“A real, scratch, low carb peanut butter pie made using whole ingredients. From the peanut flour crust to the peanut butter pudding, this easy low carb pie is a gluten-free, ketogenic dream come true!” Low Carb Peanut Butter Pie – You must try this recipe.
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- 3/4 cup (170 g) unsweetened almond milk
- 1/2 cup (113 g) heavy cream
- 1/2 cup (95 g) Sukrin 1 (or Swerve Granulated)
- 1 tablespoon (15 ml) cornstarch or arrowroot powder*
- 1/4 teaspoon xanthan gum*
- 4 large whole eggs
- 2 teaspoons (10 ml) vanilla
- 1/4 teaspoon salt
- 2/3 cup (345 g) peanut butter
- 2 tablespoons Sukrin Icing Sugar (or Swerve Confectioners)
- 1/2 cup heavy cream
- 1/4 cup Sukrin Icing Sugar (or Swerve Confectioners)
- 1 cup heavy cream
- 2 ounces sugar free chocolate shavings
- 3 tablespoons chopped roasted peanuts
- I suggest making the pie crust in the morning or the day before.
- Have a sieve, whisk and rubber spatula hand near the stove.
- Pour the almond milk and heavy cream into a medium sauce pan/pot over medium heat. Measure the dry ingredients into a medium heat-proof bowl and stir together with a whisk. Add the eggs, mixing well. If the milk hasn’t begun simmering around the edge of the pan, turn the heat up to medium-high until it does. Turn off the heat.
- Slowly pour the hot milk into the egg mixture, whisking the whole while. Put the pot back onto the stove and pour the pudding mixture back into the pot. Scrape out as much of the pudding as you can. PUT THE SIEVE over the empty bowl.
- Turn the heat to medium and begin whisking the pudding mixture. Nothing will happen for at least 5 minutes. The erythritol has to melt and the mixture will not begin to warm until it does. Continue to whisk. The mixture will get looser and then it will begin to thicken all-at-once and look a grainy. Turn the heat down just a little and continue to whisk for 1 minute. (If you stop whisking for a moment, the mixture should be bubbling lazily). Turn off the heat, move the pot to a cool burner and continue whisking for 1 minute more.
- Pour/scrape the pudding into the sieve to strain out any cooked egg. Work the pudding gently through the sieve with the rubber spatula and scrape any remaining pudding from the bottom of the sieve. Add the vanilla to the pudding and stir. Add the peanut butter to the pudding and stir. Taste for seasoning. Add powdered sweetener (or stevia glycerite) if you want it sweeter. It should taste a little salty like peanut butter. If not, add more salt. Put a piece of plastic wrap over the pudding and let cool completely in the fridge. I make mine the day before.
Ready the crust. Remove the peanut butter pudding from the refrigerator and whip with a hand mixer until it’s soft and fluffy. Add the stiffly beaten whipped cream and gently fold until the white streaks are gone.
Spoon the peanut butter pie filling into the pie crust and smooth to the edges. Top with the remaining whipped cream and garnish if desired.
Best if served the next day.
- Enjoy! 🙂
Per Serving: 472 calories; 18.5 g fat; 3 g carbohydrates; 7.3 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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