Curd keto pie

When there is an opportunity to move away from strict adherence to the keto diet, this dessert will become a tasty and healthy treat, because it is rich in vitamins contained in berries. Fresh berries are best when they are just ripe, so this pie can be called a "summer" dessert.

Ingredients

• Crust
• 110 gr ground almonds (almond flour)
• 3 table. spoon. erythritol
• 60 gr softened butter
• 3 pcs. egg whites
• Filler
• 500 gr creamy curd cheese
• 100 gr crème fraîche or heavy cream 30%
• ½ tea spoon. vanilla extract
• 1 table. spoon. lemon zest
• 4 things. chicken eggs
• 90 g erythritol
• 2 table. spoon. coconut flour
• ⅛ tea. spoon. stevia extract (optional)
• Berry filling
• 280 gr berry mix
• 1 tea spoon. lemon juice
• 2 table. spoon. erythritol
• ⅛ tea. spoon. xanthan gum (optional)
• Crumb topping
• 70 gr almond flour
• 3 table. spoon. erythritol
• 1 table. spoon. softened butter
• 1 PC. chicken egg white
• 1 table. spoon. lemon zest

Directions

1. Preheat oven to 200 C. Line a 25 cm round dish with parchment paper and lightly oil it.
2. In a bowl, combine all the crust ingredients except the egg whites. The mixture should be soft enough that you can stir it with a fork.
3. Use an electric hand mixer to stir the egg whites into the dough.
4. Pour the dough into a baking dish and flat with a spatula. Bake for 20 minutes, or until lightly browned. A toothpick inserted in the center of the cake should come out dry. Set the pie aside to cool.
5. While the crust is cooling, prepare the filling. Preheat oven to 180 C. Using an electric mixer, beat the cream cheese until fluffy. Then add all the other ingredients except the eggs. Stir starting at medium speed and working up to high speed until smooth.
6. Turn on medium speed and add eggs one at a time. Whisk on high speed until blended.
7. Pour the resulting filling over the crust. Bake in the oven for 15 minutes. You can then add the berry filling until the filling has hardened.
8. Prepare the filling while the cake is baking. Using a fork, gently combine the berries with erythritol, lemon juice, and optional xanthan gum. You can use any type of berries (or a low-carb assortment).
9. Combine almond flour, soft butter, egg white, lemon zest, and erythritol with a fork.
10. Using a spoon, spread the berries over the half-baked pie. Then scatter small pieces of crumbs over the top of the berries.
11. Return the pie to the oven for another 20-25 minutes. The crumb should turn dark brown and the berries shouldn't be overcooked. The cake itself can still be thin, but as it cools, the mass will become more elastic.
12. Remove from oven and let cool at room temperature, then place in refrigerator.
13. You can serve it warm, but it tastes better and thicker when completely cured. It is best to leave it in the refrigerator overnight.