DESSERTS: RHUBARB PIE(click here to print)

RHUBARB PIE



1 1/4 cup erythritol
8 oz cream cheese
2 eggs
1/2 tsp vanilla extract
1/4 tsp salt
3 cups chopped fresh rhubarb
Pie Shell:
2 cups blanched almond flour
4 TBS erythritol)
1/4 tsp stevia
4 TBS butter or coconut oil, melted
Topping:
1/3 cup erythritol)
1/3 cup blanched almond flour
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened

Preheat oven to 375 degrees F (190 degrees C). Prepare pie shell, by beating all ingredients together. Pat into a pie pan (using fingers), then place in oven to bake for 12 minutes. Meanwhile, beat 1 1/4 cup sweetener, cream cheese, eggs in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell. Bake for 30 minutes in the preheated oven.
Meanwhile, combine 1/3 cup sweetener, 1/3 cup blanched almond flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes. Makes 12 servings.


 250 calories, 24g fat, 8g protein, 6g carbs, 3g fiber

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