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