Here is a zero-sugar, low-carb approach to a classic. This is my all time favorite pie. Usually peanut butter pie is overbearingly heavy. You can’t eat more than a small slice without feeling a little sick. This recipe takes all the heaviness out of the equation and leaves just the right amount of rich peanut butter taste.
The crust is a take on my original coconut flour pie crust. I simply added some cocoa powder and extra liquid, and it turns into a crust that is reminiscent of an Almond Joy candy bar. We will start with the crust.
- 1/2 cup of coconut oil
- 3/4 cup of coconut flour
- 1/4 cup of cocoa powder
- 1 teaspoon of cinnamon
- 2 eggs
- 1/4 cup almond or coconut milk
- 1/4 teaspoon of salt
Pre-heat the oven to 400 degrees. Melt the coconut oil and combine with the eggs and nut milk. Mix in the dry ingredients until a crumbly dough forms. Press this into a 9-inch baking pan and bake for 12 minutes, or until browned on the sides.
Peanut Butter Filling Ingredients
- 1 cup of almond or peanut butter
- 8 ounces of cream cheese
- 1/2 cup of whipped heavy cream
- 1/2 cup of erythritol
- 1 teaspoon of vanilla
Heat the nut butter and cream cheese in the microwave for 15 seconds, long enough to make mixable. Using a whisk or hand mixer combine all ingredients in a medium mixing bowl. Pour the mixture into the pre-made crust and set in the fridge for at least 3 hours, preferably overnight.
Serving (12 servings)
- Calories- 353.25
- Protein- 9.04
- Fat- 31.81
- Carbohydrates- 5.9
Leave any questions or comments below, and don’t forget to sign up for your free copy of our short ebook! Thanks everyone.
Elliot Steele is a Primal Health Coach based in Chelan WA. He strives to empower those looking to regain their health after a lifetime of misinformed practices. This is the essence of Steele Back Your Health, to truly learn how to be healthy with sustainable habits. Check out the coaching and blog page for more info!