Skinny Sugar Free Berry Pie

A berry pie with a latice crust topping and a spoon.

5 from 11 votes

This Keto berry pie has all the comfort of a proper berry pie, but my version is skinny because it doesn't have a base! Basically, it's a mix between a berry crumble and a pie. You'll love the crispy fathead lattice top!

Prep Time10

Cook Time30

Cooling Time20

Total Time1

Course: Dessert

Cuisine: British

Servings:

Calories: 131kcal

Author: Katrin Nürnberger

Equipment

Pie dish (24 cm / 9.5 inch in diameter)

Ingredients

BERRY BASE

23 oz / 650 g frozen berries I used 200g blackberries, 300g blueberries and 150g raspberries, ***see notes
½ cup / 75g granulated sweetener
1 tablespoon lemon juice
1 teaspoon lemon zest
⅓ teaspoon ground cinnamon
3 teaspoon ground chia seeds

SWEET FAT HEAD DOUGH

1 ½ cups / 170g grated mozzarella
1 scant cup / 90g almond flour regular / coarse or ground almonds, use ¾ cup / 75g for extra fine almond flour
1 medium egg room temperature
2 tablespoon granulated erythritol

TO DECORATE

½ large egg white
¾ teaspoon granulated erythritol

Instructions

Berry Filling

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.

Crust

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, sweetener and egg. Mix until smooth. Knead if necessary.
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.
Preheat the oven to 400F / 200C conventional / 180 fan.

Assembly

Add the berry filling to the pie dish.
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.
Bake in the oven on the middle shelf for 15 - 25 minutes until golden on top.

Notes

Net carbs: 6g net carbs if you divide the pie into 10 servings. 7.6g per serve assuming 8 larger portions

Storage: Fridge for up to 2 days

I've given only the weight for the berries because cup measurements are not very exact. If you don't have scales, use 3 level cups blueberries, 2 level cups blackberries and a generous 1 cup of raspberries.

Nutrition