Keto Peanut Butter Pie

8  tablespoons		butter, melted and cooled
2  cups		Almond Flour
3  tablespoons		cocoa powder
1  cup		Allulose
1/4  teaspoon		xanthan gum
2  tablespoons		PB Fit
8  ounces		mascarpone cheese, room temp
1-1/4  cups		sugar free peanut butter, room temp
1-1/2  cups		heavy whipping cream
1  teaspoon		vanilla
2  tablespoons		heavy cream
1  tablespoon		Allulose Powdered

Tip: Click on the ingredient links to learn the nutritional information for all the Keto Peanut Butter Pie ingredients. The serving size for any ingredient in Keto Peanut Butter Pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Chocolate Crust

8 tbsp butter melted and cooled
2 cups Almond Flour
3 tbsp cocoa powder
.33 cup Allulose *or granulated sweetener of choice

Peanut Butter Filling

.5 cup Allulose * powdered. Use sweetener of choice.
.25 tsp xanthan gum
2 tbsp peanut flour *PBFit or almond flour - optional for firmer filling.
8 oz mascarpone cheese *or ricotta room temp
.66 cup sugar free peanut butter * creamy & room temp
1.5 cups heavy whipping cream
1 tsp vanilla

Topping

2 tbsp sugar free peanut butter
2 tbsp sugar free almond milk *or heavy whipping cream
1-2 tbsp Allulose Powdered. Use sweetener of choice.

INSTRUCTIONS

Preheat the oven to 350 F.

Combine the ingredients for the crust and press into a pie dish. Try to make it even across the bottom and up the sides. Use the bottom of a flat glass it you need help getting it smooth.

Bake the crust for 10 minutes. No Longer.

Remove and set aside to cool.

Combine the mascarpone and peanut butter until uniform.

Whip the rest of the filling ingredients together on high until fluffy and stiff peaks form.

Carefully fold the peanut butter mixture into the whipped cream. Fold until uniform but take care not to deflate the cream.

Transfer the filling to the cooled crust and smooth the top. Put in the freezer for 1 hour.

Combine the peanut butter, almond milk and sweetener in a small bowl and mix well. Drizzle over the pie. If it's too thick add more milk.

Alternatively, spoon the topping into a plastic bag, snip off the corner and drizzle.
Freeze if you are keeping it longer. See post for info.