Net Carbs 7 grams
Fat 49 grams
Protein 15 grams
2 cups almond flour
1 cup chopped peanuts
1/3 cup Swerve, Confectioner’s
6 Tablespoons butter
16 oz. cream cheese
2 cups unsweetened peanut butter
1 1/4 cup Swerve, Confectioner’s
1 1/2 cups heavy whipping cream
1 Tablespoon vanilla flavoring
1 teaspoon salt
Preheat oven to 325F
Chop peanuts in processor for a few seconds to create chunks and add almond flour, Swerve and melted butter. Mix with fork til moist.
Press into 9 inch spring form pan.
Bake for 15 minutes and remove from oven and cool at least 30 minutes.
Beat cream cheese, peanut butter and Swerve together til well combined and beat in whipping cream and vanilla til smooth.
Place into crust and smooth with spatula.
Cover and place in fridge for at least 4 hours til very firm and spring form pan can pop off easily.