• Servings: 12
  • Time: 2.5 HOURS


  • 1 1/2 cups of heavy cream
  • 1 tsp vanilla extract
  • 2/3 cup Confectioners Erythritol
  • dash of pink Himalayan salt
  • 1/4 cup unsalted butter melted
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 tbsp golden fibre syrup
  • 8 oz cream cheese – soft
  • 1/2 cup organic peanut butter (I used crunchy)
  • half a batch of my Butterfinger Recipe


  1. Preheat oven to 340 Degrees F.
  2. In a bowl, combine the almond flour, coconut flour, butter and fibre syrup until it forms a dough. Press into a greased pie plate and bake for 10-12 minutes until lightly goldenly toasted. Remove from oven and let cool in fridge.
  3. In a stand mixer with the whisk attachment turned to high speed, whip the cream until stiff peaks form. Scoop out and in bowl, set aside.
  4. In the mixer with paddle attachment, cream together the cream cheese, peanut butter and confectioners erythritol. Add the vanilla and salt. Do not over mix. Scoop out into another large bowl.
  5. On a cutting board, cut the butterfinger bars into small chunks. Add these to the peanut butter mixture and fold in gently.
  6. Fold in the whip cream gently until fully combined.
  7. Scoop mixture into the pie crust and top with whatever toppings you want. I used homemade butterscotch syrup, chocolate ganache and extra butterfinger chunks.
  8. Set in fridge overnight to set or at least 2 hours.

***Recipe Notes***

You can serve this immediately, but you want the cream cheese to set to give it the velvety texture. I prefer to let it sit overnight.

Nutrition Per Serving

1 serving = 1 slice

Total Fat 40.6g

Total Carbohydrates =29g

Dietary Fiber =8.7g

Protein 8.5g

Net carbs per serving: 5.5g

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