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Whether you are eating a low carb diet due to allergies, health reasons, or if you just want to lose a few pounds, you are going to love this easy-to-make, tasty treat that only has about 4 carbs per serving. Shoot, even if you aren't on a low carb diet you'll want to sink your teeth into this no-bake, creamilicious peanut butter pie, because it is sooooo good!
To make this scrumptious treat I mixed peanut butter, cream cheese, and whipped cream together. Because I was sharing this with my mom and husband, I added a little bit of sugar substitute to sweeten it just a tad for them. And by little I mean one of those sugar packets like you put in your coffee. Yeah, it didn't need much. I suggest tasting it and adding sugar substitute a little at a time until it's as sweet as you like it, because we're all different.
Once I had it mixed up and tasting just right, I transferred it from the mixing bowl to a parchment lined 8x8" square pan and popped it in the freezer until set - about an hour. Then I store it in the fridge and enjoy a little piece each day. To serve I grated some chocolate on for garnish, but remember chocolate will add carbs, so be careful and use sparingly. Just a touch goes a long way! I look forward to the creamy goodness of this Peanut Butter Pie each day!
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Low Carb Peanut Butter Pie
Published 05/28/2015
Ingredients
- 1 cup all natural peanut butter
- 1 (8 ounce) package cream cheese, softened
- 1 cup sugar free Cool Whip
- sugar substitute to taste (optional)
Instructions
- In a mixing bowl, combine 1 cup peanut butter with 1 (8 ounce) package softened cream cheese until well mixed.
- Fold in sugar free cool whip until well combined.
- Give it a taste and add sugar substitute as needed.
- Line an 8x8" square pan with parchment paper and transfer the peanut butter mixture into the pan. Spreading it around to evenly distribute. Cover and place in freezer until solid - about an hour. Slice into 16 pieces. Store in the refrigerator and enjoy!
Prep Time: 10 mins.
Tags: Low Carb, Peanut Butter Pie, Cool Whip, Sugar Free, Dessert, Treat, No Bake, Diet, Atkin's Diet, Cream Cheese
Don't miss my Easy Low Carb Chocolate Mousse...
Hello! This looks really yummy- I'm in Australia and we don't have cool whip- (although I do remember it as a kid!!) what can I use to substitute?
ReplyDeletePetra, any whipped topping will work. You could even make your own by whipping fresh cream. If you have a food processor, pour 1 cup of heavy whipping cream into the bowl and process for about 30 seconds until whipped. You can also do this with a mixer - it just takes a little longer. I hope that helps! ~Marion
DeleteThank you!! Do you happen to know the carb count?
DeleteLove the recipe! Just remember Heavy Whipping Cream is not carb free...one cup has 7-8 carbs!! The label can say less than one carb since the serving size is a tablespoon and they are allowed to do that!!! But the carbs add up!!
DeleteThis looks delicious!! Is there a crust in the picture, or does it separate?
ReplyDeleteHi Rosa, to keep these low carb there is no crust in this recipe :) Thanks! ~Marion
DeleteI didn't think there was, but in the photo it almost looks like there is. Thanks for clearing that up! :) Can't wait to try this!!
DeleteYou can do the crust in nuts,cinnamon and butter..
DeleteThere are tons of lc pie crust recipes on pinterest. I think it would be good without too!
DeleteThis looks good except for the hydrogenated oil (Cool Whip). I'm going to try it with whipped cream! Thanks for the recipe.
ReplyDeleteThanks, Jan. Let me know how that works out. I think it would have to be stabilized to hold together.
DeleteHave you tried this with PB2?
ReplyDeleteNo, I haven't. I'm not sure that would work, but would love to know if you try it! Thanks!!
DeleteWhat is pb2? I am now at lorilynnt@yahoo.ca
DeleteHi Tiff, PB2 is a dehydrated peanut butter. It's in powder form. I have never used it, so I'm not able to give any type of review or recommendation it. ~Marion
DeleteI used pb2 worked great !!
DeleteThat's wonderful news, Faith! Thanks for sharing!! I'm going to have to give that a try! I really appreciate you taking the time to let us know. Thanks for stopping by ~Marion
DeleteFaith Meyers, I'd love to try PB2 and am wondering how did you substitute it? Did you add water (like on the directions)? How much PB2 powder was needed? TIA
DeleteHey Linda, I know this is two years later but I literally just made these with PB2. I packed a cup with PB2 and I wish I'd have measured it to tell you grams. I had problems mixing it in and realized that oil is in regular PB so in went some coconut oil (a heaping tbsp) and that helped out a ton. Also helped to add some sweet to it since PB2 doesn't have a lot of sweet.
DeleteAll in all, I'm happy and so glad I found this!!!
How many carbs per serving?
ReplyDeleteHow many carbs do you think are in this yummy dessert?
ReplyDeleteHi. How many carbs per serving?
ReplyDeleteHi, I used all the right ingredients and I calculated it to be 4.5 carbs per serving!Where am I adding wrong?Thanks!
DeleteIf there is fiber content in there you have to subtract the fiber from the carbs to get the net carbs
DeleteYOU ONLY SUBTRACT THE DIETARY FIBER
DeleteHey, did you see that this site, Healthist, totally reposted your whole post? Guessing they did not ask your permission. You should file a DMCA violation against them.'
