Yummy Berry Pie

Low Carb Almond Pie Crust - 11g Effective Carbs, 17g Fiber



This is a very easy pie crust to make. This works best for a 9" pie
pan.

1 1/2 cups almond meal or almond flour
3 Tbsp melted butter
Artificial sweetener equal to 3 Tbsp sugar

Heat oven to 350 F.

Melt the butter (if the pie pan is microwave safe, melt the butter in
it) and mix the ingredients up in the pan and pat into place with your
fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Nutrition for shell
30g Protein, 11g Effective Carbs, 17g Fiber

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Sugar-Free Fresh Berry Pie - 5.5g Effective Carbs, 6g Fiber



I make this pie with blackberries, but I think it would work great
with raspberries. The filling is mostly uncooked, with just a glaze
for the fresh berries. I use the almond pie crust for this recipe.

1 almond pie crust, baked
1 quart (4 cups) blackberries
Dash of salt
3/4 cup water
4 tsp corn starch
1 Tbsp butter (optional, but recommended)
Sugar substitute to taste - about 3/4 cup - liquid form of Splenda preferred*
*for example, you could use 3/4 cup Simple Syrup instead of water

1) Mix the water, one cup of berries, salt, and sweetener in a saucepan (it should be big enough to eventually hold all the berries). Bring the mixture to a boil and cook for 2 to 3 minutes. Berries should be softening and the liquid berry-colored.

2) Whisk cornstarch into mixture. Make sure it is fully dissolved. Cook until mixture darkens and clarifies (in other words, most of the lightness from the cornstarch goes away).

3) Add butter, and stir until melted. Add the rest of the berries, and stir until coated with the glaze.

4) Pour into baked shell and chill.

Serving suggestion:
Top with whipped cream flavored with a bit of vanilla and sweetener.

Servings: 8
Nutrition per Serving:
189 Calories, 5.5g Effective Carbs, 6g Fiber, 5g Protein