Sugar-Free Mini Fruit Pies

Delight your taste buds with these irresistible Sugar-Free Mini Fruit Pies, a healthier dessert option that doesn’t compromise on flavor! Perfectly portioned for guilt-free indulgence, these bite-sized treats feature a buttery almond flour crust that’s baked to golden perfection. The star of the show is the luscious mixed berry filling, naturally sweetened with the vibrant flavors of fresh blueberries, strawberries, and raspberries, thickened with chia seeds for added nutrition. Finished with a sprinkle of toasted coconut flakes, these mini pies are not only sugar-free but also gluten-free, making them a fantastic choice for those with dietary restrictions. Quick to prepare and ready in under an hour, they’re an ideal make-ahead dessert for parties, picnics, or an everyday sweet treat.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin with coconut oil.

Step 2

In a medium bowl, mix the almond flour, melted coconut oil, egg, salt, and vanilla extract until a dough forms.

Step 3

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.

Step 4

Bake the crusts for about 10 minutes, until slightly golden, then let them cool completely.

Step 5

While the crusts are baking, prepare the filling. In a small saucepan over medium heat, combine the mixed berries and lemon juice.

Step 6

Cook for about 5-8 minutes, stirring occasionally, until the fruit is soft and begins to break down.

Step 7

Remove from heat and stir in the ground cinnamon and chia seeds. Let the mixture sit for 10 minutes to thicken.

Step 8

Once thickened, spoon the fruit mixture into the cooled pie shells, filling each about 3/4 full.

Step 9

Sprinkle the dried coconut flakes evenly over the top of each mini pie for garnish.

Step 10

Bake the assembled pies for an additional 10 minutes, or until the coconut is lightly toasted.

Step 11

Remove from the oven and let the mini pies cool before carefully removing them from the muffin tin.

Step 12

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(657.2g)

Amount per serving	% Daily Value*
Calories	2075.6

Total Fat 177.1g	0%
Saturated Fat 67.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 219.5mg	0%
Sodium 1303.5mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 39.0g	0%
Total Sugars 38.6g
Protein 53.1g	0%

Vitamin D 53.8IU	0%
Calcium 587.6mg	0%
Iron 10.6mg	0%
Potassium 590.3mg	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: 72.8%

Protein: 9.7%

Carbs: 17.5%