Berry keto pie

In this pie, the berry platter is perfectly combined with the fatty soft dough made from almond flour. The berries can be covered with a thin layer of dough, or a grid of dough strips can be made. If you prefer a solid crust, pierce the top 2 to 3 places before baking to release the steam. The dough top is a more festive option.

Ingredients

• Berry base
• 650 gr mix of berries (blackberries, blueberries, raspberries)
• 7080 g granular sweetener (e.g. erythritol)
• 1 table. spoon. lemon juice
• ⅓ tea. spoon. ground cinnamon
• 3 tea. spoon. ground chia seeds
• Dough
• 170 gr chopped mozzarella
• 90 gr almond flour or ground almonds
• 1 PC. egg
• 2 table. spoon. granular sweetener (e.g. erythritol)
• For the top
• ½ pcs. lightly whipped egg white
• granular sweetener

Directions

1. Add frozen berries, sweetener, lemon juice, zest and cinnamon to a deep skillet. Simmer over medium heat for 5-7 minutes, stirring occasionally.
2. Add ground chia seeds. Simmer the berry mixture for another 2 minutes, then remove from heat and let cool. After 30 minutes, the berry mixture will thicken. Taste and adjust the sweetness to taste. Add more chia if you want the mixture to thicken.
3. Prepare the dough. Melt the mozzarella in the microwave on high power for about 60 seconds, stir with a spatula and return to the microwave for another 30 seconds. Add almond flour and egg to the melted cheese, mix thoroughly.
4. Roll out the dough with a rolling pin between 2 sheets of parchment paper and refrigerate for 20-30 minutes to cool.
5. Cut the dough diagonally into strips about 1 cm wide with a pizza knife or sharp knife.
6. Transfer the berry base to an oiled baking dish with a diameter of 24 cm.
7. For the top of the pie, lay the strips on top of the berries in a crisscross pattern. Trim off excess dough edges, brush with a little lightly beaten egg white on top and sprinkle with low carb sweetener
8. Preheat the oven to 200C (top-bottom mode) or 180C (fan mode).
9. Bake 15-25 minutes until the top is golden brown. Serve with sugar free vanilla ice cream, Greek yogurt, whipped cream, or natural coconut yogurt.