- Servings: 12
- Time: 2.5 HOURS
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 340 Degrees F.
- 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.
- 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.
- 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.
- On a cutting board, cut the butterfinger bars into small chunks. Add these to the peanut butter mixture and fold in gently.
- Fold in the whip cream gently until fully combined.
- Scoop mixture into the pie crust and top with whatever toppings you want. I used homemade butterscotch syrup, chocolate ganache and extra butterfinger chunks.
- 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
