This keto no-bake snickers pie is proof you don't have to give up indulgent desserts on a low-carb diet. With rich chocolate, creamy peanut butter, gooey caramel, and a little salty crunch, every bite silences your sweet tooth!
The best part is that it's entirely no-bake and super easy to make. You're welcome!
This keto dessert is creamy, rich, and flat-out decadent.
Plus, at only 5 net carbs per serving, it's a low-carb snickers pie recipe that anyone doing keto can enjoy! But even those who are not watching their carbs will embrace.
After all, anyone who loves Snicker bars would say yes to this keto pie recipe. It's sure to fool taste buds. Anytime I create a recipe that passes for its high-carb counterpart, I know it's a winner.
It's not the first time I've made a keto treat with peanut butter. Check out our keto peanut butter recipes for more delicious keto-friendly peanut butter recipes!
Low-Carb No-Bake Snickers Pie
Having a keto dessert that requires zero baking is always a plus. Not only does it save time and energy, but it's less intimidating.
I have many friends who are doing a keto diet but have no baking skills and are always begging me to create more low-carb desserts that are no-bake.
If you can use an electric mixer, you can make this keto-friendly snickers pie.
Ingredients Needed
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The following are the ingredients you'll need to make this recipe.
Note that the full printable recipe card is at the bottom of the page.
Keto Chocolate Cookie Crust:
- Almond flour, finely milled
- Cocoa powder
- Sugar substitute, powdered
- Melted, unsalted butter
- Sea salt
Keto Peanut Butter Filling:
- Cream cheese, full-fat
- Creamy all-natural peanut butter
- Heavy whipping cream
- Vanilla extract
For the Sugar-Free Chocolate Hard Shell:
Keto Caramel Topping
- Granulated white or brown sugar substitute
- Allulose sweetener
- Unsalted butter
- Vanilla extract
- Sea salt
- Heavy cream
- Baking soda
- Crushed salted peanuts for garnish
How To Make This Snickers Keto Pie
Start by making the chocolate cookie crust. In a medium bowl, mix together the almond flour, cocoa powder, confectioner's sugar substitute, and salt. Stir in the melted butter until a dough forms.
Press the dough firmly into a lightly greased 9-inch pie plate, making sure to go slightly up the sides.
Place the crust in the freezer while you prepare the filling.
Next, prepare the peanut butter filling by beating the cream cheese, peanut butter, confectioner's sugar substitute, salt, and vanilla extract in a large bowl until smooth.
Add the heavy whipping cream and continue mixing until the filling becomes light and fluffy.
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Spread the filling evenly over the chilled crust and return the pie to the freezer to set.
To create the chocolate shell, melt the sugar-free chocolate chips with the coconut oil, either using a microwave in 30-second intervals or a double boiler.
Drizzle most of the melted chocolate over the peanut butter layer, reserving a couple of tablespoons for later drizzling.
For the sugar-free caramel, combine the heavy cream, granulated sugar substitute, allulose, salt, and vanilla extract in a saucepan over medium-high heat.
Allow it to simmer, stirring occasionally. Stir in the baking soda and continue to cook until the mixture becomes foamy and turns a golden caramel color, about 7-10 minutes.
Remove the saucepan from the heat, add the butter, and stir until completely melted and combined.
Drizzle the caramel sauce over the hardened chocolate shell, followed by the reserved melted chocolate.
Sprinkle the top with crushed salted peanuts for a final touch. Let the pie chill in the freezer for 30 minutes or refrigerate it for at least 2 hours before slicing and serving.
Best Sugar-Substitutes For This Sugar-Free Pie No-Bake Recipe
A few things to keep in mind when making this sugar-free snickers pie are that the recipe calls for a confectioner's sugar substitute.
I chose to use a powdered sweetener to ensure the creamiest peanut butter pie filling. Using a powder sweetener means that it will dissolve seamlessly and not have a grainy texture.
My go-to choice is Lakanto's Monk Fruit Powdered because, in my opinion, it has the best flavor and produces great results every time.
That being said, I also recommend Swerve Confectioners an erythritol blend that produces equal results.
However, if you want stevia, you could use the brand Pyure, but keep in mind that you would have to reduce the amount of sweetener in half since it is doubly sweet.
Also, Pyure does not have a powdered version of their product.
If all you have is a granulated sweetener, you can make your own powdered sweetener by grinding it in a dry, clean coffee grinder.
