Keto Classic Fried Fruit Pie
Indulge in the guilt-free pleasures of a **Keto Classic Fried Fruit Pie**, a deliciously nostalgic dessert reinvented for low-carb diets. This recipe features a tender almond and coconut flour dough, delicately sweetened with erythritol and enriched with a hint of vanilla. The filling, made from a medley of fresh mixed berries and a splash of lemon juice, delivers a burst of tangy-sweet goodness in every bite. Expertly fried to golden perfection in coconut oil, these pies boast a satisfyingly crispy crust that encases the fruity filling. Perfectly portioned and easy to make, this keto-friendly treat is ideal for dessert or an indulgent snack, all while keeping you on track with your dietary goals. Whether you're following a ketogenic lifestyle or simply looking for a refined twist on a classic, these handmade fried pies are a decadent delight you won’t want to miss.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 2 tablespoons Erythritol sweetener
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 2 large Eggs
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Mixed berries (strawberries, raspberries, and blueberries)
- 1 tablespoon Lemon juice
- 0.25 cup Coconut oil
Instructions
Start by preparing the dough. In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt.
In a separate small bowl, lightly beat the eggs. Melt the butter and allow it to cool slightly, then mix it into the eggs along with the vanilla extract.
Combine the wet ingredients with the dry ingredients, mixing until a dough forms. Knead briefly with your hands until the dough is smooth but not sticky.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to firm up.
While the dough is chilling, prepare the filling. In a small saucepan, combine the mixed berries, lemon juice, and 1 tablespoon of erythritol. Cook over medium heat, stirring occasionally, until the berries have broken down and the filling is thickened, about 5 minutes. Remove from heat and let cool.
After the dough has chilled, divide it into four equal parts. Roll each piece of dough between two sheets of parchment paper into a circle about 5 inches in diameter.
Place a spoonful of the berry filling onto one half of each dough circle. Fold the other half over the filling to create a semi-circle, pressing the edges to seal. Crimp the edges with a fork for a decorative touch.
In a frying pan, heat the coconut oil over medium heat. Once hot, carefully place the pies in the pan. Fry each side for about 3-4 minutes, or until golden brown and crispy.
Remove the pies from the pan and place them on a plate lined with paper towels to drain any excess oil.
Allow the pies to cool slightly before serving warm.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.8 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 313 mg | 7% | |
*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.
