Keto  Berry Pie

"This patriotic keto dessert that will have your friends and family oohing and aahing at the 4th of July cookout! Keto Berry Pie is a show-stopping low carb indulgence that everyone will want to dive into."

INGREDIENTS:

Keto Pie Crust Ingredients – almond flour – coconut flour – xanthan gum – salt – unsalted butter, chilled and cubed – cream cheese, softened – eggs – rice vinegar or apple cider vinegar

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INGREDIENTS:

American Flag Pie Ingredients – sugar free sweetener – ground chia seeds – arrowroot powder – blueberries – blackberries – raspberries – diced strawberries – lemon juice – star cookie cutters

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Keto American Flag Pie

Yield

12 Servings

PROTEIN

4.6g

Time

80 Minutes

TOTAL CARBS

13.1g

1. To a food processer, add almond flour, coconut flour, xanthan gum and salt. Pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. Add egg and vinegar. Pulse until combined and a dough ball forms. Separate into two ball (make one ball slightly larger for the bottom crust)

Make keto pie dough

2. Place the larger dough ball in between two sheets of parchment paper. Roll out, using a rolling pin, in all directions forming a circle a few inches larger in diameter compared to the pie plate. Dough should around 1/8-1/4 inch thick. Refrigerate for 30 minutes. Repeat with top crust.

Roll out pie crust

3. Make the thicker for the filling by adding sugar free sweetener, ground chia seeds and arrowroot powder to a small bowl. Mix to combine.

Thick it good

4. In a medium bowl, combine blueberries, blackberries and 2 1/2 tablespoons of the sweetener thickener mixture. Stir in 1 teaspoon lemon juice. Refrigerate while you work on the "red" berry mixture.

Make "blue" berry mixture

5. In a large bowl, combine raspberries, strawberries, remaining sweetener thickener mixture, and lemon juice. Stir to combine and refrigerate while inserting the bottom layer pie crust.

Make "red" berry mixture

6. Remove the top layer of parchment paper to the bottom pie crust. Place a pie plate upside down on top of the pie crust. Slide your hand underneath the pie crust and flip. Remove the parchment paper and press the dough into the pie pan.

Lay down the bottom crust

7. Fold a piece of aluminum foil until it fits the diameter of 1/3 of the pie and is about 2 inches wide. Place at the 1/3 mark. Pour the "blue" berry mixture into the left side (smaller) of the foil. Pour the "red" berry mixture into the right side. Be careful not to pour in any juices as that will make your pie filling to soupy. Remove the foil.

Indivisible

8. Take the top pie crust out of the refrigerator and remove the top layer of parchment paper. Using a cookie cutter and knife, punch out star shapes and cut out wavy flag stripes. Place on top of pie crust. Crimp around the edges with a fork.

Stars and stripes

9. Bake the pie at 350 degrees for around 30 minutes. Remove from the oven to cool at room temperature for 2-3 hours before transferring the the refrigerator to cool further if not serving right away.

Bake

Enjoy!

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