Low Carb Classic Fruit Pie
Indulge in the luscious flavors of a timeless dessert with this Low Carb Classic Fruit Pie, a guilt-free twist on a beloved favorite! Featuring a buttery, almond and coconut flour crust, sweetened with zero-carb granulated erythritol, this pie is the perfect treat for anyone looking to enjoy a naturally gluten-free, low-carb option. Bursting with a medley of juicy berries—strawberries, blueberries, and raspberries—infused with a hint of lemon and cinnamon, the filling is both vibrant and satisfyingly rich. Thickened with xanthan gum for a velvety texture and baked to golden perfection, this pie is ideal for summer gatherings, holiday dinners, or everyday indulgence. With only 25 minutes of prep time and wholesome ingredients, this keto-friendly dessert is as easy to make as it is to love. Enjoy each slice knowing it’s as health-conscious as it is delicious!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.25 cup granulated erythritol
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 cups mixed berries (such as strawberries, blueberries, raspberries)
- 0.5 cup granulated erythritol
- 2 tablespoons lemon juice
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon ground cinnamon
- 1 egg, beaten
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine almond flour, coconut flour, and granulated erythritol. Stir in the melted butter and vanilla extract until a dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Prick the base with a fork.
Bake the crust for 10-12 minutes, until lightly golden, then set aside to cool.
In a medium saucepan over medium heat, combine the mixed berries, granulated erythritol, lemon juice, xanthan gum, and ground cinnamon. Stir frequently.
Cook the berry mixture for about 10 minutes, until the berries have released their juices and the sauce has thickened.
Pour the fruit filling over the baked crust, spreading it evenly.
Brush the edges of the crust with the beaten egg to give it a nice glaze.
Return the pie to the oven and bake for an additional 20-25 minutes, or until the filling is bubbly and the crust is richly golden.
Allow the pie to cool completely at room temperature before slicing and serving. Enjoy your low carb fruit pie!
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 68.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 618 mg | 48% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1126 mg | 24% | |
*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.
