Can’t get enough of almond butter desserts? This creamy almond butter pie recipe is adapted from the “Wheat Belly Cookbook” by William Davis, MD, and is absolutely delicious! Made with organic cream cheese and coconut milk, almond butter pie is a nice way to mix up your classic cheesecake recipe. Core Plan approved
COOK TIME 2 hrs 20 mins
1 cup almond flour
½ cup ground flaxseeds
¼ tsp liquid stevia
¼ cup cocoa powder optional
¼ cup organic butter melted
1 tbsp vanilla extract for crust
1 cup organic heavy cream
1 tsp vanilla extract for filling
8 oz organic cream cheese softened, brick
½ tsp liquid stevia (or 1 tablespoon spoonable stevia, or ½ cup erythritol for filling)
1 cup organic creamy almond butter
2 tbsp full fat coconut milk
Blend all crust ingredients together: almond flour, flaxseeds, ¼ liquid stevia, cocoa powder, butter, and 1 tablespoon vanilla extract. Press into a 9-inch pie plate.
Cover the entire dish with foil, bake at 350° F for 20 minutes, or until firm.
Let cool completely before adding filling.
For the filling, use a large bowl and electric mixer to beat the cream and remaining vanilla extract until stiff peaks form. Set aside.
In a separate bowl, beat the cheese and remaining stevia until blended. Beat in the almond butter and coconut milk. Fold in the whipped cream until well mixed.
Pour into the cooled pie crust and refrigerate for 2 hours until set. Slice with a sharp knife.
Drizzle with melted unsweetened chocolate/butter/stevia (optional).