Peanut butter cream pie – keto recipe

 Ingredients

Ingredients for crust

• Blanched almond meal 1 cup/95 g/3.4 oz
• Unsweetened cocoa powder 1 TBS/5 g/0.17 oz
• Low carb sweetener (erythritol) 5 TBS
• Pinch of salt
• Melted butter 80 g/2.8 oz
• Ingredients for peanut butter filling
• Smooth unsweetened peanut butter 1/2 cup/110 g/3.9 oz
• Mascarpone cheese 1 cup/250 g/8.8 oz
• Low carb sweetener (erythritol) 5 TBS
• Heavy whipping cream 1 cup/200 ml
• Vanilla extract 1 tsp
• Ingredients for chocolate ganache
• Heavy whipping cream 1 cup/200 ml
• Dark chocolate chopped 80 g/2.8 oz
• Low carb sweetener erythritol 1 TBS (optional)

Instructions

CRUST

• Prepare deep 17 cm/7 inch cake tin or a deep pie tin layered with a parchment paper. This pie or cake is high.
• Mix together blanched almond meal, cocoa powder, low carb sweetener of your choice and pinch of salt.
• Add melted butter and mix until you get the dough.
• Press the dough in a pie tin or cake tin layered with a parchment paper.
• 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).
• Leave crust to cool for at least 15 minutes before pouring the peanut butter cream.

PEANUT BUTTER CREAM

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