Low Carb Peanut Butter Pie
Ingredients
The crust
-
1
recipe
Peanut Flour Pie Crust or your favorite crust
The pudding
-
¾
cup
unsweetened almond milk
-
½
cup
heavy cream
-
½
cup
low carb sugar
-
1
tablespoon
cornstarch or arrowroot powder
-
¼
teaspoon
xanthan gum
-
4
large
whole eggs
-
2
teaspoons
vanilla
-
¼
teaspoon
salt
-
⅔
cup
peanut butter
-
½
cup
heavy cream (to be folded into the pudding)
-
2
tablespoons
low carb powdered sugar
The whipped cream topping
-
1
cup
heavy cream
-
¼
cup
low carb powdered sugar
Optional garnish
-
2
ounces
sugar free chocolate shavings
-
3
tablespoons
chopped roasted peanuts
Instructions
- Prepare the pie crust ahead of time and let it cool.
- For the pudding, heat almond milk and heavy cream in a saucepan.
- Mix dry ingredients in a bowl and whisk in the eggs.
- Slowly combine the hot milk with the egg mixture while whisking.
- Return the mixture to the saucepan and cook, whisking constantly, until thickened.
- Strain the pudding through a sieve and mix in vanilla and peanut butter.
- Chill the pudding in the refrigerator until completely cool.
- Whip heavy cream with powdered sugar and xanthan gum until stiff.
- Fold the whipped cream into the cooled peanut butter pudding.
- Spoon the pudding into the prepared crust and smooth the top.
- Top with remaining whipped cream and garnish if desired.
Nutrition Facts (estimated)
Servings
10
Calories
472
Total fat
44g
Total carbohydrates
8g
Total protein
14g
Sodium
267mg
Cholesterol
172mg
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