Low Carb Mini Fruit Pies
Indulge guilt-free with these delightful Low Carb Mini Fruit Pies, a healthier twist on a classic dessert! Featuring a buttery almond and coconut flour crust sweetened with erythritol, these mini pies are perfect for keto and gluten-free lifestyles. The vibrant filling combines fresh mixed berries, a hint of lemon, and warming cinnamon, thickened naturally with xanthan gum for a luscious texture. Easy to prepare in a muffin tin, these bite-sized treats are ready in under an hour and make a stunning dessert for gatherings or simple weeknight indulgence. Serve them chilled or at room temperature for a burst of fruity flavor in every forkful! Perfect keywords: "low carb dessert," "mini fruit pies," "keto-friendly dessert," "gluten-free pie recipe."
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Unsalted butter
- 0.25 cups Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups Fresh berries (blueberries, raspberries, strawberries, mixed)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Xanthan gum
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or using silicone muffin cups for ease of removal.
In a medium-sized mixing bowl, combine the almond flour, coconut flour, and erythritol sweetener.
Melt the butter over low heat and let it cool slightly. Add the melted butter, egg, and vanilla extract to the dry ingredients and mix until a dough forms.
Divide the dough evenly among the twelve muffin cups, pressing it into the bottom and up the sides to form crusts.
Bake the crusts in the preheated oven for 8 minutes, or until they are set but not yet golden brown. Remove from oven and set aside to cool slightly.
In another bowl, mix the berries with lemon juice, xanthan gum, and cinnamon until the berries are evenly coated.
Spoon the berry mixture evenly into each pie crust, ensuring each crust is filled generously.
Return the filled crusts to the oven and bake for an additional 15-17 minutes, or until the berries are bubbly and the crust edges are lightly golden.
Remove the mini pies from the oven and allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serve the Low Carb Mini Fruit Pies at room temperature or chilled, as desired.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 54.9 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1033 mg | 22% | |
*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.
