Low Carb Creamy No Bake Peanut Butter Pie
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By Christy O
Low Carb Creamy No Bake Peanut Butter Pie
6 steps
Prep:30min
After making the full sugar version of this recipe for Christmas, I decided to see how it would turn out with lower carb ingredients. I find it easier to cut out of the freezer and I find I eat less of it when I forget it's in the freezer, instead of seeing it every time I open the fridge.
Updated at: Thu, 17 Aug 2023 13:15:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
6
Low
Nutrition per serving
Calories255.7 kcal (13%)
Total Fat21.3 g (30%)
Carbs20.7 g (8%)
Sugars6.6 g (7%)
Protein5.5 g (11%)
Sodium177.4 mg (9%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
2 x 8 ozcream cheese
packages, softened
⅔ cupSwerve
granular
⅔ cupcreamy peanut butter
⅔ cupsugar free whipped topping
8peanut butter cups
Cookie Crumb Crust
Instructions
Step 1
Use food processor or blender to turn cookies into dust. Pour dust into round 9 inch pie pan.
Step 2
Melt butter in microwave and stir into cookie dust. Place pan in freezer so it sets while you get the filling ready.
Step 3
In medium bowl, beat cream cheese, sugar substitute (Swerve) and peanut butter until fluffy.
Step 4
Fold in whipped topping.
Step 5
Coarsely chop peanut butter cups and stir into cream cheese mixture. Spoon mixture into crust.
Step 6
Refrigerate for at least 4 hours before serving,
Notes
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