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4 T butter, melted
3/4 c almond flour
Mix together and press into a pie pan -- I used a 9 x 9" glass pan.
bake at 325 for 15 min or until lightly browned.
1 c natural peanut butter
1 8 oz pkg cream cheese
2 T vanilla splenda syrup
1/4 c Z sweet or erythritol
1 c whipping cream
Mix sweeteners together and warm in microwave to dissolve erythritol. Stir well. Add cream cheese at room temp, and peanut butter., stir to mix.
Whip the cream and set aside, while you mix the PB Cream cheese mixture (using same beaters). Mix in whipped cream and chill 4 hours.
Whip another cup of cream with 1 tsp SF pudding (to stabilize), put on top of chilled pie. Enjoy!
This is one way I can eat PB without much repercussion -- all that added fat slows it down, I suppose.
3/4 c almond flour
Mix together and press into a pie pan -- I used a 9 x 9" glass pan.
bake at 325 for 15 min or until lightly browned.
1 c natural peanut butter
1 8 oz pkg cream cheese
2 T vanilla splenda syrup
1/4 c Z sweet or erythritol
1 c whipping cream
Mix sweeteners together and warm in microwave to dissolve erythritol. Stir well. Add cream cheese at room temp, and peanut butter., stir to mix.
Whip the cream and set aside, while you mix the PB Cream cheese mixture (using same beaters). Mix in whipped cream and chill 4 hours.
Whip another cup of cream with 1 tsp SF pudding (to stabilize), put on top of chilled pie. Enjoy!
This is one way I can eat PB without much repercussion -- all that added fat slows it down, I suppose.
