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This makes 12 pieces/servings.





Ingredients:





Pie Crust:

2 cups almond flour

1/2 cup melted butter

1/4 cup Allulose (or your favorite granulated sugar substitute)

1 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg





Pie Filling:

8 oz cream cheese (softened)

1/2 cup butter

3/4 cup confectioner's Swerve

2 large eggs

1/2 tsp vanilla extract

3/4 cup Peter Pan Natural Creamy Peanut Butter





For the pie filling.





1. Toast the almond flour. Full confession, I often start toasting and forget about the flour, and it gets a bit scorched. It's still better tasting than untoasted almond flour! So do it! If you're like me and easily distracted, then stand right by the pan as it toasts - it takes about 5-7 minutes on low heat.





2. Melt 1/2 cup of butter. I use a microwave.





3. Add the toasted almond flower, the butter, the sugar substitute and the spices (those three together are termed apple pie spices, so with the fragrant toasted almond flour and those spices, it's already heaven, and you're not even eating yet.) Mix in bowl. Should be a bit wet.





4. Pour into pie plate. Work the crust dough with your hands so it covers the bottom of the plate as well as the sides. Now stick it into your freezer for about an hour so it can set.

















5. Pull out the cream cheese so it can soften.





6. Once the hour is up, pull the pie crust from the freezer, and start making the filling. I use a pottery pie plate, so I don't want to put a frozen plate directly into the pre-heated oven.





7. Pre-heat oven to 325.





8. Brown the butter. You can skip this step and still have an amazing pie, but for that little touch of decadence, brown the butter. Let the brown butter cool for a little bit in a bowl separate from the pan you cooked it in.





9. In a stand mixer, combine the cream cheese and browned butter until smooth. Add in the Swerve. Keep that stand mixer going and add in the peanut butter, then the 2 eggs, then the vanilla. It should be smooth and silky.

















10. Pour filling into crust.













11. Bake for 40-45 minutes - the center of pie will still jiggle, but the edges should be golden brown. The pie finishes baking as it cools. So, let it cool for an hour or so.





12. Refrigerate any leftovers.





I used the CarbManager app to get nutritional info. I cut the pie into 12 servings. This translates to 5g Net Carbs, 21 Total carbs, 7 g fiber, 10g protein, 436 calories.