Low Carb Classic Fried Fruit Pie
Indulge in the nostalgic flavors of a classic dessert with this guilt-free twist on fried fruit pies! Our Low Carb Classic Fried Fruit Pie delivers all the charm of the original while keeping your carb count in check. Crafted with a buttery, flaky crust made from almond and coconut flour, this recipe is sweetened with granulated erythritol for a sugar-free treat. Encased in the golden-brown pastry is a luscious blend of sugar-free mixed berry preserves, brightened with a hint of lemon juice, creating the perfect balance of sweet and tangy. Each pie is fried to crispy perfection in coconut oil, offering a satisfying crunch without the extra carbs and refined oils. Whether served warm or at room temperature, these handheld delights are ideal for satisfying dessert cravings or impressing guests with a healthier take on a beloved favorite. Ready in just under an hour, these low-carb fried fruit pies are a must-try for pie lovers seeking a keto-friendly indulgence!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.25 cup granulated erythritol
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup sugar-free mixed berry preserves
- 1 teaspoon lemon juice
- coconut oil for frying
Instructions
In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, beat the egg and mix in the vanilla extract.
Pour the egg mixture into the flour-butter mixture and combine until the dough forms. If the dough is too dry, add a tablespoon of cold water at a time until it holds together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
In a small saucepan, mix the sugar-free mixed berry preserves with lemon juice and warm over low heat until loosened. Set aside to cool.
Once the dough is chilled, roll it out between two sheets of parchment paper until it's about 1/8-inch thick.
Using a round cookie cutter or a bowl, cut out circles from the dough, about 4-5 inches in diameter.
Place a tablespoon of the berry preserve mixture in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape, pressing the edges with a fork to seal the pies.
In a large skillet, heat enough coconut oil over medium-high heat to submerge half the height of the pies.
Carefully fry each pie for about 2-3 minutes per side, or until golden brown. Adjust heat as needed to prevent burning.
Remove the pies from the oil and drain on a paper towel-lined plate.
Allow the pies to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.7 g | 282% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 13.1 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 478 mg | 37% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 552 mg | 12% | |
*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.
