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All Low Carb Keto Pie Recipes

all low carb keto pie recipes

All Keto Recipes List

All Low Carb Keto Pie Recipes

BASIC ALMOND CRUST

Per crust. Effective carbohydrates: 17.9 g
Carbohydrates: 37 g

Made with Splenda only: Add 1.9 g carbohydrates
Fiber: 19.1 g
Protein: 42.8 g
Fat: 117.8 g
Calories: 1,356
This is a perfect crust for cheesecakes or pies! I like to use almond meal (finely ground almonds) because of its neutral flavor. But depending on what you are making, you can replace half of the almonds with another nut. Hazelnut, pecan, walnut, and even coconut are all good meals to use.

Ingredients:
2 cups almond meal (finely ground almonds)
1 1/2 tsp each Splenda and Canadian Sugar Twin or 2 Tbsp. (30 ml) Splenda
1/4 tsp sea salt
2 Tbsp unsalted butter, melted 1 large egg white

Preheat the oven to 350◦F (175◦C). Line the bottom of a 9-inch (22.5-em) springform pan or 8-inch (20-cm) pie pan with parchment paper. This will prevent the crust from sticking.

In a medium bowl, mix the almond meal, sweetener, and salt. Add the butter and mix well.

In a small bowl, beat the egg white with a whisk until foamy and add to the almond mixture. Stir well and pat into the prepared pan.

Bake for 10 to 15 minutes, or until a light golden brown. (If the crust rises up, just poke it with a fork and press it down.) Let cool.

VARIATIONS
Graham Wafer-y Crust: Add 1/2 tsp. (2.5 ml) cinnamon to the dry ingredients.
Chocolate Crust: Add 2 Tbsp. (30 ml) cocoa powder to the dry ingredients.
Crunchy Crust: Replace half of the almond meal with sliced almonds.

Makes 8 servings

BERRY LEMON PIE

Per serving. Effective carbohydrates: 7.7 g Carbohydrates: 10.8 g

Made with Splenda only: Add 2.1 g carbohydrates
Fiber: 3.1 g
Protein: 9.6 g
Fat: 50.4 g
Calories: 529
You can use whatever berry–or combination of berries-strikes your fancy. The almond crust variation using sliced almonds is especially nice with this.

Ingredients:
Lemon Curd (see below), cooled
Basic Almond Crust (page 282), baked and cooled 1 cup sliced strawberries
1 1/2 cups whipping cream
1 1/2 tsp each Splenda and Canadian Sugar Twin or 2 Tbsp. (30 00) Splenda

Preheat the oven to 350◦F (I75◦C).

Spread the lemon curd in the crust and smooth the top. Bake for 30 minutes. Cool completely. Refriger- ate for at least 4 hours or overnight.

When ready to serve, spread the strawberries over the top of the pie. Whip the cream and sweetener to firm peaks and pour over the strawberries. Serve immediately.

Makes 6 servings

CHILLED LEMON MERINGUE SOUFFLE

Per serving.

Effective carbohydrates: 4.4 g Carbohydrates: 4.5 g
Made with Splenda only: Add 1 g carbohydrates
Fiber: 0.1 g
Protein: 5.6 g
Fat: 17.6 g
Calories: 195
Named by my friend Adrian because it is light as a feather and oh so good!

Ingredients:
1/2 cup freshly squeezed lemon juice 2 1/2 tsp unflavored gelatin
2/3 cup water
1/3 cup plus 3/4 cup (180 ml) whipping cream 2 large egg yolks
2 Tbsp each Splenda and Canadian Sugar Twin or 1/2 cup (120 ml) Splenda 2 tsp grated lemon rind
5 large egg whites, at room temperature

Place the lemon juice in a small bowl and sprinkle with the gelatin. Let sit for about 2 minutes to soften.

In a small saucepan, combine the water and 1/3 cup (80 ml) of the cream. Bring to a boil. Place the egg yolks and sweetener in a medium bowl and whisk well. Very slowly, dribble in the hot cream, beating con- stantly. Transfer the mixture back to the pan and cook over medium heat, stirring constantly with a heatproof rubber spatula, until the mixture thickens to the consistency of whipping cream, 4 to 5 minutes.

Strain through a sieve into a large bowl. Add the gelatin mixture and stir until dissolved. Place in a larger bowl of ice water and stir frequently until cool. Stir in the lemon rind.

In a clean bowl with clean beaters, beat the egg whites until soft peaks form. Stir one-third of the whites into the custard, then fold in the remaining whites.

Whip the remaining 3/4 cup (180 ml) cream to soft peaks. Fold into the mixture. Transfer to a bowl-glass looks good-or souffle dish and chill for at least 2 hours.

