Peanut Butter Pie
Crust: 2 cups almond flour 1/3 cup cocoa powder 1/2 cup sweetener (I used Swerve) 1 stick butter, melted
Filling: 8 oz cream cheese, softened 1 stick butter, softened 1 1/2 cups natural peanut butter 1 cup sweetener (I used Swerve) 2 tsp vanilla extract 1/2 cup heavy cream
Preheat oven to 350°F. Combine crust ingredients and pat into a pie pan, pressing up the sides as well as possible. Bake for 10 minutes, and then put into the freezer.
Whip the first five ingredients for the filling together, then in a separate bowl beat the heavy cream until it reaches stiff peak stage. Fold the whipped cream into the peanut butter mixture and spread in the crust. Put it back in the freezer for at least an hour before serving. Enjoy!