If you’re on the hunt for a dessert that checks all the boxes—delicious, creamy, and guilt-free—then look no further! This Dairy-Free Low-Carb Peanut Butter Pie is the ultimate treat for anyone who loves the rich, nutty flavor of peanut butter but wants to keep it healthy and low in carbs. With a luscious filling made from wholesome ingredients and a crunchy almond crust, this pie is perfect for special occasions or just a cozy night in.

Indulging in dessert doesn’t have to mean compromising your dietary goals. This pie is not only dairy-free but also low-carb, making it a delightful option for those following a keto or sugar-free lifestyle. Plus, it’s incredibly easy to make, and the result is a stunning pie that will impress anyone you serve it to.

Why You’ll Love This Recipe

This Dairy-Free Low-Carb Peanut Butter Pie is a game-changer for several reasons. First, it combines the rich, creamy flavor of peanut butter with a satisfying almond crust that’s both crunchy and nutritious. Second, it’s made with wholesome ingredients that are free from refined sugars and dairy, making it friendly for those with dietary restrictions. Lastly, it’s a breeze to prepare—perfect for beginners and seasoned bakers alike. You’ll love how quickly it comes together and how delicious it tastes!

Ingredients at a Glance

2 cups raw almonds
6 Tbsp coconut oil, plus more if needed
5 Tbsp sugar-free confectioners sugar
3 Tbsp raw cacao powder
1 1/2 cups raw cashews, soaked
1 1/4 cups unsweetened creamy peanut butter
1 cup full-fat canned coconut milk, plus more if needed
1 cup sugar-free confectioners sugar, or more to taste
1/2 tsp sea salt, to taste
1 tsp pure vanilla extract
1/2 cup full-fat canned coconut milk
1 cup sugar-free chocolate chips
1 Tbsp coconut oil
Pinch of sea salt

Appliances & Accessories

Food processor: Essential for creating a smooth crust and filling.
Mixing bowl: For combining ingredients and mixing flavors.
Pie dish: A 9-inch pie dish works perfectly for this recipe.
Measuring cups and spoons: Accuracy is key for the best results.
Rubber spatula: For scraping down the sides of the bowl and mixing ingredients.

Mastering Dairy-Free Low-Carb Peanut Butter Pie: How-To

Step 1: Prepare the Almond Crust

Start by preheating your oven to 350°F (175°C). In your food processor, combine the 2 cups of raw almonds, 6 tablespoons of coconut oil, 5 tablespoons of sugar-free confectioners sugar, and 3 tablespoons of raw cacao powder. Pulse until the mixture resembles fine crumbs. If the mixture seems too dry, add a little more coconut oil, one teaspoon at a time.

Step 2: Form the Crust

Once your almond mixture is ready, transfer it to a 9-inch pie dish. Using your fingers or the back of a measuring cup, press the mixture firmly into the bottom and up the sides of the dish to form an even crust. Bake in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and allow it to cool completely.

Step 3: Soak the Cashews

While the crust is cooling, prepare your filling by soaking the 1 1/2 cups of raw cashews in water for at least 2 hours. This will soften them, making it easy to blend them into a creamy consistency.

Step 4: Blend the Filling

Drain the soaked cashews and place them in the food processor along with 1 1/4 cups of unsweetened creamy peanut butter, 1 cup of full-fat coconut milk, 1 cup of sugar-free confectioners sugar (adjust to taste), 1/2 teaspoon of sea salt, and 1 teaspoon of pure vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a little more coconut milk until you reach your desired consistency.

Step 5: Assemble the Pie

Pour the creamy peanut butter filling into the cooled almond crust, spreading it evenly with a spatula. Smooth the top for a polished finish, then place the pie in the refrigerator to set for at least 2 hours.

Step 6: Prepare the Chocolate Drizzle

To make the chocolate drizzle, melt the 1 cup of sugar-free chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl. Heat in 20-second increments, stirring in between, until smooth. Once melted, let it cool slightly.

Step 7: Serve and Enjoy!

Once the pie has set, take it out of the fridge and drizzle the melted chocolate over the top. Finish with a pinch of sea salt to enhance the flavors. Slice, serve, and watch it disappear!

Seasonal Flavor Boosts

Add a sprinkle of cinnamon for a warm, cozy flavor.
Top with fresh berries for a burst of color and freshness.
Incorporate a layer of lemon zest for a citrusy twist.
Mix in some chopped nuts for added crunch and texture.

Cook’s Notes

Make sure to soak the cashews to achieve a creamy texture.
Feel free to adjust the sweetness level by adding more or less sugar-free confectioners sugar to taste.
For a deeper chocolate flavor, you can use dark cocoa powder instead of raw cacao powder.
The pie can be made a day in advance for an easy dessert option.

Best Ways to Store

Store any leftover Dairy-Free Low-Carb Peanut Butter Pie in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap for up to 3 months. Just let them thaw in the fridge overnight before serving.

Weekend Projects

Sally’s Baking Addiction – Explore more delicious dessert recipes.
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Hungry for More?

If you enjoyed this Dairy-Free Low-Carb Peanut Butter Pie, be sure to explore more of our healthy dessert recipes! From decadent chocolate treats to fruity delights, there’s something for everyone. Make your kitchen the heart of flavorful experimentation, and don’t forget to share your creations with friends and family!

This Dairy-Free Low-Carb Peanut Butter Pie is more than just a dessert; it’s a celebration of flavors that everyone can enjoy. With its creamy filling and crunchy crust, it promises to satisfy your sweet tooth without the sugar rush. So go ahead, treat yourself and your loved ones to a slice of this delightful pie—you deserve it!