Your guests will never guess this mixed berry pie is low carb and free of added sugars! This keto pie has a super fruity berry filling and and a crispy fathead lattice top.
There’s nothing like a good berry pie, no matter what the weather looks like outside! I always have frozen berries at home – blueberries, raspberries and blackberries. I like to use them in my granola for breakfast and of course they are invaluable for muffins!
I’ve been wanting to make a Keto berry pie for a while. You all know I’m a big fan of fathead dough – I love that it works in both sweet and savoury recipes, from cinnamon rolls to chicken pot pie. I think the fathead dough works really well on top of this pie, it’s lovely and crisp.
You could make a full pie crust top if you prefer, but I think the lattice weave makes it look super pretty. If you go for the full pie crust top make sure you pierce two tiny air holes in the top with a sharp knife to let the steam release.
This Keto Skinny Berry Pie has all the taste and comfort of a good berry pie but I’m calling it my cheats skinny version because it doesn’t have a base. I was after a dessert that’s satisfying yet not incredibly heavy and filling. I guess you could say it’s a cross between a crumble and a pie. A crumble base and a sugar free lattice pie top.
How to make a keto-friendly skinny mixed berry pie:
1.) Add the frozen berries, sweetener, lemon juice, zest and cinnamon to a pan. Cook on a medium heat for about 7 minutes, stirring occasionally.
2.) Stir through the ground chia. Heat for 2 minutes then remove from the heat and allow to cool to thicken for about 30 minutes. Adjust the sweetness to taste and add more chia if you like it thicker.
3.) Meanwhile make the dough. Melt the mozzarella in the microwave on high for 60 seconds, stir with a rubber spatula and heat for another 30 seconds.
4.) Add the almond flour and egg and mix until you have a smooth dough.
5.) Roll the dough between two sheets of grease-proof paper and cool in the fridge for 20 minutes. Then cut into strips on a using a pizza cutter or sharp knife about 1 cm in thickness.
Top the mixed berry pie with a lattice and bake for 15 – 25 minutes until golden on top. Oven time will depend on the thickness of your lattice.
How to make the lattice pie crust:
First of all, make sure your dough is cool enough so it’s easy to handle. You can even make the dough strips the night before and leave them in the fridge overnight.
To make the lattice, lay the bottom strips on top of the berries then starting at one side add a strip perpendicular and just lift the bottom ones up and under. You can find a full tutorial in this post.
Don’t worry about making your weave perfect with under and over too much, rustic is good!
Once the lattice is done, trim the fat head dough at the edges. Brush with a little egg white and sprinkle with low carb sweetener.
Short on time? Simply roll out the dough and cover the pie with a basic pie crust. Don’t forget to cut a few holes into the crust so the steam can escape!
How can I thicken my berry pie?
Traditionally, cornstarch or potato starch is used as a thickener. However, neither is low carb. I’m using ground chia seeds to thicken this keto pie, which works a treat. Ground chia is incredibly useful for thickening anything in low carb cooking, from jams to sauces. You can even use it as a vegan replacement for eggs. I always keep a jar of ground chia in my larder.
I wanted the consistency of this berry pie to be more on the runny side (I’m all for licking plates!!). But you could totally double the amount of ground chia and end up with a filling that’s firm and sliceable when cold.
Serve with sugar free vanilla ice cream, Greek yoghurt, whipped cream or coconut yoghurt for dairy free.
Here are some more sugar free berry dessert recipes you might like:
- Sugar Free Strawberry Shortcake Trifle Pots
- Triple Berry Sugar Free Gummy Bears (Keto)
- Keto Coconut Flour Muffins with Blueberries
Tried this mixed berry pie? Give it a star rating below!
Skinny Mixed Berry Pie
- Pie dish (24 cm / 9.5 inch in diameter)
- 23 oz / 650 g frozen berries I used 200g blackberries, 300g blueberries and 150g raspberries, ***see notes
- 1/2 cup / 75g granulated sweetener
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/3 tsp ground cinnamon
- 3 tsp ground chia seeds
SWEET FAT HEAD DOUGH
- 1/2 large egg white
- 3/4 tsp granulated erythritol
- Add the frozen berries, sweetener, lemon juice, zest and cinnamon to a pan. Cook on a medium heat for about 7 minutes, stirring occasionally.
- Stir through the ground chia. Heat for 2 minutes then remove from the heat and allow to cool to thicken for about 30 minutes. Taste and adjust the sweetness to taste and add more chia if you like it thicker.
- Meanwhile make the dough. Melt the mozzarella in the microwave on high for 60 seconds, stir with a rubber spatula and heat for another 30 seconds. Add the almond flour and egg. Mix. You may need to get your hands involved here!
- Roll out the dough between 2 sheets of parchment paper and place in fridge for 20 - 30 minutes to chill. Then cut into strips on a diagonal using a pizza cutter or sharp knife about 1 cm in thickness.
- To make the lattice, lay the bottom strips on top of the berries then starting at one side add a strip perpendicular and just lift the bottom ones up and under. Trim at the edges, then brush with a little egg white and sprinkle with low carb sweetener.
- Preheat the oven to 400F / 200C conventional / 180 fan.
- Bake for 15 - 25 minutes until golden on top.
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