Cyndi's Awesome Low Carb French Silk Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 521.5
- Total Fat: 45.8 g
- Cholesterol: 114.6 mg
- Sodium: 321.0 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 3.8 g
- Protein: 13.0 g
View full nutritional breakdown of Cyndi's Awesome Low Carb French Silk Pie calories by ingredient
Introduction
This is NOT low calorie and definitely a "special occasion" dessert, BUT it IS low carb. 4.5 net carbs in an 8th of the pie. Even less for one of the 9 pieces in a 9" x 9" dish. That's pretty awesome once in awhile for folks who can't eat sugar, like diabetics! This is NOT low calorie and definitely a "special occasion" dessert, BUT it IS low carb. 4.5 net carbs in an 8th of the pie. Even less for one of the 9 pieces in a 9" x 9" dish. That's pretty awesome once in awhile for folks who can't eat sugar, like diabetics!Number of Servings: 8
Ingredients
-
Crust:
1 cup Almond Flour
1/4 cup Coconut Flour
1/4 cup Whey Protein Isolate, Unflavored
1/2 cup powdered xylosweet
1 stick butter, cold, cut into chunks
Filling:
8 oz Cream Cheese, room temp
1 stick Butter, room temp
3/4 cup powdered xylosweet
3 tbsp cocoa powder, Hersheys Special Dark, unsweetened
2 oz Torani Sugar Free Syrup - Espresso is best, or chocolate
4 fl oz Heavy Whipping Cream
Tips
This is well worth the effort and the calories once in awhile. Topping with extra whipped cream and some sugarfree chocolate shavings makes it even more special.
Directions
Make the crust first, leaving time to cool:
Spray or butter a 10" glass pie pan or 9" square glass dish.
Blend the flours, whey protein and xylosweet in food processor, with processor on low, drop in chunks of butter one at a time. Pulse until mixture looks like cookie dough. Press mixture evenly into pie plate and up the sides, or press evenly on bottom of 9 x 9 dish. Prick with fork and let stand for 10 minutes while oven preheats to 325F. Bake 20-25 minutes or until golden brown. Let cool completely before starting filling.
Make filling:
Mix cream cheese, butter, xylosweet and cocoa on low until mixed, then add syrup and cream and mix on high until fluffy. Spread evenly in crust and refrigerate until set.
Slice and serve. You can add whipped cream on top as you like.
This dessert will work from frozen, too. Just let thaw before serving.
Serving Size: Makes 1 - 8 slice pie or 1 - 9" x 9" square glass dish 9 - 3" x 3" pieces
Spray or butter a 10" glass pie pan or 9" square glass dish.
Blend the flours, whey protein and xylosweet in food processor, with processor on low, drop in chunks of butter one at a time. Pulse until mixture looks like cookie dough. Press mixture evenly into pie plate and up the sides, or press evenly on bottom of 9 x 9 dish. Prick with fork and let stand for 10 minutes while oven preheats to 325F. Bake 20-25 minutes or until golden brown. Let cool completely before starting filling.
Make filling:
Mix cream cheese, butter, xylosweet and cocoa on low until mixed, then add syrup and cream and mix on high until fluffy. Spread evenly in crust and refrigerate until set.
Slice and serve. You can add whipped cream on top as you like.
This dessert will work from frozen, too. Just let thaw before serving.
Serving Size: Makes 1 - 8 slice pie or 1 - 9" x 9" square glass dish 9 - 3" x 3" pieces