Low Carb Classic Plum Pie
Indulge in the vibrant flavors of autumn with our Low Carb Classic Plum Pie, a guilt-free twist on a cherished dessert. This recipe combines a buttery almond and coconut flour crust with the natural sweetness of ripe plums, enhanced by a hint of cinnamon and a touch of tangy lemon juice. Perfectly low in carbs, gluten-free, and sweetened with Swerve, it’s a delightful choice for those embracing a healthier lifestyle without sacrificing indulgence. The velvety plum filling is thickened naturally with xanthan gum and baked to perfection, creating a dessert that’s as delicious as it is wholesome. Ready in just over an hour, this elegant pie is ideal for entertaining or savoring as a cozy treat after dinner. Whether served warm or chilled, each slice delivers an irresistible balance of tart fruit and buttery crust.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter
- 0.5 cup Swerve sweetener
- 1 Egg
- 1 teaspoon Vanilla extract
- 5 medium Plums
- 2 tablespoons Lemon juice
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, coconut flour, and ground cinnamon. Stir well to blend all the dry ingredients.
In a separate large bowl, cream together the unsalted butter and Swerve sweetener until smooth and fluffy.
Add the egg and vanilla extract to the butter mixture, mixing until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing until a dough forms.
Press the dough into the bottom and up the sides of a 9-inch pie dish. Prick the base with a fork to prevent bubbling.
Bake the crust in the preheated oven for 10-12 minutes, until just set and lightly golden. Remove and set aside to cool.
While the crust cools, prepare the plum filling. Slice the plums into thin wedges and place them in a bowl.
Add lemon juice and xanthan gum to the plums, stirring gently to coat the fruit evenly with the thickening mixture.
Spoon the plum mixture into the cooled pie crust, arranging them neatly.
Cover the pie loosely with aluminum foil and bake for an additional 30-35 minutes, removing the foil during the last 10 minutes to allow the top to get golden brown.
Let the pie cool completely on a wire rack before serving to allow the filling to set properly.
Slice and enjoy your decadent low carb plum pie!
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 43.6 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 501 mg | 39% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 836 mg | 18% | |
*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.
