Serving Size: 1 Slice (1 Pie Yields 10 Slices)

Prep time: 20 minutes, Chill time: 1 hour, Total time: 1 hour 20 minutes

Ingredients:

For the crust:

• 1 3/4 cups almond flour
• 3 tablespoons cocoa powder
• 1/4 cup sweetener (e.g. Lokanto Monk Fruit Sugar)
• 6 tablespoons melted butter

For the filling:

• 8 ounces cream cheese or whipped cream cheese, room temperature (Whipped Greek Yogurt Cream Cheese works well too)
• 1 cup peanut butter, see note
• ½ cup powdered Low Glycemic sweetener (e.g. Lokanto Monk Fruit Sugar)
• 1 ½ cups heavy cream
• 1 teaspoon vanilla

Directions:

To make the crust:

Stir together all of the crust ingredients until well combined.
Press firmly into a 9-inch pie plate.
Place in the freezer while making the filling.

To make the filling:

Beat together the cream cheese, peanut butter, and sweetener until smooth and creamy. The mixture will be quite thick.

In a second bowl, whip the cream and vanilla until you have stiff peaks.

Fold the whipped cream into the cream cheese mixture until no streaks remain.
Remove the pie crust from the freezer and gently spread the filling over the crust.
Refrigerate for at least 1 hour before serving.

Notes
Peanut Butter: The nutrition information is based off a sugar free peanut butter. Try to find a no-stir option for better results.

Optional Toppings: Whipped cream, chopped sugar free peanut butter cups, and/or chocolate chips

Approximate Nutrition (Base Recipe, per Serving):

Calories 237, Total Fat 24g, Total Carbs 3g, Dietary Fiber 1g, Protein 3.5g