ReplyDeleteThank you, Carolyn. No, I did not give permission. I wasn't able to locate that website, though. I did an image search and found it on some others, so I will definitely do the takedown notice. I also did a search for a common phrase and didn't it find it that way either. Maybe the website was down when I looked, so I'll try again. You are so kind to take the time to let me know. I really appreciate it! Thanks so much :) Have a wonderful Sunday ~Marion
DeleteThis sounds yummy, but do you think it would work with almond butter instead of the natural peanut butter?
ReplyDeleteI have never tried it with almond butter, Mary Beth. I imagine the texture might be a little different. I'm not sure it would hold together as well, but I really don't know. I'd love to hear how it works for you! Thanks for stopping by today! ~Marion
DeleteHi there! I made this today using sugar free natural peanut butter and my own home made whipped cream. Whipped cream held together well and worked great with the peanut butter and cream cheese. I added powdered Swerve (sugar alternative) to sweeten it up a bit and I also added Lily's chocolate chips (this brand of chocolate chips does not contain sugar, is sweetened with stevia). I melted my chocolate chips just a little bit so that some sort of "ribboned" thru the peanut butter mixture but that there were little piece of chocolate chips as well. I tasted it before I put it in the freezer and it tasted great! This is an awesome recipe that will be perfect for that little bit of sweet I want after supper! Thank you for a great recipe!
ReplyDeleteEmily, I'm so glad you like it! Thanks so much for sharing! This sounds wonderful! The 'ribbon' of chocolate has me drooling :) Thanks again! Have a super week ~Marion
DeleteI just asked if I could use heavy whipping cream then saw your post. I will try it with that! thank you.
DeleteI'm sorry I didn't see your comments sooner, Kelly, but I'm glad you found the answer :) I hope you love it as much as we do! Thanks for stopping by ~Marion
DeleteI'm going to try this tonight for my husband. He has type II diabetes and struggles to gain weight, so perhaps this will do the trick. He doesn't do well with carbs. Thanks for sharing!
ReplyDeleteYou are most welcome! I hope he liked it :) Thanks for stopping by!
DeleteCan I use heavy whipping cream instead of the cool whip?
ReplyDeletedo you have the calorie, fat and fiber content?
ReplyDeleteI know this is like 3 years late but I use Adam's 100% natural peanut butter and it came to 164 calories, 13.4 total fat, & 1 fiber.
DeleteMade this today and i just love it soo good!
ReplyDelete8x8 pan, 16 servings. How tiny are these servings? I'm afraid I'd go way over my carb limit cause I'd want more than a taste.
ReplyDeleteThey are thick pieces, Carly, and super rich and satisfying :)
DeleteWhat is the fat count for this recipe?
ReplyDeleteOn a low carb diet, personally, I don't concern myself with fat calories, so I really couldn't say. You might want to try Googling nutrition calculator and adding the ingredients to get the fat count. It will be high.
DeleteThis looks great..can u recommend a sugar free peanut buttet
ReplyDeleteTammy any all natural peanut butter works great. You can usually pick those up at health food stores or sometimes the deli in your local grocery store will carry it.
DeletePossibly a silly question but could I use whipped cream from the can?
ReplyDeleteErika, I have never tried that. I don't think it would hold together. That whipped cream breaks down pretty quickly once out of the can.
DeleteOk, thanks!
ReplyDeleteIve just found and bookmarked your great site for low carb food - if you have a cook book listing everything, can you tell me if its available in Australia?
ReplyDeleteLove your recipes - shall be making them all :-)
That's great, Maggie! Thank you for your kind words :) I don't have a cookbook. I post all of my recipes free here online. So glad you enjoy them! Have a great weekend ~Marion
DeleteIm new to this low carb thing but with this recipe there is an overwhelming taste of cream cheese. It's all I tasted.
ReplyDeleteCan you swap the cream cheese for greek yogurt?
ReplyDeleteThe density of the cream cheese is what holds this recipe together. The greek yogurt is most likely too thin to hold this recipe together.
DeleteAlmost two years after the original post I'm asking this: Can you use ricotta instead of cream cheese?
ReplyDeleteHi Alaa, I have not tried that. It would definitely change the texture and taste, and I'm not sure it would hold together like it does with the cream cheese. If you give a try, I'd love to hear how it goes. Thanks for the great question. Wish I could be of more help. Have a super week ~Marion
DeleteOh my that is good! I added a little extra sweetner [Truvia] and another time, I may try adding some other goodies....thinking Caramel extract may add a little something, also those chocolate chips sound yummy....hmmmmm
ReplyDeleteCan you use low fat cream cheese (neufchatl)? Thank you.
ReplyDeleteSure. That would work just fine :) Thanks for stopping by and have a great week! ~Marion :)
DeleteI made this as directed and it never hardened up enough to cut. The only way to eat it was out of the pan with a spoon. Very disappointed because flavor was good.
ReplyDeleteDid you freeze it as directed, because it's impossible not to harden in the freezer. Once frozen you cut and store covered in the refrigerator and it can be eaten like a bar cookie.
DeleteHow many carbs!!!
ReplyDeleteHow many carbs ???
ReplyDeleteI always recommend using your own nutrition calculator as different brands of the ingredients will have different carb amounts, however, when I make this with the ingredients I use it has 3.7 total carbs and 2.4 net carbs. I hope that helps ~Marion
Deletecan you use reduced fat peanut butter?
ReplyDeleteSure. However, if you are counting carbs, be sure to take a peek at the label, as anything reduced fat typically has more sugar to add flavor back in.
DeleteHow much protein and fat per serving?
ReplyDelete13.4 grams of fat and 6.1 grams of protein per serving
Delete