Very Low Carb "Snickers" Cream Cheese Pie With Peanuts Or Almonds)

This is a creamy, rich and delicious
sliver of Snickers Cream Cheese Pie!

Chocolate Cookie Crust Ingredients:

3/4 cup finely ground almond flour

3 tablespoons Lakanto Baking Sweetener**

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

one pinch of salt

one teaspoon pure vanilla extract

1/4 cup cold butter cut into 12 cubes

Caramel Topping Ingredients:

1/4 cup butter

1 tablespoon Lakanto Baking Sweetener**

1/8 teaspoon xanthan gum, optional

1 teaspoon pure vanilla extract

one pinch of salt

2 tablespoons heavy whipping cream

Filling Ingredients:

12 ounces of cream cheese, at room temperature

6 tablespoons Lakanto Baking Sweetener**

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

Chocolate Topping Ingredients:

1/3 cup sugar free chocolate chips (I mixed milk chocolate and dark chocolate

1 teaspoon Lakanto Baking Sweetener**

2 teaspoons coconut oil

1/3 cup salted peanuts or chopped almonds***

Method:

Preheat oven to 375*. Place  the flour, baking sweetener, cocoa powder, baking soda and salt in a food processor. Pulse to blend. Add the vanilla and butter. Blend until the mixture forms a well blended dough. Press the dough evenly into the bottom and sides of a 9 inch pie pan. Generously prick the bottom and sides of the crust with a fork. Place on a cookie sheet and bake for 10 minutes. Remove from the oven and set aside to cool for one hour.

While the crust is cooling, place the butter for the caramel sauce into a small saucepan. melt over medium heat until golden brown and bubbling. Stir in the sweetener and xanthan gum (if using). Continue to simmer over low heat for one minute. Add the salt, vanilla and 2 tablespoons cream to the butter and stir well to blend. Set aside to cool and thicken for about an hour. If the mixture separates while cooling, stir to mix.

Place the cream cheese, vanilla and sweetener into a large mixing bowl. Beat with an electric mixer until the mixture is light and fluffy. Add the cream to the bowl and beat at high speed until stiff peaks form when the beaters are lifted out of the filling. Cover and refrigerate until the crust has completely cooled.

Place the chocolate chips, sweetener and coconut oil in a small microwave safe bowl. Heat in a microwave oven for 30 seconds. Stir to blend. If not completely melted and smooth, microwave for an additional 10 to 30 seconds.

Spread the filling into the prepared crust. Drizzle half of the caramel sauce  over the filling. Next, drizzle half of the melted chocolate over the pie. Sprinkle evenly with the nuts. Drizzle with the remaining caramel sauce and melted chocolate. Refrigerate until ready to serve. Cut into 12 portions.

The toppings harden, which makes
the pie slightly challenging, but not
impossible to cut into slices.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

***Almonds have fewer carbs.

Nutritional info per slice (1/12), with peanuts, approximately: 156.4 calories ~ 15.34 grams fat ~ 2 grams net carbs ~ 3 grams protein

Nutritional info per slice (1/12), with almonds, approximately: 152.5 calories ~ 15 grams fat ~ 1.8 grams net carbs ~ 2.7 grams protein

Nutritional Note: For larger portions (6 instead of 12 slices) simply double the numbers above.

Comment:  The first time I made this pie was for my Godparents' 58th anniversary. They like peanuts and cream pies, so they loved this dessert. ~ This pie is delicious, but rich, so small slices are perfect. ~ The "cookie" crust is similar to the chocolate cookie of an Oreo.