This little cream pie is very quick & easy. You can make it ahead and let it chill in the frig for awhile or eat it right away. I like to make it while I’m cooking dinner so it is all ready for my nightly snack later. Mmmm!!! 8+d
Mini Mocha Cream Pie
Crust
2 tablespoons salted butter
2 teaspoons powdered erythritol
1/4 teaspoon vanilla
1 tablespoon coconut flour
Mocha Cream Filling
1/4 cup heavy whipping cream
1 teaspoon powdered erythritol
1/4 teaspoon vanilla
1 pkg Mocha Splenda Flavor Blends for Coffee
Spray or grease a small microwavable bowl. Set aside. In another small microwavable bowl, melt butter. Add erythritol and vanilla; mix well. Mix in coconut flour until smooth. Pour into prepared bowl and microwave for 40 seconds (or until getting dry, but not turning brown). Set aside to cool and firm up for about 15 minutes.
In a small, deep bowl, combine Mocha Cream Filling ingredients and whip with an electric mixer or egg beaters until it holds stiff peaks, but isn’t dry. Carefully spread on top of cooled crust. Chill in frig or eat immediately.
This makes 1 serving with about 3 net carbs.
DARdreams 