Rainy old day in our neck of the woods so went in kitchen and tried to make an old family favorite pie crust recipe into a low carb one. When it first came out of oven it seemed to crumble, but after I put the filling in it and it chilled for an hour and when we cut it all was well, cut great like any pie, family was thrilled with it. I have no clue how to tell you how many carbs in one slice, but I used the low carb products:
1-1/2 c. almond flour
1tsp. salt
1 packet of stevia
1/2 c. oil I used canola
2T. unsweet coconut milk
preheat oven to 425 degrees. Put all dry ingredients into pie plate. Pour oil and milk over dry ingredients, mix with fork, at first it will seem runny but keeping mixing till it thickens, than you can use the back of a spoon to smooth it in pie plate and up the sides of pie plate, than fingers work well for doing this neatly. bake for about 12 to 15 min, keep an eye on it.
After it cooled I took
sf chocolate puddin, unsweet coconut milk, redi whip , mix it up and put into cooled shell, put in frig to chill. Family love it. My daughter just taught me how to reduce the size of pictures so I think this will work now.
