This 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.
Course Dessert
Cuisine American
Keyword low-carb, peanut butter, THM
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Rest Time 2 hourshours
Total Time 2 hourshours27 minutesminutes
Servings 8persons
Calories 694kcal
Ingredients
Crust
1c.natural peanut butter
¾c.xylitol
1egg
1tsp.vanilla extract
½c.almond flour
¼tsp.salt
1tsp.baking soda
Filling
¾c.low-fat cream cheeseat room temperature
¾c.erythritolpowdered
1c.creamy natural peanut butter
1tbsp.vanilla extract
¼tsp.salt
¾c.whipping creamwhipped and sweetened
½c.sugar-free chocolate chipsfor drizzle
1tsp.coconut oilfor 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.