18 February, 2017
Smokey’s Low-Carb Almond Butter Pie
We love our desserts and are always craving something sweet. This week, we went searching for a dessert to satisfy our cravings. A sweet, rich, and creamy pie came to mind – Smokey’s Low-Carb Almond Butter Pie.
We felt that using Almond Butter versus Peanut Butter, might be a little healthier, while maintaining our low carb count.
We were able to prepare this recipe in only 10-12 minutes. The baking of the crust and the solidifying of the pie all together took 1-2 hours, depending on personal taste. We enjoy our pie a little firmer. We, therefore, placed our dessert in the refrigerator for at least 2 hours.
Our ingredients used this week were:
- 1 Cup of Almond Flour
- 1 tsp. Baking Splenda
- 1 Tbsp. Butter
- 1 Egg Yolk
- 1 Pie Tin
- 8 oz. Cream Cheese
- 1 Cup of Almond Butter
- 1 Cup + 1 Tbsp. of Baking Splenda
- 1 Cup of Heavy Whipping Cream
The pie crust was very simple to make. We’ll begin by pouring our Almond Flour, Splenda, and butter into our mixing bowl.
Next, we’ll cut our butter into the flour and Splenda mixture with our fork.
TIP: Cutting butter into flour, creates tiny bits of butter balls in the flour mixture, which makes for a moist pie crust.
We’ll then separate our egg yolk from our egg white, will add our yolk to our mixture, and will stir.
Next, we’ll spray our pie tin with cooking spray and will pre-heat our oven to 350F degrees.
Now, we’ll add our pie crust mixture to our tin and will press evenly around to make our crust.
We’ll then place our crust into our oven for 10 minutes or until slightly browned.
While our crust is cooling, we’ll begin to make our pie filling.
We’ll first soften our cream cheese, by placing our bowl in the microwave for 40 seconds and then pouring our cheese into our mixing bowl.
We’ll then, blend our cream cheese with our hand mixer, on medium speed, until fully creamed and will place aside.
Next, we’ll make Whipping Cream from our heavy whipping cream and will add to our cream cheese.
To make our Whipping Cream, we’ll add our Heavy Whipping Cream to another mixing bowl and will beat on high-speed for 3-5 minutes, or until our cream has somewhat solidified.
We’ll then, add our Baking Splenda to our Whipping Cream, to offer a little sweetness and will continue blending for a few seconds.
Next, we’ll add our Whipping Cream, Baking Splenda, and Almond Butter to our cream cheese mixture and will stir.
Now, we’re ready to pour our Almond Butter mixture into our cooled pie crust.
We’ll then place our pie into our refrigerator for at least 1 hour. The pie will be firmer, the longer the filling sits in the refrigerator.
Our Almond Butter Pie tastes phenomenal!! Our pie is not only nutty and creamy, but, tastes like cheesecake. This recipe definitely satisfied our sweet tooth for nights to come.
We might be substituting Peanut Butter for our next venture. If our Almond Butter pie is this delicious, we assume that a Peanut Butter one might be just as scrumptious.
Voila!! ~ Another scrumptious creamy dessert ~ Enjoy!