I got the idea for these from a holiday recipe posted on Pinterest this month. It was basically two layers of pie crust rolled with a sprinkling of chopped cranberries and pecans inside (my husband hates nuts in desserts) and then cookie cutters were used to cut out holiday shapes, baking them like cookies. Well, I really liked the idea and they were real cute, but didn’t want to go to that much trouble. So I used my own fav low-carb pie crust, processed a few raw cranberries and orange peel right with the crust dough and pressed the sweetened pie crust dough into some Christmas Tree silicone molds. You could use any shape oven-safe mold you like to make these or even use a mini-muffin pan. These are delicious and I can’t wait to take some to our annual neighborhood Christmas round-robin dinner coming soon. They are somewhere between a pie crust and a cookie in texture with a nice mouth feel.
This recipe is not suitable until you reach the grains rung of the Atkins Phase 2 OWL carb-re-introduction ladder.
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VARIATIONS: Use extra virgin coconut oil (chilled and firm) for the shortening to give them a hint of coconut taste. Or add ½ c. chopped pecans or almonds.
INGREDIENTS:
1 recipe my Carbalose Pie Crust
½ c. fresh cranberries
1½ T. orange zest
½ c. granular erythritol
½ c. Splenda
DIRECTIONS: Make up the pie-crust dough per that recipe’s instructions. Crumble slightly into the bowl of a food processor. In a small bowl mix the two sweeteners well. Reserve 3 T. and add the rest to the food processor as well. Next add the whole, raw cranberries and the orange zest to the processor. Pulse several times until the mixture is well blended and all the cranberries are chopped up. Spoon a rounded teaspoon of the crumbled dough into each of the slots of your mold. Press down firmly into the bottoms of the shapes. If your mold is flexible silicone you will want to set it on a baking sheet. Sprinkle the 3 T. sweetener mix on the tops as evenly as you can. Pop into 375º oven for about 25 minutes. They should be lightly browned around the edges only. Allow to cool and firm up before tipping them out of your molds as they are a little fragile when hot. I had to bake mine in two batches since my mold has just 24 slots.
NUTRITIONAL INFO: Makes 32 bites, each contains:
62 cals, 4.6g fat, 4.81g carbs, 3.2g fiber, 1.61g NET CARBS, 0.15g protein, 6.34g sodium
Buttoni's Low-Carb Recipes 