Another specific carbohydrate diet friendly single-serve pie recipe! This one was inspired by one of my grandma’s old recipes for a danish puff.
A Single-Serve Pie Inspired by an Old Recipe!
If you haven’t heard of a danish puff before, you aren’t alone! I didn’t know this beautiful pastry existed until my grandma recently re-made this recipe that was passed down to her when we visited. It looked SO good.
I would describe it as a multilayered sweet pastry topped with vanilla icing and chopped nuts. Yum.
Grandma let me borrow her recipe card & I went crazy in the kitchen attempting to re-create a version of the traditional danish puff that also complies with the specific carbohydrate diet (SCD) so it doesn’t wreck my stomach. Lol story of my life.
My version of the traditional danish puff recipe (& how I made it!) is posted on Instagram as an IGTV video.
To make a pie version of the original pastry, I used the “topping” part of the danish puff for the pie filling. Instead of using the flour in my grandma’s recipe, I used a blend of almond flour and coconut flour to make it paleo/scd-friendly.
The result: a delicious pie filling that almost perfectly resembles the texture of the topping of a danish puff!
It’s cake-like & almost creamy. I dig it.
The blueberries I added also give the pie the perfect burst of fresh flavor that goes so well with the almond flavored filling and flakey pecan crust.
How to Make a Danish Puff Pie
Step 1: Make the pecan crust: in a small dish, mix the pecan flour, coconut flour, coconut oil, liquid egg whites, vanilla, & salt.
Step 2: Press into a mini 3.5″ cast iron skillet & bake.
Step 3: Mix together the almond flour, coconut flour, vanilla extract, almond extract, and egg in a small bowl. Microwave the butter & water in a small dish for about 45 seconds & pour into the bowl with the almond flour mixture. Add in a handful of fresh blueberries and pour into the baked crust.
Step 4: Bake!
Step 5: Top with my scd-friendly, refined sugar free caramel sauce or any other sweet icing you like & enjoy.
scd blueberry danish puff pie
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 1 mini pie 1x
Description
A slightly sweet, almond & blueberry flavored scd-friendly single-serve pie inspired by my grandma’s recipe for a traditional danish puff.
Ingredients
Crust:
- 3 tbsp. pecan flour
- 1/2 tbsp. coconut flour
- 1/3 tbsp. melted coconut oil
- 1 tbsp. liquid egg whites
- 1/4 tsp. vanilla
- dash of salt
Filling:
- 1 tbsp. butter
- 3 tbsp. water
- 3 tbsp. almond flour
- 1/2 tbsp. coconut flour
- 1/4 tsp. vanilla
- 1/8 tsp. almond extract
- 1 egg
- a handful of fresh blueberries
Instructions
- Make the crust! Mix together the pecan flour, coconut flour, coconut oil, egg whites, vanilla, and salt in a small dish.
- Press the crust mixture into a mini 3.5″ cast iron skillet.
- Bake for 5 minutes at 350F.
- In a small bowl, mix together the almond flour, coconut flour, vanilla, almond extract, and egg.
- In a separate small microwave-safe bowl, combine the butter and water. Microwave on high for 45 seconds.
- Add the hot water & butter mixture to the almond flour mixture and stir until well-combined.
- Stir in a handful of fresh blueberries and pour the filling mixture into the baked crust.
- Bake the pie at 350F for 12 minutes, broil on high for 2 minutes.
- Top with my scd caramel sauce or any other sweet icing you prefer!
- Category: single-serve, something sweet
- Method: bake
Nutrition
- Serving Size: 1 pie
- Calories: 550
- Sugar: 7
- Fat: 46
- Carbohydrates: 19
- Fiber: 8
- Protein: 12
Keywords: specific carbohydrate diet, paleo, single-serve pie, single-serve recipe, healthy dessert, paleo dessert recipe, danish puff, easy pie recipe
