These Keto Irresistible Mini Chocolate Peanut Butter Pies are the ultimate low-carb dessert. They combine a creamy peanut butter filling, a rich chocolate topping, and a simple almond flour crust—all without the sugar crash. I love how indulgent they taste while staying keto-friendly and portion-controlled. These mini pies are perfect for satisfying my sweet tooth without compromising my goals.
Why You’ll Love This Recipe
I love this recipe because it delivers the classic chocolate-peanut butter combo in a fun, handheld format. Each mini pie is packed with flavor, low in carbs, and perfectly sweet without any refined sugar. They’re easy to make ahead, require no baking, and store beautifully in the fridge or freezer. Whether I’m hosting, meal prepping, or just treating myself, these mini pies always impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Almond flour
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Butter (melted)
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Sweetener (erythritol, monk fruit, or preferred keto sweetener)
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Cream cheese (softened)
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Peanut butter (unsweetened, natural)
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Vanilla extract
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Heavy cream
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Sugar-free chocolate chips
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Coconut oil or butter (for melting chocolate)
Directions
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I mix almond flour, melted butter, and sweetener to form the crust, then press the mixture into silicone muffin molds or cupcake liners to create a base.
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I chill the crusts in the fridge while preparing the filling.
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In a mixing bowl, I beat cream cheese, peanut butter, sweetener, and vanilla extract until smooth and fluffy.
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I whip in the heavy cream until the mixture is light and creamy.
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I spoon or pipe the filling evenly into the prepared crusts.
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For the topping, I melt sugar-free chocolate chips with coconut oil or butter, then pour a layer over each pie.
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I refrigerate the pies for at least 1–2 hours until set.
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Once firm, I pop them out of the molds and enjoy.
Servings and timing
This recipe makes 8 to 10 mini pies.
Prep time: 15 minutes
Chill time: 2 hours
Total time: 2 hours 15 minutes
Servings: 8–10
Variations
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I use almond butter or sunflower seed butter instead of peanut butter for a different flavor.
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I add chopped peanuts on top of the chocolate layer for crunch.
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I sprinkle sea salt on top to enhance the sweet and salty combo.
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For a mocha twist, I mix a bit of instant espresso into the chocolate layer.
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I make a crustless version by layering the filling and topping in small jars.
storage/reheating
I store these mini pies in the fridge in an airtight container for up to 5 days. For longer storage, I freeze them and thaw individually as needed. They stay firm, creamy, and delicious straight from the fridge, and I don’t recommend reheating—just enjoy them cold or at room temperature.
FAQs
Can I use a different nut butter?
Yes, I often switch out the peanut butter for almond butter or cashew butter. I just make sure it’s unsweetened and natural.
Is this dessert really keto-friendly?
Absolutely. With no added sugars and low-carb ingredients, these pies fit perfectly into a keto or low-carb lifestyle.
Can I make these ahead?
Yes, these are perfect for making ahead. I usually prepare a batch on Sunday and enjoy them throughout the week.
Can I skip the crust?
Definitely. I sometimes make them crustless in small ramekins or jars for an even quicker version.
How do I prevent the chocolate from cracking on top?
I let the chocolate layer cool slightly before pouring it on, and I don’t freeze the pies too quickly. This keeps the top smooth and crack-free.
Conclusion
These Keto Irresistible Mini Chocolate Peanut Butter Pies are my go-to when I want something rich, sweet, and guilt-free. They’re easy to make, perfectly portioned, and packed with the classic chocolate-peanut butter flavor I love. Whether I’m sharing them or keeping them all to myself, they never last long.

Keto Irresistible Mini Chocolate Peanut Butter Pies
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- Author: Evee
- Total Time: 2 hours 15 minutes
- Yield: 8–10 mini pies
Description
These Keto Irresistible Mini Chocolate Peanut Butter Pies are a decadent, no-bake dessert featuring a creamy peanut butter filling, rich chocolate topping, and an almond flour crust. They’re low-carb, sugar-free, and perfect for keto-friendly indulgence.
Ingredients
1 cup almond flour
1/4 cup melted butter
2 tablespoons keto sweetener (erythritol or monk fruit)
8 oz cream cheese, softened
1/2 cup unsweetened natural peanut butter
1 teaspoon vanilla extract
1/4 cup powdered keto sweetener
1/4 cup heavy cream
1/2 cup sugar-free chocolate chips
1 tablespoon coconut oil or butter (for melting chocolate)
Instructions
- Mix almond flour, melted butter, and 2 tablespoons sweetener to form the crust mixture.
- Press crust into silicone muffin molds or cupcake liners and chill in the fridge.
- In a bowl, beat cream cheese, peanut butter, powdered sweetener, and vanilla until smooth.
- Add heavy cream and beat until light and fluffy.
- Spoon or pipe the filling into the prepared crusts.
- Melt chocolate chips with coconut oil or butter until smooth.
- Top each pie with a layer of melted chocolate.
- Refrigerate for 1–2 hours until set.
- Remove from molds and serve cold or at room temperature.
Notes
Swap peanut butter for almond or sunflower seed butter for variety.
Top with chopped peanuts or a sprinkle of sea salt for texture and flavor.
Add instant espresso to the chocolate layer for a mocha version.
Make crustless by layering in small jars or ramekins.
Let chocolate cool slightly before pouring to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 275
- Sugar: 1g
- Sodium: 115mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg