Atkins Fruit Recipes

Ingredients:

CRUST

1 cup almond flour, &1
1 cup shredded unsweetened coconut
1/4 cup granular sugar substitute
1 large egg white

FILLING

1 can coconut milk
1/2 cup heavy cream
1 large egg yolk
1/2 cup granular sugar substitute
1 tsp vanilla extract
1 tsp coconut extract
1/4 tsp salt
3/4 cup shredded unsweetened coconut

Instructions:

&1: (~5 1/2 oz whole almonds, ground)

Pamela says 'Hubby calls this my best ‘diet’ dessert.' It is indeed
delicious. You'll have about 1/2 cup filling left over, which you can
simply bake in a custard cup.

1. For crust: Heat oven to 350ºF. Mix almond flour, coconut, sugar
substitute and egg white. If coconut mixture is too dry to hold together
add 1 to 2 tsp of water, a few drops at a time, until mixture holds its
shape when pinched together. Press onto bottom and up sides of a 9in pie
plate to form a crust. Bake 15 minutes until lightly golden. Remove from
oven; set aside. Increase oven temperature to 450ºF.

2. For filling: Scald coconut milk and cream in a medium saucepan; set
aside to cool slightly. In a large bowl, with an electric mixer on medium
speed (or with a wire whisk), beat eggs and yolk until frothy. Beat in
sugar substitute, salt, vanilla and coconut extract. Slowly beat in coconut
milk mixture. Fold in shredded coconut and stir gently.

3. Pour filling into prepared crust. Bake 5 minutes. Reduce temperature to
350ºF and bake 15 minutes more or until a knife inserted near center comes
out clean. Cool on a wire rack to room temperature, then transfer to
refrigerator to chill completely.

You can find unsweetened shredded coconut in health food stores. If only
coconut flakes are available, chop them finely.

Prep time: 30 minutes

Bake/Cook time: 20 minutes

Chill time: 3 hours

Carbohydrates: 8 grams

Net Carbs: 11.5 grams

Fiber: 3.5 grams

Protein: 12 grams

Fat: 42.5 grams

Calories: 455

Servings: 8