Cinnamon and Spice and Everything Nice

Hi there, 

Fall is officially here. My favorite season has arrived and Athens seems to have gotten the memo with the cool air and overcast day. In honor of all things Fall, I thought I'd share one of my favorite, low-carb dessert recipes. Osman found this recipe and since, we have tweaked it some to fit our taste. 

Peanut Butter Pie 

Ingredients:

Filling
-1 cup Peanut Butter 
-8oz Fat Free Cream Cheese 
-1/2-1 container Lite Whipped Cream 
-1 teaspoon Vanilla Extract
-Splenda to taste (they say sugar substitutes are cup for cup the same as sugar, I have found Splenda is overly sweet so I only use 2-3 tablespoons for this recipe)
-Cinnamon 
-Nutmeg 

Crust (entire crust is only 11g of carbs!!)
-2 cups Almond Meal
-3 tablespoons melted butter 
-3 tablespoons Splenda 

To make the crust, pre-heat oven to 350F. In a bowl mix together almond meal, melted butter and Splenda. Take mixture and place in pie dish, press down with a fork or clean fingers until mixture is unified in the dish. Bake for 10 minutes to harden the crust. Set aside to cool.

To make filling, use a separate bowl, blend peanut butter and cream cheese until smooth. Add in whipped cream, Splenda, vanilla, cinnamon and nutmeg. Mix well. Add filling to pie crust and let chill for at least 2 hours. I usually put the pie in the freezer for a couple hours and then move it to the fridge. 

Serve slices with a dollop of lite whipped cream and a few generous sprinkles of cinnamon/nutmeg. Total carb count for 1/8th of pie is around 15g of carbs. Enjoy! Happy Fall!



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