Peanut Butter Pie
Total Yield: 4 mini pies - 26.4 g of carbs
Serving Size: 1 mini pie - 6.6 g of carbs
Prep Time: 15 min
Cool Time: 30 min
Total Time: 45 min
Ingredients: Carbs:
3/4 c. pecan pieces 12 g
2 tbsp butter 0 g
4 oz. cream cheese, softened 4.8 g
2.5 tbsp peanut butter 6.3 g
1 tsp vanilla 0 g
3-4 shakes of stevia powder 0 g
1/2 c. heavy whipping cream 3.3 g
Directions:
Chop the pecans in a food processor until fine. Melt the butter, and combine with the pecan flour. Press this mixture into mini pie pans or ice cream dishes. Make sure you're dividing the pecan crust evenly among four servings.
Whip the cream until fluffy. This will take about 5-7 minutes. It's fluffy enough when soft peaks form when you stop the electric mixer and lift up the beaters.
Next, whip the cream cheese, vanilla, peanut butter, and stevia until fluffy and smooth. Fold in the whipped cream until you have a smooth filling. Divide the filling among the four mini pie pans.
Refrigerate for 30 minutes or overnight, or until it's cold enough for you to enjoy.
Notes: If you want to do less carbs, simply don't make the crust. This will eliminate 12 g of carbs, so each serving will only be 3.6 g of carbs instead of 6.6 g.
This recipe is taken from Dr. Bernstein's book, The Diabetes Diet.
Comments