When I started this low carb way of eating I was terrified that I would fail due to my sweet tooth. I never in a thousand years would have believed anyone who told me I could make a low sugar dessert that would satisfy my sweet tooth and lead me to weight loss. You might not believe it until you try this pie! Again, this recipe was made on a smaller scale to save me from eating the entire thing but you can easily double or triple the recipe to make a larger amount to share with friends and family!
SERVINGS TIP: If you are looking to make this recipe for a crowed think about using a cupcake pan so that you can make them into personal servings!
Low Carb Peanut Butter Cheesecake
1 Great low carb bread company Brownie (I use this brand because they are super moist and make a fantastic base!)
1 tsp. Flax meal
2 tbs. Almond meal
1 tbs. Sweetener of choice I used Stevia in the raw
1 tbs. butter, melted
4 oz. Cream Cheese
2 tbs. Peanut butter
1/3 c. Heavy Whipping cream
1 tbs. stevia in the raw or other sweetener
2 tbs. cool whip
1 tsp. vanilla
Preheat oven to 375. Remove brownie from package and crumble it up in a bowl. Add the Flax meal, sweetener and almond flour and combine well. Add melted butter and mix until it creates a doughy substance. Remove dough from bowl and press into the bottom of a 5 inch, greased release pan or other baking dish of choice. Press dough into pan evenly and pop in the oven at 375 for 20 min. While the crust bakes combine all filling ingredients into a bowl and mix well for about 3-4 min with a hand mixer. Be sure that the filling is smooth and there are no cream cheese chunks left. After 10 min. remove crust from over and let cool for 15-20 in the refrigerator. Once the crust has cooled, pour the filling on top of the crust and put back in the refrigerator for 1-2 hours allowing the pie to set up. When pie is set, remove from fridge and top with cool whip. serve chilled. slice the 5 inch pie into 4 servings and enjoy!
Net Carbs: 14
Net carbs per servings: 3.5