Low Carb Peanut Butter Pie
Rich and creamy no-bake peanut butter pie with a chocolate cookie crust. This recipe is also low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel.
Servings: 8 Servings
In a medium mixing bowl beat softened cream cheese with natural peanut butter, Gentle Sweet, and vanilla.
Add heavy whipping cream and beat until mixture begins to thicken (be careful not to over-mix).
Spread mixture into prepared crust and refrigerate for at least 3 hours.
In a small saucepan, combine all syrup ingredients and heat until Gentle Sweet and cocoa powder melt and you have a chocolate syrup.
Remove from heat, and let stand for 20-30 minutes. Syrup will thicken as it stands. Drizzle over slices of the pie when serving. (Leftover syrup should be refrigerated.)
Serving: 1Slice, with Chocolate Syrup | Calories: 372kcal | Carbohydrates: 10g | Protein: 6g | Fat: 34g | Fiber: 4g