KETO BLACKBERRY PIE: FRUITY, SUGAR-FREE, LOW CARB DESSERT

erythritol

🥗Healthier: stevia

💰Cheaper: monk fruit sweetener

Stevia is a natural sweetener with zero calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Start with a pre-baked 7-inch coconut flour pie shell.

Preheat the oven to 325°F (163°C) and bake the pie crust for 5 to 10 minutes, keeping an eye on it to prevent burning.

In a saucepan, add half of the blackberries and leave the other half intact for texture.

Add 3 tablespoons of gelatin, 1/4 cup of erythritol, and a pinch of kosher salt to the saucepan.

Zest one lemon and add the zest to the saucepan, then cut the lemon in half and squeeze the juice into the mixture, catching any seeds.

Cook the mixture over medium-high heat, stirring frequently for about 5 minutes until it resembles blackberry jam.

Taste the mixture for sweetness and add 2 more tablespoons of erythritol if desired, stirring to combine.

After 10 minutes, remove the pie crust from the oven; it should be lightly browned.

Add the remaining fresh blackberries into the pie crust evenly.

Strain the cooked blackberry mixture through a food mill or sieve to remove the seeds, pushing the pulp through with a spatula.

Pour the strained blackberry mixture over the fresh blackberries in the pie crust.

Refrigerate the pie for at least 2 to 3 hours until set.

Once set, gently remove the pie from its mold and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens