Buttermilk Pie (Diabetic Friendly)

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 195.5

Total Fat: 11.0 g
Cholesterol: 39.0 mg
Sodium: 185.1 mg
Total Carbs: 34.5 g
Dietary Fiber: 0.4 g
Protein: 3.2 g

View full nutritional breakdown of Buttermilk Pie (Diabetic Friendly) calories by ingredient

Introduction

This recipe was created for a diabetic friend of the family, but also includes a way to make it lactose free, for my husband. You cannot even tell it doesn't use real buttermilk. I also substitute egg beaters for the real eggs, but for this recipe, I entered real eggs in the nutritional info. This recipe was created for a diabetic friend of the family, but also includes a way to make it lactose free, for my husband. You cannot even tell it doesn't use real buttermilk. I also substitute egg beaters for the real eggs, but for this recipe, I entered real eggs in the nutritional info.

Number of Servings: 10

Ingredients

1 stick Blue Bonnet Light Butter, melted

1 cup Xylo Sweet (Xylitol) sugar substitute

1/2 cup Truvia baking blend

1/4 cup almond flour

dash of salt

2 tsp vanilla

2 eggs

1 cup buttermilk (For my lactose intolerant husband, I substitute buttermilk this way: I put in a 1 cup measuring cup 1-2 TB white vinegar, plus enough lactaid milk to equal one full cup. )

1 ready made pie crust

Directions

Mix all ingredients, in order given. Bake @ 350* for 1 hour, or until it doesn't easily jiggle. (Sometimes I have to bake for an extra 5-8 min.)

Serving Size: 10 slices

Number of Servings: 10

Recipe submitted by SparkPeople user WANT2BEFITBY40.