DESSERTS: LOW CARB PEANUT BUTTER PIE (click here to print)

Low Carb Peanut Butter Pie

Crust:

• 1 c. natural peanut butter, (I use creamy for the pie crust)
• 3/4 c. xylitol (this is a low carb natural sweetener)
• 1 egg
• 1 tsp vanilla
• 1/2 c. almond flour
• 1/4 tsp salt
• 1 tsp baking soda

Preheat the oven to 375 degrees.  Mix the peanut butter, xylitol, egg & vanilla.  Add almond flour, salt and baking soda and stir until throughly mixed.

Press half the cookie dough into a greased pie plate.  Bake for 12 minutes or until lightly browned.  Let crust cool and transfer to refrigerator to speed up process.

For the Filling:

• 3/4 c. low fat cream cheese, at room temperature
• 3/4 c. erythirtol, powdered (pulse in your blender or food processor to make a powder)
• 1 c. creamy natural peanut butter
• 1 Tbsp vanilla
• 1/4 tsp salt
• 3/4 c. whipping cream, whipped and sweetened
• 1/2 c. sugar free chocolate chips
• 1 tsp coconut oil, for drizzling

Once crust is thoroughly cooled, mix the cream cheese and powdered erythirtol 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.
It is best to cut this pie directly out of the freezer and store in the refrigerator.

4 net carbs

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