Indulge in this delectable low-carb dessert featuring a creamy peanut butter filling nestled in a crunchy almond flour crust, perfect for satisfying your sweet cravings without straying from your keto diet.
Ingredients: 1 1/2 cups almond flour. 1/4 cup powdered erythritol. 6 tbsp butter, melted. 1 cup creamy peanut butter. 1 cup heavy cream. 1/4 cup powdered erythritol for filling. 1 tsp vanilla extract. 1/2 cup sugar-free chocolate chips optional.
Instructions: Set the oven to 350F 175C and heat it up. Melted butter, almond flour, and powdered erythritol should all be mixed together well in a bowl. For the crust, press the mix into a pie dish. For 10 to 12 minutes, or until just barely golden. Allow it to totally cool down. Mix peanut butter, heavy cream, powdered erythritol, and vanilla extract in a different bowl until the mixture is smooth and creamy. Place the peanut butter filling in the crust that has been cooled. Use a spatula to smooth the top. You can put sugar-free chocolate chips on top of the pie if you want to. To set, put the pie in the fridge for at least two hours before serving. Cut it up and serve it cold. Enjoy your peanut butter pie that is low in carbs and keto-friendly!
Prep Time: 20 minutes
Cook Time: 10 minutes
Kate Tattersfield
