Low Carb Peanut Butter Pie
Print RecipeThis peanut butter pie is the perfect treat. It is low-carb but can be made with regular sugar too. If you are doing THM, it is an S recipe.It is best to cut this pie directly out of the freezer and store it in the refrigerator.
Servings: 8 persons
Ingredients
Crust
- 1 c. natural peanut butter
- ¾ c. xylitol
- 1 egg
- 1 tsp. vanilla extract
- ½ c. almond flour
- ¼ tsp. salt
- 1 tsp. baking soda
Filling
- ¾ c. low-fat cream cheese at room temperature
- ¾ c. erythritol powdered
- 1 c. creamy natural peanut butter
- 1 tbsp. vanilla extract
- ¼ tsp. salt
- ¾ c. whipping cream whipped and sweetened
- ½ c. sugar-free chocolate chips for drizzle
- 1 tsp. coconut oil for drizzle
Instructions
To Make Crust:
- Preheat the oven to 375°F.
- Mix the peanut butter, xylitol, egg & vanilla and mix thoroughly.
- Add almond flour, salt, and baking soda and stir until consistent.
- Press half the cookie dough into a greased pie plate.
- Bake for 12 minutes or until lightly browned. Let the crust cool and transfer it to the refrigerator to speed up the process.
To Make Filling:
- Once the crust is thoroughly cooled, mix the cream cheese and powdered erythritol well until thoroughly blended.
- Stir in the peanut butter, vanilla, salt, & whipped whipping cream. Mix until well blended and same consistency.
- Pour into cooled cookie crust and freeze for at least 2 hours or until set.
For the Drizzle:
- Melt the chocolate chips with ½ tsp. of coconut oil and stir.
- Drizzle chocolate over top.
Serving: 1slice | Calories: 694kcal | Carbohydrates: 12g | Protein: 22g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 148mg | Sodium: 529mg | Potassium: 178mg | Fiber: 6g | Sugar: 7g
