I made this pie for my husband’s birthday. Since it was a special occasion, I was really stressed about it turning out well. Luckily, it totally exceeded my expectations. It disappeared so quickly that I immediately made another just to be sure I wasn’t dreaming. It’s still delicious. You really should try this!
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 EZ Sweetz (1/2 cup equivalent)
1/3 cup sugar-free peanut butter syrup (I used Da Vinci)*
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.
53 NET carbs in the whole pie. So, if you cut your pie into 12 slices like you’re supposed to, it’s about 4.5 net carbs per slice. However, my family cuts a pie in 8 slices, which would mean just under 7 net carbs per slice.
*If you don’t have peanut butter syrup, I think vanilla might work too. If I tried this with vanilla, I would probably put some chopped peanuts on top to add more peanut flavor.