Keto Miracle Pie
- 1 cup almond flour (– use the super fine blanched stuff if you can find it, it turns out like a sugar cookie!)
- 1/3 cup erythritol ,
- 1/2 butter (a stick of),
- 1 block cream cheese (– use the super fine blanched stuff if you can find it, it turns out like a sugar cookie!)
- 1 package sugar free Jell-O Gelatin (– use the super fine blanched stuff if you can find it, it turns out like a sugar cookie!)
- 1 cup heavy cream ,
- 1/2 cup sour cream
- Preheat your oven to 350. Microwave half a stick of butter for a few seconds to melt it. Add almond flour and erythritol, mix together. Don’t let your evil little kitten “help.” Really, Lucifer? Lube up a pie pan (I used Pam) and pat the mixture out into it. Stab it repeatedly with a fork, or else it will adhere to the bottom of the pan, no matter how much oil you used. Bake for about 10 minutes, or until the edges turn golden brown and it looks, well, done. Anyway, while it’s baking, dump everything else into a bowl and whip until it forms stiff peaks. Use whatever flavor of jello you like. I’ve made strawberry, cherry, orange, raspberry… the options are limitless. Or well, limited by what flavors of jello you can find. I bet key lime pie and lemon would be really good, if you liked those flavors. I don’t, so I haven’t tried it. My favorites are the orange (dreamsicle!!) and strawberry. Then take that glorious, luridly-colored filling and dump that shit into your pie crust. Just dump it all in there. Smooth it out with a butter knife or a spatula, whatever. Voila!!! Technically, your Miracle Pie is done at this point. I ain’t even mad if you eat some of it (I do). But it turns out even better if you let it set in the fridge for about an hour. It gets denser and more delicious. Now I hate having to add a disclaimer here, but it seems like I always get comments on how my calories and carbs and shit are off. I have a very scientific approach to determining the nutritional values of my recipes: I upload ingredients into MyFitnessPal and roll with it. As you can tell, I used Neufchatel instead of full fat cream cheese, and my Kroger Natural sour cream has less carbs than most other sour creams I’ve found, etc etc. So YMMV based on what exact ingredients you use. Please do not feel like you need to reprimand me for “being irresponsible” (actual comment I deleted, cuz ain’t nobody got time for that) and “spreading false information.” I’m not a nutritionist or a doctor, always double-check what you put into your own mouth, ok?
Originally posted 2019-02-20 18:45:52.