low carb raspberry cream pie
Serves 8
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Serves 8
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Ingredients
Crust
1/4 cup cocoa powder
1/2 tsp stevia powder
2/3 cup ground almonds
3/4 cup almond flour
1/4 cup butter, slightly softened and cut into small pieces
Filling
1 8-oz package cream cheese, softened
1/4 tsp stevia powder
1/2 tsp almond extract
1 cup heavy whipping cream, whipped
1 pint raspberries
Chocolate Drizzle
1/2 2.5-oz 85% dark chocolate bar
1 tbsp high-quality coconut oil or butter
Preparation
1.Preheat oven to 350 F.
2.Add all crust ingredients to a food processor. Process on low until a ball forms.
3.Press crust batter into the bottom of a tart pan. Poke the bottom with a toothpick or fork. Bake for 12 minutes. Cool on a wire rack or in the refrigerator.
4.For the filling, beat the cream cheese and stevia powder in a large bowl until fluffy. Add almond extract and blend well. Fold in whipped cream. Spoon filling into cooled crust. Arrange raspberries on top, stem-side down.
5.Melt chocolate and coconut oil or butter in a small saucepan over low heat, stirring constantly. Drizzle over raspberries. Refrigerate pie for at least 30 minutes before serving.
Nutrition Information per Serving
Effective Carb Count = 5.5
*informationaboutdiabetes.com
Crust
1/4 cup cocoa powder
1/2 tsp stevia powder
2/3 cup ground almonds
3/4 cup almond flour
1/4 cup butter, slightly softened and cut into small pieces
Filling
1 8-oz package cream cheese, softened
1/4 tsp stevia powder
1/2 tsp almond extract
1 cup heavy whipping cream, whipped
1 pint raspberries
Chocolate Drizzle
1/2 2.5-oz 85% dark chocolate bar
1 tbsp high-quality coconut oil or butter
Preparation
1.Preheat oven to 350 F.
2.Add all crust ingredients to a food processor. Process on low until a ball forms.
3.Press crust batter into the bottom of a tart pan. Poke the bottom with a toothpick or fork. Bake for 12 minutes. Cool on a wire rack or in the refrigerator.
4.For the filling, beat the cream cheese and stevia powder in a large bowl until fluffy. Add almond extract and blend well. Fold in whipped cream. Spoon filling into cooled crust. Arrange raspberries on top, stem-side down.
5.Melt chocolate and coconut oil or butter in a small saucepan over low heat, stirring constantly. Drizzle over raspberries. Refrigerate pie for at least 30 minutes before serving.
Nutrition Information per Serving
Effective Carb Count = 5.5
*informationaboutdiabetes.com
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