Sweet Potato Pie with Rum Crust
Ingredients
Crust:
1/4 cup almond flour
2 tbs coconut flour
1-2 tsp rum extract (depends on how strong of a flavor you like)
1 egg
1/4 cup almond milk
Pie Filling:
2 medium-sized sweet potatoes, cooked and peeled
1 egg
1 scoop protein powder (I used SunWarrior, vanilla)
1 tbs cinnamon
1-2 tsp nutmeg
2 tbs stevia
Directions:
1. Preheat oven to 350F
2. Combine all ingredients for the crust in a bowl and mix well
3. Spray 4 mini ramekins with nonstick baking spray
4. Spoon a heaping tablespoon of dough into each ramekin
5. Using your fingers, press dough into the bottom of the dish and slightly up the sides
6. Place in oven for 10-12 minutes
7. While the crusts are in the oven, mash sweet potato flesh in a large bowl
8. Mix in the other filling ingredients
9. When the crusts are done baking, evenly spoon the filling into each of the 4 ramekins
10. Place back in oven for 12-15 minutes
11. Allow to cool 10-20 minutes before eating and store in the fridge
12. Some topping options are cool whip, greek yogurt, chocolate chips, or almond butter
***Nutrition Facts (1 mini pie without topping)- Calories: 175, Protein: 10g, Carbs: 20g, Fiber: 5g, Sugar: 5g, Fat: 7g
Crust:
1/4 cup almond flour
2 tbs coconut flour
1-2 tsp rum extract (depends on how strong of a flavor you like)
1 egg
1/4 cup almond milk
Pie Filling:
2 medium-sized sweet potatoes, cooked and peeled
1 egg
1 scoop protein powder (I used SunWarrior, vanilla)
1 tbs cinnamon
1-2 tsp nutmeg
2 tbs stevia
Directions:
1. Preheat oven to 350F
2. Combine all ingredients for the crust in a bowl and mix well
3. Spray 4 mini ramekins with nonstick baking spray
4. Spoon a heaping tablespoon of dough into each ramekin
5. Using your fingers, press dough into the bottom of the dish and slightly up the sides
6. Place in oven for 10-12 minutes
7. While the crusts are in the oven, mash sweet potato flesh in a large bowl
8. Mix in the other filling ingredients
9. When the crusts are done baking, evenly spoon the filling into each of the 4 ramekins
10. Place back in oven for 12-15 minutes
11. Allow to cool 10-20 minutes before eating and store in the fridge
12. Some topping options are cool whip, greek yogurt, chocolate chips, or almond butter
***Nutrition Facts (1 mini pie without topping)- Calories: 175, Protein: 10g, Carbs: 20g, Fiber: 5g, Sugar: 5g, Fat: 7g