• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

This Keto mixed berry pie has all the comfort of a proper berry pie, but my version is skinny because it doesn”t have a base! Basically, it’s a mix between a berry crumble and a pie. You’ll love the crispy fathead lattice top!
Prep Time
10 mins
Cook Time
30 mins
Cooling Time
20 mins
Total Time
1 hr
Course
Dessert
Cuisine
British
Servings
10
Calories
131 kcal

EQUIPMENT
Pie dish (24 cm / 9.5 inch in diameter)
INGREDIENTS

1x
2x
3x
BERRY BASE
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1/2 cup / 75g granulated sweetener
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1 tbsp lemon juice
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1 tsp lemon zest
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1/3 tsp ground cinnamon
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3 tsp ground chia seeds
SWEET FAT HEAD DOUGH
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1 scant cup / 90g almond flour regular / coarse or ground almonds, use 3/4 cup / 75g for extra fine almond flour
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1 medium egg room temperature
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2 tbsp granulated erythritol
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1/2 large egg white
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3/4 tsp granulated erythritol
INSTRUCTIONS

Add the frozen berries, sweetener, lemon juice, zest and cinnamon to a pan. Cook on a medium heat for about 7 minutes, stirring occasionally.
Stir through the ground chia. Heat for 2 minutes then remove from the heat and allow to cool to thicken for about 30 minutes. Taste and adjust the sweetness to taste and add more chia if you like it thicker.
Meanwhile make the dough. Melt the mozzarella in the microwave on high for 60 seconds, stir with a rubber spatula and heat for another 30 seconds. Add the almond flour and egg. Mix. You may need to get your hands involved here!
Roll out the dough between 2 sheets of parchment paper and place in fridge for 20 – 30 minutes to chill. Then cut into strips on a diagonal using a pizza cutter or sharp knife about 1 cm in thickness.
To make the lattice, lay the bottom strips on top of the berries then starting at one side add a strip perpendicular and just lift the bottom ones up and under. Trim at the edges, then brush with a little egg white and sprinkle with low carb sweetener.
Preheat the oven to 400F / 200C conventional / 180 fan.
Bake for 15 – 25 minutes until golden on top.
Net carbs:  6g net carbs if you divide the pie into 10 servings. 7.6g per serve assuming 8 larger portions
Storage: Fridge for up to 2 days
I’ve given only the weight for the berries because cup measurements are not very exact. If you don’t have scales, use 3 level cups blueberries, 2 level cups blackberries and a generous 1 cup of raspberries.
NUTRITION
Calories: 131kcal
Protein: 6.9g
Fat: 8.5g
Sodium: 118mg
Potassium: 165mg
Fiber: 3.2g
Sugar: 4.9g