ALMOND BUTTER PIE - LOW CARB
- Number of Servings: 16
Ingredients
1 Cup crushed pecans6 TBL butter1 cup coolwhip (I now make my own whiped cream)1 oz unsweetended chocolate6 TBL Almond butter (or you can use PB)1 tsp Vanilla
CRUST;
Mix pecans and 4T melted butter, pour into pie pan and spread to cover bottom, put in freezer
CHOCOLATE LAYER;
Melt 2 TLB butter and 1 oz unsweetened choc in microwave (on low)
Stir until blended then add 2 TBL cream, and 1 TSP vanilla, stir. Then add 6 TBL Splenda, stir well. Pour over pie crust and put the whole thing back in the freezer.
ALMOND BUTTER LAYER
Mix 4 oz cream cheese w/ 1/3 cup Splenda, then add 6 TBL Almond butter, stir well until a creamy consistency. Spread over chocolate layer and put back in freezer.
TOPPING:
Mix 1 cup cool-whip w/ 1 TBL cocoa, and 1 tsp vanilla. Spread over the top of the pie, chill in fridge and serve.
I cut this in 16 pieces, it is very rich!
Number of Servings: 16
Recipe submitted by SparkPeople user SMILETL.
Mix pecans and 4T melted butter, pour into pie pan and spread to cover bottom, put in freezer
CHOCOLATE LAYER;
Melt 2 TLB butter and 1 oz unsweetened choc in microwave (on low)
Stir until blended then add 2 TBL cream, and 1 TSP vanilla, stir. Then add 6 TBL Splenda, stir well. Pour over pie crust and put the whole thing back in the freezer.
ALMOND BUTTER LAYER
Mix 4 oz cream cheese w/ 1/3 cup Splenda, then add 6 TBL Almond butter, stir well until a creamy consistency. Spread over chocolate layer and put back in freezer.
TOPPING:
Mix 1 cup cool-whip w/ 1 TBL cocoa, and 1 tsp vanilla. Spread over the top of the pie, chill in fridge and serve.
I cut this in 16 pieces, it is very rich!
Number of Servings: 16
Recipe submitted by SparkPeople user SMILETL.
Nutritional Info Amount Per Serving
- Calories: 178.8
- Total Fat: 17.3 g
- Cholesterol: 21.8 mg
- Sodium: 37.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.8 g
- Protein: 2.9 g
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