My Low Carb Snickers Pie is one of the easiest and most delicious no-bake desserts you can do for the holidays. It combines all those delicious flavor profiles from a popular candy bar with a creamy filling and butter crust. You’ll be amazed that it’s sugar-free! Only 4.71 Net Carbs per slice!
What you need to make this Low Carb Snickers Pie:
We use some tasty ingredients that are easy to find in stores and one of my favorite recipes here on the blogs to make this yummy Snickers Pie. There are a few steps but they are super easy and you’ll be glad you made it!
Let’s take a look at the ingredients you’ll need to make this decadent pie for the holidays.
- Pie Crust: An easy press-in crust is a perfect vessel for this creamy pie. The crust is the only thing on this pie that has to be cooked in the oven. I use a simple almond flour crust that I’ve added cocoa and man is it delicious. It is buttery and is perfectly suited to this pie.
- Sugar-Free Caramel: You can’t have a Snickers Pie without the caramel right? This is hands down my favorite part of the pie. It is so decadent and rich. It pairs well with the salty peanuts and the creamy filling. In order to make it sugar-free and better for us, I make my own caramel and you can too with just four ingredients. Check out the recipe post on how I make my Easy Low Carb Caramel. You’ll have to plan ahead and make this caramel the day before or at least several hours before so it has time to cool and thicken up.
- Chocolate Drizzle: Since chocolate is another key component in a Snicker Bar, we’ll need to have it represented here by melting some sugar-free chocolate chips and then drizzling them over the top of the pie. I love using Lily’s Milk Chocolate Chips for this. Use as little or as much as you’d like.
- Creamy Filling: All you will need for this amazing filling is cream cheese, heavy whipping cream, a couple of tablespoons of that homemade caramel, and some powdered sweetener. If you aren’t picky about ingredients you could sub a sugar-free cool whip here, but the heavy cream is so much better!
- Peanuts: To finish off our pie and add a much-needed crunch we’ll be topping the pie with some perfectly roasted peanuts. You can use salted or unsalted, but honestly, I prefer salted. It is a great balance with all the other sweet ingredients in this pie.
With this combination of flavors, there is no wonder this pie will be your new holiday favorite like it is ours!
Can I Make This Pie Ahead of Time:
Oh for sure friends, do yourself a huge favor and make this pie a day or two ahead of time and let it chill in the refrigerator. The longer it sits the better tasting the pie will be.
It’s not a secret that with sugar-free desserts the sweeteners used in baking do better with a little time in the fridge to mellow out. This pie is a prime example of that.
Better yet, make one and freeze it for later. I usually like to make 2 at a time so we can enjoy one that week and then freeze the other for later.
Can This Pie Be Frozen?
Yes, this easy sugar-free creamy pie can be frozen and kept in the freezer. It is a great pie to have on hand for special occasions or upcoming holidays like Thanksgiving.
Freezing the pie is especially helpful considering the fact that cream pies have a very short shelf life when kept in the refrigerator.
You’ll be happy to know that when they are frozen correctly following the right method and appropriate instructions, cream pies can be kept in freezer storage for up to even 3 months!
All you’ll need to do is to follow the recipe directions to make the pie, then cover it loosely with some aluminum foil and place it in the freezer to freeze solid.
Once frozen remove it and wrap it with more foil tightly to protect it from freezer burn before returning it to the freezer. When you are ready to serve pull it out several hours ahead and let it thaw.
You can also freeze this pie into individual pieces by slicing the finished pie and placing the pie slices onto a baking sheet and placing them in the freezer until frozen.
Next, wrap each frozen slice of pie in some plastic wrap or in an individual Tupperware and return to the freezer until you are ready to thaw and serve.
Do I Have To Make The Caramel Recipe For This Pie?
In short no, I don’t guess you have to make my sugar-free caramel for this pie if you don’t want to. But you’ll be hard-pressed to find one that is as good and as low in carbs as the one I link to on this recipe card.
It only has half of a carb per tablespoon and has much cleaner ingredients than you’ll find in any store-bought sugar-free options. But I understand wanting to use some shortcuts here and there.
I’ve rounded up a few sugar-free caramel alternatives that you can pick up on Amazon or at your local Walmart if you want to purchase them instead of making my easy caramel.
Keep in mind these processed versions may have some ingredients that are not so impressive but you’ll just have to decide between using the ready-made ones or taking a little more time out to make your own.
