Category: Dessert

This recipe is courtesy of my good friend, Dr. Rosie Main. www.DrMain.com

THE CRUST:
2 cups almond flour
1/4 tsp baking soda
1/4 tsp ground cinnamon
Dash of sea salt
1/2 cup coconut oil, melted
20 drops pure liquid stevia
1 tsp pure vanilla extract

THE FILLING:
3 cups raw pecans, chopped
2/3 cup of paleo or Keto Maple Syrup
1 tsp pure liquid stevia
1/2cup coconut oil
1 Tbsp pure vanilla extract
1 tsp arrowroot powder
2 Tbsp unsweetened almond milk or hemp milk
A couple pinches of sea salt for pecans

1.)  THE CRUST  Preheat oven to 300 degrees F.   In a large bowl, stir together almond flour, baking soda, cinnamon and sea salt with a fork.  Add in the remaining liquid crust ingredients.  Stir together with fork until well combined and crumbly.

2.)  Press dough into a 9 inch pie shell (or tart pan — that’s what I used).  Bake at 300 degrees F for 15 minutes or until golden brown.  Remove from oven and set aside to cool.

3.)  THE FILLING:  In a medium sauce pan, mix together the coconut oil, maple syrup, stevia and vanilla extract.  Bring to a boil over Medium-High heat, then lower the heat and simmer for about 5 minutes, whisking it frequently. (It will seem like the oil and syrup are separating.  The arrowroot mixture will act as an emulsifier later!)  Remove from heat and let cool to room temperature, stirring occasionally.

4.)  In a large stainless steel skillet, toast the pecans on Medium-Low heat for about 6-8 minutes, stirring frequently.  Remove from heat and sprinkle with sea salt.

5.)  In a small bowl, mix together the arrowroot powder and almond milk.  Let it sit for 6 minutes.

6.)  Once the sugar-oil mixture is cooled to room temperature, whisk in the arrowroot mixture until combined and smooth.  Stir in the chopped pecans until combined.  Pour onto the cooled pie crust and distribute evenly.

7.)  Bake at 350 degrees F for 18-20 minutes or until the filling begins to set and loses its shine. Remove from oven and let cool to room temperature.  Chill in fridge at least an hour or two before serving (we found it easier to cut and serve when slightly chilled).

recipe courtesy of : DoctorMain.com

Advanced & Core Plan

Serves 2-4 depending on the size

4 oz organic cream cheese
2 tablespoons organic  sour cream
1/4 cup organic heavy whipping cream
1/4 cup erythritol (like Swerve) or monk fruit sweetener
1 tablespoon grass fed butter, room temperature
1/2 teaspoon vanilla extract
splash of lemon juice

Mix all ingredients with a hand mixer and spoon (or pipe) into cupcake molds or small ramekins or glasses

Optional “crust” – create a mixture of nuts, seeds, almond flour, cinnamon and grass fed butter and press into the bottom before adding cream cheese mixture.

Optional – top with fresh berries, boiled berries (for a syrup type topping) or melted stevia-sweetened chocolate

Advanced & Core Plan

Makes 1 Pie

For the crust:

1 1/2 cups almond flour
3 tablespoons erythritol or spoonable stevia
3 tablespoons organic butter

For the pie filling:

1 (15 ounces) can pumpkin puree (no sugar, check the label)
3/4 cup erythritol (like Swerve) or spoonable stevia (like Stevita)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 ounces organic, grass-fed heavy cream (or coconut cream)
8 ounces unsweetened almond milk (original or vanilla)

Heat oven to 350 degrees.  Melt the butter.  Mix the melted butter with the almond flour and sweetener.  Pat into a glass pie plate with your fingertips.  Gently heat in the oven for about 8 minutes.  Do not let the crust brown.  Remove from oven and cool completely.

For the Filling:

Preheat the oven to 425 degrees.  Combine all ingredients.  Pour into the cooled pie crust.  It is best to cover the uncovered crust with foil so it doesn’t get over cooked).  Bake for 15 minutes at 425 degrees.  Reduce heat to 350 degrees and bake for an additional 50 minutes.  (The pie will still seem gooey in the middle but once it is cool, it will solidify).  Cool and garnish with whipped organic heavy cream and sprinkle with cinnamon.