Low Carb Classic Raspberry Pie
Indulge in a guilt-free dessert with this Low Carb Classic Raspberry Pie, a perfect treat for those following a keto or low-carb lifestyle. Featuring a buttery almond flour crust sweetened with erythritol, this pie offers a rich, nutty base that's both gluten-free and naturally low in carbs. The filling is made with fresh, juicy raspberries, thickened with xanthan gum, and lightly sweetened with stevia, creating a perfectly tangy-sweet balance. With only 25 minutes of prep time, this easy-to-make pie is the ultimate blend of simplicity and sophistication. Serve it chilled for a refreshing dessert, and top it with a dollop of whipped cream for an extra touch of indulgence. Whether you're hosting a dinner party or satisfying a sweet tooth, this keto-friendly raspberry pie is a show-stopping treat!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a medium mixing bowl, combine the almond flour, erythritol, and salt.
Step 3
Melt the butter and add to the almond flour mixture along with the vanilla extract. Stir until a crumbly dough forms.
Step 4
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.
Step 5
Bake the crust in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow it to cool completely.
Step 6
In a large saucepan, combine the raspberries, stevia, and lemon juice over medium heat and stir gently.
Step 7
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.
Step 8
Remove the raspberry mixture from heat and let it cool slightly before pouring it into the prepared crust.
Step 9
Chill the pie in the refrigerator for at least 2 hours to allow the filling to set completely.
Step 10
Serve chilled, either plain or with a dollop of whipped cream if desired.
Nutrition Facts
| Serving size | (882.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1861.4 |
| Total Fat 154.8g | 0% |
| Saturated Fat 37.0g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 343.5mg | 0% |
| Sodium 743.9mg | 0% |
| Total Carbohydrate 159.3g | 0% |
| Dietary Fiber 51.8g | 0% |
| Total Sugars 27.8g | |
| Protein 53.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 565.0mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 786.5mg | 0% |
Source of Calories