Sugar-Free Mini Fruit Pies
Indulge in the wholesome goodness of **Sugar-Free Mini Fruit Pies**, a guilt-free treat that's packed with natural sweetness and vibrant flavors! These delightful, bite-sized desserts feature a buttery almond flour crust combined with hints of vanilla and coconut oil, creating the perfect base for a luscious mixed berry filling. Sweetened solely by the fruit's natural sugars and infused with zesty lemon juice, aromatic cinnamon, and nutrient-rich chia seeds, these pies are both healthy and satisfying. Garnished with lightly toasted coconut flakes for added texture, they’re perfect for those seeking a refined sugar-free alternative that doesn’t skimp on taste. Ideal for family gatherings or a nutritious snack on-the-go, this recipe is quick to prepare and makes 12 beautifully portioned servings. Enjoy the simplicity of clean, wholesome ingredients while savoring every bite of these irresistible mini fruit pies!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut oil
- 1 large Egg
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 cups Mixed berries (blueberries, strawberries, raspberries)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Chia seeds
- 0.25 cup Dried unsweetened coconut flakes
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin with coconut oil.
In a medium bowl, mix the almond flour, melted coconut oil, egg, salt, and vanilla extract until a dough forms.
Divide the dough evenly among the 12 muffin cups. Press the dough firmly into the base and up the sides to form mini pie shells.
Bake the crusts for about 10 minutes, until slightly golden, then let them cool completely.
While the crusts are baking, prepare the filling. In a small saucepan over medium heat, combine the mixed berries and lemon juice.
Cook for about 5-8 minutes, stirring occasionally, until the fruit is soft and begins to break down.
Remove from heat and stir in the ground cinnamon and chia seeds. Let the mixture sit for 10 minutes to thicken.
Once thickened, spoon the fruit mixture into the cooled pie shells, filling each about 3/4 full.
Sprinkle the dried coconut flakes evenly over the top of each mini pie for garnish.
Bake the assembled pies for an additional 10 minutes, or until the coconut is lightly toasted.
Remove from the oven and let the mini pies cool before carefully removing them from the muffin tin.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 38.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 588 mg | 45% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 590 mg | 13% | |
*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.
