Low Carb Classic Cream Pie
Indulge in the luscious decadence of a **Low Carb Classic Cream Pie**, a guilt-free dessert that's perfect for keto enthusiasts and low-carb lifestyles. This recipe features a buttery almond flour and shredded coconut crust, baked to golden perfection, and topped with a creamy, velvety filling made from sour cream, cream cheese, heavy cream, and a touch of gelatin for the perfect set. Sweetened with erythritol, this pie delivers the classic dessert experience without the sugar, making it an excellent choice for health-conscious treat lovers. With minimal prep and a chill time that allows the flavors to meld beautifully, this creamy delight is an irresistible finale for any meal. Perfectly portioned for eight servings, it's the ultimate combination of rich flavor and nutritional balance!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Erythritol or preferred low-carb sweetener
- 0.5 cup Butter
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 8 ounces Cream cheese, softened
- 1 cup Heavy cream
- 1 tablespoon Gelatin powder
- 0.25 cup Cold water
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, in a medium bowl, combine almond flour, shredded coconut, and the low-carb sweetener.
Melt 0.5 cup of butter and add it along with 1 teaspoon vanilla extract to the dry ingredients. Stir until fully combined and a dough forms.
Press the dough mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Place the crust in the preheated oven and bake for 10-15 minutes, or until lightly golden. Allow it to cool completely.
While the crust is cooling, prepare the filling. In a small bowl, sprinkle the gelatin powder over 0.25 cup cold water and let it sit for 5 minutes to bloom.
In a medium saucepan, combine sour cream, softened cream cheese, heavy cream, and powdered erythritol.
Over low heat, stir the mixture continuously until the cream cheese has melted and the mixture is smooth.
Stir in the bloomed gelatin until it fully dissolves in the mixture, then remove from heat.
Mix in 1 teaspoon of vanilla extract and continue stirring until the mixture is well-blended.
Pour the cream filling into the cooled almond crust.
Refrigerate the pie for at least 4 hours or until fully set before serving.
Slice and enjoy your low carb classic cream pie!
Nutrition Facts
Calories |
4052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.5 g | 508% | |
| Saturated Fat | 206.6 g | 1033% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 33.3 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 879 mg | 68% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 511 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
