This Low-Carb Peanut Butter Pie Recipe boasts a chocolate cookie crust and a rich fudge topping. This recipe can be part of a low-carb, keto, diabetic, gluten-free, grain-free or Banting diet.
Preheat oven to 375º Fahrenheit. Line a 9" springform pan with parchment.
Place almond flour, granulated stevia/erythritol blend, cocoa powder, baking soda, and sea salt in a food processor. Pulse to blend. Add the vanilla extract and butter to the food processor. Pulse until the mixture comes together to form a dough.Transfer dough to the prepared springform pan. Using a buttered spoon (or your fingers) spread the dough to cover the bottom of the pan.
Using a fork, poke some holes in the crust to allow air to escape. Bake in the preheated oven for 10-12 minutes, or until set. (The top will not spring back when touched) Cool in the pan.
(Skip this step if using powdered Swerve) Place granulated stevia/erythritol blend in a clean, dry food processor. Cover with a dish towel to prevent powder from escaping. Process until sweetener has a powdery consistency, like powdered sugar. Transfer to a large mixing bowl.
Add the 2 tablespoons of heavy whipping cream and the vanilla extract to the large mixing bowl. Blend together with the sweetener using a hand mixer. Add the cream cheese and the peanut butter. Mix on low speed until blended, then beat the mixture on high speed until fluffy.
In a separate, medium mixing bowl, beat 1/2 cup of heavy whipping cream until stiff peaks form. Fold 1/3 of the whipped cream into the peanut butter mixture to lighten.
Gently fold the remaining 2/3rds of the heavy cream into the peanut butter mixture. Transfer to the springform pan and spread to evenly cover the crust. Refrigerate for about 3 hours before continuing.
In a small, heavy saucepan, bring heavy whipping cream to a simmer. Add the chocolate and stir until smooth. Cool to lukewarm. Spread topping over the pie and refrigerate until firm, about 3 hours.
To serve, remove the sides of the springform pan, transfer to a serving plate, and cut into wedges.
Serving size: 1/12th of the pie
Fat (g): 29
Carbs (g): 10
Fiber (g): 6
Protein (g): 5
Net carbs (g): 4