“What could be more heavenly than a low carb pie that requires no heating up in the oven? With this easy low carb no bake chocolate peanut butter pie recipe, it’s, well … as easy as pie.” Low Carb No Bake Chocolate Peanut Butter Pie – You must try this recipe.
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- 1 cup almond flour
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons low carb sweetener
- 1 tablespoon coconut flour
- 1/2 cup unsalted butter
- 8 ounces full fat cream cheese softened
- 1/4 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
- 1/3 cup powdered sweetener
- 6 ounces dark chocolate 90/10
- 1/2 cup heavy cream
- Melt the butter in a medium microwave safe mixing bowl.
- Add the almond and coconut flours, stevia, and cocoa powder to the melted butter.
- Mix the ingredients together to form a crust.
- Spray a 9in. pie pan with non-stick cooking spray and then press the crust into place.
- Put the crust in your fridge to chill.
- In a large mixing bowl with a hand mixer or using a stand mixer, combine the cream cheese, peanut butter, vanilla extract, and powdered sugar. Mix them together until they create a silky, smooth pie filling.
- Add the heavy cream and blend the ingredients on medium-high speed until the pie filling thickens and holds a peak.
- Pour it into the pie crust and put the pie in the refrigerator for 3 hours to set.
- Just before serving the pie, combine the chocolate and heavy cream in a small saucepan over medium heat.
- Whisk them together as the chocolate melts. Cool slightly
- Spread or drizzle the chocolate sauce over the dessert just before serving.
- Enjoy! 🙂
- Don’t have powdered sweetener? Try combining granulated sweetener and a little arrowroot or inulin in your food processor or blender.
- The more heavy cream you use, the thinner your chocolate drizzle will be in the end.
- Don’t be afraid to strain the pie filling if it turns out chunky.
Per Serving: 296 calories; 27 g fat; 8.5 g carbohydrates; 4 g protein.
Recipe by: Kiro, Photo Credit: Brent Hofacker
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