Low Carb Chocolate Peanut Butter Pie
Servings Prep Time
8 to 12 30minutes
Cook Time
5minutes
Servings Prep Time
8 to 12 30minutes
Cook Time
5minutes
Ingredients
Crust
Filling
Instructions
For the crust
  1. Preheat oven to 350
  2. In a large bowl add all the dry ingredients and stir well.
  3. Melt the butter and pour into the dry ingredients. Stir until well combined.
  4. Press into the bottom of a large pie plate.
  5. Bake for 5 minutes and then place in the fridge to cool.
For the filling
  1. While the crust is cooling, place your heavy cream in the bowl of a mixer and mix on high for about 3 to 5 minutes until stiff peaks form. Transfer to another bowl and place in the fridge to stay cold.
  2. In the same bowl of your mixer add the peanut butter and cream cheese and mix until well blended.
  3. Add the cocoa powder and blend
  4. add the xylitol and blend
  5. Now add the cream and blend
  6. Stir well with a large spoon to make sure everything is well blended.
  7. Pour the filling into the cooled chocolate crust. (optional – top with Lilly’s Sugar free dark chocolate morsels) Place in the fridge for at least 2 hours to overnight to set
Recipe Notes

Instead of almond flour you can use raw sunflower seeds for the crust.  Just grind them in the food processor and add all the rest of the ingredients.  No need to bake.  This is a raw crust.  Sunflower seeds have a very distinctive flavor.