PEANUT BUTTER CREAM PIE – KETO RECIPE

INSTRUCTIONS

CRUST

1. Prepare deep 17 cm/7 inch cake tin or a deep pie tin layered with a parchment paper. This pie or cake is high.
2. Mix together blanched almond meal, cocoa powder, low carb sweetener of your choice and pinch of salt.
3. Add melted butter and mix until you get the dough.
4. Press the dough in a pie tin or cake tin layered with a parchment paper.
5. Bake in a preheated oven for 5 – 10 minutes on 180 C/350 F (it depends on your oven, maybe you will need few minutes more).
6. Leave crust to cool for at least 15 minutes before pouring the peanut butter cream.

PEANUT BUTTER CREAM

1. Mix together peanut butter, heavy whipping cream, sweetener, mascarpone cheese and vanilla extract until nice and smooth cream combined.
2. Mixture should be smooth and creamy.
3. You can whisk it or mix with electric mixer. Don’t over mix it.
4. When nice and smooth cream combined pour it on a chocolate crust.

CHOCOLATE GANACHE

1. In a sauce pan bring heavy whipping cream to boil. When starts boiling remove from the heat.
2. Add chopped chocolate and whisk until chocolate completely melted and nicely combined with cream.
3. Pour prepared ganache over the peanut butter cream.
4. Leave cake to cool for few hours. The best is over night.
5. Enjoy!