Crust
2 cups almond flour
4 TBSP melted butter
1 tsp stevia/erythritol blend
1 egg
½ tsp baking powder
1/8 tsp salt
1 1/2 tsp vanilla extract (optional)
Filling
Sugar Free Butterscotch Pudding
8oz milk
16 oz whipping cream, divided
4 TBSP water
1 packet unflavored gelatin
1 tsp stevia/erythritol blend
Assembly
Preheat oven to 350F. Add unflavored gelatin to 4 TBSP water in a small microwave-safe bowl and set aside to thicken.
Make the crust by combining all crust ingredients and mix until it forms a ball. Press into pie tin and bake for 8-10 minutes until crust has risen slightly and is firm and lightly browned. Remove from oven and cool in freezer while making filling.
In a bowl, mix pudding, milk, and 8oz cream with whisk for 2 mins and set aside.
Microwave the thickened/solid gelatin/water mixture for 10 second intervals until fully dissolved and watery.
In a separate bowl, beat 8 oz whipping cream at high until soft peaks form. Add stevia and gelatin solution and beat until stiff peaks form. Do not overbeat.
Fold stabilzed whipped cream into butterscotch pudding and turn out into the cooled pie crust.
Cover and refrigerate overnight. Serve with low-carb heavy cream whipped cream.
[note: 8oz whole milk adds 12g total carbohydrates to this recipe (2g/slice) but lightens it considerably. Feel free to sub another 8oz heavy cream if desired.]