Makes 4 servings

INDIVIDUAL CHOCOLATE SOUFFLES

Per serving. Carbohydrates: 2.9 g
Protein: 1.8 oz

Ingredients:
4 eggs, separated
4 Equal tablets, crushed, or stevia to taste 8 oz cream cheese, cut into small pieces
1 Tbsp sour cream
1 Tbsp cocoa powder

Beat egg yolks with crushed Equal tablets or stevia until foamy. Add cream cheese, sour cream, and cocoa powder. Beat until very smooth. In a separate bowl, beat the egg whites until they form stiff peaks, then fold into the cream cheese mixture. Pour into individual souffle cups and bake at 350◦F for 15-20 minutes, or until golden brown. TA

Makes 8 servings

PEANUT BUTTER PIE

Per serving. Carbohydrates: 3.42 g
Protein: 0.8 OZ

Ingredients:
3/4 cup pecan pieces 2 Tbsp butter, melted
4 oz cream cheese, softened 2 1/2 Tbsp peanut butter
1 tsp vanilla
Sweetener to taste: stevia, saccharin, or Equal tablets
1/2 cup heavy cream, whipped

Grind nuts in grinder or food processor. Mix with butter. Press into 7 -inch pie pan.

Mix cream cheese, peanut butter, vanilla, and sweetener in mixer or food processor until well blended. Fold in whipped cream. Transfer mixture into crust. Refrigerate for several hours. The servings are small, but the pie is rich.

Makes 6 servings

PUMPKIN PIE

Per serving. Carbohydrates: 9 g
Protein: 0.9 OZ

Ingredients:
1 cup pecan pieces
3 Tbsp melted butter
1 cup canned pumpkin 1 egg
6 packets (1 gram each) or tablets stevia, or to taste (see page 156) 1 tsp cinnamon
1/4 tsp ground ginger
1 cup heavy cream for filling 1 tsp vanilla
1 cup heavy cream for topping

Preheat oven to 350◦F.

Chop pecans fine in food processor. Add melted butter. Press in bottom of 6-inch pie pan. Bake about 10 minutes.

Combine egg, pumpkin, 5 packets stevia, spices, 1 cup cream, and 1/2 teaspoon of the vanilla. Mix well. Pour into pecan crust. Bake at 350◦F for 30-40 minutes, until set in center.
Cool.

Whip 1 cup cream to which 1 packet stevia and 1/2 teaspoon vanilla have been added. Serve pie topped with whipped cream.

Makes 6 servings

RHUBARB PIE

Per serving. Carbohydrates: 10.5 g
Protein: 0.7 oz

Ingredients:
10 G/G crispbreads, crushed 5 Tbsp butter, softened
2 packets Jell-O unsweetened lemon pudding mix 1 cup sour cream
1 egg, separated
Equal tablets, crushed, or stevia to taste 2 cups rhubarb cut into 1-inch pieces

Preheat oven to 350◦F.

To make crust, combine crushed crispbreads with softened butter. Press mixture evenly into an 8-inch pie pan. Combine lemon pudding mix, sour cream, egg yolk, and Equal tablets or stevia. Beat until smooth. In separate bowl, beat egg white until stiff peaks form. Fold the egg white into pudding mixture. Put cut rhubarb into pie shell and cover with lemon pudding mixture.

Bake at 350◦for 25-30 minutes, or until golden brown. TA

Makes 8 servings

SILKY CHOCO-PEANUT BUTTER PIE

Some things are just so yummy that it is hard to believe they are ”diet” food!

Per serving. Effective Carbohydrates: 3 g
Carbohydrates: 9 g
Fiber: 6 g
Protein: 18 g
Fat: 52 g
Calories: 552

Ingredients: Crust:
1 cup almonds, ground
1/2 cup soy protein (not soy flour!) 1 teaspoon SteviaPlus
4 packets sucralose
1/2 teaspoon cinnamon
6 tablespoons butter, room temperature
Filling:
3 eggs
1/2 cup peanut butter, creamy 3/4 cup butter, room temperature 1 teaspoon SteviaPlus
8 packets sucralose
3 tablespoons cocoa powder, unsweetened 1 1/2 teaspoons vanilla
Topping:
1 cup whipping cream
1/4 teaspoon SteviaPlus or 1 1/2 packets sucralose Cinnamon

Crust instructions: Combine all of the ingredients well with a pastry blender or food processor and press the crust into a 9” pie pan. Bake it for 5 minutes at 450◦F. Cool the crust completely before adding filling.

Filling instructions: Since the eggs won’t be cooked, coddle them. Fill a small saucepan about half full with water. Bring it to a full boil; then gently place the whole eggs into the boiling water for 20 seconds. Remove the eggs from the boiling water; then immerse them in ice-cold water to stop them from cooking any further.

In a large mixing bowl with an electric mixer, cream the peanut butter, butter, SteviaPlus, and sucralose on medium speed for about 1 minute. Add the cocoa powder and vanilla, mixing until combined. Continue mixing and beat in the eggs one at a time for 5 minutes each. Total mixing time for the filling will be 15 minutes. Pour the filling into the pie shell. Chill the pie for at least 4 hours to set.

