Best Keto Mixed Berry and Almond Mini Pies

A Keto pie recipe made with a mixture of raspberries, blackberries, redcurrants, and strawberries, although, you can use any combination of berries you like! Ground chia seeds are used to thicken the berry mixture so it sets neatly in the sweet fat-head dough pie crust. If you don't have chia seed flour, simply blitz in a blender or food processor until a fine powder.

Almond extract and lemon juice are also added to the Keto berry pie filling which really lifts the flavor and makes it taste super jammy. You can make this recipe into individual mini pies which are great for portioning, or one large 9-inch show-stopper pie which serves 8-12 people and is great for dinners with family and friends.

What is ‘sweet fat-head dough’?

Fathead dough is a Keto, low carb, and gluten-free dough that is made with a low carb flour like almond or coconut flour, or a mixture of both. Mozzarella is the key ingredient that gives this dough elasticity and structure, while cream cheese and egg help to bind the ingredients and give rise. It is a real staple for a Keto diet plan and very easy to make. Erythritol or your sweetener of choice is added to make this more suited for a sweet pie recipe.

Can you taste the mozzarella cheese?

No, you cannot taste any cheese. Mozzarella is very mild and with all the flavors from all the sweet and tart berries, it is not noticeable. Mozzarella is great for binding the dough together, gives the crust a crisp base and is easy to roll thinly and handle without crumbling.

Can I adapt the recipe for different diets?

This recipe is naturally gluten-free and can be made dairy-free by substituting cream cheese and mozzarella cheese for a plant-based alternative.

How to store Keto berry pie?

Once the base has prebaked, leave to fully cool. You can make this base 2 days ahead of time and store it in the fridge or freezer for longer. Any leftover berry pie should be covered with aluminum foil and stored in the fridge for up to 7 days. The pie can be reheated in the oven for 5 minutes and left to cool at room temperature before serving so the berry filling can set. This Keto pie can be frozen. Allow to fully thaw before reheating in the oven, and cool slightly before serving.

What can I serve with Keto berry pie?

You can serve anything from Keto vanilla or chocolate ice cream, Keto custard, or fresh whipped cream.

Net Carbs

3.1 g
Fiber

2 g
Total Carbs

5.9 g
Protein

4.2 g
Fats

8.4 g

109 cals

Quantity

Serving Size

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Almond flour

1 cup
Erythritol Granulated

3 tbsp
Baking powder

1 tsp
Grated Mozzarella

0.75 cup
Cream Cheese (Full Fat)

2 tbsp
Raw egg

1 large
Frozen Mixed Berries

1 cup
Erythritol Granulated

3 tbsp
Lemon juice, fresh

2 tbsp
Ground Chia Seeds

3 tbsp
Almond extract

1 tsp
Vanilla extract

1 tsp
Lemon extract

1 tsp

Step 1

Preheat oven to 350°F/ 180°C and line a cupcake tray with silicone cases or aluminum cases. Add the almond flour, coconut flour, baking powder, 3 tablespoons erythritol, and sea salt to a large bowl, and loosely mix through. Add the mozzarella and cream cheese in a heatproof bowl and place in the microwave for 1 minute on high until melted. Add 1 egg to the melted cheese and loosely give it a stir through. Make a well in the center of the dry ingredients then use your hands to knead until a ball of dough comes together. Flatten to a disc shape and place the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a disk approximately 1/4-inch / 6mm thickness, then peel off the top layer of baking paper.
Step 2

Use a 3 ¼”/ 8cm cookie cutter to cut out disks of pastry and carefully place them into the silicone case. Re-roll any scraps of dough to yield more pastry cases. Shape and neatly tuck the edges of the pastry and prick the base of each pie crust with a fork. Any leftover pie crust can be reserved for making a lattice top or rolled thinly and used to cut smaller circles to cover the pie tops.
Step 3

Prebake the pie crusts in the center of the oven for 10-12 minutes or until just beginning to golden and crisp up. Once ready, the pastry will have puffed up slightly, so use a small flat base, like the base of a wine bottle cork or the back of a small spoon to press the crust base and sides to make the pastry tighter and sturdier for the filling. Set aside to fully cool.
Step 4

Add the mixed berries to a small saucepan set over medium heat. Add the erythritol, lemon juice, ground chia seeds, vanilla extract, almond extract, and lemon extract (optional). Bring to a gentle simmer. Keep stirring until the chia seeds have worked their magic and thickened the mixture.
Step 5

Preheat oven to 350°F/ 180°C. Transfer the berry mixture to a blender or food processor. Pulse to a smooth consistency. Pour the berry filling into each of the pie crusts. Set aside. Any leftover mixture can be frozen and used in other recipes or in a smoothie.
Step 6

If making a top layer for the pies, roll out the remaining crust dough between the baking paper at approximately 1/16th-inch / 4mm thickness. Cut strips with a pizza roller to make a lattice design, or cut smaller circles to entirely cover the berry filling, or try star shapes for another pretty look.
Step 7

Bake the pies in the center of the oven for a further 10 minutes until the tops are golden and crisp. Remove from the oven and set aside to cool to room temperature. Dust with powdered sweetener for presentation marks (optional).