Low Carb Classic Fruit Pie

Indulge guilt-free with this Low Carb Classic Fruit Pie, a delightful twist on a timeless dessert, perfect for those following a low-carb or keto lifestyle. Featuring a buttery, crumbly crust made from almond and coconut flours, this pie is naturally gluten-free and subtly sweetened with granulated erythritol. The filling bursts with juicy mixed berries—think strawberries, blueberries, and raspberries—enhanced with a touch of fresh lemon juice and a hint of cinnamon for an irresistible flavor balance. Thickened with xanthan gum, this luscious fruit filling delivers all the satisfaction of a classic pie without the high carb count. Ready in just over an hour, this easy-to-make dessert is ideal for family gatherings, potlucks, or simply treating yourself to a wholesome yet decadent treat. Serve it as is or pair it with a dollop of sugar-free whipped cream for a truly heavenly bite!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a large bowl, combine almond flour, coconut flour, and granulated erythritol. Stir in the melted butter and vanilla extract until a dough forms.

Step 3

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.

Step 4

Bake the crust for 10-12 minutes, until lightly golden, then set aside to cool.

Step 5

In a medium saucepan over medium heat, combine the mixed berries, granulated erythritol, lemon juice, xanthan gum, and ground cinnamon. Stir frequently.

Step 6

Cook the berry mixture for about 10 minutes, until the berries have released their juices and the sauce has thickened.

Step 7

Pour the fruit filling over the baked crust, spreading it evenly.

Step 8

Brush the edges of the crust with the beaten egg to give it a nice glaze.

Step 9

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.

Step 10

Allow the pie to cool completely at room temperature before slicing and serving. Enjoy your low carb fruit pie!

Nutrition Facts

Serving size	(1176.1g)

Amount per serving	% Daily Value*
Calories	2520.4

Total Fat 203.4g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 443.3mg	0%
Sodium 132.1mg	0%
Total Carbohydrate 299.6g	0%
Dietary Fiber 56.0g	0%
Total Sugars 68.7g
Protein 58.3g	0%

Vitamin D 40IU	0%
Calcium 617.6mg	0%
Iron 12.0mg	0%
Potassium 1125.5mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 7.1%

Carbs: 36.7%