Skinny Chocolate Peanut Butter Pie, gluten free, sugar free, grain free

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You can make a low carb pie crust out almost anything. Mix crushed gluten free low carb cookies, nuts, coconut with some butter or coconut oil, sugar free sweetener or honey and bake. That's all there is to it! Raw crusts made with dates are wonderful too.

Then fill the crust with your favorite pudding. I have to admit, I don't always make a proper pudding. 

What did I do? haha! I throw all of the pie filling ingredients in the food processor, blend it up and pour into the pan to simmer, whisking until it started to thicken.

Just as it started to reach a boil, it thickened quickly, and almost curdled, but I removed it from the heat and whisked like crazy until it smoothed out.  Amazingly, another shortcut turned out great!

So, you can be crazy and adventurous like I am, or you can follow the safer instructions below. 

This Low Carb Peanut Butter pie tastes rich and surprisingly decadent for being so skinny. If you want more chocolate? Melt some dark chocolate and spread it on the crust after it's cooled. Then layer the pudding on top!  Here's a link of safe gluten free chocolate bars you could use.  

Have fun and let me know what you think!

Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.


Crust:  See my almond meal crust here

Pie Filling:
  • 1 cup milk of choice, I used 2%
  • 1/2 cup plain yogurt 
  • 3 large egg yolks
  • 3 tablespoons gluten free cornstarch
  • pinch of salt
  • 2 ounces dark chocolate, room temp and softened, like Enjoy Life
  • 20 drops liquid stevia 
  • add after thickening
  • 1/2 cup cream cheese, whipped or softened
  • 1/2 cup gluten free creamy peanut butter 
  • 1 teaspoon pure vanilla extract
Top with fresh real whipped cream sweetened with a few drops of vanilla liquid stevia. Chopped nuts and shaved chocolate. 


Preheat oven to 350 degrees

  1. In a large food processor, pulse the crust ingredients until combined. Scrape out into a 9 inch pie pan and press up the sides. Bake for 10-15 minutes.
  2. Remove the crust when done and set aside to cool. Turn off the oven.
  3. In the same food processor, (no need to wash between uses if you scraped it out well) Combine the filling ingredients EXCEPT for the cream cheese, peanut butter and vanilla . Run on high for a minute or so until smooth.  (READ ABOVE FOR MORE TIPS)
  4. Pour the filling into a heavy bottomed saucepan on medium heat. 
  5. Whisk continuously until the pudding starts to thicken and bubble. Remove immediately and whisk in the softened cream cheese, peanut butter and vanilla until smooth.
  6. Pour into cooled pie crust and smooth the top. Cover with plastic wrap so that the pudding doesn't skin over.
  7. Refrigerate several hours or until set. 

Bonus Recipe! Freezer fudge: This so easy to make!  I keep some in the freezer for midnight munchie attacks.

1/2 cup nut butter or coconut butter, room temp or melted ( I like a combination of both) I've used coconut oil instead of coconut butter when I'm in a pinch.
1 large almost black banana
dash of salt
1/4 cup gluten free unsweetened cocoa powder
15-20 drops of vanilla liquid stevia, to taste. Start will less and taste, mix, add more as needed.
Blend in a food processor or blender. Pour out on parchment and freeze.

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