Mixed Nut Caramel Pie without Added Sugar and Gluten

The below recipe for a mixed nut caramel pie has been translated from one of the leading Danish low carb food blogs: ravfood.com – where Kathe Rav spoils her readers with delicious and healthy recipes! This particular recipe was posted on April 1st, 2016. The below narrative is Kathe’s:

This post is definitely not an April Fools. On the contrary, I feel that this mixed nut caramel pie is one of my best ever low carb baked goods. The pie in the photos is completely sugar and gluten free – and the taste is incredible.

The pie has a crunchy crust, lots of healthy nuts and a delicious sweet taste of caramel.

You could choose to cover the crust with dark chocolate which would complement the sweet pie. I used Fat-reduced Almond Flour for the pie. It should be possible to use regular almond flour – I just haven’t tried it.

The pie needs to be served completely cooled so consider baking the day prior to serving.

Ingredients

16 servings

Use a 13 3/4″ x 4 1/2″ pie pan, or alternatively a 8″ x 8″ pan.

Ingredients for crust

1.25 cups (=140 g) fat-reduced almond flour

1/4 cup (= 35 g) Sukrin Icing

1/4 t salt

100 g butter, cold and cut into small chunks (50 g, if using regular almond flour)

Ingredients for caramel filling

1/2 cup (=100 g) Sukrin Gold

75 g Fiber Syrup Gold

125 g butter

1 t vanilla powder

1 pinch of salt

2 T Sukrin Icing

200 g mixed nuts (I used walnuts, cashews, filberts and pistachios)

Instructions

Pre-heat oven to 325° F convection
Grease your pan thoroughly
Mix almond flour, Sukrin Icing and salt in a food porcessor
Add the cooled butter
Once the ingredients have been mixed, kneed the dough on the table. It might seem somewhat dry and crumbly
Spread the dough in the greased pan
Bake in the middle of the oven for approximately 15 minutes – until it browns around the edges
Filling: Put butter, Sukrin Gold and Fiber Syrup in a pot
Boil for 7 minutes without stirring
Remove from heat and stir vanilla and salt into the mixture
Add 2 T Sukrin Melis and whisk it together with a whisk
Spread the coarsely chopped nuts over the baked crust
Pour the caramel filling and bake the pie for an additional 12-15 minutes
Once the filling has gotten darker and thick and bubbly, the pie is done
Cool completely before cutting and serving