Peanut Butter Pie

Makes 1 Pie:  8 Slices

Crust
1 cup almond flour
1/2 cup ground flaxseeds
1/4 teaspoon liquid stevia
1/4 cup cocoa powder, optional
1/4 cup organic butter, melted
1 tablespoon vanilla extract

Blend all ingredients together and press into a 9″ pie plate.  Cover the entire dish with foiled and bake for 20 minutes or until firm.  COOL COMPLETELY

Filling
1 cup organic heavy cream
1 teaspoon vanilla
8 ounce brick organic cream cheese, softened
1/2 teaspoon liquid stevia, 1 tablespoon spoonable stevia, or 1/2 cup erythritol (like Swerve)
1 cup organic creamy peanut butter
2 tablespoons full fat coconut milk

In a large bowl, using an electric mixer, beat the cream and vanilla until stiff peaks form.  Set aside.

In a separate bowl, beat the cheese and stevia until blended.  Beat in the peanut butter and coconut milk.  Fold in the whipped cream until well mixed.

Pour into the cooled pie crust and refrigerate for 2 hours until set.  Slice with a sharp knife.

Drizzle with melted unsweetened chocolate/butter/stevia if desired.

*This recipe is adapted from the “Wheat Belly Cookbook” by William Davis MD.