1/4 cup of melted unsalted butter
1 cup of finely milled almond flour, measured and sifted
1/4 cup unsweetened cocoa powder
1/4 cup confectioner's sugar-substitute
¼ teaspoon of salt
12 ounces of full-fat cream cheese, room temperature
1/2 cup confectioner's sugar-substitute
1 cup all natural peanut butter , sugar and salt free
1/4 teaspoon sea salt
1 cup heavy whipping cream
2 teaspoon of vanilla extract
2 1/2 ounces of sugar-free chocolate chips
1 tablespoon of melted coconut oil
Peanut Butter Topping
2 tablespoons of creamy peanut butter
1 tablespoon of coconut oil
1/4 cup of crushed salted peanuts for garnish
In a medium-sized bowl combine well the almond flour, confectioner's sugar substitute, cocoa powder, and sea salt.
To these dry ingredients add the melted butter and combine well.
Lightly grease a 9-inch pie plate with butter or coconut oil.
Press crust to the bottom of the pie pan and slightly up the sides of the pan.
Place in the pie pan with the crust in the freezer and proceed to make the pie filling.
Peanut Butter Filling
In a large bowl, using an electric mixer beat the softened cream cheese, vanilla extract, all-natural peanut butter, confectioners sugar substitute, and salt.
Add the heavy whipping cream and combine until well incorporated.
Spread the pie filling evenly over the chocolate crust and place back in the freezer.
Next, proceed to make the chocolate and peanut butter toppings.
Chocolate Hardshell Topping
Melt the sugar-free chocolate chips with the coconut oil in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined. Set aside.
Take your pie out of the freezer and add the chocolate topping to the top of the pie filling by gently spreading across the surface of the pie. Reserve a couple of tablespoons to drizzle to peanut butter topping.
Peanut Butter Hardshell Topping And Crushed Peanuts
In a small microwavable bowl melt the tablespoon of coconut oil and combine with creamy peanut butter for about 30 seconds. Set aside.
Drizzle the peanut butter topping on top of the chocolate topping.
Add another drizzle of the chocolate topping to the peanut butter hardshell.
Place the pie in a freezer to chill for 30 minutes to fully set or 2 hours in the refrigerator before slicing.
When ready to serve, garnish the top of the pie with salted peanuts and optional whipped cream.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
If using all-natural creamy peanut butter that requires stirring, be sure to do so before making the pie and peanut butter topping.
Serving size: 1/10th of pie Calories: 395
Net carbs: 5g
Recipe courtesy of Fit to Serve