Keto Mixed Berry and Almond Mini Pies – A Low-Carb Delight

Welcome to a delectable treat that perfectly marries the rich flavors of mixed berries with the crunchy goodness of almonds, all while keeping your carbohydrate intake low. Our Keto Mixed Berry and Almond Mini Pies are not only keto-friendly but also a fantastic low-carb dessert option that can fit seamlessly into any low-carb or ketogenic lifestyle. Below, you’ll find a comprehensive guide to creating these mini pies, including detailed instructions, nutritional information, and tips for optimizing your baking experience.

Ingredients:

For the Crust:

  • 1 ¼ cups almond flour
    Note: Almond flour provides a grain-free base and keeps the pie crust low in carbs. Ensure you use finely ground almond flour for the best texture.
  • ¼ cup granulated erythritol
    Note: Erythritol is a keto-friendly sweetener that does not impact blood sugar levels.
  • ¼ cup melted butter
    Note: Use unsalted butter for better control over salt levels.
  • 1 large egg
    Note: Acts as a binding agent and helps in achieving the perfect crust consistency.
  • ½ teaspoon vanilla extract
    Note: Adds a hint of flavor to the crust.

For the Filling:

  • 2 cups mixed berries (fresh or frozen)
    Note: Choose berries with lower carb counts, such as strawberries, raspberries, and blackberries.
  • ¼ cup granulated erythritol
    Note: This sweetener balances the tartness of the berries.
  • 1 tablespoon lemon juice
    Note: Enhances the berry flavor and helps in thickening the filling.
  • 1 tablespoon almond flour
    Note: Used to thicken the berry filling.
  • 1 teaspoon vanilla extract
    Note: Complements the berry flavor.

For the Topping:

  • ½ cup sliced almonds
    Note: Provides a delightful crunch and nutty flavor.
  • 1 tablespoon granulated erythritol
    Note: Sweetens the topping and adds a touch of sweetness.

Instructions:

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your mini pies bake evenly and achieve a golden-brown crust.
  2. Prepare Crust:
  • In a large mixing bowl, combine 1 ¼ cups of almond flour and ¼ cup of granulated erythritol.
  • Add the melted butter, egg, and ½ teaspoon vanilla extract. Mix until the ingredients are well combined and form a dough-like consistency.
  1. Form Crust:
  • Press the dough evenly into the bottom and up the sides of a 12-cup muffin tin. Use the back of a spoon or your fingers to press the dough firmly.
  • Bake the crusts in the preheated oven for 10-12 minutes, or until they are golden brown. Remove from the oven and let them cool slightly.
  1. Prepare Filling:
  • In a medium saucepan, combine 2 cups of mixed berries, ¼ cup of granulated erythritol, and 1 tablespoon of lemon juice.
  • Cook over medium heat until the berries break down and the mixture begins to thicken, about 5-7 minutes.
  • Stir in 1 tablespoon of almond flour and continue to cook for an additional 2-3 minutes, or until the filling has thickened to your desired consistency. Remove from heat and stir in 1 teaspoon of vanilla extract.
  1. Assemble Pies:
  • Spoon the berry filling into each pre-baked pie crust, dividing it evenly among the 12 mini pies.
  1. Prepare Topping:
  • In a small bowl, mix ½ cup of sliced almonds with 1 tablespoon of granulated erythritol.
  • Sprinkle the almond mixture evenly over the filled mini pies.
  1. Bake:
  • Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the topping is golden and the filling is bubbling.
  1. Cool and Serve:
  • Allow the mini pies to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  • Serve at room temperature or chilled.

Nutritional Information (Per Mini Pie – Based on 12 Pies):

  • Calories: Approximately 150
  • Total Fat: 14g
  • Saturated Fat: 3g
  • Cholesterol: 45mg
  • Sodium: 45mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Net Carbs: 5g
  • Protein: 5g

Weight Watchers SmartPoints:

  • Blue Plan: 5 SmartPoints
  • Green Plan: 5 SmartPoints
  • Purple Plan: 4 SmartPoints

Note: SmartPoints values are approximate and may vary based on ingredient brands and specific types used. Always double-check the values with your WW app or program.

Useful Tips and Variations:

  • Berry Selection: While mixed berries are the traditional choice, feel free to experiment with other low-carb fruits such as blueberries or raspberries. Just be mindful of the carb content.
  • Sweetener Adjustments: If you prefer a different sweetener, such as monk fruit or stevia, you can substitute it in the recipe. Adjust the quantity to taste, as some sweeteners are more concentrated than others.
  • Crust Variations: For a different flavor profile, consider adding a pinch of cinnamon or nutmeg to the crust mixture.
  • Make Ahead: These mini pies can be made ahead of time and stored in the refrigerator for up to a week. They also freeze well for up to 3 months. Thaw in the refrigerator before serving.

Storage and Reheating:

  • Storage: Store any leftover mini pies in an airtight container in the refrigerator for up to 5 days.
  • Freezing: To freeze, place the mini pies in a single layer on a baking sheet until frozen solid. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

Our Keto Mixed Berry and Almond Mini Pies are a delightful way to satisfy your sweet tooth while adhering to a keto or low-carb diet. With their buttery almond crust, sweet berry filling, and crunchy almond topping, they offer a perfect balance of flavors and textures. Whether you’re preparing them for a special occasion or as a weekly treat, these mini pies are sure to become a favorite. Enjoy your baking, and don’t hesitate to experiment with flavors and variations to make this recipe uniquely yours.