Description
This Sugar-Free Monster Cookie PB Cheesecake Pie with Chocolate is a decadent dessert that combines the rich flavors of peanut butter, cream cheese, and chocolate while being sugar-free!
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar-free sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup sugar-free peanut butter
- 1/2 cup heavy whipping cream
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, cocoa powder, sweetener, baking powder, and salt.
- Add peanut butter, almond milk, and vanilla extract; mix until well combined.
- Press this mixture into the bottom of a pie pan to form the crust.
- Bake for 12-15 minutes or until set; allow to cool.
- In another bowl, beat the softened cream cheese and sugar-free peanut butter until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Spread the cheesecake mixture over the cooled crust.
- Top with sugar-free chocolate chips and refrigerate for at least 4 hours before serving.
Notes
- For an extra crunch, add chopped nuts or sugar-free granola on top.
- This pie can be stored in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg