| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
CRUST
- 3/4 cup coconut flour
- 1/2 cup butter melted
- 3 tbsp sugar (I use erythritol)
- 2 eggs
FILLING
- 2 eggs
- 1/3 cup softened butter
- 1 cup packaged Sukrin Gold (or another brown sugar substitute)
- 1 tsp vanilla
- 4 tbsp heavy cream
Ingredients
CRUST
FILLING
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Instructions
- In a mixing bowl, stir together your coconut flour, eggs, sugar substitute and melted butter.
- Once mixed thoroughly, scoop some of the crust into greased muffin tins. Cover the bottom and sides, but press down and leave a small ‘pool’ area for the filling.
- Set aside.
- In a pot, whisk together your filling ingredients. You’ll notice the butter is clumpy, so heat the filling on medium. Stir constantly otherwise it will burn.
- Continue to whisk until the butter has melted and is incorporated into your filling and you can no longer feel the graininess of the Sukrin Gold.
- Take the filling off the heat and let it sit for 2-3 minutes.
- Take a ladle, large spoon or small measuring cup and pour the filling into the shells.
- Bake at 350 for 15-20 minutes. You will know it’s done when it turns a pale golden colour.
- Let them cool for 5-10 minutes before taking out of the tin. Eat warm or cold!
Recipe Notes
credit:http://thehungryelephant.com
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