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1 box sugar-free jello
1/4 C. boiling water
4 – 8 oz. containers low carb yogurt
1 – 8 oz. container sugar-free cool whip
1 – 9″ low-fat almond flour crust

Dissolve jello in boiling water. Cool slightly.
Stir in yogurt.
Fold in cool whip.
Pour into crust and chill.


* Low Carb Almond Pie Crust

2 cups almond meal or almond flour
3 tablespoons melted butter
Artificial sweetener equal to 3 tablespoons sugar

Crust can be baked or unbaked.  If baking, pre-heat oven to 350 F.

Melt the butter.  Mix almond flour and sugar/Splenda together in pie pan with a fork until well mixed.  Pour the butter over the sweetened almond mixture and mix again with a fork until all the almond mixture is well moisten and then shape into a pie shell with a fork, starting around the sides first, then spreading the remaining mixture along the bottom.  Pat firmly with the fork, but not too firmly or it will stick and pull apart.

If baking, bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Nutritional Information: The whole pie shell has 11 grams effective carbohydrate plus 17 grams fiber and 30 grams protein.


** Link to printable PDF here (not updated):  Low Carb Pie