Keto Peanut Butter Cream Cheese Pie
Ingredients
Nut Crust:
- 1 1/2 C nuts finely chopped
- 1/2 C Swerve granular or other sweetener
- 1/4 C butter melted
Filling:
- 1 C heavy whipping cream
- 3/4 C powdered Swerve or other sweetener
- 1 Tbsp. vanilla
- 1 8 oz. package cream cheese, softened
- 1 C creamy peanut butter
- 2 Tbsp. butter melted
- cocoa powder for dusting
Instructions
For the crust:
- Mix finely chopped nuts, Swerve granular and butter together until combined.
- Press into the bottom and sides of a 9 inch pie pan.
- Place in the freezer until the filling is done.
For the filling:
- Whip the heavy whipping cream, 1/4 C powdered Swerve, and vanilla until stiff peaks form; set aside.
- Beat the remaining 1/2 C powdered Swerve, cream cheese, peanut butter and butter until fluffy.
- Fold in half of the whipped cream until completely combined.
- Spread filling into the pie crust.
- Spread remaining whipped cream on top.
- Dust with cocoa powder.
- Place in the fridge for two hours, or until firm.
- Slice, serve and enjoy!