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.
That looks super yummy to a pb and chocolate lover like myself 🙂 Yours is my favorite blog I follow!!
I hope you like this recipe! You can also cut back on both for carb savings. It is a highly tweakable recipe, which is what I love about it.
Oh. WOW! Off to the store…
I hope you like it!
Oh. My. God. I don’t know if I can make this, because I don’t think I can stick to one piece!
This is one of those you share with friends and family to keep portions small. I have had a slice a day so far and share it with my family. I don’t eat the SF candies, though; they mess with my stomach…
Debby Pucci says
Looks interesting. Think I have to give this one a try!
I hope you like it! It is a fun recipe.
Oh wow… that looks awesome! I am totally making one tonight! Thank you =)
Cool! I hope you like it!
What sweeteners do u use? I use lcfoods because no sugar alcohols. it is also less carbs than most. so I’m wondering if the effect on carb count if u use something else
I use the Ideal/Kroger co-brand of sweetener because it combines sucralose with erythritol. I don’t like one sweetener alone, so combinations, for me, tend to yield the best results in recipes.
Don’t suppose you have the carbs per cup for that brand?
It’s about a carb per tsp = 48 per cup.
Yummmmmmmmmm! Though from sheer laziness and lack of ingredients I foresee me putting the peanut butter drizzle onto or into the Minute Cheesecakes of yours.
I love the little mini recipes I was able to put together because they have so many other uses. I agree with you on repurposing some of them for fun and simplicity!
Looks just wonderful! Have everything but the buttermilk powder. Got to see if I can find that somewhere
The buttermilk blend is usually sold in the baking aisle.
Your imagination and creativity abounds!
I can’t wait to make this for a very special occasion!
You are the gold medal winner…..Michael Phelps, move over….Jamie WILL displace you!
Well, now, I wouldn’t say that! I did tweak from Pillsbury. They rock it out; I just keep peoples’ pants from busting off. 😀
Have you thought about using liquid sucralose? Pretty sure it’s 0 carbs. The granular stuff is cut with a filler that adds carbs, but the sweetner itself is 0. I use it all the time for cheesecakes, works great! (I get mine on amazon)
I will look into that, Robert! Great suggestion. I tend to need the bulking for some recipes, but not for others…
Saved it! Looks like something great for when the grandkids come over. Wish I had it a couple days ago. I would have made it to bring to my youngest grandsons birthday party yesterday.
Hi, Granny! I only saw the dessert on Saturday, and, on a whim, decided to do it one better. I am impulsive from time to time. I hope your grandson had a great Birthday!
this looks and sounds delish!!! I have looked around here though and cannot get a hold of the buttermilk powder… can you sub with a spoon or something of proper (a.i. liquid) buttermilk?? My mates and I get together and meet up at one or the others houses every couple of weeks to eat and make merry, this seems to be the perfect treat for me to make next time!! Thanks again wonder woman 😀 x
If you have actual buttermilk, you can use 1/4 cup (the buttermilk blend plus the water = 1/4 cup in the recipe)…
Looks wonderful! You are amazing. You not only make things that taste like I am cheating, but you present them beautifully. Thank you and hope today is a good one for you!
Thank you so much, Nancy! I’m laboring on Labor Day, but I love it.
Oh my goodness! Jamie you are too much!! Thank you for all of these wonderful, yummy recipes. I’m baking the new cheesecake recipe you posted as we speak and I’m about to start on the coleslaw. You are truly a God-send. I know this time around on Atkins I’m going to adopt for life and I can thank God for people like you. (((((Jamie)))))
You are so sweet to say that, Erica! I am just glad I can help others love their food.
Wendy Colpetzer McCullough says
I made this today to take to a cookout at my bff’s house. I used 1/8 c heavy cream and 1/8 c water in place of the buttermilk powder and 1/4 c water. Everyone loved it and not everyone knew it was LC! 🙂 I took a pic. I will have to show you later.
Yay! I love success stories! I am so glad this worked out for you and your diners. You rock!
Your imagination and creativity know NO bounds.
This could be a birthday dream gift for anyone.
Thanks so much
Thank you. It was really fun to make, present, and then eat.
That crust looks like it will be a good substitute for graham cracker crust in any number of recipes as well (thinking cheesecake, in particular)! Will have to bookmark and try in the future!
That is exactly what I plan to use it for. Jason, meet your new cheesecake pie crust. 🙂 New cheesecake pie crust, Jason.
This looks uber yummy!!! I can’t wait to make it & eat it!!!
It was really nice, and I managed to keep to two slices (and not on the same day). How is that for self control?
Raia Torn says
Wow. I don’t even remember how I found this recipe, but I’m so glad I did! This looks amazing! 🙂
Your Lighter Side says
Yay!! So happy you enjoy it ☺