Low Carb Classic Raspberry Pie
Indulge guilt-free with this Low Carb Classic Raspberry Pie—a vibrant and healthy twist on a timeless dessert. Featuring a buttery almond flour crust that’s rich yet low in carbs, this pie is perfectly complemented by a naturally sweet raspberry filling enhanced with stevia and a splash of lemon juice for brightness. The addition of xanthan gum ensures the filling reaches just the right luscious consistency. Crafted in under an hour with minimal effort, this dessert is ideal for those seeking to maintain a keto or low-carb lifestyle while satisfying their sweet tooth. Serve it chilled for a refreshing treat, and pair it with a dollop of whipped cream for an extra touch of indulgence. Perfect for holidays, family gatherings, or weekend cravings, this pie will impress with its balance of wholesome ingredients and classic flavors.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Unsalted butter
- 0.25 cup Erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 large Egg
- 3 cups Raspberries
- 1 teaspoon Xanthan gum
- 1 tablespoon Lemon juice
- 0.25 teaspoon Stevia
- 3 tablespoons Cold water
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the almond flour, erythritol, and salt.
Melt the butter and add to the almond flour mixture along with the vanilla extract. Stir until a crumbly dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Use a fork to poke several holes in the crust to prevent bubbling.
Bake the crust in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow it to cool completely.
In a large saucepan, combine the raspberries, stevia, and lemon juice over medium heat and stir gently.
Dissolve xanthan gum in the cold water and add to the raspberry mixture. Continue cooking, stirring frequently, until the mixture starts to thicken, about 8-10 minutes.
Remove the raspberry mixture from heat and let it cool slightly before pouring it into the prepared crust.
Chill the pie in the refrigerator for at least 2 hours to allow the filling to set completely.
Serve chilled, either plain or with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 27.8 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 565 mg | 43% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 786 mg | 17% | |
*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.
