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Tuesday, November 1, 2011

Low Carb Minature Peanut Butter Pies

I have a secret, well not so much a secret as much as a confession on my part.

I'm a sugar junkie....there.... I said it.

Truth be told, if I start eating it, it takes a small act of God to get me to stop and while I'm waiting for this miracle to occur I certainly can't stop thinking about it, or what I will eat/make/bake/create next. It's an addiction of sorts, because I am always looking for my next fix and no matter what there is never enough.


This is nothing new, I've always had an insatiable appetite for things of the sweeter persuasion. As a kid I used to sneak up to the local candy store and buy a ton of candy, of which I would devour within a short period of time.

Some things never change.

So I don't eat it, for the most part anyway. The funny thing is, when I stop eating it, I don't crave it so much. This probably has to do with the fact that I stabilize my blood sugars and stop pumping ridiculous amounts of insulin into my bloodstream.

But that scientific stuff is not what this is really about :)

It's about choices; like the ones I need to make on a daily (or lets be totally honest and admit moment to moment basis)  if I want to live a healthy long life. So I choose to make what I need to make for others and allow them to be my taste testers and make low-carb, sugar free versions for myself.



Which leads me to this treat I made today.


I made the full sugared deliciousness version of this a few months back, which can be read {HeRe}
But I decided that in order to stay on the sugar free path before me I would have to come up with an alternative.

Which I did, and it was good!

To make them this is what you will need!

For the Crust
  • 1/2 Cup of Almonds
  • 1/2 Flax seed meal (So good for you!!)
  • 1 tbsp. Butter melted
  • 1/2 tbsp. Heavy Cream
  • 4 drops liquid sweetner
(If you don't have liquid sweetener, you can use packets of sweetener (Splenda, Equal, etc) BUT you will have to count those carbs into the total amount of carbs)

For the chocolate ganache filling
  • 1/2 cup of heavy cream + 1 Tbsp. 
  • 1 block of unsweetened baking chocolate (or your choice of unsweetened chocolate.)
  • 1/4 tsp. vanilla extract
  • 2-3 drops of liquid sweetener (sweeten to taste.)
For the peanut butter filling
You will also need a cupcake pan that holds 12 cupcakes, and cupcake liners.



Line your cupcake pan and put to the side. In a blender or food processor grind the almonds with the flax seed meal until it is finely ground. Pour into a bowl and put to the side. In a small bowl mix melted butter, sweetener, and cream. Add this to the ground almonds/flax meal and mix till it is all blended into a soft pulp.

Spoon an equal amount into each cupcake liner, I did a little more than 1/2 tbsp. in each. Using the back of a spoon press mixture down. Put in the refrigerator, while you prepare the chocolate filling.



In a small bowl mix 1 tbsp. heavy cream, vanilla extract and liquid sweetener, put it to the side. In a microwave safe bowl, melt your chocolate down (30 second bursts should do it.) When your chocolate is melted, keep it close by. In a small sauce pan add your heavy cream and bring to a boil, add in your melted chocolate and whisk, until creamy. Now add in the remaining cream, vanilla sweetener and mix it in. This will thicken as it cools.


Take your crusts out of the refrigerator and add in a generous Tbsp. of mixture on top of your crusts, return to the fridge while you prepare the peanut butter filling.


In a medium sized bowl cream together your cream cheese and peanut butter until it is well combined. Add in your vanilla extract, sweetener (to taste) and Davinci syrup and mix it well. (If you don't have the Davinci syrup on hand, you can still make this, I just like the added flavor and sweetness it provides.)

I usually put the mixture into a decorating bag and pipe it on top of the filling. I don't fill them to the top, I leave about 1/3 of the wrapper showing. If you don't have a decorating bag available to use, you can use a plastic storage bag with a small piece of the corner cut off, or just spoon it on. What ever works for you is the best way.

I usually put them back in the refrigerator for an hour or so, just to let them set up.


And when you are finished, this is the end result! Sweet, creamy delicious Peanut butter...mmmmmm!


You can dress them up with small dollop of fresh whipped cream if you like, I had no more cream on hand so mine are naked!

Net Carbs=55.5  in total
5 Carbs per serving (Based on 12 servings)

Hope you try this out and more importantly like them!






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