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Name: Chocolate Peanut Butter Pecan Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: not set
Ingredients: Crust:; 2 1/2 Cups Almond Flour; 1/3 Cup Swerve; 1/4 spsalt; 1/4 upsalted butter(melted); 1 large egg; 1 tsp Imitation Vanilla; Filling:; 1 lb of Cream Cheese; 1 Cup of Heavy Whipping Cream; 1 Cup Peanut Butter (the lower the carbs the better); 2/3 Cup of Swerve; Chocolate Drizzle:; 1/2 upHeavy Whipping Cream; 5 Tbsp Unsweetened Cocoa Powder; 1/2 upSwerve; 1 tsp Imitation Vanilla

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INGREDIENTS

Crust:
2 1/2 Cups Almond Flour
1/3 Cup Swerve
1/4 spsalt
1/4 upsalted butter(melted)
1 large egg
1 tsp Imitation Vanilla
Filling:
1 lb of Cream Cheese
1 Cup of Heavy Whipping Cream
1 Cup Peanut Butter (the lower the carbs the better)
2/3 Cup of Swerve
Chocolate Drizzle:
1/2 upHeavy Whipping Cream
5 Tbsp Unsweetened Cocoa Powder
1/2 upSwerve
1 tsp Imitation Vanilla

INSTRUCTIONS

Set oven to 350.

In a large bowl, mix together the dry ingredients.

Mix in the melted butter, egg, and vanilla and mix on medium for 5 minutes.

Take the dough and press it into a pie pan (make pretty edges if inclined)

Bake for 15 mins with the edges covered with aluminum foil. Take the aluminum foil off and bake for an additional 5-10 mins until golden.

Take out of the oven and allow to cool.

Beat cream cheese, swerve, and peanut butter together until smooth with a hand mixer or stand mixer.

Add heavy whipping cream and beat on high for 4 minutes.

Pour into the cooled crust.

In a small sauce pan heat heavy whipping cream, cocoa, swerve, and vanilla and stir until creamy. Remove from the stove and drizzle over the pie top with ½ cup pecans if desired. Place the finished pie into the fridge and allow to cool for at least 2 hours.

NOTES

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Chocolate Peanut Butter Pecan Pie

Crust:
2 1/2 Cups Almond Flour
1/3 Cup Swerve
1/4 spsalt
1/4 upsalted butter(melted)
1 large egg
1 tsp Imitation Vanilla
 Filling:
1 lb of Cream Cheese
1 Cup of Heavy Whipping Cream
1 Cup Peanut Butter (the lower the carbs the better)
2/3 Cup of Swerve
 Chocolate Drizzle:
1/2 upHeavy Whipping Cream
5 Tbsp Unsweetened Cocoa Powder
1/2 upSwerve
1 tsp Imitation Vanilla

Set oven to 350.
 In a large bowl, mix together the dry ingredients.
 Mix in the melted butter, egg, and vanilla and mix on medium for 5 minutes.
 Take the dough and press it into a pie pan (make pretty edges if inclined)
 Bake for 15 mins with the edges covered with aluminum foil. Take the aluminum foil off and bake for an additional 5-10 mins until golden.
 Take out of the oven and allow to cool.
 Beat cream cheese, swerve, and peanut butter together until smooth with a hand mixer or stand mixer.
 Add heavy whipping cream and beat on high for 4 minutes.
 Pour into the cooled crust.
 In a small sauce pan heat heavy whipping cream, cocoa, swerve, and vanilla and stir until creamy. Remove from the stove and drizzle over the pie top with ½ cup pecans if desired. Place the finished pie into the fridge and allow to cool for at least 2 hours.

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 16 Servings

Calories: 192
Calories from Fat: 157 (82%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 2.3g
Cholesterol 44.4mg		14 %
Sodium 103.5mg		4 %
Potassium 214mg		6 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 3.2g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 192

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