Low Carb Peanut Butter Pie

Since the name of my blog is Nutbutterluver it's no surprise that I have a special place in my heart for all things nut butters. Looking back at my recent posts I noticed that I haven't posted anything nut butter related in a while so I figured when better than the day after thanksgiving to pay homage to my favorite nut butter of them all; the peanut butter. Here's a creamy, decadent peanut butter pie that's low carb. Score!

Here's what you'll need: 

Chocolate Crust:

½ cup almond flour

1 scoop chocolate protein powder

¼ tsp xanthan gum

2 TB granular erythritol

½ stick butter

1 TB water

Peanut Butter Filling:

8 ounces softened cream cheese

1 cup no sugar added peanut butter

12 drops/ 1/2 cup  EZ Sweetz 

1/3 cup Da Vinci sugar-free peanut butter syrup

2/3 cup powdered erythritol

½ cup heavy whipping cream

¼ cup sugar-free chocolate chips (optional)

Crust:
Preheat oven to 350 degrees and spray a 9 inch pie plate with non-stick cooking spray.
Combine almond flour, protein powder, xanthan gum, and erythritol in a food processor.
Add butter and pulse until butter is crumbled.
Add water and pulse just until the crumbled texture goes away and the mixture turns to dough.
Spread mixture evenly into pie plate and bake for 10 minutes. Allow to cool.

Filling:
In a large mixing bowl combine cream cheese, peanut butter, EZ Sweetz, peanut butter syrup, and erythritol. Blend until smooth and creamy. Set mixture aside. In a separate bowl, whip the cream until light and fluffy. Gently fold whipping cream into peanut butter mixture.
Add filling to cooled pie crust and chill in refrigerator overnight.
Garnish with sugar-free chocolate chips.

Servings:
12 slices
4.5 net carbs per slice
53 Net carbs for entire pie.