1 Cup Cream Cheese (At room temperature)
6 Tbsp Cold Butter
3/4 Cup Almond Flour
1 tsp Baking Powder
1. Rub the cold butter into your almond flour and baking powder mix, until it resembles a lumpy crumb texture.
2. Blend the cream cheese with a hand mixer or food processor and add the eggs one by one.
3. Add the almond & butter crumbs to the liquid batter and mix gently for 30 seconds until smooth paste.
4. Pour over your favourite, cooked meat filling and bake at 180 degrees Celsius until puffy and brown.
Even though this is not entirely “flaky” it tastes wonderful, and fills that nostalgic longing for a piece of pie with all the Low Carb Peace of mind!
For a sweet pie crust, simply add 2 Tbsp of Xylitol to the dough batter and pour over berries or cooked apple slices dusted with 2 Tbsp xylitol and cinnamon sugar.
This batter makes a crust for 4 – 6 ramekins or 1 regular round pie dish.
70 g Butter
1 Cup Thick Cream
5 Tbsp Xylitol
2 Tbsp Coconut (optional)
1 Cup Nut flour
1 Tbsp Xylitol
1 Tbsp Cacao (Optional)
2Tbsp Unsalted Butter (Soft)
2- 3 Blocks Lindt Mint Dark Chocolate
1/2 Cup cream
1. Melt the butter in a saucepan medium to high heat.
2. Add HALF a cup of cream and the xylitol and stir for three minutes. The mixture will bubble. Keep stirring to contain the level. Don’t let it burn. Rather set you heat to medium. After the sauce browned you can let it bubble on while actively stirring for 7 – 8 minutes. I vary my heat between medium and short spurts of high.
3. Once your sauce have thickened and has a nice gloss to the top layer you can take it off of the heat, add the vanilla and let it cool.
4. This yields about 2/3 cup of caramel.
5. As soon as the caramel has cooled down, you can add the other half cup of cream and whisk with a handmixer until the mixture forms peaks.
6. Now grate 1 – 2 blocks of Lindt Mint chocolate into the caramel cream and gently fold in.
7. Scoop onto the 10 prepared crusts, cover with cling wrap and pop into the freezer for 20 minutes.
(These guys can actually stay in the freezer and you can pop them out as needed, top with whipped cream and grate some mint chocolate onto the topping. Just make sure to cover them with cling wrap or foil.
1. Scoop 2 Tbsp of butter over the nut flour, desiccated coconut, xylitol and cacao dry mix.
2. Divide into 10 of the 12 holes in a small muffin pan. Latex kind works best!
1. Pop out some awesome minty wonders and give them some whipped cream loving and grated Lindt mint dark choc.
There we go… “decarbed” sealed… delivered… ALL YOURS!
LOW CARB IS REALLY THIS LEKKER!