Keto4karboholics Chocolate Peanut Butter Pecan Pie

I was going to save this bad boy for the first day of My Holiday Recipe Series but couldn't wait! This is amazingly good and would be a great dessert to bring to any holiday party or just a treat for yourself! At only 4g net carbs you can't go wrong!!!!

Keto4Karboholics Chocolate Peanut Butter Pecan Pie

Makes 16 Servings

Macros: 321 Calories, 30g Fat, 4g NET carbs, 9g Protein.

Crust:

2 ½ Cups Almond Flour

1/3 Cup Swerve

¼ tsp salt

¼ cup salted butter(melted)

1 large egg

1 tsp Imitation Vanilla

Filling:

1 lb of Cream Cheese

1 Cup of Heavy Whipping Cream

1 Cup Peanut Butter (the lower the carbs the better)

2/3 Cup of Swerve

Chocolate Drizzle:

½ cup Heavy Whipping Cream

5 Tbsp Unsweetened Cocoa Powder

½ cup Swerve

1 tsp Imitation Vanilla

Set oven to 350.

In a large bowl, mix together the dry ingredients.

Mix in the melted butter, egg, and vanilla and mix on medium for 5 minutes.

Take the dough and press it into a pie pan (make pretty edges if inclined)

Bake for 15 mins with the edges covered with aluminum foil. Take the aluminum foil off and bake for an additional 5-10 mins until golden.

Take out of the oven and allow to cool.

Beat cream cheese, swerve, and peanut butter together until smooth with a hand mixer or stand mixer.

Add heavy whipping cream and beat on high for 4 minutes.

Pour into the cooled crust.

In a small sauce pan heat heavy whipping cream, cocoa, swerve, and vanilla and stir until creamy. Remove from the stove and drizzle over the pie top with ½ cup pecans if desired. Place the finished pie into the fridge and allow to cool for at least 2 hours.