Keto Amish Peanut Butter Cream Pie offers a perfect balance between rich, creamy peanut butter flavor and a light, airy texture. The crust made from almond flour is buttery and slightly crunchy, providing a sturdy base that complements the luscious filling. Baking the crust briefly enhances its nuttiness and prevents sogginess.

The filling is the star of the pie, combining smooth cream cheese with natural peanut butter and a touch of sweetener for that classic peanut butter dessert taste without any added sugar. Folding in whipped cream lightens the mixture, giving it a mousse-like consistency that melts in your mouth and feels indulgent without excess carbs.

Topping the pie with freshly whipped cream adds a delicate contrast to the dense peanut butter filling. The whipped cream’s lightness balances the richness underneath and provides a visually appealing finish. Adding chopped peanuts on top enhances the texture with a satisfying crunch and intensifies the peanut flavor.

This pie is incredibly easy to prepare and requires no complicated techniques or special ingredients beyond common keto pantry staples. It’s a no-bake dessert (except for the crust bake) that sets beautifully in the refrigerator, making it convenient for make-ahead meals or special occasions.

Ideal for celebrations or everyday treats, Keto Amish Peanut Butter Cream Pie satisfies cravings for something sweet and nutty while remaining keto-compliant. It’s a great way to enjoy classic dessert flavors without sacrificing your low-carb goals, and it appeals to both keto followers and peanut butter lovers alike.

Keto Amish Peanut Butter Cream Pie

This keto Amish peanut butter cream pie is a luscious, creamy dessert featuring a rich peanut butter filling layered over a buttery low-carb crust and topped with fluffy whipped cream. It’s inspired by traditional Amish cream pies but made keto-friendly, perfect for satisfying your sweet tooth while staying low-carb.

Ingredients (Serves 8)

For the Crust

• 1 ½ cups almond flour

• ¼ cup powdered erythritol or preferred keto sweetener

• ¼ cup unsalted butter, melted

• 1 teaspoon vanilla extract

For the Peanut Butter Filling

• 8 oz cream cheese, softened

• 1 cup natural peanut butter (no added sugar)

• ½ cup powdered erythritol or keto sweetener

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

For the Topping

• 1 cup heavy whipping cream

• 2 tablespoons powdered erythritol or keto sweetener

• 1 teaspoon vanilla extract

• Optional: chopped peanuts for garnish

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix almond flour, erythritol, melted butter, and vanilla extract until combined. Press mixture evenly into a 9-inch pie dish.

3. Bake crust for 10–12 minutes or until golden brown. Remove and let cool completely.

4. In a large bowl, beat cream cheese until smooth. Add peanut butter, erythritol, and vanilla extract, and beat until creamy.

5. In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until combined and fluffy.

6. Spread the peanut butter filling evenly over the cooled crust.

7. In another bowl, whip the remaining 1 cup heavy cream with erythritol and vanilla extract until stiff peaks form.

8. Spread or pipe the whipped cream topping over the peanut butter layer.

9. Garnish with chopped peanuts if desired.

10. Refrigerate for at least 4 hours or overnight before serving to allow the pie to set.

Nutrition Information (Per Serving, Based on 8 Servings)

• Calories: 420

• Fat: 38 g

• Protein: 10 g

• Total Carbs: 7 g

• Fiber: 3 g

• Net Carbs: 4 g