No Bake Sugar Free Keto Peanut Butter Mousse Pie
This easy sugar free, low carb, keto, peanut butter cheesecake mousse pie is made without sugar, low in carbs, gluten free with a no bake chocolate pie crust and needs no baking at all!
Low Carb Peanut Butter Cheesecake Mousse Pie
When you hear no bake recipe does it make you excited? I’m all about less heating up the kitchen in the warmer months so my mission has been to create luscious no bake recipes with simple ingredients lately.
If you’re a peanut butter lover, this peanut butter mousse recipe will be your new favorite no bake pie!
This recipe was first published in July 2014 and updated with video in August 2019.
Ever since I made my no bake raspberry cheesecake mousse and before that my pumpkin cheesecake mousse, and a mint chocolate cheesecake mousse, I knew a peanut butter one was a must have for the summer.
The best part about having guests for a party is that I make new recipes for them, and quite honestly having this incredible no bake dessert pie around for too long in my house would have been too much of a temptation for me and the hubby.
Keto Chocolate Peanut Butter Pie
If you saw my recipe of Sparkling Basil Lemonade then you know why everyone was coming over for a party. If not you can check it over now and come back here for the review from my friends about this keto friendly peanut butter pie!
The lovely friends who joined me for the party were my guinea pigs and all tried a piece to offer their opinions. I love honest opinions, but I was pretty confident this peanut butter mousse recipe was gonna rock their world.
Many who attended are not accustomed to eating sugar-free desserts and none of them are following a keto diet or low carb diet, so I knew it had to be good to prove to them desserts without sugar can be just as delicious and helpful for those who have a sweet tooth.
I mean seriously, does it look any different or less delicious knowing it’s made sugar free? I think not!
Can I Replace the Peanut Butter?
If you have an allergy or just not a fan of peanut butter, you can swap it with sunflower seed butter, almond butter, macadamia nut butter or cashew butter if you prefer.
Can I Swap the Stevia?
You can use powdered Allulose in the filling, but the liquid is best when blended because granulated sweetener will make a grainy texture.
If you don’t have the vanilla liquid stevia, plain will work as well as hazelnut or English toffee flavor.
If you want a sweeter filling, increase the liquid vanilla stevia to another 1/2 teaspoon. You could also add 1/4 cup powdered Swerve to the filling instead of increase the vanilla stevia.
You can use whatever sweetener you like in the chocolate syrup. Just start with a small amount, taste and adjust.
Can I Make this No Bake Peanut Butter Pie Dairy Free?
You could make the pie filling dairy free by replacing the heavy cream with coconut cream and replacing the cream cheese with dairy free vegan cream cheese.
Sugar Free Keto Chocolate Syrup
The chocolate syrup is a fantastic creation that can be made for any dessert or over ice cream or served to dip with fresh fruit.
I made more than needed for the pie so it’s not included in the recipe nutrition data because I’m not sure how much everyone topped their pie with. I also had quite a bit left over.
This is not a low calorie or low fat type pie. My goal has always been and remains the same, removing the sugar in recipes.
This is certainly not an every day kind of dessert. When you want to wow some friends or for any special party this is a winning recipe. Since this is low in carbs, it’s a perfect treat for a diabetic.
The verdict at the party:
Out of 10 people, 2 felt it could be sweeter. 8 said it was sweet enough for them, in fact it was just PERFECT! BUT even those who said it could be a bit sweeter, ATE the entire piece given them!
More Easy Keto Desserts
Individual Cheesecake Peanut Butter Dessert
Strawberry Cheesecake Keto Mousse Jars
No Bake Peanut Butter Cups Cheesecake
No Bake Keto Peanut Butter Pie Recipe
No Bake Sugar- Free Peanut Butter Cheesecake Mousse Pie
Ingredients
Crust
- 3/4 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sunflower seeds raw, unsalted or use almond flour if no nut allergies
- 4 tablespoons butter room temperature
- 1/4 teaspoon salt
- 1/4 cup sugar free granulated sweetener (I used Monk Fruit & Allulose blend)
Filling
- 2 cups heavy cream or see notes above to make dairy free
- 8 ounces cream cheese softened
- 1/2 cup unsweetened peanut butter or see notes above for swapping
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia or see notes above
Chocolate Syrup Topping
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons coconut oil softened or melted butter
- 3 tablespoons monk fruit allulose confectioners or any sweetener you like to taste
Instructions
- Combine all crust ingredients in a food processor and blend until incorporated to a fine crumb. You could also combine all ingredients in a large bowl if you are using almond flour and not sunflower seeds which need to be ground.
- Spread crust mixture into the bottom and sides of an 8 inch pie plate. Set aside.
- In a stand mixer with the whisk attachment, blend the cream cheese until smooth then add the peanut butter, vanilla extract and stevia until combined well, no lumps.
- Pour in the heavy whipping cream into a large mixing bowl and use an electric mixer to blend on high until stiff peaks. Fold the whipped cream into the peanut butter mixture.
- Taste and adjust sweetener if needed.
- Spread creamy peanut butter filling mixture into the chocolate cookie crust and refrigerate 2 hours.
- When ready to serve, whisk together the chocolate syrup ingredients until smooth. Heat coconut oil slightly to make syrup liquidy when pouring over pie.
- Serve additional syrup on the side for extra on individual pieces if desired.
- Keep pie refrigerated and covered with plastic wrap or store individual pieces in an airtight container. Chocolate syrup does not need refrigeration.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Tried this recipe today and it’s delicious!! Thank you for sharing with us. Super easy and very delicious. Was skeptical and afraid of the weird fake sugar substitute after taste but didn’t get any of it. We topped each slice with two-three raspberries and it was so good!
Love this recipe but cant eat the whole pie… well I could. Can i freeze it.
Yes I think that would be fine.
Is there a substitute for the sunflower seeds?
You could try almonds or another nut.
Not sweet enough for me and my husband. And was only fair tasting to us, we would grade it a B+, Really pretty, though! and easy