1/3 cup smooth peanut butter (I used Jif@ Natural)
1 cup sour cream
1/3 cup powdered Swerve Sweetener
1/2 cup confectioner's Swerve Sweetener, divided
1/2 teaspoon vanilla extract
1/2 tsp vanilla extract
1 to 3 tbsp water
1 cup whipping cream
1Stir in the almond flour. The dough will become very stiff and hard to mix.
2Add water, 1 tbsp at a time, until you have a cohesive but stiff dough. Press evenly into the bottom of a 9-inch springform pan. Top with a layer of waxed paper and smooth with a flat-bottomed glass or measuring cup. Refrigerate while preparing the ice cream.In a large bowl, beat together the sour cream, peanut butter, and 1/4 cup of the sweetener. In another large bowl, beat the whipping cream with the remaining 1/4 cup sweetener and the vanilla extract until stiff peaks form.Gently fold whipping cream into peanut butter mixture until well combined and no streaks remain.
3Spread ice cream over brownie base and freeze until firm, 4 to 6 hours.Before serving, drizzle with a little low carb chocolate sauce, if desired
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