Low Carb Keto Snickers Pie

Low Carb Keto Snickers Pie

Ever since I was diagnosed with Diabetes, I've tried to steer clear of desserts.  (Not always successfully.)

But now that I'm on a low carb diet, I can splurge on all the desserts I've been missing.  Pies like:  

Chocolate pie, lemon meringue pie as well as cream pies like coconut, banana and peanut butter.  And today I've got another pie to tell you about.

 Low Carb Keto Snickers Pie Recipe

It's a decadent Snickers pie, and boy is it good.

I've already eaten a slice and it's only 10am.  But I couldn't resist the peanuty, caramely, chocolatey goodness.  

 Low Carb Keto Snickers Pie Recipe

And at only 4g net carbs per slice, you can afford to live a little.

This is one of those low carb sugar free recipes that could go head to head with the sugary version and come out on top.  No question.

It's a Keto dessert that you have to taste to believe.  

 Low Carb Keto Snickers Pie Recipe

Low Carb Keto Snickers Pie

Ingredients

    crust:

    • 3/4 cup super fine almond flour
    • 3 tablespoons Swerve or equivalent granulated sweetener
    • 1/4 cup unsweetened cocoa powder
    • 1/4 teaspoon baking soda
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 1/4 cup butter, cut into large chunks

    caramel sauce:

    • 1/4 cup butter
    • 1 tablespoon Swerve or equivalent granulated sweetner
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 2 tablespoons heavy whipping cream

    filling:

    • 12 oz cream cheese, softened
    • 6 tablespoons Swerve or equivalent granulated sweetener
    • 1 teaspoon vanilla extract
    • 1 cup heavy whipping cream

    chocolate sauce

    • 1/3 cup Lilly's Sugar Free Chocolate Chips or equivalent
    • 1 teaspoon Swerve or equivalent granulated sweetener

    1/3 cup salted peanuts

    Instructions

    1.  Preheat the oven to 375 degrees F and get out a pie pan.

    2.  Place almond flour, sweetener, cocoa powder, baking soda, and salt in a food processor or blender.  Pulse to blend. Add the vanilla extract and butter and blend until the mixture comes together to form a dough. Transfer the dough to the pie pan and press the dough evenly into the bottom and sides of the pan.  Use a fork to add holes in the crust for the steam to escape.

    3.  Bake for 10-12 minutes.  Allow to cool in the pan for 1 hour.  The crust will firm up as it cools.

    4.  As the crust is cooling, make up the caramel sauce.  Add the butter for the caramel sauce to small sauce pan.  Cook over medium heat until golden and just boiling.  Add sweetener to the pan, turn heat down to low and simmer for 1 minute.  Add pinch of salt, vanilla extract and heavy whipping cream and stir well.  Set aside to cool and thicken, about 1 hour.  If it separates, just mix it until combined again.

    5.  Add filling cream cheese, vanilla extract and sweetener to a large bowl and whip with an electric mixer until light and fluffy.  Add in cream and whip until hard peaks form.  Store in the refrigerator until ready to use.

    6.  Fill the cooled crust with the filling mixture.

    7.  Microwave chocolate chips. sweetener and coconut oil in 30 second increments until melted and combined, about 90 seconds.  Allow to cool for a few minutes.

    8.  Drizzle half of the caramel sauce onto the top of the pie.  Drizzle half of the chocolate sauce over the pie.  Sprinkle with peanuts and repeat until you have used up all the sauce.

    9.  Refrigerate or freeze until serving, and store leftovers in the refrigerator or freezer.

    SERVINGS: 12

    PREP TIME: 25 MIN   COOK TIME: 12 MIN   

    NUTRITIONAL INFO:  Calories 318 Fat 32g Protein 5g Carbs 6g Fiber 2g Net Carbs 4g

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