Download your free keto cookbook
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CHOCOLATE CRUST
1 1/4 cups almond flour
3 tablespoons coconut flour
1/4 cup Cacao Bliss or 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
4 tablespoons butter, cubed & chilled
1 teaspoon vanilla extract
PEANUT BUTTER FILLING
2/3 cup powdered sugar-free sweetener
3/4 cup no sugar creamy peanut butter
6 oz cream cheese, softened
3/4 cup heavy whipping cream
WHIPPED TOPPING
1 cup heavy whipping cream
2 tablespoons powdered sugar-free sweetener
1 teaspoon vanilla extract
1. In a food processor, add almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt. Give a few pulse to combine then add cubed butter and vanilla extract. Pulse until coarse crumbles form.
2. Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
3. Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
4. In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
5. In a separate medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold half of the whipped cream into the peanut butter until combined. This will help loosen up the peanut butter mixture. Gently fold in remaining whipped cream. Try to keep the mixture airy when folding lightly.
7. Spread peanut butter mixture on top of the cooled pie crust.
8. In a large bowl, add 1 cup heavy cream. Beat with an electric mixer until mixture starts to thicken. Add in powdered sweetener and vanilla. Continue beating until stiff peaks form. Add whipped topping on top of the peanut butter layer. Spread evenly. Refrigerate pie for 2 hours to set. Top with crushed peanuts and melted chocolate if desired.
Macros per slice
Calories: 399
Fat: 37.3 g
Total Carbs: 8.8 g
Net Carbs: 5 g
Protein: 8.5
Today, I’ve rounded up 21 of my favorite keto dishes for breakfast, lunch and dinner.
https://bit.ly/3twMlFW
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