Sugar Free Peanut Butter Pie No Bake

Sugar Free Peanut Butter Pie No Bake holds a special place in my heart. Hi, I’m Salma. I’m 32 years old and living in the United States, and my love for cooking grew from curiosity into a lifelong passion. While flipping through an old culinary school notebook marked with sauce stains and notes, I added a modern twist with sugar-free ingredients and extra peanut butter.

Give it a go sometimes the best recipes are the ones we almost forget.

Why You’ll Love This Recipe

This pie is easy, forgiving, and full of flavor. The creamy peanut butter filling feels luxurious on the tongue, while the chocolate almond flour crust adds just the right crunch. It’s a dessert that makes everyone feel cared for, whether you’re serving it at a family dinner or bringing it to a holiday party.

It’s also incredibly versatile. You can enjoy it as a low carb dessert, a treat for diabetics, or a simple sweet bite after dinner. The recipe is forgiving, so even if you’re new to sugar free or keto baking, it comes together beautifully every time.

Ingredients

Crust

• 1 cup almond flour — adds a nutty, slightly sweet crunch
• 3.5 tablespoons cacao powder — rich, chocolatey depth
• 2 tablespoons butter, softened — binds and adds creaminess
• 1 tablespoon granulated sweetener sugar substitute — sweetness without sugar
• ½ teaspoon vanilla extract — enhances flavor

Peanut Butter Mousse Filling

• 1 cup creamy natural peanut butter — nutty, smooth, and indulgent
• 16 oz cream cheese, room temperature — creamy base for mousse texture
• 1 cup heavy whipping cream, 35% — lightens and whips filling to perfection
• 1 tablespoon vanilla extract — warms and rounds flavors
• ¾ cup powdered sweetener sugar substitute — sweet without the guilt
• ¼ cup peanuts, optional — for added crunch
• 2 tablespoons sugar free chocolate chips, optional — chocolatey pops

Directions

Crust

1. In a medium bowl, combine the almond flour, cacao powder, butter, granulated sweetener, and vanilla extract. Mix with a fork until fully combined and crumbly.
2. Pour the crust mixture into a 9″ pie pan and press down firmly with your fingers or a spatula. Shape the edges with your thumb to form a neat crust. Set aside while you prepare the filling.

Peanut Butter Mousse Filling

3. In a large bowl, use a stand or handheld mixer to beat the cream cheese, peanut butter, powdered sweetener, and vanilla extract until smooth and creamy. Scrape down the sides as needed to ensure even mixing.
4. If using peanuts and chocolate chips, fold them in along with 1 cup of heavy whipping cream. If not, simply mix in the heavy cream until smooth and fluffy.
5. Scoop the peanut butter mousse onto the prepared crust. Smooth the top with a spatula for an even layer.
6. Refrigerate the pie for at least 3 hours to allow it to firm up.
7. Optional: drizzle melted sugar free chocolate over the top for a decorative finish. Serve chilled for the best texture.

Cultural or Technique Note

This dessert takes inspiration from classic American no-bake cheesecakes but adds a keto twist. Using almond flour for the crust and sugar substitutes in the filling keeps it low carb and diabetic-friendly while maintaining the creamy indulgence of traditional peanut butter pies. It’s a simple technique that results in a refined, crowd-pleasing dessert without turning on the oven.

Serving Suggestions

• Slice and enjoy as is for a creamy treat
• Serve with fresh berries for a fruity twist
• Add a dollop of whipped cream for extra indulgence
• Crumble over yogurt or ice cream for a crunchy topping

Pro Tips for Success

• Let cream cheese soften to room temperature for a smooth filling
• Press the crust firmly to prevent crumbling when serving
• Use a rubber spatula to scrape the bowl for even mixing
• Chill the pie thoroughly for a firm, sliceable texture
• Optional toppings like chocolate chips or peanuts add texture and flavor
• Adjust sweetener to taste depending on your preference

Common Mistakes to Avoid

• ⚠️ Overmixing cream cheese and peanut butter — can make filling dense
• ⚠️ Not pressing crust firmly — slices may fall apart
• ⚠️ Skipping chilling time — pie won’t hold shape
• ⚠️ Using cold cream cheese — lumps may form
• ⚠️ Adding toppings before chilling — can sink or melt unevenly

Storage & Reheating

Fridge: Store airtight for 3–4 days
Freezer: Slice into portions, wrap individually, and store up to 2 months. Thaw in the fridge overnight
Reheat: Serve chilled; reheating is not recommended as texture may soften

Frequently Asked Questions

Q1: Can I freeze a sugar free peanut butter pie?
: Yes, slice into portions, wrap tightly, and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge.

Q2: Can I use a different nut butter?
: Absolutely! Almond or cashew butter can be substituted, but flavor and texture may vary slightly.

Q3: Is this recipe suitable for diabetics?
: Yes, it’s low sugar and uses sugar substitutes, making it friendly for diabetic diets.

Q4: Can I make this pie without a crust?
Yes, the mousse filling can be poured directly into a dish for a crustless version.

Closing Paragraph

This Sugar Free Peanut Butter Pie No Bake is a perfect blend of indulgence and health-conscious choices. Its creamy peanut butter filling and rich chocolate crust will impress anyone who tries it, from family to friends. Take time to customize with your favorite toppings, slice generously, and share the joy of a sugar free dessert that actually feels like a treat. Every bite is a reminder that you can have indulgence without compromise.

Final Thoughts

I love how simple ingredients can transform into something so luxurious and comforting. Making this pie always brings a sense of accomplishment and warmth to my kitchen. It’s the kind of dessert that invites conversation, laughter, and a little indulgence without guilt. .