Keto Peanut Butter Pie

Ingredients

• 3 bags Schoolyard Snacks Cocoa Cereal
• 5 tablespoons Almond Flour
• 1 tbsp Dutch Processed Cocoa Powder
• 3 tbsp Granulated Erythritol
• 5 tbsp Butter, melted and cooled

For the Filling

• 1 8 oz block Cream Cheese, softened to room temperature
• 1/2 cup No Stir Natural Peanut Butter
• 1/3 cup Powdered Erythritol, or up to 1/2 cup depending on desired sweetness
• 1 cup Heavy Whipping Cream
• 1 to 2 teaspoons Liquid Stevia or Monk Fruit Extract

Instructions

1. Make the crust: Heat oven to 350F. In a food processor pulse the cookies and cream cereal to a fine crumb. In a large bowl mix the cereal crumbs, almond flour, cocoa, and erythritol. Pour in the melted butter and mix. Press into a pie tin and bake for 10 minutes. Let cool.
2. Make the filling: In a large bowl combine the softened cream cheese, peanut butter, and powdered erythritol and beat with a hand mixer or stand mixer until smooth. *If the mixture gets gritty, that's okay. It will get smooth with the next step!
3. In a separate bowl beat the heavy whipping cream and liquid sweetener until it has doubled in size. Taste and adjust the level of sweetness as needed. 
4. On the lowest speed whip the peanut butter mixture and the whipped cream mixture together just until smooth and fluffy. Pour into the prepared crust and chill for 1 hour before serving. 

Nutrition Facts