For Crust:
2 C. Almond Flour
2 T. Melted Butter
4 T. Cocoa Powder
½ C. Swerve Granular

Easy Directions:

Mix butter, flour, cocoa and granular. Pat into 9 inch baking pan and bake at 350 for 10 minutes. Place in freezer and move on to the filling.

For Filling:
8 Ounces Mascarpone or Cream Cheese
1 C. Natural Peanut Butter
2 C. Heavy Whipping Cream
3 T. Vanilla
½ T. Salt
½ C. Swerve Confectioners

Easy Directions:

In small bowl, mix the cheese and peanut butter. Set aside. In electric mixing bowl, mix the whipping cream, vanilla, salt and Swerve until peaks forms and hold. Carefully, add in peanut butter mixture. Beat until smooth. Take a taste—does it need more vanilla or salt or peanut butter—add a little until taste is delightful to you! Spread on top of crust and freeze for at least one hour.

For Topping:
2 T. Natural Peanut Butter
1 Bag of Lily Sugar Free Dark Chocolate Chips
1 T. Heavy Whipping Cream
½ C. Salted Peanuts

Easy Directions:

Melt the peanut butter and chocolate chips. Stir in the whipping cream. Spread onto dessert and top with peanuts. Refreeze until ready to serve. You can eat frozen or let dessert thaw slightly for an hour before serving in fridge.

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