Mini Peanut Butter Pies Directions:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a bowl, combine almond flour, 2 tablespoons Swerve, and melted butter.
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Divide mixture evenly among muffin cups and press firmly into the bottoms to form crusts.
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Bake for 8 minutes. Remove and cool completely.
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In a separate bowl, prepare PB2 with water according to package instructions until smooth. Stir in ½ cup Swerve until well combined.
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In another bowl, whip Cool Whip and vanilla extract until soft peaks form.
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Gently fold whipped topping into the peanut butter mixture until fully incorporated.
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Spoon filling evenly into cooled crusts.
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Refrigerate pies for at least 2 hours or until firm.
WW Points Calculation
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PB2 Powdered Peanut Butter (1 cup): 6.00
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Swerve Confectioners Sugar Substitute (½ cup + 2 tbsp): 0.00
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Cool Whip Fat Free Whipped Topping (1 cup): 3.00
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McCormick Vanilla Extract (1 tsp): 0.00
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Bob’s Red Mill Super-Fine Almond Flour (½ cup): 14.00
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Land O Lakes Light Butter, melted (2 tbsp): 4.00
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Total: 27.00
Points Information:
Total Points: 27.00
Servings: 12 pies
Points per serving: 2.25
Nutrition Information
Calories: 83
Fat: 5g
Protein: 3g
Carbohydrates: 8g
Sugar: 1g
Sodium: 59mg
I'm waiting for your comments! Enjoy!
