Categories: dessert, low carb

Ingredients

• Crust:
• 1 c. natural peanut butter, (I use creamy for the pie crust)
• 1/4 cup oil (as necessary)
• 3/4 c. splenda
• 1 egg
• 1 tsp vanilla
• 1/2 c. almond flour
• 1/4 tsp salt
• 1 tsp baking soda
• For the Filling:
• 3/4 c. low fat cream cheese, at room temperature
• 3/4 c. Splenda
• 1/2 tsp liquid sweetener (to taste or add 1/4c splenda)
• 1 c. creamy natural peanut butter
• 1 Tbsp vanilla
• 1/4 tsp salt
• 3/4 c. whipping cream
• For the topping:
• 1/2 c. sugar free chocolate chips
• 1 tbsp peanut butter

Directions

1. Preheat the oven to 375 degrees.

2. Mix the peanut butter, oil, splenda, egg & vanilla.

3. Add almond flour, salt and baking soda and stir until throughly mixed.

4. Press the cookie dough into a 9×13 pan.

5. Bake for 10 minutes or until lightly browned.

6. Let crust cool and transfer to refrigerator to speed up process.

7. Once crust is thoroughly cooled, mix the cream cheese and sweetener well until thoroughly blended.

8. Stir in the peanut butter, vanilla, salt, & whipped whipping cream.

9. Mix until well blended and same consistency.

10. Pour into cooled cookie crust and freeze for at least 2 hours.

11. Melt the chocolate chips and peanut butter. Spread chocolate over top.

12. It is best to cut this pie directly out of the freezer and store in the refrigerator.

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