Peanut Butter Cookie Cream Pie (low Carb)

Peanut Butter Cookie Cream Pie (Low Carb)

Author: Liz Jocson

Makes 7-8 ramekins 

Ingredients: 

Pie crust

• 8-10 medium size  keto peanut butter cookies
• 3 teaspoons butter (I use Kerrygold)

Pie filling 

• 6 oz cream cheese
• 6 oz peanut butter ( I make my own homemade  )
• 2/3 cup powdered sweetener/Monk fruit
• 1/8 teaspoon pure stevia 
• 2/3 heavy cream (I use organic valley) 

Topping 

• 3/4 cup heavy cream (I use organic valley) 
• 3 tablespoons chocolate caramel truffle flavor
• Dash pure stevia 

Instructions: 

Pie crust:

1. Mix cookies in food processor for 30 seconds
2. Add butter stir with fork
3. Place crumbs in bottom of ramekin bowls save some crumbs for topping 
4. Set aside 

Pie filling:

1. Mix cream cheese,peanut butter and sweeteners until creamy 
2. Add heavy cream, mix well
3. Spoon pie filling in ramekin bowls

Topping:

1. In separate bowl add heavy cream whip until soft peaks form.
2. Add sweetener, flavored syrup and mix well.
3. Top pie filling with wipping cream.
4. (Optional) top whipping cream with sugar free chocolate chips or keto peanut butter cookie crumps. 
5. Enjoy!