No-Bake Peanut Butter Pie (Low-Carb / Diabetic-Friendly)
✅ Why It’s Better for Blood Sugar
- No added sugar
- Low-carb almond flour crust
- Sweetened with monk fruit or erythritol
- High fat + moderate protein helps slow glucose spikes
🛒 Ingredients (9-inch pie)
🥧 Low-Carb Crust
- 1½ cups almond flour
- ¼ cup powdered monk fruit sweetener (or erythritol)
- 5 tbsp melted butter
- Pinch salt
🥜 Peanut Butter Filling
- 8 oz cream cheese, softened
- 1 cup natural peanut butter (no sugar added)
- ½ cup powdered monk fruit sweetener
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
🥣 Instructions
1️⃣ Make the Crust
- Mix almond flour, sweetener, salt.
- Stir in melted butter.
- Press firmly into pie dish.
- Refrigerate 30 minutes to set.
2️⃣ Make the Filling
- Beat cream cheese until smooth.
- Add peanut butter, sweetener, and vanilla. Mix well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into peanut butter mixture.
3️⃣ Assemble
- Spread filling into chilled crust.
- Smooth top.
- Refrigerate at least 4 hours (overnight is best).
📊 Estimated Nutrition (Per Slice – 8 slices)
- Calories: ~420
- Net Carbs: 5–6g
- Protein: ~9g
- Fat: ~38g
- Fiber: ~2–3g
(Exact carbs depend on sweetener brand and peanut butter used.)
🍫 Optional Low-Carb Toppings
- Sugar-free melted dark chocolate drizzle
- Chopped roasted peanuts
- Whipped cream (unsweetened)
💡 Blood Sugar Tips
- Use natural peanut butter (ingredients: peanuts + salt only).
- Chill fully before slicing for better texture.
- Enjoy a small slice after a protein-rich meal to reduce glucose spikes.
If you’d like, I can also give you:
- 🍫 Chocolate peanut butter version
- 🥥 Coconut peanut butter pie
- 🥜 5-ingredient ultra-simple version
- 🧁 Mini no-bake peanut butter cups
