Decadent Low-Carb Chocolate Chip Peanut Butter Pie (Freezer Style)

Indulge your sweet tooth without the sugar crash! This incredibly rich and creamy Low-Carb Chocolate Chip Peanut Butter Pie features a buttery almond flour crust and a luscious peanut butter filling studded with sugar-free chocolate chips. It’s a freezer-style pie, perfect for a refreshing keto-friendly dessert.

Yields: 10 servings

Prep time: 30 minutes

Freeze time: 4+ hours

Total time: Approx. 4 hours 30 minutes

Ingredients

For the Low-Carb Almond Crust:

• 1 1/2 cups (168g) Fine Almond Flour
• 1/4 cup + 2 tablespoons (68g) Granulated Low-Carb Sweetener (e.g., Erythritol blend like Swerve or Lakanto Classic)
• Pinch of Salt
• 4 tablespoons (57g) Unsalted Butter, melted

For the Low-Carb Peanut Butter Filling:

• 1 1/2 cups (360ml) Heavy Whipping Cream, cold
• 8 ounces (226g) Full-Fat Cream Cheese, softened
• 3/4 cup (100g) Powdered Low-Carb Sweetener (e.g., Erythritol blend like Swerve Confectioners or Lakanto Powdered – using powdered ensures a smooth texture)
• 1 cup (256g) Natural, Unsweetened Creamy Peanut Butter (ensure no added sugars)
• 1 tablespoon (15ml) Vanilla Extract
• 1 cup (approx. 170g) Sugar-Free Mini Chocolate Chips (e.g., Lily’s, ChocZero – see Note)

Instructions

Make the Crust:

1. In a medium bowl, whisk together the almond flour, granulated sweetener, and salt.
2. Pour in the melted butter and stir with a fork until the mixture is evenly moistened and crumbly.
3. Press the mixture firmly and evenly into the bottom and up the sides (about 1-2 inches) of a 9-inch pie plate. Use the flat bottom of a glass or measuring cup for a compact crust.
4. Freeze the crust for at least 20 minutes while you prepare the filling.

Make the Filling:

1. In a chilled mixing bowl, use an electric mixer (preferably with a whisk attachment) to whip the cold heavy cream until stiff peaks form. Be cautious not to overmix. Place the whipped cream in the refrigerator.
2. In a separate large mixing bowl, beat the softened cream cheese with the electric mixer until completely smooth and lump-free.
3. Add the powdered low-carb sweetener and beat on low, then medium speed until fully incorporated and the mixture is light and smooth.
4. Beat in the natural peanut butter and vanilla extract until well combined. Scrape down the sides of the bowl periodically to ensure even mixing.
5. Gently fold the reserved whipped cream into the peanut butter mixture using a rubber spatula. Mix carefully until just combined, maintaining as much volume as possible.
6. Fold in the sugar-free mini chocolate chips until evenly distributed.

Assemble and Freeze:

1. Retrieve the chilled crust from the freezer.
2. Spoon the peanut butter filling into the crust, spreading it evenly.
3. Cover the pie loosely with plastic wrap or foil (try not to let it touch the surface).
4. Freeze for at least 4 hours, or ideally overnight, until completely firm.

Serving:

1. Remove the pie from the freezer about 20-30 minutes before serving to allow it to soften slightly. This makes slicing easier and achieves the perfect frozen-treat consistency.
2. Optional Tip for Easier Serving: If the pie is difficult to release from the plate, briefly dip the very bottom of the pie plate in about 1/2 inch of hot water in your sink for 10-15 seconds. Dry the bottom immediately and be careful not to get water on the pie itself.
3. Slice and serve immediately. Store leftovers tightly covered back in the freezer for up to 1-2 months.

Ingredient Note – Chocolate Chips:

• If sugar-free mini chocolate chips are unavailable, you can substitute 1 cup of chopped sugar-free chocolate bar (ensure it’s sweetened with low-carb sweeteners like erythritol, stevia, or monk fruit). Choose a dark chocolate (70%+ cocoa) for best results.

Estimated Nutritional Information

(Per serving, based on 1/10th of the pie)

• Calories: 570 kcal
• Total Fat: 53g
  • Saturated Fat: 22g
• Total Carbohydrates: 36g
  • Dietary Fiber: 7g
  • Sugar Alcohols (Erythritol): 20g
• Net Carbohydrates: ~9g
• Protein: 14g
• Sodium: 170mg

Disclaimer: Nutrition facts are estimates calculated using USDA data and typical values for specified low-carb ingredients (like erythritol-based sweeteners and Lily’s chocolate chips). Actual macros may vary depending on the specific brands used. Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols. Sugar alcohols like erythritol have minimal impact on blood sugar for most individuals and are often subtracted in low-carb or keto calculations.