Low-Carb Peanut Butter Pie Recipe

For the crust:

1. Preheat oven to 375º Fahrenheit. Line a 9″ springform pan with parchment.

   

2. 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.

   

3. 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.

   

4.  Bake in the preheated oven for 10-12 minutes, or until set. (The top will not spring back when touched) Cool in the pan.

   

For the filling:

1. (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.

2. In a 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.

   

3. In a seperate 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.

   

4. Add the cream cheese and the peanut butter. Mix on low speed until blended, then beat the mixture on high speed until fluffy.

   

5. Gently fold the remaining 2/3rds of the heavy cream into the peanut butter mixture.

   

6. Transfer to the springform pan and spread to evenly cover the crust. Refrigerate for about 3 hours before continuing.

   

For the topping:

1. Transfer the chopped chocolate to a medium bowl. In a small, heavy saucepan, bring heavy whipping cream barely to simmer. Pour the heated heavy cream over the chocolate and let rest for one minutes. Next stir the heavy cream and until smooth.

   

2. Let the mixture cool to lukewarm. Spread the ganache over the pie and refrigerate until firm, about 3 hours.

   

3. To serve, remove the sides of the springform pan, transfer to a serving plate, and cut into wedges.