Peanut Butter Pie
Prep time
Cook time
Total time
Serves: 12
  • CRUST:
  • ¾ cupblanched almond flour
  • ¼ cup coconut flour
  • ½ cup butter
  • ½ cup Swerve confectioners
  • 1 tsp stevia glycerite
  • ¼ tsp sea salt
  • 1 cup whipping cream
  • ⅓ cup Swerve confectioners
  • 1 cup mascarpone cheese (or cream cheese), softened
  • 1 cup natural creamy peanut butter
  • ¼ cup whipping cream
  • 2 tablespoonsconfectioner's Swerve
  • 1 oz unsweetened chocolate, finely chopped
  • ½ teaspoon vanilla extract
  • Pinch of fine grain sea salt
  • Whipped Cream (from canister) and unsweetened cocoa powder sweetened with Swerve confectioners
  1. Preheat oven to 350 degrees F. Grease a 9 inch pie pan. Place melted butter, almond flour, coconut flour, Swerve, stevia and salt in a large bowl. Stir with a hand mixer to combine well. Use your fingers to press mixture into the bottom of the pie pan. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  2. Place the whipping cream into a chilled bowl and use a hand mixer to whip until stiff peaks form. Add the Swerve, softened mascarpone cheese and peanut butter. Use a hand mixer to combine well. Pour mixture into pre-baked shell. Set in fridge to cool and set up.
  3. To make the chocolate ganache: Place the cream and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, vanilla and salt. Stir with a whisk, then allow to sit for 3 minutes. Stir again until completely smooth. Place over cooled peanut butter pie and set in the fridge for 20 minutes to set. Garnish with Swerve-sweetened whipped cream and a sprinkle of Swerve-sweetened cocoa powder.
  4. Store in airtight container for up to 5 days.
Nutritional Information:
434 calories, 41g fat, 9g protein, 8g carbs, 3g fiber
Recipe by Maria Mind Body Health at