Low Carb Cherry Cheese Pie
We know what you're thinking. Cheese pie? Yes, cheese pie, not cheesecake. This is an incredibly easy dessert recipe that you can whip up in no time. Low Carb Cherry Cheese Pie has only a few ingredients, many of which you probably already have in your pantry. This is a great recipe for entertaining and, of course, is low in carbohydrates, a great quality for guests who are watching their weight.
Ingredients
- 1/2 cup sugar-free cherry pie filling
- NUT CRUST:
- 1/2 cup almond flour or chopped almonds
- 1/4 cup raw coconut
- 1/4 cup flax meal
- 3 tablespoons butter
- 2 tablespoons Splenda
- WHIPPED TOPPING:
- 1 cup heavy whipping cream
- 2 tablespoons Splenda, or liquid equivalent
- 1 teaspoon vanilla
- CREAM CHEESE MIXTURE:
- 8 ounces cream cheese, softened
- 1/2 cup Splenda
Instructions
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Preheat oven to 375 degrees F.
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Combine almond flour, coconut, flax meal, butter, and Splenda together. Press into 9-inch pie pan or spring-form pan. Use a piece of plastic wrap to prevent sticking to your hands. Bake in oven for 8-10 minutes. Set aside to allow to cool.
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In a stand mixer, combine heavy cream, Splenda, and vanilla extract. Beat until soft peaks form and no liquid is in the bottom of the bowl.
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In your stand mixer, cream cream cheese and Splenda together on medium speed. Fold in half whipped topping, but be careful not to over-mix and lose the fluffiness of the whipped topping. Chill until nut crust is ready.
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On top of cooled crust, spread the cream cheese-whipped topping mixture out to the edges. Make as even as possible. Spread sugar free cherry pie filling on top of the cream cheese mixture.
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Pipe the remaining whipped topping along the outside of the pie pan.
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