Chocolate Peanut Butter Pie!
I made this #LCHF Delicious Chocolate Peanut Butter Pie! I wanted to share it with you!
- 3 c Land O’ Lakes Heavy Whipping Cream
- 1/3 c Land O’ Lakes Heavy Whipping Cream
- 6 squares of Lindt 90% Supreme Dark Chocolate
- 5 oz Smucker’s All Natural Peanut Butter
- 3 tbsp Butter
- Liquid Sucralose
Start by toasting your almond flour in a clean dry frying pan on the stove top. I just toss every half a minute or so. Till nice and brown almost like graham cracker color. You can make them lighter too. Melt butter in a microwave safe dish, add the sweetener and almond flour in a dish. Stir the almond flour and packets of sucralose together and add the melted butter. Then press the almond crust into a spring form pan. I lined my bottom with non stick foil. Then place in fridge while you make the rest.
Chop the chocolate up, place it and the 1/3 cup of HWC in a make shift double boiler on low. Place peanut butter and butter in a microwave safe dish and nuke till butter is melted. Once the chocolate and the peanut butter are melted and each are mixed well. Add sweetener to each one to your liking. Let them cool down too.
In the meantime place the 3 cups of HWC in the mixer and let it mix, add sweetener to your level of sweetness also! I used liquid sucralose for most of the recipe because it’s 0 carbs. Next Split the whipped cream into three parts a larger amount, a medium amount and a small amount. You want to put the chocolate in the biggest part of the cream and fold it carefully. Before you mix the cream and PB add a little bit to the top of the pie crust like in the photo below and spread it around, then fold the peanut butter into the medium amount of cream. Save the remaining cream for the top!
I did toast about 1/8th cup more of the almond flour and I grated one square of the Lindt chocolate for the top!