My baking expertise derives from the years I lived in Germany. My German friends were fabulous cooks and bakers.
Unfortunately we English have a reputation of being terrible cooks and just as bad bakers.
Being as ambitious as I am, I made it my mission to prove them wrong
Honestly… MY dinner parties were the best!
PEANUT BUTTER PIE WITH WARM CHOCOLATE SAUCE
My peanut butter pie, smothered in warm chocolate, is rich and decadent, combining creamy peanut butter with sweet chocolate in each bite
12
servings1
hour10
minutesIngredients – Pie Crust
100 g Almond Flour
33 g Ground Peanuts
3 tbsp Erythritol
50 g Softened Butter
60 g Low Carb Strawberry Jame (Homemade)
- Filling
300 g Cream Cheese
125 g Smooth Peanut Butter
50 g Erythritol
150 g Heavy Whipping Cream
1 tbsp Erythritol
- Topping -Melted Home Made Chocolate
150 g Coconut Oil
2 tbsp Erythritol
2 tbsp Cocoa Powder
4 drops Liquid Stevia
1 tsp Caramel Extract
Method – Pie Crust
- Preheat oven 180 C
- Combine all ingredients to form the dough
- Press and spread the dough with your fingers onto the base of a lined 7 inch/17cm baking tin. Pricking generously with a fork
- Bake in a preheated oven at 180C for 10 minutes
- When it’s baked the crust won’t be firm, but it will become firm when it’s cooled down
- When cooled, spread the base with (homemade) strawberry jam.
- Filling
- Whisk together cream cheese, peanut butter and 50g erythritol until nicely combined
- Spoon on top of the jam
- Bake in the oven for 15 minutes
- Remove the pie from the oven, let it cool then pop it in the fridge for 1-2 hours
- Topping – Make the Chocolate
- Heat the coconut oil until melted – not too hot
- Add the cocoa powder, erythritol, sweetener and essence to the coconut oil. Combine well
- Topping – Cream
- Whip the cream and 1 tbsp of erythritol until stiff (if not sweet enough add a few drops of liquid sweetener)
- Put the salted peanuts in a plastic bag and crush (not too hard), with a rolling pin until they look chopped
- Remove the cake from the baking tin
- Spread the whipped cream (with a piping bag if you wish) on top of the cake
- Sprinkle with the chopped peanuts and drizzle with 1 tbsp of the slightly cooled chocolate
- Before serving: Reheat the chocolate and pour over each slice of cake when it’s on the plate before serving
Notes
- MACROS per slice: 3.4g Carbs – 24g Fat – 6.8g Protein
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