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Peanut Butter Pie

October 25, 2017
Jana Wolff, RD and The Sleeved Chef prepare delicious and bariatric weight loss friendly sweet treats!Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.

Please tune in to GBMC’s Facebook page on Tuesday, November 21 at 6pm for another live cooking demonstration with Michael and Jana!


Pie Crust
2 cups almond flour
¼ tsp sea salt
2 tbsp coconut oil or melted butter
1 large egg
Cinnamon to taste
Stevia to taste

Pie Filling
5 ounces low fat cream cheese at room temperature
1 container fat free whipped topping
4 tablespoons mini chocolate chips
¼ cup of Splenda powder
½ cup of PB2 powdered peanut butter
¼ cup water

Watch the peanut butter pie cooking demonstration here!


Pie Crust
  1. Put flour and salt into food processor, adding coconut oil and egg until it forms a ball of dough.
  2. Sprinkle cinnamon and stevia into dough if desired.
  3. Press dough evenly into a 9.5-inch glass pie dish and bake at 350 for 8-12 minutes.
Pie Filling
  1. Whip the cream cheese with a mixer until fluffy.
  2. In a separate bowl, mix PB2, Splenda and water until combined.
  3. Add the PB2 mixture to cream cheese.
  4. Add the whipped topping and mix.
  5. Fold in 3 tbsp mini chocolate chips, pour into crust and put remaining chocolate chips on top.
  6. Refrigerate for 4 hours.
Recipe yields 10 servings
Calories: 100
Total Fat: 7g
Saturated Fat: 5g
Cholesterol: 10mg
Sodium: 75mg
Protein: 2g
Carbohydrate: 9g
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