Our Keto Strawberry Mini Pies are an incredibly tasty treat for the summertime. When the fresh strawberries are at their best season, they taste delicious. Furthermore, this keto-friendly Dessert recipe can be prepared for people who do not even consume Keto and will enjoy it.
Strawberries are among the fruits you can consume in moderation while adhering to a Keto lifestyle. If you’d like to play around with this recipe to create Blackberry, Raspberry, or Blueberry versions, you’re our pleasure! The recipe is flexible and adaptable, meaning it’s likely to be delicious using either of them (though blueberries will likely be a bit more carb-heavy in net calories).
This Lily’s Dark Chocolate is optional in this recipe, which means it’s not necessary to include it if you want to make a simple fruit pie. We happen to believe that strawberries and chocolate go quite well.
For the concerned sweetener, we would prefer to use Lakanto Classic Monkfruit sweetener, although I’m sure this will work even if you were to use something different if you prefer another. It is your responsibility to change the amount required should you decide to make use of something different to be sure, but for reference, the Classic Monkfruit is equal to sugar.
KETO STRAWBERRY CHOCOLATE MINI PIES
EASE OF PREPARATION: Easy
PREP TIME: 30 Minutes
COOKING TIME: 35 Minutes
TOTAL TIME: 1 Hour and 5 Minutes
INGREDIENTS
12 Ounces Fresh Strawberries
2 & 1/2 Cups Almond Flour
1 Cup Coconut Flour
1 Cup Grass-Fed Butter
1 Cup of Cold Water
6 Tablespoons Lakanto Classic Monkfruit Sweetener
2 & 1/2 Teaspoons Xanthan Gum
1 Tablespoon Lemon Juice
1 Ounce Lily’s Dark Chocolate
1 Teaspoon Salt
INSTRUCTIONS
FILLING
Cut off the stems and tops of Strawberries. Then, chop the fruit and keep them aside.
Within a bowl, mix the contents of 1/2 Tablespoon Xanthan Gum and 1/4 Cup of water, and then put aside.
In a large Sauce, Pan over Medium-Low Heat, add 12 Ounces Strawberries and three Tablespoons of Lakanto Classic Monkfruit Sweetener, 1 Tablespoon of Lemon Juice along with one teaspoon of salt, and 1/4 Cup of water. Stir and heat gently until the Monkfruit Sweetener dissolves.
Incorporate your mixture of Xanthan gum mix from earlier and then whisk it into the Strawberry filling with Medium-Low Heat.
Mix with the whisk or other instrument using a whisk or instrument. Smudge the Strawberries to desired consistency and cook for five minutes or until it gets thicker.
Take the strawberry pie filling from the Oven and keep it in the refrigerator until it is needed.
PIE CRUST
Prepare the Oven to 350*F.
Utilize a grated to cut off 1 Ounce Lily’s Dark Chocolate Bar and set it aside.
In the Large Mixing Bowl, combine 2 1/2 and 2 Cups of Almond Flour 1 cup of Coconut Flour, two Teaspoons of Xanthan Gum and three Tablespoons of Lakanto Classic Monkfruit Sweetener, and 1 Teaspoon of Salt.
Cut 1 Cup of Grass-Fed Butter into small parts and then add to the dry mix. The butter is folded in continuously until the crust is lumpy.
Add 12 Cups of Cold Water into the mixture slowly, one drop at the moment, while stirring or folding the dough. Stop when you reach the desired consistency of dough.
Lightly grease the bottom of a 12-count Muffin Pan, and then make sure that each cavity is filled with around 2 Tablespoons of the dough mixture. Make sure to press the dough along the edges and down the bottom tightly to make room for your pie Filling (but do not put in the filling now).
Bake the Crusts at 350°F for about 7 to 8 minutes, after which they can be removed from the Oven.
Then fill each Pie Crust to the top, and bake them for 10 to 15 minutes more. Make sure that the sides of the cake have become lightly brown. However, take care not to scorch them.
Remove the pie from the Oven and allow it to let it cool for a short time, after which you can top it with shavings of Dark Chocolate.
Note: To ensure the easiest removal of the Muffin Pan, you should wait until the cakes fully cool so they will harden and set. If you attempt to take them out immediately, they’ll become too sticky to be removed together continuously.
