Peanut Butter Pie

Course: Desserts, Pie

Cuisine: American, gluten free, Low Carb

Keyword: 4th July recipes, peanut butter, thanksgiving recipes

Prep Time: 20 minutes

Cook Time: 15 minutes

Chilling time: 1 hour

Total Time: 35 minutes

Servings: Slices

Calories: 351kcal

Author: Angela Coleby

An almond crusted keto peanut butter pie that is always a hit with the family. Easy to make and easier to eat!

Print Recipe

US Customary - Metric

Ingredients

Crust

2 cups Almond flour
6 tablespoons Butter melted
4 tablespoons Low carb sweetener we used allulose

Pie Filling

1 cup Whipping/Heavy Cream
8 oz Cream cheese room temperature
1¼ cups Peanut butter smooth
½ cup Low carb sweetener we used allulose
1 tablespoon Cinnamon

Instructions

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 refrigerator for at least an hour.
Slice, serve and enjoy!
Serve with a side of whipped cream and decorate it with a drizzle of melted chocolate, softened peanut butter and chopped peanuts.

Notes

Makes 8 slices

Nutritional Info per slice - 351 Calories, 34g Fat, 8g Protein, Total Carbs 7g, 3g Fibre, 4g Net Carbs

This is great frozen too

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.

Nutrition