Low Carb Peanut Butter Cup Pie
Ingredients
- For the pie filling:
- 8 oz . Cream cheese
- choice of sweetener equivalent to 1/2 cup sugar I used Splenda granulated
- 1 cup all natural no sugar added peanut butter
- For the topping and to fold into filling:
- 2 cups heavy whipping cream
- choice of sweetener equivalent to 1/2 cup sugar I used Splenda granulated
- 1 tsp . Vanilla
- 1 package plain Gelatin mixed with 4 Tbsp. water and cooked for 15 seconds in the microwave or until it comes out smooth. Let rest for 1 minute before mixing in but not much longer.
- Crust:
- 1 cup almond flour
- 3 tbsp . Cocoa powder
- 2 heaping tbsp. Peanut flour
- your choice of sweetener equivalent to 4 Tbsp. sugar I used Splenda granulated
- 6 tbsp melted butter.
- Peanut butter cup topping:
- 1 box Atkins Endulge Peanut Butter Cups chopped
Instructions
- Beat the heavy whipping cream, choice of sweetener equivalent to 1/2 cup sugar (I used Splenda granulated), vanilla and slightly cooled gelatin to make a stabilized whipped cream. Beat on high until stiff peaks form and then refrigerate until ready to use.
- For crust mix in all the crust ingredients together and press them into an 8 or 9 inch pie pan. Set in the freezer until ready to fill.
- For the filling: Beat the filling ingredients together with a mixer on high until smooth. Fold in 1 cup of the whipped cream. Take the pie crust and pan out of the freezer and fill with the filling. Top with the rest of the whipped cream and sprinkle the Atkins Peanut Butter Cups on top of that. Serve chilled or right away. Will last around 24 hours in the refrigerator before whipped cream begins to deflate since it is stabilized with the gelatin.
- If eating 1/8th of the pie the sugars are 4 grams and if eating 1/12th of the pie the sugars are 2.7