Adapted from
this recipe.
Crust
1½ cups/150 grams almond meal/flour
¼ cup cocoa
¼ cup melted butter
¼ cup sweetener,
OR, half that if using 2 sweeteners. I used 3 crushed Splenda tablets (equiv to 3 teaspoons granulated) plus 3 teaspoons of xylitol
Mix all ingredients together and press into a pie dish. Chill.
Peanut Butter Filling
250g/8 oz/1 cup cream cheese, softened
250g/8 oz/1 cup peanut butter, softened
½ cup sweetener
(Again, I used a combination of crushed Splenda tablets and xylitol - equiv to 30 mL of each)
1 tsp vanilla
1 cup cream
¾ cup chopped roasted peanuts - optional. I did not use.
In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sweetener and vanilla until blended. In another large bowl, using the same beaters, whip the cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Refrigerate until set, about 3 hours.
Chocolate Topping
125g/4 oz low carb dark chocolate
125 mL/½ cup cream
Melt cream and chocolate (I prefer to use a bowl over simmering water), stirring until the chocolate is melted and they are well mixed. Cool until almost at room temperature, then spread over the peanut butter filling. Chill until firm. If liked, garnish with remaining peanuts.
Even my picky DH enjoyed this.
Chocolate peanut butter pie
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