One of my favorite snacks is what we call “peanut butter treat”. It’s basically peanut butter, cream cheese, a little sweetener, a little vanilla, and a little heavy cream. You mix everything together, and it makes these little peanut butter “truffles”…or you can just eat it out of the cup once it firms up. I was thinking…what could make our “peanut butter treat” a little more special? A little more exciting? A little more…”more”? Making it into a peanut butter pie! And a low carb peanut butter pie at that.
Krys’ Low Carb Peanut Butter Pie
1 cup almond flour
1/2 cup ground pecans
2 tablespoons powdered sweetener (I use Ideal Confectionery)
1/8 teaspoon xanthan gum (optional)
1/4 teaspoom ground cinnamon
3 tablespoons melted butter
1 teaspoon vanilla extract
- 8 oz. room temperature cream cheese
- 3/4 cup plus 2 tablespoons powdered sweetener (I use Ideal Confectionery)
- 3/4 cup smooth peanut butter
- 1 cup heavy cream
- 1 teaspoon vanilla
For Chocolate Ganache (optional)
- 1 bar dark chocolate (I use Lindt Excellence 85% Cocoa)
- 1/3 cup heavy cream
- 1 tablespoon powdered sweetener (I use Ideal Confectionery)
In a large bowl, add all dry ingredients and whisk together. Make sure to work out any lumps.
Once they are nice and combined, add your vanilla and melted butter. Mix together until crumbly (like the texture of a graham cracker crust) and pour into a prepared pie dish (either baking spray or butter). Press into the pie dish, making sure that it’s an even thickness all the way around to ensure even baking! Use a fork to poke with holes all over so you don’t get any bubbles in the baking process.
Bake in a 325 degress oven for roughly 15 minutes. You want it to just start to lightly brown. This crust goes from looking not done to burned before you know it, so keep a close eye on it. Let it cool COMPLETELY before adding your filling in.
First, start with your whipped cream. Using a hand or stand mixer, whisk your heavy cream with 2 tablespoons of powdered sweetener and vanilla until stiff peaks are formed. Put into the fridge until we’re ready for it.
Next is the peanut butter goodness. Take your room temperature cream cheese and beat it with 3/4 cup powdered sweetener. Once it’s nice and fluffy, add in your peanut butter and continue to beat until well combined.
Ok. Back to our whipped cream. Gradually incorporate the whipped cream into the peanut butter mixture. Start off slow, add maybe 1/5 of the whipped cream in at a time.
Once all nice and mixed, pour into your pie crust and smooth the top. Pretty pretty pie!
Chocolate Ganache Preparation:
This step is optional. You can use the ganache in several ways. My first thought was to make the ganache before the filling, and to pour it into the cooked crust to make a layer of chocolate before the peanut butter. That’s option 1. Option 2 is to put the thick layer of ganache on top of the peanut butter filling. Option 3, my choice today, was to just lightly drizzle it over the top of the pie for just a hint of chocolate. If you also pick this option, just be warned you’re going to have a lot of ganache left I’m not HUGE on dark chocolate, so I just wanted a little bit.
Ok. First, take your chocolate bar, and chop it as finely as you can.
In a large glass bowl, add in the cream and sweetener, and set it over a pot of hot water. The water should be brought to a rolling boil, but the water shouldn’t ever touch the bottom of the bowl. Once the cream is warm (almost hot), add in your chocolate and whisk. Since it should be finely chopped, it should melt very easily into the cream Once added in, remove the bowl off the pot of water and continue to whisk until totally combined and smooth.
Now you can either pour over top and chill, or drizzle and chill. Whicever you like!
Nutritional Information (10 slices)
- 8.2 g net carbs
- 9.9 g protein
- 38 g fat
- 419 calories