Low Carb Mini Fruit Pies

Delight your taste buds with these irresistibly charming Low Carb Mini Fruit Pies, a guilt-free dessert perfect for satisfying your sweet tooth while staying on track. Made with a buttery crust of almond and coconut flours and naturally sweetened with erythritol, these mini pies are keto-friendly and gluten-free. Each little pie is filled with a vibrant medley of fresh berries, enhanced with a hint of cinnamon and lemon for a perfectly balanced, tangy-sweet flavor. The secret ingredient, xanthan gum, ensures a luscious, jam-like filling that stays intact. Ready in under an hour, these easy-to-make treats are perfect for portion-controlled indulgence at parties, picnics, or an everyday low-carb snack. Serve them chilled or at room temperature for a delectable bite-sized dessert that everyone will love!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a medium-sized mixing bowl, combine the almond flour, coconut flour, and erythritol sweetener.

Step 3

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.

Step 4

Divide the dough evenly among the twelve muffin cups, pressing it into the bottom and up the sides to form crusts.

Step 5

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.

Step 6

In another bowl, mix the berries with lemon juice, xanthan gum, and cinnamon until the berries are evenly coated.

Step 7

Spoon the berry mixture evenly into each pie crust, ensuring each crust is filled generously.

Step 8

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.

Step 9

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.

Step 10

Serve the Low Carb Mini Fruit Pies at room temperature or chilled, as desired.

Nutrition Facts

Serving size	(845.1g)

Amount per serving	% Daily Value*
Calories	1755.1

Total Fat 133.8g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 343.5mg	0%
Sodium 169.6mg	0%
Total Carbohydrate 180.0g	0%
Dietary Fiber 46.4g	0%
Total Sugars 54.9g
Protein 47.2g	0%

Vitamin D 53.8IU	0%
Calcium 443.4mg	0%
Iron 9.7mg	0%
Potassium 1033.2mg	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: 57.0%

Protein: 8.9%

Carbs: 34.1%