Chocolate Peanut Butter Cream Pie (Low-Carb, Paleo, GF, Vegetarian)
This chocolate peanut butter cream pie is so easy to make and really knocks out that sweet tooth. It's so decadent!
Servings 1 9'' Pie
Calories 695kcal
Ingredients
Chocolate Almond Pie Crust
- 1 ½ Cups Almond Meal or Almond Flour
- 3 Tablespoons Melted Butter
- 3 Tablespoons Erythritol
- 1 Tablespoon Cocoa Powder
Peanut Butter Cream Pie Filling
- 1 Cup Natural No Sugar Added Smooth Peanut Butter
- 1 ½ Cups Heavy Whipping Cream
- 8 oz Cream Cheese Room Temperature
- ¼ Cup Erythritol
- 1 9'' Prepared Crust
Instructions
Chocolate Almond Pie Crust
- Heat oven to 350 F.
- Add ingredients into a 9'' pie plate and pat it into place with your fingertips.
- Bake for about 10 minutes or until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Peanut Butter Cream Pie Filling
- Blend together cream cheese and peanut butter until mixed smooth.
- In a separate bowl, beat heavy cream and erythritol until very stiff.
- Fold whipped cream a bit at a time into cream cheese and peanut butter mixture until blended.
- Scoop into pie crust, smoothing to edges. Chill for 4 hours.
- Cut into slices and top with melted Lily's baking chips if you like and enjoy!
Nutrition
Calories: 695kcal | Carbohydrates: 24g | Protein: 17g | Fat: 63g | Fiber: 5g
