One Crust Mini Raspberry Pie 2.5 : 1. Make’s 4 mini pies.
Easy pie recipe for a sweet treat full of a yummy low-carb fruit. Top with Reddi Whip cream (1g of carb per 5g serving) or better, 40% whipped heavy cream to increase the ratio (or use less raspberries). I used the Charlie Foundation’s pumpkin pie recipe for the crust.
These mini silicone pie molds make a perfect size for an individual dessert and are of good quality.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
mini pies
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Ingredients
Pie Crust
- 50 g Almond Flour
- 6 g Coconut Flour
- 40 g Butter, European melted in the microwave or room temperature
- .5 g Xanthan Gum
- .5 g Baking Soda
Raspberry Filling
- 75 g Raspberries fresh or frozen
- 2 g Truvia
- .5 g Ground Cinnamon
- .5 g salt pinch of
- 2 g Lemon Juice
- .1 g Xanthan Gum pinch of
Ingredients
Pie Crust
Raspberry Filling
|
|
Instructions
- Preheat oven to 350° degrees.
- In a small bowl, mix together almond flour, coconut flour, butter, xanthan gum and baking soda. Cover and refrigerate the mixture for about 30 minutes.
- Mix together raspberries, Truvia, ground cinnamon, salt, lemon juice, and xanthan gum. Set aside.
- Divide dough into 4 equal parts. Use your fingers to press the dough down into the silicone pie molds.
- Spoon in the raspberry filling.
- For those of you with more patience than me, you can shape the dough into strips and form a lattice for the top. But I found the dough to be too delicate to do this quickly, hence the one-crust pie idea.
- Bake at 350° degrees for 10-15 minutes or until edges start to turn brown.
Recipe Notes
Multiply the ingredients to cook up a batch and then store them in zip-lock bags. Keep in their molds (if you have enough) to help keep them intact. They can be frozen for up to 3 months.
