Here’s a sweet treat for you peanut butter lovers out there! If you are allergic to everyone’s favorite legumes, try substituting in smooth almond butter for a nutty flavor.
Try sprinkling chopped peanuts on top (instead of the sliced almonds pictured here). I improvised with what I had on hand.
Healthier Peanut Butter Pie
1 cup creamy peanut butter
8 ounces cream cheese
1 1/2 cup heavy cream, preferably organic
7 tablespoons erythritol, powdered
1/8 teaspoon NuNaturals white stevia pure extract
1 teaspoon pure vanilla extract
1 Chocolate Cookie Crust (recipe follows)
1 recipe Chocolate Peanut Butter Topping (recipe follows)
1/2 cup heavy cream, preferably organic
2 tablespoons erythritol, powdered
Pinch of pure stevia extract powder (I recommend NuNaturals brand)
Soften cream cheese and peanut butter in microwave on HIGH for 20 seconds. Add cream cheese and peanut butter to a mixing bowl. Measure out granular erythritol. Powder it in a coffee grinder or blender. Add powdered erythritol, stevia, and vanilla to the peanut butter and cream cheese mixture. Beat together on low, then turn up the speed on your mixer and mix the until thoroughly combined. Smooth mixture around bowl with a spatula if it looks crumbly until it becomes a smooth paste.
In a separate bowl, combine heavy cream with the 2 tablespoons of powdered erythritol and a tiny pinch of stevia. Beat on low until you see soft peaks, then raise the speed on your mixer, and beat until you see stiff peaks. Do not overbeat the cream. Using a spatula, take a generous dollop of whipped cream and stir it into peanut butter mixture to lighten it up and smooth it out. Gently fold in the rest of the whipped cream until most of the streaks are gone. Smooth mixture into the Sugar-Free Chocolate Cookie Crust (see recipe below) and chill in the refrigerator for several hours, preferably overnight. Top with Sugar-Free Chocolate Peanut Butter Topping (recipe below) and Sugar-Free Whipped Cream Topping.
Sugar-Free Chocolate Cookie Crust
4 tablespoons unsalted butter
1 ounce good quality unsweetened chocolate, chopped
1/2 teaspoon pure vanilla extract
2 scant tablespoons beaten egg
4 tablespoons erythritol, powdered
1/8 + 1/16 teaspoon NuNaturals white stevia pure extract
1 cup blanched almond flour, packed
1/8 plus 1/16 teaspoon fine sea salt
1/2 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
Preheat oven to 325 degrees Fahrenheit.
Powder erythritol in a coffee grinder or blender. Melt chocolate and butter together in a microwave safe mixing bowl for 35 seconds. Stir well. Heat for another 10 seconds, and stir chocolate and butter until smooth. Whisk egg, stevia, vanilla, erythritol into chocolate mixture. In another bowl, combine almond flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the chocolate mixture, and stir until a ball of dough forms. Refrigerate the dough for a few minutes before pressing it into a pan if it is sticky and too difficult to handle. Grease a pie tin, and line the bottom with a circle of greased parchment paper. I create my parchment liner for pie plates by tracing the bottom of a pie pan on top of a piece of parchment paper and cutting out the circle of parchment. Press dough into bottom and up sides of tin. Poke holes all over crust with the tines of a fork. Bake for 17 minutes. Freeze crust for 20 minutes, or until no longer warm to the touch.
The topping is optional, and can be omitted or cut in half if you are saving carbohydrates. It’s quite rich! It adds a decorative touch criss-crossed over the top with a piping bag. You can just use a plastic bag with the corner cut if you don’t have a piping bag.
Sugar-Free Chocolate Peanut Butter Topping
1 1/2 ounces good quality unsweetened chocolate, chopped
3 tablespoons natural creamy peanut butter
1 tablespoon butter
3 1/2 tablespoons xylitol, powdered
Melt chocolate, peanut butter, and butter for 30 seconds. Stir well. Melt mixture in 10 second intervals, until it can be stirred smooth. Stir in xylitol with a spatula, smoothing out the mixture until uniform. Spoon into a zip top bag with straight corners. Make a tiny snip in the corner, and pipe chocolate mixture in a zig zag over the top, rotating and repeating three times. You can try using erythritol in this recipe, but it will taste a bit grainy and will not create a smooth texture when it is mixed in with the chocolate.
~9g net carbs, 533 calories per 1/12th of a pie (with the add chocolate topping)
~7g net carbs, 477 calories per 1/12 of a pie (without the added chocolate topping)
Sugar-Free Whipped Cream Topping:
1/2 cup heavy cream
2 tablespoons erythritol
Pinch of stevia until stiff.
Beat heavy cream with erythritol and stevia until it stiffens. Be careful not to overbeat it, or it will look grainy and curdled. Spoon or pipe cream on to pie around the border. Refrigerate for several hours, preferably overnight. Drizzle the optional Chocolate Peanut Butter topping on the pie before serving, and wait 5-10 minutes for it to set before serving the pie.
~207 calories, 2g net carbs