As for the sugar-free caramel sauce I chose a combination of granulated sugar substitute and allulose. The addition of allulose helps the sauce not to crystalize.
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Keto No-Bake Snickers Pie, Gluten-Free
This rich and creamy Keto No-Bake Snickers Pie features a gluten-free chocolate cookie crust, sugar-free peanut butter filling, and a luscious caramel drizzle—perfect for low-carb, keto-friendly indulgence with no baking required!
Ingredients
Keto Chocolate Cookie Crust
- ¼ cup of melted unsalted butter
- 1 cup of finely milled almond flour, measured and sifted
- ¼ cup unsweetened cocoa powder
- ¼ cup confectioner's sugar-substitute
- ¼ teaspoon of salt
Peanut Butter Filling
- 12 ounces of full-fat cream cheese, room temperature
- ½ cup confectioner's sugar-substitute
- 1 cup all natural peanut butter , sugar and salt free
- ¼ teaspoon sea salt
- 1 cup heavy whipping cream
- 2 teaspoon of vanilla extract
Chocolate Hard Shell Topping
- 2 ½ ounces of sugar-free chocolate chips
- 1 tablespoon of melted coconut oil
Sugar-Free Caramel Topping
- ½ cup of granulated white or brown sugar substitute
- ¼ cup allulose sweetener
- 2 tablespoons of unsalted butter
- ½ teaspoon of vanilla extract
- ⅛ teaspoon of salt
- ¼ cup of heavy cream
- ¼ cup of crushed salted peanuts for garnish
- ¼ teaspoon baking soda
Instructions
Gluten-Free Chocolate Crust
- In a medium-sized bowl combine well the almond flour, confectioner's sugar substitute, cocoa powder, and sea salt.
- To these dry ingredients add the melted butter and combine well.
- Lightly grease a 9-inch pie plate with butter or coconut oil.
- Press crust to the bottom of the pie pan and slightly up the sides of the pan.
- Place in the pie pan with the crust in the freezer and proceed to make the pie filling.
Sugar-Free Peanut Butter Filling
- In a large bowl, using an electric mixer beat the softened cream cheese, vanilla extract, all-natural peanut butter, confectioners sugar substitute, and salt.
- Add the heavy whipping cream and combine until well incorporated.
- Spread the pie filling evenly over the chocolate crust and place it back in the freezer.
- Next, proceed to make the chocolate and peanut butter toppings.
Sugar-Free Chocolate Hardshell Topping
- Melt the sugar-free chocolate chips with the coconut oil in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined. Set aside.
- Take your pie out of the freezer and add the chocolate topping to the top of the pie filling by gently spreading it across the surface of the pie. Reserve a couple of tablespoons to drizzle to the caramel topping.
Sugar-Free Carmel Topping And Crushed Peanuts
- Cook the heavy cream, sugar substitutes, salt and vanilla extract over medium-high heat on the stovetop until it simmers, be sure to stir occasionally.
- Add the bakings soda and allow the mixture to cook until it foams, turns golden, and is well combined, about 7-10 minutes.
- Remove the pan from the heat, and the butter and stir until the butter melts completely in the mixture and is well combined.
- Drizzle the caramel topping on top of the chocolate topping.
- Add another drizzle of the chocolate topping to the caramel topping.
- Place the pie in a freezer to chill for 30 minutes to fully set or 2 hours in the refrigerator before slicing.
- When ready to serve, garnish the top of the pie with salted peanuts.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
If using all-natural creamy peanut butter that requires stirring, be sure to mix the peanut butter well before making the pie filling and the peanut butter topping.
I chose to use a powdered sweetener to ensure the creamiest peanut butter pie filling. Using a powder sweetener means that it will dissolve seamlessly and not have a grainy texture.
My go-to choice is Lakanto's Monk Fruit Powdered because in my opinion it has the best flavor and produces great results every time.
That being said, I also recommend Swerve Confectioners an erythritol blend that produces equal results.
However, if you are wanting stevia you could use the brand Pyure but keep in mind that you would have to reduce the amount of sweetener in half since it is doubly sweet.
For the sugar-free caramel sauce I used a combination of granulated sugar substitute and allulose the allulose helps the sauce not crystialize.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 41.2gSaturated Fat: 16.7gTrans Fat: 0gCholesterol: 66mgSodium: 250mgCarbohydrates: 9.2gNet Carbohydrates: 5gFiber: 4.2gSugar: 2.3gProtein: 13.1g
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