Here's a decadent chocolate peanut butter pie! 🤎🥜
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Crust Ingredients:
• 1 cup of almond flour (available here)
• 3 tbsp. tablespoon of pure cocoa powder (available here)
• 1 1/2 tsp. tablespoon of sweetener of your choice (available here)
• 1 1/2 tsp. tablespoon of sweetener of your choice (available here)
• 1 C. tbsp coconut flour (available here)
• 1/2 cup unsalted butter
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Method :
Grease and line a 9" pie pan with parchment paper. Melt the butter in a medium bowl in the microwave. Add all other ingredients, mix well and press into the pan. Refrigerate.
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Topping Ingredients:
• 8 oz softened cream cheese
• 1/4 cup natural peanut butter (available here)
• 1/3 cup Swerve powder (available here)
• 3/4 cup of 35% cream
• 1 C. tablespoon of vanilla extract
• 1 C. tablespoon of vanilla extract
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Method :
Using the food processor, whip the 35% cream until the consistency of a nice whipped cream. Place in a separate container. In the same food processor bowl, beat all other ingredients until creamy and smooth. Add the whipped cream and mix again. Pour over your cooled crust. Return to the refrigerator for approximately 3 hours.
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Topping ingredients:
• 6 oz sugar-free dark chocolate (available here)
• 1/2 cup of 35% cream
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Method :
When serving the tart, using a medium saucepan, melt the chocolate and 35% cream until well melted. Let cool slightly and add to your filling.
Makes 16 tips.
Makes 16 tips.
[4g net carbs per spike]
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Credit: Brigitte Bertrand
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