Ingredients
For the crust:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, melted
- 1/4 cup erythritol or your preferred keto sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
For the filling:
- 1 cup mixed berries (blueberries, raspberries, strawberries, or blackberries)
- 1/4 cup erythritol or your preferred keto sweetener
- 1 tsp almond extract
- 1 tbsp chia seeds (to thicken)
- 1 tbsp lemon juice
- 1/4 tsp xanthan gum (optional, for additional thickening)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or mini pie tins.
- Prepare the crust: In a mixing bowl, combine almond flour, coconut flour, erythritol, and salt. Add the melted butter, egg, and vanilla extract. Mix until a dough forms. Divide the dough evenly among the muffin tin cups, pressing it down and up the sides to form the crusts.
- Make the filling: In a small saucepan over medium heat, combine the mixed berries, erythritol, almond extract, lemon juice, and chia seeds. Cook until the berries release their juices and the mixture starts to thicken. If using, stir in xanthan gum for a thicker consistency. Let the mixture cool slightly.
- Assemble the pies: Spoon the berry filling into the prepared crusts, filling each to the top.
- Bake: Bake the mini pies for 20-25 minutes or until the crust is golden brown. Let them cool in the tin for about 10 minutes before carefully removing them.
- Serve: Enjoy warm or cold. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
These Keto Mixed Berry and Almond Mini Pies are a wonderful combination of tart, sweet, and nutty flavors, perfect for satisfying your dessert cravings without compromising your diet. Enjoy!