1/4 cup butter, melted, 4 tablespoons
1/2 cup almond flour, 2 ounces
1/2 cup unsweetened coconut, about 1 1/4 ounces
1/2 cup slivered almonds, 2 ounces
1/4 cup granular Splenda or equivalent liquid Splenda
1 small package sugar free instant vanilla pudding mix
1 cup heavy cream
1/2 cup water

In a small bowl, mix the melted butter, almond flour, coconut, almonds and Splenda until crumbly. Press lightly into a greased 8x8" baking pan. Bake at 325 about 10-15 minutes, stirring often, until golden brown. Check it often so that it doesn't get too dark or burnt. Cool, then press half of mixture in bottom of the same baking pan. The mixture will remain crumbly so you're really only spreading it over the bottom.

Meanwhile, pour the cream and water into a medium bowl. Add the pudding mix and whisk briskly until smooth and thick. Drop by big spoonfuls over the "crust", then spread gently to cover the crust trying not to disturb the crumbs too much. Once you've got the pudding somewhat spread over the surface of the crust, it will be easier to spread. Sprinkle the remaining crumb mixture over the pudding. Cover and chill several hours before serving, if you can wait that long!

Makes 9 small servings
Can be frozen

Per Serving: 240 Calories; 23g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

The original recipe that I found in the newspaper called for coconut flavored pudding, which is not available in sugar free. I think that would taste wonderful, but vanilla still tastes good. I think this would also be lovely with banana, lemon or chocolate pudding, but the chocolate would have a bit higher carb count - 6 net carbs per serving with granulated Splenda and 5.5 net carbs with liquid Splenda. I think it might also be nice with a little almond extract added to the vanilla pudding.

This freezes quite well. In fact, when slightly frozen, it has almost an ice cream-like texture. It might be good to partially thaw it and serve sort of half frozen. In any case, it is still nice and creamy after thawing.

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