Low Carb Peanut Butter Pie

  • Yield 1 servings


2 cups chopped pecans
1 stick melted butter
4 tablespoons butter
2 -- squares unsweetened chocolate
2 tablespoons Heavy Cream
2 teaspoons Vanilla
1/3 cup equal or splenda
10 tablespoons Peanut Butter
8 ounces cream cheese
1/3 cup Splenda or Equal
1 -- Small container of cool whip
2 teaspoons vanilla
2 tablespoons cocoa


For the Crust:

Mix pecans and melted butter. Pour in pie plate, spread out to cover bottom of plate. Put in freezer. 

For the Chocolate layer:

Melt  butter and unsweetened chocolate in microwave for approximately 1 min. Mix in  cream and vanilla. Stir well. Add Equal or Splenda. Pour over frozen pie crust. Put back in refrigerator.

For the Peanut Butter layer:

Mix together peanut butter, cream cheese, & 1/3 cup of splenda or equal.  Spread over frozen pie.

For the topping:

Mix all of the remaining ingredients & spread on top of pie. Refrigerate. Cut pie into 12ths. Each piece has 5.3 carb. This pie is delicious! It's very rich so 1/12 is more than you think. 



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