Jeffs Wild Tame Diabetic Berry Pie
Indulge in a guilt-free slice of "Jeff's Wild Tame Diabetic Berry Pie," a low-carb dessert brimming with the vibrant flavors of fresh berries. This diabetic-friendly pie features a golden, gluten-free crust made with almond and coconut flours, sweetened naturally with a stevia or erythritol blend. The filling is a delightful medley of wild blueberries, strawberries, and raspberries, gently spiced with cinnamon and brightened with a splash of lemon juice. Perfect for those watching their sugar intake, this wholesome treat skips the refined sugars without compromising on flavor. Quick to prepare and bursting with antioxidants, this pie is a crowd-pleasing option for any occasion. Serve it with a dollop of sugar-free whipped cream for a truly satisfying dessert!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Unsalted butter
- 1 large Egg
- 0.25 cups Granulated erythritol or stevia blend
- 1 cup Wild blueberries
- 1 cup Strawberries (hulled and sliced)
- 1 cup Raspberries
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 1 cup Sugar-free whipped cream (optional, for serving)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine almond flour, coconut flour, and granulated erythritol or stevia blend. Mix well.
Add the unsalted butter and egg to the dry ingredients and mix until a dough forms. If the dough seems too dry, add a teaspoon of cold water at a time until it comes together.
Press the dough evenly into a 9-inch pie pan to form the crust. Poke a few small holes in the bottom with a fork to prevent bubbling during baking.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
In a large mixing bowl, combine wild blueberries, strawberries, raspberries, cornstarch, lemon juice, vanilla extract, and ground cinnamon. Gently toss to coat the berries evenly.
Pour the berry mixture into the pre-baked crust, spreading it out in an even layer.
Place the pie back into the oven and bake for 30 minutes, or until the berries are bubbling and the crust is golden brown.
Remove the pie from the oven and let it cool at room temperature for at least 1 hour to allow the filling to set.
Serve slices of the pie with a dollop of sugar-free whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 37.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 517 mg | 40% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
