I was in the mood for something sweet tonight and went searching for a good pie recipe. I have a stellar low-carb pumpkin pie recipe and a really great raspberry cheesecake recipe, but I’ve made both of these a lot and it’s time for something new.
I stumbled across this recipe for low-carb peanut butter pie and it sounded easy. I happened to have all the ingredients on hand so I thought I’d try it out in my go to almond pie crust.
The pie turned out to be very good and definitely filled my need for something sweet! The whipped cream gives the pie a very light and fluffy texture that is just divine.
If you try it, let me know what you think.
- 1 cup no sugar added peanut butter
- 1 1/2 cups heavy whipping cream
- 1 8 oz package cream cheese at room temperature
- Heaping 1/4 cup Splenda baking sugar
- 1 9 inch prepared nut crust
Blend together cream cheese and peanut butter until mixed smooth. In a separate bowl, beat heavy cream and Splenda 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.
- 1 and 1/2 cups almond meal or almond flour
- 3 tablespoons melted butter
- Artificial sweetener equal to 3 tablespoons sugar
Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Number of Servings: 8-12 servings