Happy Labor Day! I wanted to share something special with you, so when my friend Helen showed me this recipe, I knew I could do it so that you could enjoy it!
Pillsbury brought the magic with their original recipe. I just made it healthier.
Tip: Peanut butter not in your plan? Skip it! The chocolate glaze is pretty wonderful.
I had to reinvent a few things to make this recipe work out, but it did! And the truth of it is that this dessert not only looks beautiful, it is easy to make in just a couple of hours (accounting for chilling time–for the dessert. You can chill, too, though, if you need some time off from being fabulous).
I didn’t include pictures of the process this time because it’s really easy!
Tip: Don’t want to use sugar-free candy? Top with chopped nuts and/or chocolate.
The buttermilk blend I use in the crust is the SACO brand. I am such a buttermilk girl, so every opportunity I have to use it, I positively do. It doesn’t add many carbs, but it adds a nice, tangy flavor to the crust.
Tip: Don’t have a brown sugar sub? Use regular sweetener instead.
I hope you’ll give this a try! While it’s not super low-carb, you can enjoy either an eighth of the pizza or one twelfth based on your needs for between 4-7 carbs per slice.
I figured in a carb per tsp for the sweetener.
Thanks so much for your support and for sharing links to my recipes on Facebook and Pinterest!
I really want to help as many people as I can enjoy their food, so it means a lot when you share. It’s like your stamp of approval.
Thanks again. Love you guys!
Low-Carb Chocolate Peanut Butter Cookie Pizza
Chocolate Cookie Crust
1 cup almond flour
1 Tbsp buttermilk powder + 1/4 cup water
2 Tbsp melted butter
2 Tbsp unsweetener cocoa
2 Tbsp sugar equivalent sub
Mix ingredients. For into a ball. Flatten into a patty in clear plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees Fahrenheit. Grease a 12″ pizza pan. Gently spread out dough and bake for 12 minutes. Cool completely.
8 ounces cream cheese, softened
1/4 cup sugar equivalent substitute
1 tsp vanilla
In a mixer, combine cream cheese, sugar substitute and vanilla until light and fluffy. Heat in a bowl in the microwave for roughly 20-30 seconds until easily spreadable (you don’t want the cookie crust to crumble)…
Peanut butter drizzle
3 Tbsp creamy peanut butter
3 Tbsp heavy white cream
1 tsp sugar equivalent substitute
Microwave and mix to combine ingredients. Drizzle with a spoon over the cream cheese topping. (Here because the peanut butter was thick, I used a piping bag and a thin tip.)
1 Tbsp unsweetened cocoa powder
1 Tbsp brown sugar equivalent substitute
2 Tbsp butter
Microwave and mix to combine ingredients. Drizzle with a spoon over the cream cheese topping. (Here because the chocolate glaze is so thin, I dolloped it on with a spoon for the cute polka dot vibe. Even with so little glaze, I had some left over that I used on the plate.)
Fresh Whipped Cream
1 cup heavy white cream
4 Tbsp sugar equivalent sweetener
1 tsp vanilla
Beat in a mixer until stiff, about 3 minutes. Pipe or spread around the outside edge of the pizza.
Top with 4 halved and 2 quartered, sugar-free Peanut Butter cups, chopped nuts, or even your favorite chopped chocolate.
Refrigerate for at least an hour before serving.
Makes 8-12 servings.
For 1/8 pizza (with candy*): Calories: 476, Carbohydrates: 11 g, Fiber: 3.9 g, Net Carbohydrates: 7.1 g, Protein: 9.8 g, Fat: 45.1 g
For 1/8 pizza (without candy*): Calories: 440, Carbohydrates: 10.25 g, Fiber: 3.9 g, Net Carbohydrates: 6.35 g, Protein: 9.8 g, Fat: 43.15 g
For 1/12 pizza (with candy*): Calories: 317, Carbohydrates: 7 g, Fiber: 2.6 g, Net Carbohydrates: 4.4 g, Protein: 6.6g, Fat: 30 g
For 1/12 pizza (without candy*): Calories: 299, Carbohydrates: 6.5 g, Fiber: 2.6 g, Net Carbohydrates: 3.9 g, Protein: 6.6g, Fat: 28.7 g
*The candy adds the following values: 6 pieces of sugar-free Peanut Butter Cups = 216 calories, 6 net carbs, 0 protein and 15.6 grams of fat.