Keto Mixed Berry and Almond Mini Pies

Ingredients

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or your preferred keto-friendly sweetener)
• 1/2 teaspoon xanthan gum (optional, for better texture)
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into small cubes
• 1 large egg
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup mixed berries (raspberries, blueberries, strawberries, blackberries; fresh or frozen)
• 2 tablespoons erythritol (adjust to taste)
• 1 tablespoon chia seeds (for thickening)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, for extra almond flavor)

Instructions

1. Prepare the Crust:

1. In a large bowl, mix almond flour, coconut flour, erythritol, xanthan gum, and salt.
2. Add the cold butter cubes and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg and vanilla extract.
4. Add the egg mixture to the dry ingredients and stir until a dough forms. If the dough is too crumbly, add a tablespoon of cold water at a time until it holds together.
5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

2. Prepare the Filling:

1. In a medium saucepan, combine the mixed berries and erythritol. Cook over medium heat, stirring occasionally, until the berries begin to break down and release their juices (about 5-7 minutes).
2. Stir in the chia seeds, vanilla extract, and almond extract. Continue cooking for another 2-3 minutes until the mixture thickens. Remove from heat and let it cool.

3. Assemble and Bake the Mini Pies:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or mini tart pan.
2. Roll out the chilled dough between two pieces of parchment paper to about 1/4-inch thickness.
3. Use a round cutter (about 3-4 inches in diameter) to cut out circles of dough. Press the dough circles into the prepared muffin tin or mini tart pan.
4. Spoon the berry filling into each crust.
5. If desired, cut out small shapes (like stars or strips) from the remaining dough and place them on top of the filling for decoration.
6. Bake for 15-20 minutes, or until the crust is golden brown.
7. Let the mini pies cool in the pan for 10 minutes, then carefully remove and transfer them to a wire rack to cool completely.

Tips:

• You can store these mini pies in an airtight container in the refrigerator for up to 5 days.
• If using frozen berries, thaw and drain them before cooking to avoid excess liquid.