Low Carb Frozen Peanut Butter Pie Recipe

DIRECTIONS

1. In a medium bowl, whisk together almond flour, ¼ cup powdered sweetener, cocoa powder, and salt until evenly distributed. Add melted butter and ½ teaspoon vanilla extract, mixing until it resembles wet sand and holds together when pinched. Scrape into the bottom of a 6-inch springform pan, pressing into bottom and about 1-inch up the sides. Place in the freezer.
2. In a large bowl, use an electric hand mixer to mix peanut butter, cream cheese, and remaining ¾ teaspoon vanilla extract on medium speed until fully combined. Add remaining ¾ cup powdered sweetener and mix until mostly incorporated. Add 1 tablespoon heavy cream and mix again, adding cream in 1 tablespoon portions (up to 4 tablespoons) until the mixture resembles a thick icing. The amount may differ based on the amount of oil in the peanut butter used.
3. In a medium bowl, whip ½ cup heavy cream to stiff peaks. Fold into the peanut butter mix until no white streaks remain. Fold in three packs of Atkins Peanut Butter Candies. Pour on top of the crust in spring form pan, smoothing the top. Cover the top with plastic wrap and freeze for at least 1 hour.
4. Whip remaining ¼ cup heavy cream. Pipe onto the top of the pie as desired for garnish, spreading the remaining pack of peanut butter candies evenly over the top. Allow the pie to thaw a bit before releasing from the spring form and slicing into 8 even pieces.