Topping instructions: Whip the cream in a small mixing bowl with an electric mixer until soft peaks form. Add the SteviaPlus and whip until it is combined. Spread the cream onto the chilled pie. Sprinkle the top of the pie with a dusting of cinnamon. Enjoy!

Makes 12 servings

SNICKERS PIE

Per serving. Effective Carbohydrates: 3 g
Carbohydrates: 6 g
Fiber: 3 g
Protein: 4 g
Fat: 34 g
Calories: 362
I just love it when folks take my recipes and turn them into something new and wonderful! This is one such recipe. For a fantastic treat freeze the pie before putting on the topping. Just be sure not to freeze a glass pan!

Ingredients:
1 recipe Basic Pie Crust (page 214), baked
1 recipe Caramel Nut Sauce (page 218), using peanuts instead if the nuts specified
For the filling:
1/2 cup creamy peanut butter
3/4 cup butter, at room temperature 1 teaspoon SteviaPlus
8 packets sucralose
3 tablespoons unsweetened cocoa powder 1 1/2 teaspoons vanilla extract
3 eggs
For the topping:
1 cup whipping cream
1/4 teaspoon SteviaPlus or 1 1/2 packets sucralose 2 tablespoons chopped peanuts

Prepare the crust for a baked pie shell. Prepare the sauce as directed. Pour the Caramel Nut Sauce (page 218) into the baked pie crust and set aside.

In a large mixing bowl, cream the peanut butter, butter, SteviaPlus, and sucralose with an electric mixer on medium speed for about 1 minute. Add the cocoa powder and vanilla, mixing until combined. Add the eggs one at a time, beating for 5 minutes after each egg is added. Total mixing time for the filling will be 16 minutes. Pour the filling into the pie shell. Chill the pie in the refrigerator for at least 4 hours to set.

To prepare the topping, whip the cream in a small mixing bowl with an electric mixer until soft peaks form. Add the SteviaPlus and whip until combined. Spread the cream onto the chilled pie. Sprinkle the top of the pie with the chopped peanuts. Enjoy!

Makes 6 servings

SWEET RICOTTA TORTE

Per serving. Carbohydrates: 4.7 g
Protein: 2.4 OZ

Ingredients:
15 oz whole-milk ricotta cheese 1/3 cup ground toasted almonds 4 eggs
1 1/2 Tbsp Da Vinci sugar-free almond syrup 1 1/2 Tbsp Da Vinci sugar-free vanilla syrup 1 packet ( 1/2 tsp) stevia, or to taste
2 Tbsp grated coconut
1/3 cup heavy cream
2 Tbsp sliced and blanched almonds, Toasted Butter to grease 9-inch pie pan

Preheat oven to 350◦F.

Mix ricotta and ground almonds. Add eggs, one at a time, mixing each one. Add flavorings, stevia, co- conut, and cream. Pour mixture into a buttered 9-inch pie pan. Top with toasted almonds. Bake at 350◦F for about 30 minutes.

Makes 2 8-serving pies

ULTIMATE PUMPKIN PIE

Per serving.// Effective Carbohydrates: 5 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 12 g
Fat: 18 g
Calories: 235
Serve this terrific pie at your next holiday meal. It is sure to be a hit! The recipe makes enough filling for 2 pies. You will need to make a second crust when ready to use the extra filling.

Ingredients: Crust:
1 cup almonds, ground
3 1/2 cups soy protein (not soy flour!) 1 teaspoon SteviaPlus
4 packets sucralose
6 tablespoons butter
Filling:
4 eggs
1/2 tablespoon SteviaPlus 6 packets sucralose
1 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves (or instead of using cinnamon, ginger, and ground cloves, use 3 1/2 teaspoons pumpkin pie spice-but using the individual spices really makes a difference!)
1 29-ounce can pumpkin puree
3 cups Almond Milk (page 240) or 2 cups cream thinned with water to 3 cups

Crust instructions: Combine the crust ingredients well with a pastry blender or food processor and press the crust into a 9” pie pan. Place it into the refrigerator to chill while mixing the filling ingredients.

Preheat the oven to 425◦F. Put the filling ingredients into a mixing bowl, putting the eggs together on one side of the bowl. Using an electric mixer, mix the eggs first, then gradually incorporate them into the whole mixture. Mix until the filling is smooth.

Pour half of the filling into the pie shell, and reserve the remaining filling for later use. The extra filling may be kept refrigerated for up to 3 days or frozen in a freezer container. When ready to use, simply thaw and follow crust and baking instructions.

Bake the pie at 425F for 15 minutes. Lower the heat to 350◦F for about 25 minutes. A knife inserted off center should come out clean when the pie is done. Serve the pie warm with a dollop of whipped cream or Almond Milk poured over the top.

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