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Wednesday, June 10, 2015


Cherries are primarily for garnish, however, they are 1 gram of carbs per half cherry as shown.

You can top the pie with Creme Fraiche (Click here for recipe)


This pie is completely awesome…very addictive!  The creamy consistency is simply perfect!  Run to the kitchen to make this one!  You won't be sorry!  This pie did not last long.  The crust is like a high-carb crust...seriously!  You can use almond flour, but it is way better with ground almonds (I buy a large bag of sliced almonds at Costco - PriceSmart where I live - same thing).  I use my coffee bean grinder, but a good food processor or blender would also work.  I use sliced almonds to make my almond meal.  In fact, I worked with that for years until I figured out a way to order my almond flour in bulk from Honeyville Grains down to Central America.

The pie can be topped with Creme Fraiche (CLICK for recipe).

1/cup ground almonds (125 mL)
1/cup Gluten-Free Bake Mix 2 (125 mL)
2 tbsp powdered erythritol (30 mL)
1/tsp salt (1 mL)
1/cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
1/tsp vanilla extract (2 mL)
8 oz regular cream cheese, cut up into pieces (250 g)
1/cup unsalted butter (60 mL)
1 cup whole milk powder, OR (250 mL)
  skim milk powder, OR coconut milk powder
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup whipping cream (125 mL)
2/cup powdered erythritol (150 mL)
1/cup cocoa (75 mL)
1 tbsp cold water (15 mL)
1 tbsp unflavored gelatin (OR the kind in a grocery store) (2 mL)
1/cup boiling water
1/tsp vanilla extract (2 mL)

Optional - Grated unsweetened Baker's chocolate for Garnish

Crust:  In medium bowl, combine ground almonds, Gluten-Free Bake Mix 2, erythritol and salt.  In small bowl, combine melted butter, liquid sweetener and vanilla extract.  Stir into ground almond mixture.  Bake in 350°F (180°C) oven 12 minutes.  Set aside to cool.

Filling:  In food processor, process cream cheese and unsalted butter.  Add whole milk powder, OR skim milk powder, OR coconut milk powder, liquid sweetener, whipping cream, powdered erythritol and cocoa; process.

In small bowl, place cold water and stir in gelatin.  Allow to soften for a minute or so and then stir in the boiling water to dissolve the gelatin.  Add to the food processor along with vanilla extract; process.  Add cream cheese to mixture and process until smooth.  Pour over prepared crust.  Sprinkle with grated chocolate, if desired, or use creamy homemade Creme Fraiche (my way) to cover (delicious).  Refrigerate.  

Helpful Hint:  You can use almond flour instead of ground almonds, but the crust is so much better with ground almonds.  You can garnish this pie with cherries and Creme Fraiche, either piped on decoratively as I did and then add another dollop next to or on the pie when serving, or cover the entire pie and sprinkle grated chocolate over top.

If you would like to have more of a chocolate mousse type of pie (i.e. a softer, less firm pie), add an extra 1/3 cup boiling water.  Both ways are nice!

Yield:  10 servings
1 serving
318.1 calories
9.1 g protein
28.0 g fat
1.9 g fiber

7.7 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: