Low-Carb Pie Crust

Low-Carb Pie Crust

Ingredients:
1 ½ cups almond flour/meal
3 tbsp. butter
artificial sweetener equal to 3 tbsp.

Directions:
Mix all ingredients well.
Press into 9” pie plate.
Bake for 8 to 10 minutes at 350 degrees.
Cool before filling with your favorite low-carb pie filling.

*You can susbstitute part of the almond flour/meal with crushed, Murray Sugar Free® cookies

Low Carb Pumpkin Pie with Sugar Free Cookie Fudge Crust

Crust Ingredients:

1 box Murray’s Vanilla Cream cookies
4 oz. (1/2 box) unsweetened Baker’s chocolate
1 stick butter
10 packets Truvia
2 droppers of Stevia
Directions for Crust:
Crush cookies
Melt chocolate and butter in the microwave.
Mix all ingredients and press into a pie plate.

Filling Ingredients:

15 oz canned pumpkin
2 eggs
2/3 cup almond milk
1/3 cup cream
¾ cup Splenda
¼ cup Truvia
2 droppers of Stevia
2 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. ginger
¼ tsp. salt
¼ tsp. allspice

Directions for Filling:

Blend all ingredients well in a blender.
Pour into crust.
Bake for 15 minutes at 375 degrees.
Reduce heat to 300 degrees, and bake for an additional 30 minutes.