- 2 cups Carbalose flour
- 4 TBL Splenda
- 2 teaspoons baking powder
- pinch of salt
- 1/2 cup Coconut, unsweetened
- 3 TBL cream cheese
- 1/4 cup butter, chilled
- 1/3 cup milk or coconut milk or cream
- 1 large egg
- 1/2 tsp. vanilla
- 1/4 tsp. almond extract
- 1/3 cup Sugar Free Jam, any flavor
- 1 egg yolk, mixed with 1/2 tsp. water for glaze
- 3 TBL slivered almonds
Preheat oven to 350 degrees. Grease a 9 inch deep dish pie pan with cooking spray.
In a large bowl, mix first 5 ingredients. Then cut in the cream cheese and butter with a pastry blender or two knives until it is like corn meal.
In a small bowl, mix milk, egg, and extracts. Add the milk mixture to the flour mixture and stir to combine.
Pat 1/2 of the dough in the bottom of the pie pan. Then spread sugar free jam over the top of that. Crumble or pat the remaining dough over the top. Glaze with egg yolk and water, and sprinkle almonds on top.
Bake for about 30 minutes until top is slightly brown. Let cool and then slice like a pie. Serve with butter and extra jam, if desired.