Low Carb Pie Crusts - Two to Choose From!

 

Low Carb Pie Crusts: 

Here's a couple you can choose from:

Healthy High Fiber Pie Crust

2 C. Fiber One cereal ground/crushed
3 T. melted butter
2 T. granular Splenda

Mix ingredients well, press into a lightly greased pie plate.

Bake 10 minutes @ 350 degrees F

Cool. Add filling of choice. I like to add a sugar free vanilla pudding filling with some fat free cream cheese stirred into it to make it taste like cheesecake. Then I top with strawberries if they are in season.


Almond Meal Pie Crust

This works best for a 9" pie pan. If you have an 8" one, the crust will be a little thicker, or you can cut back on the ingredients a bit. Very easy to make, tastes a lot like shortbread and its gluten free too!

Ingredients:
1 and 1/2 cups almond meal or almond flour
3 tablespoons melted butter
Artificial sweetener equal to 3 tablespoons sugar

Preparation:
Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

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 carbohydrate2 plus 17 grams fiber and 30 grams protein.

You can find lots of ideas for pie crusts and even recipes without crust, that are lower in carbs. Just Google it! 

Em's Diabetic Friendly Bran Muffins

Em's Diabetic Friendly Bran Muffins   Here's my recipe for Bran Muffins, for diabetics or those on a low carb diet.  These muffins are not as large as regular muffins, but this means that they also don't have as many carbs per muffin as regular muffins either!    1 1/3 cups prune juice 1 1/2 cups Fibre One cereal , OR unprocessed bran 2 cups Buttermilk OR 2 cups milk + 4 tsp white vinegar 1/2 cup Vegetable oil 2 whole eggs (or egg whites to make same quantity) 1 tsp Vanilla extract 1 Tbsp Ground cinnamon 2 cups Whole wheat flour 1 cup Oat Bran (the type you have to cook) 1/2 cup Splenda (granular Splenda for baking, no sugar added) 1 Tbsp Baking soda Optional flavours to add 2 Tbsp Unsweetened cocoa (substitute for 2 Tbsp of the flour) OR 1/2 tsp Powdered ginger 1/2 OR cup Unsweetened coconut flakes OR 1 cup fresh or frozen blueberries (must be thawed  first) To make the batter: Heat prune juice in microwave until hot but not boiling, in a large Pyrex measuring cup. Add bran and let sit 10 minutes. Stir in buttermilk or milk with vinegar, vegetable oil, eggs and vanilla extract. In separate large bowl stir together cinnamon, flours, oat bran, sugar, Splenda, and baking soda. Mix together gently and pour into greased silicone muffin pans suitable for your microwave. To use: Medium muffins: Spray microwavable silicone muffin pan with Pam, and measure 1/4 cup of batter into each muffin cup. Microwave on high for 3 to 5 minutes or until done. Each muffin will have approximately 15 EEC (carbs minus fibre) or less. Let cool for a few minutes before removing from pan. For mini-muffin pan: measure 1/8th cup of batter into mini-muffin cups, and cook on high for 3 to 4 minutes. Each mini-muffin will have about 8 carbs each, (EEC – carbs minus the fibre). You can freeze after cooled, in  a ziplock bag. Just thaw in the microwave when you want a treat. Or you can bake in a regular oven, set at 375 F for 8 to 12 minutes, depending on how hot your oven is. Spray the muffin pan first with a non-stick spray such as Pam and fill each muffin cup about 2/3's full. Enjoy!