Title : Berry Pie : Low Carb - Keto
link : Berry Pie : Low Carb - Keto
Berry Pie : Low Carb - Keto
If you live the LCHF lifestyle then regular type pie crusts do not feature in your menu plans. Instead you look for the lower carb versions like this one featured here.
Ingredients
Serving Size 10
Crust:
1 cup (2 sticks of butter melted and cooled - 1 stick of butter is the equivalent of 4 ounces/113grams)
Crust:
1 cup (2 sticks of butter melted and cooled - 1 stick of butter is the equivalent of 4 ounces/113grams)
4 large eggs
½ teaspoon sea salt
1 ½ cups coconut flour
¼ teaspoon baking powder
1 tablespoon of water
Filling Ingredients
1 ½ cups of berries e.g. blueberries, raspberries (you can use mulberries)
2 tablespoons of sugar substitute (e.g. Swerve)
1 8 ounce package of room temperature *neufchâtel cream cheese or regular cream cheese
Instructions
½ teaspoon sea salt
1 ½ cups coconut flour
¼ teaspoon baking powder
1 tablespoon of water
Filling Ingredients
1 ½ cups of berries e.g. blueberries, raspberries (you can use mulberries)
2 tablespoons of sugar substitute (e.g. Swerve)
1 8 ounce package of room temperature *neufchâtel cream cheese or regular cream cheese
Instructions
Crust Instructions
1. Mix all the ingredients of the low carb crust just until dough forms.
2. Divide dough in half to make the top and bottom of the pie crust.
3. Roll out with between two sheets of parchment (grease-proof) paper. Set aside.
4. Transfer one crust into a 9-inch pie pan. Being careful to smooth out any cracks.
5. Once you add the filling to the pie and the top crust
Pie Instructions
1. Pre-heat oven to 350º F / 180º C / Gas Mark 4
2. Place half the rolled low carb dough into a 9-inch pie pan.
3. Spread the cream cheese to the bottom of the crust.
4. Add the berries that have been mixed with the 2 tablespoons of sugar substitute over the cream cheese layer.
5. Top the pie with the other half of the rolled-out dough. Make sure to add vents to the top of the crust.
6. Bake for 25 minutes until the topping is lightly brown.
7. Allow to cool before slicing.
8. Store in the refrigerator
1. Mix all the ingredients of the low carb crust just until dough forms.
2. Divide dough in half to make the top and bottom of the pie crust.
3. Roll out with between two sheets of parchment (grease-proof) paper. Set aside.
4. Transfer one crust into a 9-inch pie pan. Being careful to smooth out any cracks.
5. Once you add the filling to the pie and the top crust
Pie Instructions
1. Pre-heat oven to 350º F / 180º C / Gas Mark 4
2. Place half the rolled low carb dough into a 9-inch pie pan.
3. Spread the cream cheese to the bottom of the crust.
4. Add the berries that have been mixed with the 2 tablespoons of sugar substitute over the cream cheese layer.
5. Top the pie with the other half of the rolled-out dough. Make sure to add vents to the top of the crust.
6. Bake for 25 minutes until the topping is lightly brown.
7. Allow to cool before slicing.
8. Store in the refrigerator
Nutrition Facts - one slice
Total Fat 28.8g Total Carbohydrate 2.3g Protein 4.8g
*Neufchâtel is a cream cheese that is a little sweeter than regular cream cheese and has less carbs; go figure! You can certainly just use regular cream cheese if you can’t readily find it. What’s more If you don’t’ have access to mulberries you can substitute with your favourite berry. Any berry would work with this simple yet delicious pie.
Not familiar with mulberries? Well mulberry trees grow throughout the eastern half of the United States and in many cases in the wild. The flavour tastes like a cross between blueberry and raspberries. They are also very high in vitamin C, 61% of the RDA as well as 23% of the RDA for iron! Not to mention the antioxidants and phytochemicals. That’s a lot of nutrition in a little serving of mulberries.
For help with weight and measurement conversion please see here
The original recipe idea, and more, can be seen on the 'Fit To Serve' Site here
All the best Jan
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