Peanut Butter Pie
Prep Time: 20 minutes
Cook Time: 15 minutes
Freezing time: 1 hour
Total Time: 35 minutes
Servings: 8 Slices
An almond crusted peanut butter pie that is always a hit with the family.
- 2 cups Almond flour
- 6 tablespoons Butter melted
- 4 tablespoons Erthyritol or other sugar substitute
- 1 cup Whipping/Heavy Cream
- 8 oz Cream cheese room temperature
- 1¼ cups Peanut butter smooth
- ½ cup Erthyritol or other sugar substitute
- 1 tablespoon Cinnamon
Preheat the oven to 180C/350F degrees.
Butter/grease a pie pan/tin
Mix the almond flour, melted butter and 4 tablespoons of erthyritol well.
Spoon the mixture into the pie dish and spread it evenly to form a crust.
Bake in the oven for 15 -20 minutes until slight golden.
Remove and allow to cool.
Whisk the cream to thick peaks.
In another bowl, mix the cream cheese, erthyritol, peanut butter and cinnamon.
Fold the cream into the peanut mixture gently and blend well.
Spread the mixture into the pie case.
Cover with cling film and place in the freezer for at least an hour.
Remove from the freezer 15 minutes before eating. (although we ate some straight from the freezer..delicious)
Makes 8 slices
Nutritional Info per slice - 351 Calories, 34g Fat, 8g Protein, Total Carbs 7g, 3g Fibre, 4g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1Slice | Calories: 351kcal | Carbohydrates: 7g | Protein: 8g | Fat: 34g | Fiber: 3g