Here are some store-bought substitutions:
I’ve not tried any of these options since I’m obsessed with my own easy low-carb caramel and how thick and rich it is and if you use one of these remember the carb counts in the nutritional information I provide will change greatly.
Tips and Tricks For Making This Low-Carb Snickers Pie
To ensure you have success with this recipe I wanted to share a few tips that will help you while making this pie. Enjoy!
- Make sure the cream cheese for the filling is completely room temp when you add it to the mixing bowl. This will make it easier to whip up the caramel sauce and stir it into the whipped cream later.
- When baking the crust keep a close eye on it as it bakes because these types of crusts can go from being unbaked to being burnt in just a very short time and nobody will enjoy a burnt crust.
- Prep ahead for making this pie and make Easy Low Carb Caramel Sauce the day before or at least a few hours ahead so it will have time to cool completely and thicken up nicely.
- Also, about 30 minutes before you get ready to whip your cream, place your mixing bowl and mixer attachments in the freezer to chill until you need them. Doing this makes the cream whip up much quicker than if the bowl was at room temperature.
- For the chocolate drizzle on top of the pie I suggest making the chocolate sauce linked in the recipe, but you can also melt a 1/4 cup of Lily’s Dark Chocolate Chips with a tablespoon of heavy whipping cream and drizzle it over the pie.
- If you don’t like peanuts you could do chopped almonds or pecans, or even leave the nuts off together.
- Do not skip the extra chilling time for this pie or slicing will be difficult when you go to serve it. For those nice pretty slices, the pie needs to be chilled. Chilling also lets all the flavors mix together well! I like it best if left overnight!
- If you need something easier than making your own chocolate, you could grab some of this Pyure Hazelnut Spread and drizzle that over the top instead of making my chocolate fudge sauce listed in the recipe.
This decadent low-carb and gluten-free pie is a delicious play on a Snicker's Bar in a No Bake Pie Filling. Loaded with chocolate, caramel, and some peanuts this pie is certainly a treat for the holidays or a special occasion.
For the Crust
- 1 1/4 cup almond flour
- 1/2 cup of melted butter
- 1/4 cup oat fiber
- 1/4 cup Erythritol Sweetener (I use Pyure Brand)
- 3 tablespoons of unsweeted cocoa powder
For The Filling
- 8 ounces of very soft cream cheese
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1/3 cup of Erythritol Sweeter ( I use Pyure)
- 2 tablespoons of Low Carb Caramel
- 1 teaspoon Vanilla extract
!For The Toppings
- Make the Easy Low Carb Caramel and the chocolate fudge sauce several hours in advance or even better the night before making the pie so it will be cooled and thick for preparation the pie. See alternatives to this caramel and chocolate in the blog post.
- Preheat the oven to 350 degrees Fahrenheit.
- Mix all the crust ingredients together in a bowl. The mixture should be wet enough to stick together when you pinch it between your fingers but not too wet.
- Press the crust mixture into a ten-inch pie plate and press it evenly around the bottom and up the sides.
- Place the crust in the oven and bake for 10 minutes. Remove the crust when baking and set it aside to cook completely.
- Once the crust is baked and cooled you are ready to make the filling.
- First, you will need to whip the heavy cream until it has stiff peaks then add it to a bowl for later.
- To that same mixing bowl add the very soft cream cheese, the vanilla extract, the caramel, and the sweetener.
- Cream the mixture together very well until it is smooth and creamy.
- Fold in the whipped creamy carefully until it is all well combined.
- When you are ready to fill the pie crust add two more tablespoons of caramel to the bottom of the crust and spread it around evenly. Top that with a sprinkle of peanuts.
- Pour the pie filling into the pie shell and slowly spread it out evenly.
- Top the pie filling with the optional toppings like the remaining 2 tablespoons of caramel, melted sugar-free chocolate chips, and a few more peanuts if desired. I like to swirl the chocolate and caramel with a knife for a pretty pattern.
- Chill the pie for at least 3 hours before slicing it into 10 slices. This pie is very rich so a small piece is enough. To me, it is best if chilled overnight.
*For substitutions of ingredients or suggestions on the chocolate sauces for the topping please see the above blog post.
Amount Per ServingCalories 445Total Fat 44gTrans Fat 0gCholesterol 57mgSodium 179mgCarbohydrates 31gNet Carbohydrates 4.71gFiber 9.1gSugar 2.5gSugar Alcohols 18.15gProtein 8.4g
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!