Skinny Sugar Free Berry Pie
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4.6
15 reviews
Excellent
Skinny Sugar Free Berry Pie
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This Keto 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!
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Ingredients
BERRY BASE
- 23 oz / 650 g frozen berries I used 200g blackberries, 300g blueberries and 150g raspberries, ***see notes
- ½ cup / 75g granulated sweetener
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ⅓ teaspoon ground cinnamon
- 3 teaspoon GROUND chia seeds
SWEET FAT HEAD DOUGH
- 1 ½ cups / 170g grated mozzarella
- 1 cant cup / 90g almond flour regular / coarse or ground almonds, use ¾ cup / 75g for extra fine almond flour
- 1 medium egg room temperature
- 2 tablespoon Granulated Erythritol
TO DECORATE
- ½ large egg white
- ¾ teaspoon Granulated Erythritol
Instructions
Berry Filling
- 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.
Crust
- 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, sweetener and egg. Mix until smooth. Knead if necessary.
- 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.
- Preheat the oven to 400F / 200C conventional / 180 fan.
Assembly
- Add the berry filling to the pie dish.
- 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.
- Bake in the oven on the middle shelf for 15 - 25 minutes until golden on top.
Notes
- Net carbs: 6g net carbs if you divide the pie into 10 servings. 7.6g per serve assuming 8 larger portions
- 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
- 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 Information
Show Details
Calories
131kcal
(7%)
Total Carbohydrates
9.2g
Protein
6.9g
(14%)
Fat
8.5g
(13%)
Saturated Fat
2.3g
(12%)
Sodium
118mg
(5%)
Potassium
165mg
(5%)
Fiber
3.2g
(13%)
Sugar
4.9g
(10%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Total Carbohydrates | 9.2g | 3% |
| Protein | 6.9g | 14% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2.3g | 12% |
| Sodium | 118mg | 5% |
| Potassium | 165mg | 4% |
| Fiber | 3.2g | 13% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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