This is the kind of rich, indulgent dessert recipe that you pull out once or twice per year to celebrate a special occasion. Someone’s birthday, graduation, father’s day...Those celebrations where you’d most likely be eating a rich, indulgent dessert that is LOADED with refined sugar - but instead - you swap in this low-carb version that’s free of refined sugars. It’s like a magic trick :)
The flavor and enjoyment factor of this incredibly rich chocolate peanut butter pie is equal to that of any sugar-filled dessert. So you can indulge knowing that your body is being protected from harmful sugars, while your taste buds are being taken for a satisfying and enjoyable ride. I hope you enjoy it as much as my peanut butter-obsessed family does!
While I did not do this for the photo, please cut your pie into thin slices! Trust me, it’s rich and filling. 16 slices is very doable, and you could also make it in a 7x11 pan in order to cut it into smaller dessert bar squares. While it’s super low in carbs, it is filled with fats that are filling!
Another note: If you want to increase the protein in this dessert, whisk in a couple of scoops of high-quality, vanilla whey protein into the PB mousse.
1 cup almond flour
⅓ cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon baking powder
½ teaspoon sea salt
½ cup butter or coconut oil, melted
2 eggs
½ cup granular Swerve
1 teaspoon vanilla extract
¾ cup heavy cream
⅔ cup natural peanut butter
6 ounces cream cheese
½ cup confectioners swerve
1 teaspoon vanilla extract
pinch of sea salt
1 (9oz) bag Lily’s stevia-sweetened chocolate chip
1 cup heavy cream
Preheat the oven to 350 degrees F. Line a pie pan or 7x11 pan with parchment paper.
In a medium bowl, combine the almond flour, cocoa powder, espresso powder, baking powder and salt. Whisk until smooth.
In another bowl, combine the melted butter, eggs, granular sweetener and vanilla extract. Add the dry ingredients to the wet ones and mix until just combined. Spread the brownie batter into the prepared pan. Bake in the preheated oven for 20-25 minutes, until set. Cool to room temperature and then chill in the fridge for 20 minutes.
With an electric mixer, beat the cream until peaks form. Add in the peanut butter, cream cheese, swerve, salt and vanilla. Mix until fully combined and creamy.
Spread over the chilled brownie layer. Place in the freezer for 30 minutes.
Warm the chips and cream in a double boiler over low heat. Mix until a creamy ganache forms.
Spread the ganache over the frozen pie. Chill in the fridge for 20 minutes, until the ganache layer sets. Enjoy!
Want even more portion control? Make this layered delight in a mini-muffin tin! The tiny, bite-sized portions can easily be stored in the freezer for emergency dessert moments!
Calories: 303
Fat: 27g
Carbohydrates: 9g
Sodium: —
Fiber: —
Protein: 6g
Sugar: —