Low Carb Peanut Butter Pie
Here's what you'll need:
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)
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.
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.
4.5 net carbs per slice
53 Net carbs for entire pie.