.