This is one of my old recipes that I simply modified so it would be compliant with the Atkins low-carb eating plan. It’s so good I thought I’d post it again today as we’re moving into berry season. It’s a pretty dessert that impresses company and yet it is so easy to make! You make the crust a day ahead and put it all together right before serving. The crust is very dense (not at all crumbly) and is easiest eaten with your hands just like pizza rather than a fork! This recipe is not acceptable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Atkins Phase 2 OWL. Softening 1-2 oz. cream cheese and blending into the whipped cream is a good variation for this. But that is not calculated in the nutritional info below. My favorite version of this dessert is one made with fresh peaches and a few drops of almond extract added to the whipped cream. Sooooo good! This crust shaped deeper in a pie plate, works for chocolate pies and cream pies as well. It is a VERY sturdy crust. VARIATION: Use raspberries, or blueberries instead. If closer to goal, you can even use thinly sliced mango or peaches. All versions are DELICIOUS! You can also add softened cream cheese to the creamy filling and reduce the whipped cream. That makes it more like a cheesecake. 🙂
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VARIATIONS: Use other in-season fruit or berries of choice.
CRUST INGREDIENTS: 1 c. unsweetened coconut
1/2 c. chopped almonds
1/3 c. Splenda (or equivalent liquid sweetener)
2 ½ T. low carb bake mix or almond flour (or 1 T. coconut flour)
2 egg whites lightly beaten with a whisk until frothy
1 tsp. almond extract
Optional: 3 oz. softened cream cheese
TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit
DIRECTIONS: Line a pizza pan with foil. Grease with butter a 9-10″ circle. Combine all crust ingredients in a bowl and stir well. Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan. Bake at 325º for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight. The day you want to serve, place crust on flat cake plate. Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to “firm it up” for things like this, but a sprinkle of dehydrated coconut milk powder will also firm up the whipped topping. If doing the variation with cream cheese, I would add at this point and stir well. Spread whipped cream mixture evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches. Chill for an hour and then cut into 8 wedges and serve.
NUTRITIONAL INFO: Serves 8, each serving (using strawberries) contains:
273 calories, 25 g fat, 12 g carbs, 5.1 g fiber, 6.9 g NET CARBS, 5 g protein, 43 mg sodium