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| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Passive Time | 1 hour |
| Servings |
slices
|
Ingredients
Crust
- 1/2 cup butter
- 1 cup blanched almond flour
- 6 tbsp unsweetened cocoa powder
- 1/4 cup swerve confectioners
- 1/4 cup golden monk fruit sweetener
Pie Filling
- 1 cup heavy whipping cream, whipped
- 1/4 cup swerve confectioners
- 1/4 cup golden monk fruit sweetener
- 1/4 cup heavy cream
- 3 tsp vanilla extract
- 8 ounces softened cream cheese
- 1 cup peanut butter no added sugar
- 1/2 cup almond butter no added sugar
Drizzled Chocolate
- 2 tbsp unsweetened cocoa powder
- 2 tbsp swerve confectioners
- 2 tbsp coconut oil, melted
Ingredients
Crust
Pie Filling
Drizzled Chocolate
|
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Instructions
Crust
- Preheat oven to 375 degrees.
- Line a 9" pie plate with parchment paper.
- Whisk together almond flour, cocoa, swerve and monk fruit. Mix in melted butter.
- Press evenly into the pie plate and poke holes all over in the crust with a fork to allow air to escape.
- Bake for 12 minutes.
- Cool completely.
Pie Filling
- Whip the 1 cup of heavy whipping cream with a mixer until light and fluffy. Set aside.
- Mix swerve, monk fruit, heavy whipping cream (liquid) and vanilla.
- Add in cream cheese, peanut butter and almond butter. Mix until smooth.
- Combine the whipped heavy cream that was set aside with the peanut butter mixture.
- Add the filling to the cooled crust.
Chocolate topping
- Whisk together cocoa and swerve. Mix in coconut oil.
- Drizzle over top of pie.
- Place pie in the freezer until chocolate is hardened. Approx 30 minutes.
- Enjoy!
Recipe Notes
Nutrition Facts
Peanut Butter Pie
Amount Per Serving
Calories 391
Calories from Fat 336
% Daily Value*
Total Fat 37.3g
57%
Saturated Fat 16.8g
84%
Cholesterol 58mg
19%
Sodium 218mg
9%
Total Carbohydrates 9.2g
3%
Dietary Fiber 3.4g
14%
Sugars 2.2g
* Percent Daily Values are based on a 2000 calorie diet.