Lately, I’ve been craving pie. Specifically, I’ve been missing pie crust. I know there are some people who really don’t care for the crust on a pie, but I truly feel it’s the best part of pie.
Obviously, on a low carb keto diet regular pie crust is out of the question. Don’t even get me started on the side-effects that gluten has on our health. So, what’s a girl to do? Well, create a deliciously simple low carb pie of course!
I have a large mulberry tree in my back yard that my mother-in-love planted years ago. She truly had a passion for gardening but her number one rule was that whatever she planted needed to be something we could consume. She was a very practical woman and although she now lives in heaven, I cherish her many words of wisdom and keep them close to my heart.
With that being said, my hubby didn’t inherit her gardening traits. LOL, I think he feels we have an obligation to feed the myriad of birds that visit our backyard with this ginormous mulberry tree; or maybe he just didn’t want to tackle trimming it back every year. Either way, when mulberry season comes this girl takes full advantage of free organic berries.
Not familiar with mulberries? Well mulberry trees grow throughout the eastern half of the United States and in many cases in the wild. The flavor tastes like a cross between blueberry and raspberries to me. They are also very high in vitamin C, 61% of the RDA as well as 23% of the RDA for iron! Not to mention the antioxidants and phytochemicals. That’s a lot of nutrition in a little serving of mulberries.
I wanted to create a pie that had a double crust because I wanted an excuse to enjoy as much crust as possible; just keeping it real folks! I decided that it would be nice to add a cream cheese layer to this pie, but not necessarily a cheesecake layer. Don’t get me wrong I love cheesecake, but I wanted the mulberries to play center stage. Which is why I decided to just spread Neufchâtel cream cheese to the bottom layer of this pie.
Neufchâtel is a cream cheese that is a little sweeter than regular cream cheese and has less carbs; go figure. You can certainly just use regular cream cheese if you can’t readily find it. What’s more If you don’t’ have access to mulberries you can substitute with your favorite berry. Any berry would work with this simple yet delicious pie.
These mulberries do not need any real enhancement, which make for easy pie. If you follow my blog you will notice a running theme of simple recipes. I aim to create low carb keto recipes with easy to find ingredients and that don’t require endless steps.
Frankly, when I see a recipe that has lots of difficult to acquire ingredients, or too many steps I just move on. One of the main reasons I began to create my own recipes, was because I knew there had to be an easier, less expensive way to convert high carb favorites into delicious low carb options.
Probably, what will take the most effort in this recipe is making the crust. This low carb nut-free crust is one that I use whenever I want to make pie and it’s been featured on the blog before. It has a perfect mouthfeel and tastes as close to real crust as you can get. It’s a delicate crust that needs a gentle touch when using. However, don’t let that stress you because if a crack occurs all you have to do is simply pat the dough to smooth it out perfectly.
It’s my hope you would give this recipe a try and that it allows you to enjoy pie in a low carb keto diet.
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Watch this 4 minute video to learn how it works. Feel free to contact us with your questions.
Low Carb Nut-Free Crust
1 cup (2 sticks of butter melted and cooled)
4 large eggs
½ teaspoon sea salt
1 ½ cups coconut flour
¼ baking powder
1 tablespoon of water
- Mix all the ingredients of the low carb crust just until dough forms.
- Divide dough in half to make the top and bottom of the pie crust.
- Roll out with between two sheets of parchment paper. Set aside.
- Transfer one crust into a 9-inch pie pan. Being careful to smooth out any cracks.
- Once you add the filling to the pie and the top crust.
1 ½ cups of berries (I used mulberries)
2 tablespoons of sugar substitute (I used Swerve)
1 8 ounce package of room temperature neufchâtel cream cheese or regular cream cheese
Pre-heat oven to 350
- Place half the rolled low carb dough into a 9-inch pie pan.
- Spread the cream cheese to the bottom of the crust.
- Add the berries that have been mixed with the 2 tablespoons of sugar substitute over the cream cheese layer.
- Top the pie with the other half of the rolled-out dough. Make sure to add vents to the top of the crust.
- Bake for 25 minutes until the topping is lightly brown.
- Allow to cool before slicing.
- Store in the refrigerator.
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