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Mini No Bake Peanut Butter Pies

Mini No Bake Peanut Butter Pies
 
Author: 
Recipe type: Sweets
Ingredients
Crust:
  • ½ cup plus 2 tbsp almond flour
  • 2 tbsp cocoa powder
  • 2 tbsp confectioner’s Swerve Sweetener
  • 2 ½ tbsp butter, melted
Peanut Butter Filling:
  • 4 ounces cream cheese, softened
  • ½ cup peanut butter
  • 5 tbsp confectioner’s Swerve Sweetener
  • ½ cup whipping cream, room temperature
  • ½ tsp vanilla extract
Chocolate Peanut Butter Topping:
  • 1 ounce sugar-free dark chocolate, chopped
  • 2 tbsp peanut butter
Instructions
Crust:
  1. Line 6 muffin cups with parchment paper lines.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in butter until mixture begins to clump together. Divide the crumb mixture between prepared muffin cups and press firmly into the bottom of each.
Peanut Butter Filling:
  1. In a large bowl, beat the cream cheese, peanut butter, and sweetener together until well combined. Beat in the whipping cream and vanilla extract until smooth. Divide mixture between the muffin cups, spreading as best you can over the crusts.
  2. Freeze for at least 2 hours, until very firm and paper liners can be peeled off easily. At this point, they can be kept refrigerated.
Chocolate Peanut Butter Topping:
  1. In a microwave-safe bowl, melt the chocolate and peanut butter together on high in 30 second increments, stirring in between. Once smooth, drizzle over chilled pies.
Notes
Nutrition Facts
Serving Size 1
Servings Per Container 6

Amount Per Serving
Calories 430 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 16g 80%
Trans Fat 1g
Cholesterol 0mg 0%
Sodium 200mg 8%
Total Carbohydrate 22g 7%
Dietary Fiber 4g 16%
Sugars 4g
Protein 10g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
7 grams

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