This is a very old recipe of mine I modified so it is now suitable for Atkins low-carb. 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!
VARIATION: Use sliced fresh peaches, use raspberries, use blueberries. You can also add softened cream cheese to the creamy filling and reduce the whipped cream for a firmer, richer filling. 🙂
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
TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit. Alternately you can use only 3/4 c. whipping cream and fold in 1/4 c. softened cream cheese if you like. You will need to recalculate stats below if you do that, however.
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). Spread whipped cream 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 cals, 25g fat, 12g carbs, 5.1g fiber, 6.9g NET CARBS, 5g protein, 43 mg sodium
Buttoni's Low-Carb Recipes 