MIX TOGETHER:
INGREDIENTS
2T softened butter
1T hwc
2-3T shredded carrot (optional) (amount depends on your macros)
1 large egg
3T brown sweetener
3T unsweetened coconut flakes
2.5T almond flour
1T coconut flour
chopped walnuts
cinnamon
pinch of sea salt
For the Cream Cheese Frosting Filling
- ▢4 oz. cream cheese softened
- ▢6 tablespoons butter softened
- ▢1/2 teaspoon vanilla extract
- ▢1 cup confectioner erythritol
INSTRUCTIONS
Let the mixture sit a minute to thicken. Spoon with a greased, round scoop onto a parchment paper lined cookie sheet and push with the back of a spoon into a flat shape. These will spread very little, if at all, so make them whatever shape you would like at this step.
Bake at 350 for 8 to 10 minutes, or just until set, and cool on the cookie sheet.
I like single serving or low yield recipes because of the built in portion control. This recipe made about 6 pieces for a total of 3 creme pies, but could easily be multiplied!
For Cream Cheese Frosting Filling
- Beat all the ingredients together with an electric mixer in a medium sized bowl.
- Transfer the frosting to a piping bag or ziploc sandwich bag (if using a ziploc bag, snip off about 1” from the bottom corner of the bag).
- Pipe about 2 tablespoons of frosting on the bottom zucchini pie layer.
- Add another zucchini pie layer on top and gently press down so that the frosting spreads almost to the edge of the cake layers.
