• 1 cup almond flour
  • 3 tbsp erythritol granulated
  • 1 tsp baking powder
  • 0.75 cup grated mozzarella
  • 2 tbsp full-fat cream cheese
  • 1 large raw egg

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For the Berry Filling:

  • 1 cup frozen mixed berries
  • 3 tbsp erythritol granulated
  • 2 tbsp fresh lemon juice
  • 3 tbsp ground chia seeds
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp lemon extract (optional)


Step 1: Prepare the Pie Crust

  1. Preheat your oven to 350°F (180°C) and line a cupcake tray with silicone or aluminum cupcake cases.
  2. In a large bowl, combine almond flour, 3 tablespoons erythritol, baking powder, and a pinch of sea salt. Mix these dry ingredients together.
  3. Place the grated mozzarella and cream cheese in a heatproof bowl and microwave on high for 1 minute, or until melted.
  4. Add one large egg to the melted cheese and gently stir to combine.
  5. Create a well in the center of the dry ingredients, then use your hands to knead the mixture into a ball of dough.
  6. Flatten the dough into a disc shape and place it between two sheets of parchment paper. Use a rolling pin to roll out the dough to a thickness of approximately 1/4 inch (6mm), then peel off the top layer of parchment paper.
  7. Use a 3 1/4-inch (8cm) cookie cutter to cut out disks of pastry. Carefully place these pastry disks into the silicone cupcake cases. You can re-roll any remaining scraps of dough to make more pastry cases. Shape and neatly tuck the edges of the pastry and prick the base of each pie crust with a fork.
  8. Any leftover pie crust can be used to make a lattice top or rolled thinly and cut into smaller circles to cover the pie tops.

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Step 2: Prebake the Pie Crusts

  1. Prebake the pie crusts in the center of the oven for 10-12 minutes, or until they begin to turn golden and become slightly crisp. The pastry will puff up slightly during baking.
  2. After prebaking, use a small flat base (e.g., the base of a wine bottle cork or the back of a small spoon) to press the crust bases and sides to make the pastry tighter and sturdier for the filling. Set aside to fully cool.

Step 3: Prepare the Berry Filling

  1. In a small saucepan over medium heat, combine the mixed berries, 3 tablespoons erythritol, fresh lemon juice, ground chia seeds, vanilla extract, almond extract, and lemon extract (optional). Bring the mixture to a gentle simmer, stirring continuously until the chia seeds thicken the mixture.

Step 4: Assemble and Bake the Pies

  1. Preheat your oven to 350°F (180°C) again.
  2. Transfer the berry mixture to a blender or food processor and pulse until it reaches a smooth consistency.
  3. Pour the berry filling into each of the pie crusts.
  4. If you want to create a top layer for the pies, roll out the remaining crust dough between sheets of parchment paper to approximately 1/16 inch (4mm) thickness. Cut strips with a pizza roller to make a lattice design or cut smaller circles to entirely cover the berry filling.

Step 5: Bake Again

  1. Bake the pies in the center of the oven for an additional 10 minutes, or until the tops turn golden and become crisp.
  2. Remove the pies from the oven and let them cool to room temperature.
  3. You can dust them with powdered sweetener for presentation (optional).

Enjoy your delicious keto mixed berry mini pies! 

Nutrition Facts (per mini pie, assuming you make 12 pies):

  • Calories: ~170-190 calories
  • Total Fat: ~13-15g
  • Saturated Fat: ~4-6g
  • Cholesterol: ~40-50mg
  • Sodium: ~100-120mg
  • Total Carbohydrates: ~9-11g
    • Dietary Fiber: ~3-4g
    • Sugars: ~2-3g
  • Net Carbohydrates: ~6-7g (total carbs minus fiber)
  • Protein: ~5-7g

Please note that the nutrition values can vary depending on factors such as the exact measurements of ingredients, the specific brands used, and the size of your mini pies. These estimates give you a general idea of the nutritional content of each mini pie.

Grab your Free Keto Meal Plan from here : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE